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Comforting Crockpot Chicken Soup
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 2 lbs boneless, skinless chicken breasts
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon fresh thyme
- 8 cups low-sodium chicken broth
- 1 cup water
- 2 cups egg noodles (optional)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
🍳 Quick Cooking Steps
Place diced onion, sliced carrots, and chopped celery in the bottom of the slow cooker
Add minced garlic, bay leaves, and fresh thyme
Place whole chicken breasts on top of the vegetables
Pour chicken broth and water over everything
Season with salt and pepper
Cover and cook on low for 6-8 hours or on high for 3-4 hours
Remove chicken breasts and shred with two forks
Return shredded chicken to the slow cooker
If using noodles, add them during the last 30 minutes of cooking
Taste and adjust seasoning if needed
Garnish with fresh parsley before serving
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart slow cooker
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Can opener
- Vegetable peeler
- Storage containers
⚡ Quick Cooking Tips
Add a parmesan rind while cooking for extra flavor
Try different herbs like rosemary or sage
Use rotisserie chicken for a quicker version
Add corn or peas in the last hour for more vegetables
Make it creamy by stirring in some half-and-half at the end
Use rice instead of noodles for a different texture
Add lemon juice and dill for a Greek-inspired version
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 25min, Cycling 35min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Let soup cool completely before storing Store in airtight containers in refrigerator for up to 4 days Keep noodles separate if storing for multiple days to prevent them from getting mushy
🔥 Reheating Tips
- Reheat on stovetop over medium heat until hot Microwave individual portions for 2-3 minutes, stirring halfway Add fresh herbs after reheating for best flavor
⏰ Make Ahead Tips
- Chop all vegetables up to 2 days in advance Combine all ingredients except noodles in slow cooker insert and refrigerate overnight Make double batch and freeze half for later use
❄️ Freezing Guide
- Freeze soup without noodles for up to 3 months Use freezer-safe containers or heavy-duty freezer bags Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve with crusty whole grain bread for dipping Top with fresh cracked pepper and additional herbs Accompany with a crisp green salad Add a squeeze of fresh lemon juice for brightness Serve with oyster crackers or saltines
⚠️ Common Mistakes
- Adding noodles too early, making them mushy Using frozen chicken, which can affect cooking time and texture Not seasoning adequately throughout the cooking process Lifting the lid too frequently, which releases heat Overcrowding the slow cooker with too many ingredients
🎨 Recipe Variations
- Asian-style: Add ginger, soy sauce, and bok choy Mexican-inspired: Include lime, cilantro, and tortilla strips Italian version: Add small pasta, spinach, and Italian seasonings Curry variation: Include coconut milk and curry powder Low-carb: Use zucchini noodles instead of pasta
❓ Quick Cooking Q&A
While possible, it's better to use thawed chicken for food safety and even cooking
Add noodles during the last 30 minutes of cooking to prevent them from becoming mushy
Yes, cook on high for 3-4 hours instead of 6-8 hours on low
Use bone-in chicken pieces or add a chicken bouillon cube for richer flavor
Yes, just ensure not to overflow the slow cooker and adjust seasoning accordingly
Yes, but freeze without noodles and add fresh ones when reheating
Ensure chicken is submerged in liquid and don't overcook
Yes, thighs work well and often provide more flavor
Remove lid for the last hour of cooking to reduce liquid
Up to 4 days in the refrigerator when stored properly
