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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I made this Crockpot chicken noodle soup for my sick girlfriend and it was amazing! I don’t cook a lot, but I can follow directions.
So glad you loved it Robert. I hope your girlfriend is feeling better 🙂
Thank you so much for this wonderful recipe! I came across the recipe about a month ago and have already made it five times and everyone loves it.
I have not had any problems with the pasta disintegrating or breaking up and I’ve tried two different types of gluten free versions: Trader Joe’s gluten free Rotini (rice based), and Safeway’s gluten free penne (corn and rice). I add 2-2.5 cups and cook for 12 minutes and it’s perfect.
Last night, I made it again and added two zucchini. Was so good! Thanks again!
Hi, I’d like to try substituting white rice for the egg noodles but as a slow cooker newbie I’m not really sure how to go about it (or if it’s really viable). Could you possibly suggest how much dry rice to use and when to add it? Would it be better to steam the rice separately and add it at the end, or do you think one could get away with cooking the rice in the slow cooker?
I would start with 1 cup of dry rice Mike. And it would be best to cook it separately and then add it in at the very end. I hope that helps 🙂
I cheat and get a pre roasted chicken at the grocery, skin it and cut all the meat off. Then I have bones for bone broth, which I prefer to regular chicken broth as it has WAY more protein in it and WAY less sodium. The rest is pretty much the same as what you have but I do not add any oil. I too use the No Yolk noodles and have never had an issue with them falling apart. I prefer to cook on high to have it done sooner and sometimes put thinly sliced cabbage in too.
I made this recipe last night, but I only ended up using 1/2 the onion it called for and a tad less chicken than it called for. Overall, I was really impressed with the way it turned out. Everything tastes great, and I can’t wait to pair it with a ranch saltine recipe I’m thinking of doing. Thank you so much for sharing this recipe and including the important details (I.e. not cooking the noodles too long)! 🙂 It’s going to be a great pick-me-up for my cold!