Low, steady heat builds flavor without clouding the broth.
Common pitfalls: adding noodles too early (they swell), boiling stock hard (cloudy, salty taste), and oversalting before a long cook (flavors concentrate).
Smart fixes: add noodles at the end, salt late, finish with lemon/herbs to boost perceived saltiness without extra sodium.
1) Build a clean base (no browning)
Finely dice onion, carrot, and celery. Sweat them briefly in a skillet (optional) or add straight to the crock—either way, avoid browning to keep the broth clear and sweet.
2) Layer, don’t dump
Place vegetables at the bottom, then chicken, then stock and seasonings on top. This helps even cooking and keeps chicken juicy.
3) Cook low, check temp, then shred
Cook on LOW until the chicken reaches 165°F / 74°C at the thickest part. Remove, shred, and return to the pot.
4) Noodles go last
Add egg noodles during the final 8–12 minutes on HIGH (or cook separately and ladle soup over). This keeps texture perfect and prevents starch from overtaking the broth.
5) Brighten, don’t oversalt
Finish with fresh lemon juice and herbs (parsley/dill). Taste, then add salt only if needed.
Serves 6 generous bowls • 10 min prep • 4½–6½ hrs total (LOW)
- 1 medium onion, small dice
- 2 carrots, small dice
- 2 celery ribs, small dice
- 2 garlic cloves, minced (optional)
- 1 bay leaf
- 1 tsp dried thyme (or 4–5 fresh sprigs, tied)
- 6 cups (1.4 L) low-sodium chicken stock
- 1 lb / 450 g boneless, skinless chicken breast (or thighs, or half and half)
- 6–7 oz / 180–200 g wide egg noodles (about 4 cups cooked)
- 2–3 tbsp fresh parsley (and/or dill), chopped
- 1–2 tbsp fresh lemon juice
- Fine salt and black pepper, to taste
- Load the crock (2 min): Add onion, carrot, celery, garlic, bay, thyme. Pour in stock. Nestle chicken on top.
- Slow cook (4–6 hrs): Cover and cook on LOW 4½–6 hrs (or HIGH 2½–3½ hrs) until chicken reaches 165°F/74°C.
- Shred (5 min): Transfer chicken to a board, shred with two forks. Discard bay and thyme stems. Return chicken to pot.
- Noodles last (8–12 min): Turn to HIGH. Stir in egg noodles. Cook 8–12 min just until tender. (Or boil noodles separately and add to bowls.)
- Finish & serve (2 min): Stir in parsley/dill and lemon juice. Taste; add pepper and a little salt only if needed. Ladle and enjoy.
- Clear broth: No browning, gentle heat, and skimming if foam forms = clean flavor.
- Perfect noodles: Late addition prevents swelling and soup “stealing” all the broth overnight.
- Balanced seasoning: Lemon + herbs lift flavor so you can keep sodium sensible.
- Protein varies with breast vs thigh and serving size.
- Sodium depends mainly on stock and added salt; using low-sodium stock typically keeps a bowl in a moderate range.
- For higher fiber, add ½ cup chickpeas (6 g fiber) per bowl or swap in whole-grain egg noodles.
1) How do I keep noodles from getting mushy in crock pot chicken and noodle soup?
Add them in the last 8–12 minutes on HIGH, or cook separately and add per bowl.
2) Can I use rotisserie chicken?
Yes—skip raw chicken. Simmer stock and veggies on LOW 3–4 hrs, then add shredded rotisserie chicken for the final 15 minutes to warm through. Add noodles at the end.
3) Breast or thigh?
Both work. Breast = leaner, thigh = richer. Either way, pull at 165°F/74°C for the best texture.
4) How can I make it low sodium without losing flavor?
Use low-sodium stock, salt late, and finish with lemon + herbs and a crack of black pepper.
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