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 there! 🙂 Your Recipe looks really good and i really want to try to cook it cuz i just love a good Chicken Noodle Soup! But I am in the UK and cant buy any Brand of Wide Egg Noodles here. 🙁 (At least i haven’t been able to find any so far) Would you be able to suggest any other type of Noodles I could use instead? It would be very appreciative as this Soup just sounds waayy too good not to try! 🙂 Thanks in advance! 🙂
Angie from Wales 🙂
Hi Angie, You can use any noodles really. BUT, I would cook them separately and add them in at the end of cooking. I have only had success with the noodles I have in the recipe to cooking IN the crockpot during the last minutes.
Okey dokey, I will try that! 🙂 Thank you for your reply! 🙂 I can’t wait to try it out! 🙂 Thanks again!
Easy recipe! It tasted great. I did add more salt and pepper to my finished soup, though, as it tasted a little bland. Between a little extra seasoning and some oyster crackers, it was perfect! I took a chance on the noodles and got the Target brand of egg noodles. They worked just fine!
I just put the beginning of the chicken noodle soup into my crockpot. However, I do not have a medium yellow onion. Is it ok to add later? I sure hope so =) because it will not be added until around noon when I can get to the store. And what about frozen regular white onions instead so I do not have to chop an onion? I HATE chopping onions.
Instead of yolk noodles the only pasta my daughter really eats is bow ties and the macaroni noodles, so I put those in instead and it still turned out perfectly fine. My daughter (who normally hates soup) has declared that it’s the best soup ever and had two big servings. Thank you so much! Definitely trying more of your recipes!
Thanks for sharing about macaroni noodle Karley! I am so happy your daughter loved it!
I was adding random ingredients from my fridge to the slow cooker to make a chicken meal, of sorts, but not a soup as my other half doesn’t like soups. I ended up making pretty much exactly your recipe (minus the bay leaf)! So, I made sure to not overdo the stock, leaving only enough to cook with, then instead of adding egg noodles, I added Hokkien noodles (Kan tong brand) for the last 5 minutes or so, just enough to heat them a little and absorb some of the remaining stock. I daresay the people that had the egg noodles dissolve left them in the slow cooker far too long or added them at the start, as they shouldn’t dissolve after a few minutes.