Another favorite crockpot recipe for Fall is this Slow Cooker White Chicken Chili or this Slow Cooker Chicken Pot Pie Soup. Busy schedules + Crockpots = perfect match! Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. The proportions (by weight) for making mirepoix are 50% onions, 25% carrots and 25% celery. However, if you do want to make this on the stove, I’ve got you covered. The stovetop directions for this chicken noodle can be found in the recipe card below.
Why This Recipe Works:
Classic and comforting: not only is this soup incredibly easy to make (with two cooking options) but it’s packed with flavor thanks to all the fresh herbs and seasonings. Versatile: easily switch up any of the ingredients for what you prefer/have on hand! You can use different potatoes, different noodle shapes, add in more veg, etc. Fool-proof: seriously, you can’t mess this one up! Better than canned: this hearty, wholesome homemade soup is a million times better than canned chicken noodle!
Chicken: I typically use boneless skinless chicken breasts but you can also use boneless chicken thighs. Mirepoix: Grab some carrots, celery, onions. You can save some time and buy a pre-chopped mirepoix. Garlic: Fresh garlic will give you the best flavor. Russet Potatoes: Using potatoes in slow cooker soups can be tricky because they may not cook all the way or they can get to mushy. I love the way the Russet potatoes release their starch to make this almost a creamy chicken noodle. Feel free to use red or Yukon hold potatoes, or omit them completely. Wide egg noodles: If you find the noodles are disintegrating in the soup, cook them on the side. Also feel free to use any small pasta shape you love. Chicken Broth: or a vegetable broth works well here too. Use chicken bone broth for extra protein! Herbs and seasonings: fresh rosemary, thyme, bay leaves, red pepper chili flakes, salt, pepper. And a little fresh parsley at the end is always a good idea! Lemon Juice: brightens up the soup at the end. Kidney Beans: I always love adding kidney beans to my soup for a little extra fiber. Feel free to use white beans or omit them altogether if you prefer.
