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!
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!
I hope the soup helps 🙂 xo
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!
Traci, you are only supposed to add the noodle in for the last 10-15 minutes of cooking. I hope that helps.
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.
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.
my noodles taste very undone and they turn to mush if you pinch them in your finger, very weird. Not like regular noodles.
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.
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.
Sorry that happened Kat. How long did you have your noodles in the pot for?
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.
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?
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
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
Thanks sounds like a good plan Elizabeth. I would make sure you cook it on LOW for 4.
can you use frozen chicken breasts?
Yes, just adjust the cooking time to be a bit longer to make sure the chicken cooks all the way through.
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!
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.
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.
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.