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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Hello everyone,
I love to cook chicken noodle soup from scratch but this recipe was so simple and delicious that I couldnt refuse to make it. The first two times I had used No Yolk egg noodles and had absolutely no problem with the soup. Then got a deal on some other noodles and they disintegrated into the broth making the whole soup taste like a nasty old starch. My best advice is to just use No Yolk egg noodles they are inexpensive and dont disintegrate into the broth.
Thanks for sharing that advice Avery. Yes, every time I have made it, I also use No Yolk egg noodles and have never had a problem. I am so happy you love the recipe!
Loved this! A great recipe 🙂 I’m avoiding gluten right now so I chopped up a few mini potatoes, added extra of all the veggies and omitted the noodles. With a baby at home I’ve had so little time to cook – it was a great feeling to put together an easy and healthy meal with so little prep 🙂
I loved this it was so easy and tasted amazing! Put it together in 10 minutes the night before and came home the next day and only had to do another 10 minutes of work! Thanks for the recipe!
SO happy to hear you loved it Todd 🙂
I made a few slight adjustments, like adding 2 Bay leafs instead of 1 and I put less Thyme in it because it can be over powering. It was by far my best crock pot chicken noodle soup I’ve made yet. Thank you for the great recipe.
I absolutely adore this recipe 🙂 It’s become my go-to chicken noodle soup and I make at least twice a month!
The only thing I would suggest to those finding that their noodles are disintegrating…I usually let the soup cook in the crockpot until it’s done, and then boil the noodles separately in a pot of water, and then serve the soup over the cooked noodles one bowl at a time. If there are soup leftovers, I save them in a Tupperware, and then make the noodles fresh again the next time I have the soup 🙂