The Best Crockpot Chicken Noodle Soup
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!
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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
The Best Crockpot Chicken Noodle Soup
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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
Nutrition
Nutritional 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.
Did You Make This Recipe?
Make sure to share it with me below!
Is it possible to make this recipe minus the noodles as I do use white flour anything? Or substitute something healthier? Taking it out or substitution either way is fine.
I love this recipe. I also use No Yolk noodles and they come out perfect. I cook the soup on high for 4 hours, shred the chicken, cook another hour on high. Put in a full bag of noodles in and cover with lid.. I stir after 15 minutes and cover again. After another 7 to 10 minutes, they are usually tender ready. NEXT: TAKE THE CROCK OUT OF THE COOKER AND POUR THE SOUP IN A SEPARATE CONTAINER. That way the noodles will NOT overcook and become mushy.
Corey, how important is the parsley in your opinion? I have everything in the crockpot now and realized I forgot that!
Sorry I just saw this Kathryn! It should be fine with out it 🙂
Sorry I just saw this Kathryn! It should be fine with out it 🙂
I tried this recipe on high temp for 4 hours before “trying” to get the chicken out to cut it up. It was already so tender that 2 forks managed to pull most of it apart without even removing it from the slow cooker. The rest stayed as tasty bite sized pieces. For prep, I used the pre-chopped quart container of creole “trinity” mix I can get at the local grocery which is onion, celery and green bell pepper and added that right in along with the chopped carrots, some additional celery chopped coarser and a package of sliced mushrooms. Using regular egg noodles, they were cooked just enough after 15 minutes, but I let them sit another half hour on warm and that helped them soak up a lot more broth and made the soup much thicker, which is better in my opinion. Overall, a great recipe you can play with and see what works best for your taste.
This recipe was GREAT! I had no issues with ANYTHING. All you have to do is follow the directions! No issues with bad flavoring, or noodles. It was perfect! Thank you so much for sharing! I will be sharing this with my family 🙂
Awesome Nina! Thanks for sharing 🙂
Wow…this soup is beyond bland! I was encouraged by all of the positive comments, followed the recipe to a tee, and ended up with a tasteless pot of soup. Can’t be just me…..?
I am so sorry you didn’t enjoy it Jane. Sometimes if people aren’t used to low sodium broth, it can be lacking that salty taste. I suggest maybe adding some salt to see if that brings out the flavor for you.