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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This was amazing! I don’t think I’ll ever buy canned again! I had no problem with the noodles at all..and my house smelled so good! Thanks for the recipe 🙂
I also had a problem with the noodles. I did only put them in for 5 mins and they were fine. However something else had come up and we did not end up eating the soup until the next day. As I was scooping it into another container I noticed it was starting to thicken and I wasn’t seeing as many noodles but thought it would be fine. When I took it out the next day there was no noodles left and it became a stoup. I added another can of broth and more noodles. It looked great at first but within 10 mins of the noddles boiling the same thing happened. We did eat it anyway because we don’t believe in waste and it did taste very good just more of a stoup then a soup.
Guess if I try it again will risk using different noodles. I like the fact that it’s easy to make but I want soup, not stew I guess. Again, I used the Columbia brand No Yoke noodles? Suggestions?
Bob, I have used No Yoke Noodles, and just this week made it again with Publix brand egg noodles. Many people have also reported Walmart’s brand working well. I hope that helps 🙂
Hi Corey!
Thanks for an amazing recipe! I used the great value noodles and left them in for 15 minutes and they turned out PERFECT. Perfect meal for this cold October day watching football in michigan 🙂
The soup was great no problem with the noodles. Can you freeze the leftovers?
While chicken soup is a great freezer meal, there’s one component that doesn’t hold up very well when defrosted and reheated: the noodles. They will get very mushy. If you are planning on making this a freezer meal, I would leave the noodles out, and then when you defrost and reheat, add in some freshly cooked noodles.