Better Than Bouillon: This is an amazing ingredient I add to most all of my soup recipes.Black Pepper: Adds a very mild spice to the soup.It’s generally a combination of dried sage, thyme, rosemary, marjoram, and nutmeg. Dried Poultry Seasoning: This is the perfect spice blend to enhance chicken flavor.Dried Bay Leaf: This adds very subtle flavors of pine and black pepper.Fresh Thyme: Adds great herbal flavor with a woodsy, floral nuances.Onion: This adds great depth of aromatic flavor and sweetness after it’s been sautéed.Carrots: Adds just a bit of aromatic sweetness.Celery: Adds texture and natural salty flavor.

It makes a huge difference in the richness of the broth. Bone-In Breasts: Make sure to use bone-in breasts in this crockpot chicken noodle soup recipe as the bones add a lot of extra flavor to the broth.A nutritious broth that’s also delicious.These are spiraled pieces of heaven, and as the old jingle goes, makes this recipe a soup that eats like a meal!Īfter you try this soup, I’ve got to more version just waiting for you make! Instead of using egg noodles which tend to be thinner, this soup uses a good quality Italian pasta in one of my all-time favorite shapes: cellentani noodles. This soup has all the good old fashioned flavor of the stove top version your Grandma made with the modern convenience of hands-free crockpot cooking. This Crockpot chicken noodle soup recipe is one of many chicken soup recipes I make for chilly fall nights, snow-piled-against-the-door lunches, mornings when your throat is scratchy– okay, it’s my go-to meal for every event from October through April.

Hearty chicken noodle soup recipe