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?
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I found No Yolk brand egg noodles, per all these other reviews, and no I did not put them in early in the cooking process! I put them in for just 5 minutes, turned around, and my delicious broth was getting cloudy. I stirred it up, and there were NO noodles in sight – the broth got whiter, and upon taste-testing, the flavor was still there, but it was silty. If you can imagine melted noodles… it turned my soup into flour-water paste. I had three spoonfuls in a row, trying to rough it out, but the slightly sandy, flour consistency was very weird. Ended up throwing it out and ordering pizza! Waste of time and money 🙁 if I do this again I will use regular pasta, pre-cook it and add at the end.
WOW Marissa, that is crazy! I have never heard of noddles melting in just 5 minutes in hot water. That is so strange. Sorry the soup didn’t work out for you 🙁
After reading all the comments I did make my noodles seperate to avoid a mushy fiasco and after tasting almost halfway through I added another round of salt and pepper with Italian seasoning and a little cayenne for a some zest which it needed bc it’s pretty bland but I like those extra flavors. Still a good recipe. Thanks.
I’m a little nervous about this soup. It’s been cooking 4.5 hours so far and all of the oil has just floated to the top. My significant other went to taste the broth and told me it was very greasy and there was too much thyme and very bland. I tasted it and experienced the same thing. There are many positive comments so I’m hoping it will turn out in the end, if not, I guess we’re getting takeout.
I hope you love it too Courtney! Some people are not a fan of thyme, and prefer to leave it out. That is strange that it is so oily. Did you had a ton of extra oil? I think once it is done and all stirred up, it will be good to go 🙂
Can I cook on high as well for 4-5 hours….not alot of time to go until dinner?
did cooking on high for 4-5 hours work? I need to make it for tonight! 🙂
Made this today & it turned out excellent! Family loved it and no problem with the noodles. Thanks!
Awesome! Thanks for sharing Pj 🙂