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?
Make sure to share it with me below!
Why put in the olive oil? doesn’t it just float to the top?
I WAS GOING TO ASK THE SAME QUESTION: WHY DO YOU PUT IN OLIVE OIL?
You put a little bit of olive oild to keep the noodles from stickto the crock pot i do ite everytime i make something with noodles
I found this recipe and it looks great. I’m making this right now to serve for lunch on Christmas Day with grilled cheese sandwiches. I’m using the No Yolks brand of noodles. I couldn’t find a bay leaf so I’m hoping that doesn’t make a huge difference. Everything is in the crock pot now. I’ll let you know how it turns out. Thanks for sharing!
**Update** I just ran to the store to get more chicken broth so I was able to pick up a bay leaf. Only you can’t buy 1 bay leaf, you have to buy 20 🙂 Maybe I can use them in something else.
This is a great excuse to start your own mini-kitchen herb garden with bay, and basil, and thyme, and other small herbs. That way you can pluck one when you need it and it’s fresh as fresh can be.
I had 2 earlier posts but I don’t see them on here now. I made this recipe today and served it for lunch on Christmas. It turned out delicious and I’m definitely saving this recipe for future use. Thanks for sharing.
Wonderful Wes! Thanks for sharing 🙂
So excited to try this today! It’s simmering away as I type. I have a house full of sick ones so this should help a lot and be yummy too!!
Oh no! I hope you all feel better soon! Enjoy the soup Jennifer 🙂
Corey,
I just started my soup and was thinking about cooking it on high heat instead of low since it is later in the day than I had planned.
How long should I cook it on high?
Thanks for the recipe!!!