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 and it turned out really well! I added two bay leaves because I love the flavor they give to the soup. However, my soup came out VERY chunky and by the time we had served 4 bowls there was only chicken and veggies left. Not sure if this is how it was supposed to be or we mis-measured the broth or what. Next time I might add more broth or less chicken! Also my egg noodles definitely didn’t disentegrate, but they were a little weird in consistency, sort of chewy which I haven’t had an issue with egg noodles before. Maybe I’ll try and different brand or cooking less next time!
Followed the recipe to a T. Not bad, a little too much Tyme and Parsley but it tastes like it’s missing…..something. I will dabble with it again, probably reducing the oil as well.
Egg Noodles turned to mush within 15 minutes. I read the above comments before preparing and wondered the same thing but I made certain to add Egg Noodles and they disintegrated into paste. Perhaps it was the brand as I went with Western Family brand. I also substituted home made broth with broth in a box (regular, not low sodium). Any ideas?
Thank you for including the brand Rob 🙂 I will put a note in the recipe letting people know which brand of noodles have not disintegrated.
What is the serving size for this? Going to make this for about 15 people.
This serves about 8 people, so I would make a double batch 🙂
I made this for a work potluck today. I used whole wheat extra wide Great Value noodles. Cooked the noodles for 10 minutes and they came out perfectly. A nice recipe-definately a keeper.
Thank you for sharing the brand of noodles Tanya 🙂 I am so happy you loved it!
mmm delicious I never made chicken noodle before, and those come out really good . And a never use chicken broth, I use cubes of
chicken flavor bouillon ,and taste very similar, is in the Spanish isle of the store.
Do you use 7 cups of water and 6 cubes to equal the 1 cup of water and 6 cups of broth in this recipe?