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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OK I’m trying the chicken soup for the first time. Its in the crock pot right now! But I have to say after reading about some peoples problems with the egg noodles I am a little worried about them disintegrating….. I bought Manischewitz brand WIDE egg noodles will those be OK??
Amy, I used No Yoke wide noodles and everything turned out fine. I have never used the Manischewitz brand, so I can’t say for sure. I understand your worry, so Maybe only put in a handful in and see how those do. If you notice any thing weird, maybe cook the noodles separately. That would be the safest bet until I can figure out why that is happening to some people’s noodles. Luckily, there has only been a couple people to report this happening. The majority of emails I have received have not had noodle issues 🙂
I added the noodles per instructions…no problem…they did not disintegrate…The broth was lacking in any flavor…just flat out bland…and the broth is usually (for me) the best part. My mom made chicken noodle soup back in the 70’s…It was really good, but I suspect it had a heavy dose of salt in the mix…
Yes, salt does make things taste better 🙂 We try to reduce that with low sodium or homemade broth. It sounds like next time you would be better off using regular, full sodium broth 🙂
I have made this twice now. I never had any problems with my noodles? My boyfriend LOVES this reciepe. I add extra ground black pepper and seasonings to the broth. I also toss in one chicken bullion with the chicken broth for extra flavor.. I have never had a problem with bland broth… I only leave my noodles in for 10 mins and I buy the cheap egg noodles never had a problem… I told my boyfriend I’m making chicken noodle soup again today and he was super excited! I’m going to try some more of your soup reciepes. I am not sure why people say the broth is bland I’m not one to ” measure things. I just dump some seasonings in the broth taste it and add more if it needs it… Maybe it’s the chicken bullion cube I add who knows. But I love this soup I’m so looking forward to it I had some dental work and soup is all I can eat lately! Oh and right now my house smells amazing mmm!
Or defrost them in your microwave first.
Amy how did your noodles turn out. I’m making today with the same brand.
I have this in my crockpot now & can’t wait to try it for dinner!
This soup is delicious! I followed the directions and added the uncooked noodles for 15 minutes at the end and they turned out perfectly fine!
So I just finished eating the soup!! WOW was it delicious…. The whole family loved it! I did cook the egg noodles on the side for 8 minutes and then put them in the soup after and they came out perfect!! Thank Corey for a keeper recipe can’t wait to try more!!
I just made this recipe today and although the flavor was great, my noodles also disintegrated! I’ve never seen egg noodles do this, and it did make the broth very starchy and hard to enjoy the soup. I am going to try it again with a different brand of noodle and see if it works, because it was an otherwise delicious recipe! I used Light n Fluffy brand this time because they didn’t have my normal No Yolks at the store when I went!
Yes, please let us know how the No Yolk noodles go. Maybe that is the trick! If so, I’ll make sure to put that in the recipe. For anyone else this has worked for, please let us know what brand noodles you are using.
I use Country Pasta homemade style egg pasta from Costco. It works great. I also use Costco’s Rotisserie Chicken breast meat pack which saves even more time. This comes together in minutes! Love it!!
i used great value noodles and they took 35 mins to get tender. All good tho!
Thanks for letting use know Ali! Glad to hear that brand doesn’t fall apart 🙂