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 just made this today, I was feeling a bit under the weather. It was deliouse. I cooked the noodles on the stove and then pored what I wanted in a bowl, as to store the noodles and broth separately to keep longer. Thanks for the yummy recipe.
Hi I’m in the process of cooking this recipe now. I’m preparing it for my little guy who is sick. I didn’t realized before starting that it took 7 hours to cook! Would it be possible to cook it faster on high for 3-4 hours?
Hi Keena,
I did the same thing. Did your soup turn out ok 0n the high setting
Curious too – can it be cooked on high for 3-4 hours?
Yes please let me know if soup turned out ok when you cooked it on high 3-4 hrs. Currently have it in my crockpot on high.
For anyone curious still, I cooked the recipe on high for 3 hours and 30 minutes. The chicken was perfect. I then turned it to low when I added the noodles and cooked them for 15 minutes. I used Publix brand extra wide no-egg pasta ribbons. Everything turned out perfect! Great recipe.
I bought double the veggies and chicken to freeze for another batch in a few weeks. Two awesome meals for the effort of one!
I followed this recipe, the egg noodles should not be cooked on high in the crock pot, nor for that long. They disintegrated and turned what was broth into a chowder. Very disappointed. I recommend turning the crockpot off and putting the noodles in there with the lid on for them to cook slowly.
I am so sorry you were disappointed. Yes, the cooking directions no longer have the noodles cooked on high, and only cooking them until your individual brand of noodles are tender (5-10 minutes) Different brands of noodles seem to cook differently 🙂
I cooked my noodles on top of the stove and then added them to the soup, they were perfect, however, I was very disappointed in my soup. I followed the recipe, but used store bought broth and my soup was very bland.
Just try added some more salt Jan 🙂 I like to keep my soups on the low sodium side, and some people might find that bland. Also, unfortunately, store bought broth won’t give you as much flavor as homemade.
Try adding 1-2 Tablespoons of “Better than Bouillon” chicken base or 1-2 Knorr chicken bouillon cubes along with McCormick’s garlic pepper to taste.
Overall a good soup, but I think I’ll have to use less Thyme next time. For me, it has just slightly overpowered the overall flavor. YMMV.
Thanks for the recipe.
I feel the same way about the thyme, too over powering.