The cure for wintertime blues.
How to make Chicken Noodle Soup In the Slow Cooker
As you know, I LOVE SOUP! And what I love even more is soup that I can cook in the crockpot. Yes it takes longer, but I’m a set-it and forget-it kinda gal.
After posting my 25 Comforting Crockpot Soups post, I had SEVERAL emails requesting a crockpot chicken noodle soup. Well, I listened, and here it is my friends!
The Best Crockpot Chicken Noodle Soup
NOTE: In the comments, you will see that a few people have reported their noodle disintegrating after adding them to the crockpot. I have no idea why this is happening, and have NEVER had that happen any of the times we have made this soup. BUT, I have only used No Yoke brand noodles. Other people have also reported success with No Yoke Noodles and Walmart Generic brand noodles. If you do not have access to those brands of noodles and are concerned, you can also just boil your noodle separately.
Directions
- In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
- Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper.
Cover and cook on low heat 6 – 7 hours.
- Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.
Cover and cook just until noodles are tender, 5-10 minutes.
- Enjoy with your favorite crackers!
Need even MORE crockpot soups? Make sure to check out my 25 Comforting Crockpot Soups and Stews HERE!
Here are more soup recipes we love!
- Loaded Crockpot Hash Brown Potato Soup
- The Best Crockpot Beef Stew
- The Best Crockpot Minestrone Soup
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The Best Crockpot Chicken Noodle Soup
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 2 cups carrots peeled and chopped
- 1 medium yellow onion diced
- 3 stalks celery chopped
- 3-4 cloves garlic minced
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1 bay leaves
- 6 cups chicken broth use my EASY homemade broth or low-sodium
- 1 cup water
- Salt and freshly ground black pepper to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
- 2 cups uncooked wide egg noodles
- 3 Tablespoons chopped fresh parsley
Instructions
- In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
- Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper.
- Cover and cook on low heat 6 - 7 hours.
- Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.
- Cover and cook just until noodles are tender, 5-10 minutes.
Video
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Laurab says
Your timing is perfect! I am sending this recipe on to a friend who has lots of turkey and turkey stock leftovers. I am thinking she could use this recipe and substitute the turkey for the chicken. It’s worth a try! Thanks Corey.
Corey says
Yes! That sounds like a yummy plan 🙂
tim smart says
I made this and had no problem with the noodles. They were probably in there 10 minutes tops and i turned the crockpot off then.
I wanted a little more zing so i added a teaspoon of curry salt. I like things to be more spicy than average, you could also add louisiana hot sauce i would think.
very easy to make.
Corey says
YUM! Curry salt sounds great!
Deni says
I just got a slow cooker and this is a terrific recipe. I had no problem with the noodles. The only thing I changed is I added 2 cups of beef broth to give it a heartier flavor. Many thanks…this is the only chicken noodle soup I will make from now on!
Corey says
Thanks so much Deni! I happy to hear you loved it!
Mary says
Is the beef broth in place of 2 of the 6 cups of chicken broth? Or in addition to the 6 cups?
Brittany says
Unfortunately this tastes nothing as good as it sounds! It’s very bland.. Really bummed that this didn’t turn out!
Corey says
I am sorry you didn’t like the way it turned out. You could try pumping up the salt and herbs next time.
Carol Mottin says
AS a cook for over 45 years,,I would say that the people whose noodles went to mush…ADDED them in the beginning and cooked them for 6/7 hours! …..instead of at the end for 10 minutes…
eric says
You should tell people to stop stirring the pot and their noodles will be fine
Kathy says
I have made it many times but you have to taste the soup and add more spices . Mine was never bland
Trish says
My husband has a bad cold-so I wanted to make some chicken soup in the crock pot rather than store bought. So I hit google!!! I found your recipe. We just finished two bowls each!!!!!! It was perfect, I used the no yolk noodles as was suggested. I am going to try your beef stew next. Thank you-
May says
I made this soups today and it was delicious! And the house smelled great all day long. I cooked the noodles separately and served the soup with biscuits hot out of the oven. Yum!
Meow1234 says
It was very yummy. I added the noodles at the end just in case. Just the right amount of flavor.
Liza Pappalardo says
I followed the directions (with one exception, I add 1 TBS of Trader Joe’s 21 Seasoning Salute) and the soup was fantastic!
Sarah says
I followed this recipe and used organic chicken broth it was absolutely wonderful!
Michelle Espinoza says
I made this tonight and everyone loved it. I added two bay leafs and added a little more salt as well. I read everyone’s comments about the noodles and instead of using the No Yolk (which I did buy), I went back to store and bought the Skinner brand, cooked those for six minutes separately, drained them and then added them to the crockpot and cooked for two more minutes exactly. I cooked everything (pre noodles) for 6 hours and the chicken came out perfect. As I stirred it, the chicken tore apart in shredded form. Perfect dinner for our cold rainy weekend.
Susan C Walker says
Really not great. Nothing there to make it special !! If I were to re do anything, I’d add half the chicken, more salt, pepper. And, if you need to serve the soup later., don’t add the noddles until ready to serve.
Kathleen says
What are the nutritional values of this soup. I follow WW.
carisa burns says
Hi. I tried this recipe and found that even after 6 hours of cooking in the crock pot none of my vegetables were soft except the celery and it wasnt even fully cooked. I had to finish it on the stove but then the chicken overcooked. Do you have any suggestions? I REALLY need to be able to set and forget a chicken soup in my crock pot!
Vicki says
I made the soup according to recipe, except I added 6 Wyler chicken cubes. I also cooked my soup on high for 4-5 hours. No noodle trouble & I used Amish egg noodles. Soooooo good & comforting for a winter night!
Lou says
Tried this and was so bummed out! Very bland and nearly flavorless. Wouldn’t recommend
Carol Mottin says
Add a few chicken bouillon cubes to the broth OR salt!
Chelsea says
Use bone broth for extra flavor and extra health benefits 😊
Aunt Donna says
Dear Corey, We tried your chicken noodle soup. It is delicious, and oh so easy. I never thought to make my own broth, but I will from now on. It is so much better than what I buy in a can or box. Love you always.
Corey says
Yay! I am so glad you loved it!
Jennifer says
Would it be ok to add small cubes of potatoes to this with or instead of egg noodles ?
Corey says
Sure Jennifer, I think that could be yummy 🙂
Leah Fawn says
I put in potatoes along with the egg noodles….it is a smash hit!!!! Love your recipe!!! Also did your beef stew which was another major success!!!!
Leah Fawn says
I entered 5 stars but only 3 showed up….. just so you know 🙂
Corey says
Thanks for letting me know Leah!
Corey says
I’m so happy to hear you loved it Leah! 🙂
Liz says
Loved your recipe! I was wondering how your broth is so clear in the pictutes. I used Swanson Unsalted Chicken Stock. Would it be clearer if i made my own stock and took the fat off the top?
Corey says
I honestly think all broths, even from the same brand vary in color. I wouldn’t worry too much about the color of your broth. As long as it taste good! haha. My homemade broth does tend to be lighter in color, and I have noticed the organic broth I get from Costco is pretty light as well. Have you tried my broth recipe? It’s super easy and tasty! https://www.familyfreshmeals.com/2014/03/easy-homemade-chicken-broth.html
Dami says
I think Liz was referring to how CLEAR your broth is, not necessarily the color of it. I was wondering how you got yours so clear, too. My broth (homemade or otherwise) is rarely that clear.
kia says
The solution to having such a clear broth would have to be getting the heat to be low over a long period of time. And on top of that, depending on what broth and the amount of sodium it has can affect the color which, in turn, effects the clarity of the broth. Hope that helps!
Katharine in Brussels says
Thanks a lot Corey, this is simmering in my slow cooker now. There had been some organic carrots, celery, yellow summer squash, and an onion sitting around looking for a place to go, and they’re all in there now with vegetarian chick’n pieces. So happy you made this family favorite from our childhoods! The kids kept asking if I was going to put in tomatoes (i.e.; make your Lasagne Soup!). I had been just wondering how to use up the pile of veggies from the budget weekly organic fruit & veg box that I registered for, and now I can feel guilt-free about the new order coming in on Friday 🙂 This was such a nice way to have supper already ‘done’ almost effortlessly, a godsend for this pregnant lady.
Corey says
Wonderful Katharine! I also have a Crockpot Minestrone Soup coming to the blog soon. It’s a great way to use a bunch of veggies up too 🙂 I hope you and your family love the soup!
Natalie @ In Natalie's Shoes says
This is awesome! I’ve been searching high and low for a nearly 100% hands off chicken soup recipe in a crock pot. Most require tons of work that negate the easiness of a crock pot. Thank you SO MUCH!
Kimberley says
Exactly my sentiments Natalie! I have never been much of a cook, much to my husband and children’s dismay, so I was so excited to get a crock pot and a slow cooker recipe book for our wedding 2 years ago. Here we go, I thought. I can finally just dump a bunch of stuff in the pot, head out the door, and have an amazing meal when I return home. All my friends rave about how amazing and easy their crock pot meals are. As I looked through the recipe book I was given, I was blown away by the amount of work. Soooo not only do the recipes require lots of work, but they take 8-10 hours?! Haha. I think I’ll stick to my chicken nuggets and rice a roni. Then, I found this one!! Relief!! My husband is somewhat of a chicken noodle soup connoisseur and he loved this last time I made it! I’m trying it again tonight (to make sure it wasn’t my uncanny beginners luck) and then moving on to another one of her easy peasy crock pot recipes! So excited to give more a try.
Krystal says
My house smells wonderful right now. I have this soup cooking in the crock pot for a little one who is feeling under the weather. This was easy to put together, and is going to be the perfect medicine. I look forward to trying some of the other crock pot soup recipes that you have listed. Thank you for the recipe!
Corey says
I hope the soup helps 🙂 xo
Traci Seeley says
I loved this recipe, easy and had wonderful flavor. HOWEVER, the noodles literally disintegrated after 20 minutes in the crock, and upon being stirred, kept going until they were just starch colored broth. Any suggestions from anyone who has used this? I used egg noodles that look just like the picture. Thanks!
Corey says
Traci, you are only supposed to add the noodle in for the last 10-15 minutes of cooking. I hope that helps.
Lisa says
I had a similar problem with the noodles and did follow the recipe only cooking the on high for the last 15 minutes but then we didn’t eat until a bit later and maybe that’s why they disintegrated? I think next time I will just cook them separately and add them into each bowl separately so that doesn’t happen again. So I can’t say it tasted great because of the noodles changing the taste. A little frustrating.
Corey says
Did you let it sit in the crockpot, still cooking until you ate later in the day? Sorry, but I haven’t had a problem with noodles disintegrating. I believe the other person who did have that issue put the noodles in at the beginning of the cooking process, and that’s why they had that problem, but it does seem strange that your noodles would fall apart and disinterested from being in a hot broth for a little while.
amy didio says
my noodles taste very undone and they turn to mush if you pinch them in your finger, very weird. Not like regular noodles.
sally ebeling says
I think there must be a batch of defective noodles floating around somewhere….If people are using common egg nooles or yolk free noodles there should be no problem with them disintegrating and/or turning to mush if this recipe’s directions are followed.
Kat says
I used No Yolks name brand because I had seen the comments about the noodles. I followed the recipe to the letter and the noodles completely disintegrated with a texture that went from sodden dough to egg drop soup-like wisps to mixing totally in with the broth. I had to turn the whole batch into vittles for the pups because it just didn’t taste right after.
Corey says
Sorry that happened Kat. How long did you have your noodles in the pot for?
Tony randall says
I think the problem may be the style of noodle. My noodles desinagrated also. I used No YOLKS, dumplings style. Very thin quick cooking noodle. Plus, when I put the noodles in, the slow cooker was done cooking, in the warming STAGE. Great recipe, my mistake.
Ali says
I’m feeling under the weather tomorrow, so i’m looking forward to trying this tomorrow! I have a question.. I plan on using stock from your chicken broth recipe for the soup. When making the soup do I use the already cooked chicken from the stock, or add uncooked chicken?
Corey says
If you are doing the crockpot version, use raw chicken. But I also have a stove top chicken noodle soup that you can use cooked chicken with 🙂
https://www.familyfreshmeals.com/2014/03/best-homemade-chicken-noodle-soup.html
Elizabeth A Banka says
Hi Corey,
I am making the chicken soup now in a crockpot. I used the remainders of a cooked chicken from Costco. I also added frozen mixed veggies. I will add the no yolk noodles for the last 5-10 minutes. I would magine that since the chicken iscooked-I will only cook itfor about4hours in crockpot rather than the six hrs so that the spices savor it! Do you think that it shoud cook less or more?
Thank you,
Liz
Corey says
Thanks sounds like a good plan Elizabeth. I would make sure you cook it on LOW for 4.
jackie says
can you use frozen chicken breasts?
Corey says
Yes, just adjust the cooking time to be a bit longer to make sure the chicken cooks all the way through.
chnatal says
Someone please tell me what I did wrong? This is tje first time i ever tried to make homemade soup. I followed the recipe to the letter… Everything came out amazing until I put the egg noodles. They turned to mush in less than 5 mins. I have cooked egg noodles before and have even over cooked them by boiling in pot on the stove but never have they turned to mush… It turned into a white gravy consistency. Kind of like a chicken and dumplings minus the dumplings … The kids ate it and loved it … Next time I think I will try rice instead!
Corey says
I am curious, for those of you having problems with the egg noodles…what size/shape and brand are you using? I just don’t understand how ANY noodle would turn to mush in under 5 minutes of being in hot (not even boiling) water. Sorry I am not much help. My noodle have been fine every time…even the leftovers days later.
Linda says
I just made this and I used No Yolk brand egg noodle and it was mush! I have made this recipe before and the noodles were fine but not No Yolk brand. So strange.
Mrs. Deborah H. Hayes says
I’m cooking this recipe right this very minute, with about 4 hours left. Since reading these reviews, I think that I’m going to cook my noodles on the stove, the add to soup just before serving. I’m not taking any chances. No rating just yet in terms of taste, but for easy recipe, I will.
Amy says
OK I’m trying the chicken soup for the first time. Its in the crock pot right now! But I have to say after reading about some peoples problems with the egg noodles I am a little worried about them disintegrating….. I bought Manischewitz brand WIDE egg noodles will those be OK??
Corey says
Amy, I used No Yoke wide noodles and everything turned out fine. I have never used the Manischewitz brand, so I can’t say for sure. I understand your worry, so Maybe only put in a handful in and see how those do. If you notice any thing weird, maybe cook the noodles separately. That would be the safest bet until I can figure out why that is happening to some people’s noodles. Luckily, there has only been a couple people to report this happening. The majority of emails I have received have not had noodle issues 🙂
Tony says
I added the noodles per instructions…no problem…they did not disintegrate…The broth was lacking in any flavor…just flat out bland…and the broth is usually (for me) the best part. My mom made chicken noodle soup back in the 70’s…It was really good, but I suspect it had a heavy dose of salt in the mix…
Corey says
Yes, salt does make things taste better 🙂 We try to reduce that with low sodium or homemade broth. It sounds like next time you would be better off using regular, full sodium broth 🙂
Marie says
I have made this twice now. I never had any problems with my noodles? My boyfriend LOVES this reciepe. I add extra ground black pepper and seasonings to the broth. I also toss in one chicken bullion with the chicken broth for extra flavor.. I have never had a problem with bland broth… I only leave my noodles in for 10 mins and I buy the cheap egg noodles never had a problem… I told my boyfriend I’m making chicken noodle soup again today and he was super excited! I’m going to try some more of your soup reciepes. I am not sure why people say the broth is bland I’m not one to ” measure things. I just dump some seasonings in the broth taste it and add more if it needs it… Maybe it’s the chicken bullion cube I add who knows. But I love this soup I’m so looking forward to it I had some dental work and soup is all I can eat lately! Oh and right now my house smells amazing mmm!
JoAnne says
Or defrost them in your microwave first.
Laura says
Amy how did your noodles turn out. I’m making today with the same brand.
Melissa says
I have this in my crockpot now & can’t wait to try it for dinner!
Melissa says
This soup is delicious! I followed the directions and added the uncooked noodles for 15 minutes at the end and they turned out perfectly fine!
Amy says
So I just finished eating the soup!! WOW was it delicious…. The whole family loved it! I did cook the egg noodles on the side for 8 minutes and then put them in the soup after and they came out perfect!! Thank Corey for a keeper recipe can’t wait to try more!!
Katie says
I just made this recipe today and although the flavor was great, my noodles also disintegrated! I’ve never seen egg noodles do this, and it did make the broth very starchy and hard to enjoy the soup. I am going to try it again with a different brand of noodle and see if it works, because it was an otherwise delicious recipe! I used Light n Fluffy brand this time because they didn’t have my normal No Yolks at the store when I went!
Corey says
Yes, please let us know how the No Yolk noodles go. Maybe that is the trick! If so, I’ll make sure to put that in the recipe. For anyone else this has worked for, please let us know what brand noodles you are using.
Stephanie says
I use Country Pasta homemade style egg pasta from Costco. It works great. I also use Costco’s Rotisserie Chicken breast meat pack which saves even more time. This comes together in minutes! Love it!!
Ali says
i used great value noodles and they took 35 mins to get tender. All good tho!
Corey says
Thanks for letting use know Ali! Glad to hear that brand doesn’t fall apart 🙂
Michelle Schlosser says
Looks yummy and cozy for a cold day. What is the nutrition per serving? Maybe I missed that somewhere on the page? Thanks!
Allison says
Made this last week, it was delicious! Do you have the nutritional values for this soup?
Corey says
I don’t, but you can plug in the ingredients on sites like My Fitness Pal to get all the nutrition info 🙂
Laura Tapper says
Tomorrow promises to be chilly so thought I’d give this soup a try. Has anyone tried freezing the leftovers?
Gina says
Hello, I found your recipie and I’m trying it in the crockpot as we speak. Looks good and was simple to prepare. Only thing is I put the parsley in the crockpot already will my soup still be okay? I also got no yolk eggs and regular noodles. I started to read the comments below. Which one is better to use for the soup. I see people having noodle problems.
Thanks
Gina
Corey says
The parsley should be ok Gina. I used the No Yoke brand of noodles and those worked great for me 🙂
Mary says
Hi there – have you tried adding in other veggies (peas/broccoli) into any of your soups? If so, how did it taste? I am looking for an easy to prepare soup and am not going to be adding any noodles (off the carbs for a bit).
Thank you!
Marianne says
I stay away from carbs too, so if you beat some eggs and stir the pot while you drizzle the eggs in it’s pretty good! I actually prefer this to noodles!
Thank you for a great recipe ?
Annette says
Wonder if homemade Amish noodles would work without disintegrating?
Chontate Brown says
I am cooking this recipe right now in my crockpot. I posted my before pic on Facebook and everybody is requesting the recipe! I am also using Wal-Mart Great Value noodles too. I will let you know how everything comes out! Thanks
Corey says
Awesome! Can’t wait to hear how you like it Chontate!
Julianne says
Corey,
Just finished making the soup! So excited to taste it. Can’t wait for my husband to come home from drill to try it. He loves soup. I had no trouble with the noodles. I did add more noodles and just added more water. I thought ablut adding more broth but I was worried about the salt content. Thanks for a good one. I look forward to trying more of your recipes.
Kellie says
First try at soup! ! Here goes!!!
Deborah says
Wow what a great recipe. My entire family loved it including 2 young children. The only thing I did different was use Grandma’s Fresh Frozen All Natural Egg Noodles found in your frozen section. I didn’t follow the directions exactly on the package so what I did was thaw them as directed and then added them to the soup. This took an additional 35 minutes so next time I will cook according to the directions. These noodles make this soup really hearty and fulfilling. Very delicious.
Melissa says
I just made this today, I was feeling a bit under the weather. It was deliouse. I cooked the noodles on the stove and then pored what I wanted in a bowl, as to store the noodles and broth separately to keep longer. Thanks for the yummy recipe.
Keena says
Hi I’m in the process of cooking this recipe now. I’m preparing it for my little guy who is sick. I didn’t realized before starting that it took 7 hours to cook! Would it be possible to cook it faster on high for 3-4 hours?
Kathy says
Hi Keena,
I did the same thing. Did your soup turn out ok 0n the high setting
Wendy says
Curious too – can it be cooked on high for 3-4 hours?
Lisa Galliera says
Yes please let me know if soup turned out ok when you cooked it on high 3-4 hrs. Currently have it in my crockpot on high.
Selena L Blue says
For anyone curious still, I cooked the recipe on high for 3 hours and 30 minutes. The chicken was perfect. I then turned it to low when I added the noodles and cooked them for 15 minutes. I used Publix brand extra wide no-egg pasta ribbons. Everything turned out perfect! Great recipe.
I bought double the veggies and chicken to freeze for another batch in a few weeks. Two awesome meals for the effort of one!
Angie says
I followed this recipe, the egg noodles should not be cooked on high in the crock pot, nor for that long. They disintegrated and turned what was broth into a chowder. Very disappointed. I recommend turning the crockpot off and putting the noodles in there with the lid on for them to cook slowly.
Corey says
I am so sorry you were disappointed. Yes, the cooking directions no longer have the noodles cooked on high, and only cooking them until your individual brand of noodles are tender (5-10 minutes) Different brands of noodles seem to cook differently 🙂
Jan says
I cooked my noodles on top of the stove and then added them to the soup, they were perfect, however, I was very disappointed in my soup. I followed the recipe, but used store bought broth and my soup was very bland.
Corey says
Just try added some more salt Jan 🙂 I like to keep my soups on the low sodium side, and some people might find that bland. Also, unfortunately, store bought broth won’t give you as much flavor as homemade.
Elaine says
Try adding 1-2 Tablespoons of “Better than Bouillon” chicken base or 1-2 Knorr chicken bouillon cubes along with McCormick’s garlic pepper to taste.
Gabe Caraway says
Overall a good soup, but I think I’ll have to use less Thyme next time. For me, it has just slightly overpowered the overall flavor. YMMV.
Thanks for the recipe.
Kirsten A Sossin says
I feel the same way about the thyme, too over powering.
Em says
I made this and it turned out really well! I added two bay leaves because I love the flavor they give to the soup. However, my soup came out VERY chunky and by the time we had served 4 bowls there was only chicken and veggies left. Not sure if this is how it was supposed to be or we mis-measured the broth or what. Next time I might add more broth or less chicken! Also my egg noodles definitely didn’t disentegrate, but they were a little weird in consistency, sort of chewy which I haven’t had an issue with egg noodles before. Maybe I’ll try and different brand or cooking less next time!
Rob says
Followed the recipe to a T. Not bad, a little too much Tyme and Parsley but it tastes like it’s missing…..something. I will dabble with it again, probably reducing the oil as well.
Egg Noodles turned to mush within 15 minutes. I read the above comments before preparing and wondered the same thing but I made certain to add Egg Noodles and they disintegrated into paste. Perhaps it was the brand as I went with Western Family brand. I also substituted home made broth with broth in a box (regular, not low sodium). Any ideas?
Corey says
Thank you for including the brand Rob 🙂 I will put a note in the recipe letting people know which brand of noodles have not disintegrated.
tayler says
What is the serving size for this? Going to make this for about 15 people.
Corey says
This serves about 8 people, so I would make a double batch 🙂
Tanya says
I made this for a work potluck today. I used whole wheat extra wide Great Value noodles. Cooked the noodles for 10 minutes and they came out perfectly. A nice recipe-definately a keeper.
Corey says
Thank you for sharing the brand of noodles Tanya 🙂 I am so happy you loved it!
matty says
mmm delicious I never made chicken noodle before, and those come out really good . And a never use chicken broth, I use cubes of
chicken flavor bouillon ,and taste very similar, is in the Spanish isle of the store.
Amanda says
Do you use 7 cups of water and 6 cubes to equal the 1 cup of water and 6 cups of broth in this recipe?
Lori says
Why put in the olive oil? doesn’t it just float to the top?
BOBBIE says
I WAS GOING TO ASK THE SAME QUESTION: WHY DO YOU PUT IN OLIVE OIL?
Holly says
You put a little bit of olive oild to keep the noodles from stickto the crock pot i do ite everytime i make something with noodles
Wes says
I found this recipe and it looks great. I’m making this right now to serve for lunch on Christmas Day with grilled cheese sandwiches. I’m using the No Yolks brand of noodles. I couldn’t find a bay leaf so I’m hoping that doesn’t make a huge difference. Everything is in the crock pot now. I’ll let you know how it turns out. Thanks for sharing!
Wes says
**Update** I just ran to the store to get more chicken broth so I was able to pick up a bay leaf. Only you can’t buy 1 bay leaf, you have to buy 20 🙂 Maybe I can use them in something else.
Jon says
This is a great excuse to start your own mini-kitchen herb garden with bay, and basil, and thyme, and other small herbs. That way you can pluck one when you need it and it’s fresh as fresh can be.
Wes says
I had 2 earlier posts but I don’t see them on here now. I made this recipe today and served it for lunch on Christmas. It turned out delicious and I’m definitely saving this recipe for future use. Thanks for sharing.
Corey says
Wonderful Wes! Thanks for sharing 🙂
Jennifer says
So excited to try this today! It’s simmering away as I type. I have a house full of sick ones so this should help a lot and be yummy too!!
Corey says
Oh no! I hope you all feel better soon! Enjoy the soup Jennifer 🙂
Lauren says
Corey,
I just started my soup and was thinking about cooking it on high heat instead of low since it is later in the day than I had planned.
How long should I cook it on high?
Thanks for the recipe!!!
Michelle says
I have been making chicken soup in my crock pot for years. Coming from a cold climate (Colorado) i love all soups and stews,and quite frankly would’nt know what to do without my crock pot!
You should try adding frozen mixed veggies.
The presentation is georgious when served and it tastes fantastic.
Nicole says
This looks delicious! I’m about to make it right now can I use frozen chicken breasts?
Corey says
Yes, but you might want to add a little more cooking time to make sure they cook all the way through 🙂
Brenda says
I followed both recipes to the tee and my soup is greasy tasting. I was sure to remove all the fat from the chicken first. First and last time I will be making chicken soup.
Kish says
I’m making this today and wondered if I could use frozen veggies?
Sandy says
I made this soup today using boneless, skinless thighs, 6-8 pieces and it was delicious! I cooked it for 9 hrs., because I wasn’t home in time and then removed chicken, pulled it apart, back in crock pot and after 5 minutes added about 3 cups of No Yolk noodles and cooked for an additional 15 minutes. This was the first time I ‘ve made any soup and it turned out wonderful! Thanks for sharing such a simple recipe that is now, one of my favorites!
Corey says
Awesome! Thanks so much for sharing Sandy. I am so happy you loved it!
Karen Lattanzio says
I have never cared for the way the noodles soak up the broth when putting them directly in the soup pot then storing in fridge. I like a nice firm noodle, so I cook them separately , store them separately and add them to each soup serving as I need them. I also use Cellantani (Barilla macaroni product), it’s a curly macaroni and is delicious in chicken soup recipes.
Terrence says
I also had the noodle problem. Everything was great until it came time for the noodles. Put the egg noodles in and let it sit for 15 minutes and they started to get slimy, mushy and then disintegrated. Ruined the whole pot!
Corey says
Hey Terrence. I am sorry that happened for you, but 15 minutes is much too long for the noodles to sit in such hot liquid. I suggested 5-10 minutes at the most. I hope you give this a try again an adjust the noodle cooking time 🙂
Joanna says
Any pasta that is not dried properly before being packaged will “BURST” when it hits hot water. That’s a fact.
Kaitlin says
Thank you, this is a great recipe and a family favorite (( Even for my 16 month old, very picky litter girl! )), We will defiantly be having this soup regularly! Being a teacher, there is nothing like coming home from a long day to your house smelling absolutely fabulous! One modification I made was doubling the carrots and celery. Thank you again!
Corey says
YUM! Carrots are one of my favorite part of chicken noodle soup…. so I like the way you think Kaitlin! I am so happy you loved the soup 🙂
Molly Beitel says
I am running a little short on time for the 6 hour cook time for chicken noodle soup. Could I cook this on high for a couple hours and then on low?