Slow Cooker Chicken Noodle Soup Recipe

Chicken breasts: Boneless and skinless, these will provide the protein for the soup.

Chicken broth: This forms the base of the soup, adding rich flavor.

Carrots: Sliced for a touch of sweetness and color.

Celery: Adds a subtle crunch and flavor.

Onion: Diced to enhance the soup’s savory profile.

Garlic: Minced to add depth and aroma.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a bit of heat and complexity.

Gluten-free noodles: Ensure they are certified gluten-free to keep the recipe suitable for those with gluten sensitivities.

When preparing this slow cooker chicken noodle soup, consider sautéing the onion and garlic in a bit of olive oil before adding them to the slow cooker. This extra step enhances the depth of flavor and adds a subtle richness to the broth. Additionally, if you prefer a more robust taste, you can use bone-in chicken breasts instead of boneless, as the bones will impart additional flavor during the slow cooking process.

• boneless, skinless chicken breasts – Substitute with boneless, skinless turkey breasts: Turkey breasts provide a similar texture and flavor profile, making them a great alternative.

• chicken broth – Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version and still provides a rich, savory base.

• sliced carrots – Substitute with sliced parsnips: Parsnips have a similar texture and a slightly sweeter flavor, which complements the soup well.

• sliced celery – Substitute with sliced fennel: Fennel offers a similar crunch and a mild anise flavor that adds depth to the soup.

• diced onion – Substitute with leeks: Leeks provide a milder, sweeter flavor compared to onions, which can enhance the overall taste of the soup.

• minced garlic – Substitute with shallots: Shallots offer a subtle garlic-onion flavor that can add complexity to the soup.

• salt – Substitute with tamari: Tamari is a gluten-free soy sauce that adds a salty, umami flavor to the soup.

• black pepper – Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle, earthy flavor.

• gluten-free noodles – Substitute with zucchini noodles: Zucchini noodles are a low-carb, gluten-free alternative that adds a fresh, light texture to the soup.

• Allow the chicken noodle soup to cool completely before storing. This helps maintain the texture and flavor of the vegetables and chicken.

• Transfer the soup to airtight containers. For individual servings, use smaller containers to make reheating easier and more convenient.

• Store the soup in the refrigerator for up to 3-4 days. Ensure the containers are sealed tightly to prevent any unwanted odors from seeping in.

• For longer storage, freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space and allow for quicker thawing.

• When freezing, leave some space at the top of the container or bag. This allows the broth to expand as it freezes, preventing any potential spills or bursts.

• Label the containers or bags with the date of storage. This helps keep track of how long the soup has been stored and ensures you use it within a safe timeframe.

• To reheat from the refrigerator, pour the desired amount into a saucepan and heat over medium heat until warmed through. Stir occasionally to ensure even heating.

• For reheating from frozen, thaw the soup in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated soup. Alternatively, you can reheat directly from frozen by placing the soup in a saucepan over low heat, stirring occasionally until fully thawed and heated through.

• If the gluten-free noodles have absorbed too much liquid during storage, you can add a bit more chicken broth or water while reheating to achieve the desired consistency.

• Slow cooker: A countertop electrical appliance used to simmer at a lower temperature than other cooking methods, allowing for unattended cooking.

• Cutting board: A durable board on which to place material for cutting, ensuring a safe and clean surface for chopping vegetables and meat.

• Chef’s knife: A versatile knife used for slicing, dicing, and chopping vegetables and meat.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar.

• Measuring spoons: Tools used to measure small quantities of ingredients, both liquid and dry.

• Mixing bowl: A large bowl used to hold and mix ingredients before adding them to the slow cooker.

• Garlic press: A kitchen tool used to crush garlic cloves efficiently.

• Tongs: A tool used to handle and shred the cooked chicken without burning your hands.

• Ladle: A large, long-handled spoon used for serving soup.

• Knife sharpener: A tool used to keep your chef’s knife sharp for efficient and safe cutting.

• Peeler: A tool used to remove the outer skin of vegetables like carrots.

• Colander: A bowl with holes used to drain water from the cooked gluten-free noodles.

Prep ingredients ahead: Chop carrots, celery, and onion the night before to save time in the morning.

Use pre-minced garlic: Opt for jarred minced garlic to skip the peeling and chopping.

Quick shred chicken: Use a hand mixer to shred the chicken quickly after cooking.

Instant noodles: Choose gluten-free noodles that cook faster to reduce the final cooking time.