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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Hi,
This is the 3rd recipe I’ve made from this site, and so far, it’s 3 for 3!
Just made this last night and it’s delish! I followed the recipe as best as I could. I didn’t have parsley or noodle so I didn’t add that, but the soup still came out REALLY TASTY! I also did not add additional salt. I like to taste the soup first before I add extra sodium, so after 7 hours, the soup was perfectly seasoned. It did not need the extra 1/2 teaspoon of salt. Instead, I added an extra celery stalk and used a large onion for more flavoring. I’ll certainly make this again! Plus, it was super easy to put together. Thanks, Corey!!
I am so happy you are loving the recipes L.H. 🙂 Thanks for stopping by to comment. I hope you try a few more! hehe 🙂
Ques: How would this work is I threw in bite sized red potatoes (about 2-3 medium sized ones)? Is there anything I would need to change? Thanks!
This Crockpot Chicken Noodle Soup recipe is a keeper! I made it with some modification, to suit my own taste, and it was easy and excellent. I omitted the bay leaf and thyme. Instead of using garlic cloves I used 3 tablespoons of garlic infused olive oil which I had on hand and the recipe calls for olive oil anyway. Instead of salt and pepper, I sprinkled Morton Nature’s Seasons seasoning blend on the chicken itself and then on top of the ingredients once they were in the cooker. I also used half regular Swansons chicken broth and half reduced sodium broth. The No Yolks noodles turned out perfectly. They were NOT the dumpling version. I’ll be making this again soon!
Made this for supper tonight. It was amazing! Turned the heat up to high and dumped in Reames homestyle frozen egg noodles for the last 1 1/2 to 2 hours depending on the crock pot and your taste for doneness. Thick chunky noodles is the way to go!
I tried this recipe a few weeks ago and we LOVED it! made it again this evening – thanks for my new go-to chicken noodle soup recipe! It’s seriously amazing (and SO easy)!