A comforting slow-cooker soup made with tender chicken, macaroni, vegetables, and a rich, savory broth. It’s an easy, family-friendly meal perfect for busy days and cozy dinners.
Recipe Information
– Prep time: 15 minutes
– Cook time: 4–6 hours on LOW or 2–3 hours on HIGH, plus macaroni cooking time
– Total time: Approximately 4 hours 30 minutes to 6 hours 30 minutes
– Servings: 6
– Cuisine: American comfort food
– Cooking method: Slow cooker
– Difficulty: Easy
Ingredients
– 1½ pounds (680 g) boneless, skinless chicken breasts or thighs
– 1 cup (100 g) elbow macaroni, uncooked
– 8 cups (1.9 liters) chicken broth
– 1 medium onion, finely chopped
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil or butter
– 1 teaspoon dried Italian seasoning
– ½ teaspoon dried thyme
– ½ teaspoon paprika
– ½ teaspoon black pepper
– 1 teaspoon salt, or to taste
– 1 bay leaf
– 1 cup frozen peas, optional
– 2 tablespoons chopped fresh parsley
– 1 tablespoon lemon juice, optional
– ¼ cup grated Parmesan cheese, optional, for serving
Instructions
1. Prepare the vegetables. Chop the onion, carrots, and celery into small, even pieces. Mince the garlic.
2. Load the slow cooker. Place the chicken in the crockpot. Add the onion, carrots, celery, garlic, Italian seasoning, thyme, paprika, black pepper, salt, and bay leaf.
3. Add the broth. Pour the chicken broth over the ingredients. Stir gently to distribute the seasonings.
4. Slow-cook the soup. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is thoroughly cooked and tender. Chicken should reach an internal temperature of 165°F (74°C).
5. Shred the chicken. Remove the chicken and place it on a cutting board. Shred it using two forks, then return it to the slow cooker. Remove and discard the bay leaf.
6. Add the macaroni. Stir in the uncooked elbow macaroni. Cover and cook on HIGH for approximately 15–30 minutes, checking frequently until the pasta is tender. Cooking time varies by pasta brand and slow cooker.
7. Add the finishing ingredients. Stir in the frozen peas, if using, during the last 5–10 minutes. Add the parsley and lemon juice for freshness.
8. Taste and adjust. Add more salt or black pepper if needed. If the soup is too thick, stir in additional hot chicken broth.
9. Serve warm. Ladle the soup into bowls and sprinkle with Parmesan cheese if desired.
Helpful Cooking Tips
– Prevent mushy macaroni: Cook the pasta separately and add it to individual bowls if you expect leftovers.
– Use chicken thighs: They remain especially tender during slow cooking.
– Make the broth richer: Replace 1 cup of chicken broth with 1 cup of milk or evaporated milk for a creamy variation.
– Add more vegetables: Green beans, corn, spinach, or zucchini work well.
– Control the thickness: Macaroni absorbs liquid as it sits, so keep extra broth available for reheating.
– Avoid overcooking: Add pasta near the end rather than leaving it in the crockpot for the entire cooking period.
Optional Creamy Variation
For a creamy Crockpot Chicken Macaroni Soup, stir in ½ cup of heavy cream or evaporated milk after the macaroni is cooked. Warm gently for another 5 minutes without boiling vigorously. You can also add ½ cup shredded cheddar cheese for a richer flavor.
Nutritional Information
Approximate values per serving, based on 6 servings and the standard broth-based recipe without optional Parmesan:
Nutrient Approximate amount
Calories 300–350 kcal
Protein 30–35 g
Carbohydrates 25–32 g
Total fat 6–10 g
Saturated fat 1–3 g
Fiber 3–5 g
Total sugars 4–7 g
Sodium 650–950 mg
Values vary according to the chicken cut, broth, pasta quantity, and amount of salt used.
Nutrition Notes
– Protein: Chicken provides protein to support muscle maintenance and normal body functions.
– Carbohydrates: Macaroni supplies energy.
– Fiber: Carrots, celery, onions, and optional peas contribute fiber.
– Fat: The basic recipe is relatively moderate in fat; cream and cheese increase the fat and calorie content.
– Sodium: Use low-sodium broth and adjust added salt if you need to reduce sodium intake.
– Gluten-free option: Replace regular macaroni with certified gluten-free pasta and check the broth label.
– Lower-carbohydrate option: Reduce the macaroni and add extra non-starchy vegetables, keeping in mind that this changes the nutritional values.
Allergen Information
– Wheat/gluten: Present in regular macaroni.
– Milk: Present only if Parmesan, cream, butter, or other dairy products are added.
– Possible additional allergens: Check the ingredient label on packaged broth and seasonings.
– Cross-contact: If cooking for someone with a food allergy, verify all labels and use clean utensils and cookware.
Storage and Reheating
– Refrigerator: Store in an airtight container for 3–4 days.
– Freezer: Freeze the soup without the macaroni for the best texture, for up to 2–3 months for best quality.
– Reheating: Warm on the stovetop over medium-low heat or in the microwave until steaming hot. Add broth if the soup has thickened.
– Food safety: Refrigerate leftovers within 2 hours. Reheat leftovers to 165°F (74°C).
Frequently Asked Questions
Can I use frozen chicken?
Thaw the chicken safely in the refrigerator before placing it in the slow cooker. Do not start slow-cooking with frozen chicken because it may remain at an unsafe temperature for too long.
Can I add the macaroni at the beginning?
It is not recommended. Macaroni can become overly soft during several hours of slow cooking. Add it near the end or cook it separately.
Can I use leftover cooked chicken?
Yes. Add shredded cooked chicken during the last 30–60 minutes, allowing it to heat through. Reduce the initial cooking time as needed for the vegetables.
How can I make the soup thicker?
Allow it to rest for a few minutes after cooking, or add a little more pasta. Remember that the macaroni will continue absorbing broth as the soup stands.
Can I make this soup dairy-free?
Yes. The basic recipe contains no dairy if you use olive oil instead of butter and omit the Parmesan and cream.
What should I serve with it?
Serve with crusty bread, garlic toast, crackers, a green salad, or a simple grilled cheese sandwich.
Can I prepare it ahead of time?
Yes. Cook the chicken and vegetables in the broth ahead of time and refrigerate them. When ready to serve, reheat thoroughly and cook the macaroni separately or add it near the end.
Final Result
This Crockpot Chicken Macaroni Soup is hearty, flavorful, and easy to customize. Tender shredded chicken, soft vegetables, and macaroni come together in a comforting broth for a satisfying family meal.
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