Each bite of this hearty homemade soup is put together in the crock pot and filled with moist chicken bites and tender vegetables so you can be rest assured that you are eating a healthy meal that’s easy to throw together. Never rely on eating a can of chicken noodle soup again!
Original recipe posted: November 2014 | Recipe updated: October 2019
Have you pulled out your crockpot for fall cooking yet? If not, do it! Go! I’ll wait! Wipe out the dust and start slicing up some carrots.
WHY I LOVE THIS CROCK POT CHICKEN NOODLE SOUP RECIPE
It doesn’t take much to put together a batch of chicken noodle soup just like it doesn’t cost much to open a can of chicken noodle soup. But the flavor is world’s apart between the two meals. If it’s a cold day or you’re feeling under the weather, this crock pot recipe is going to fill you up, give you the boost you need to get back up on your feet sooner. The chunky vegetables and wide egg noodles are delicious and the chicken gives you the boost of protein. You’ll enjoy every spoonful!
HOW TO MAKE EASY SLOW COOKER CHICKEN NOODLE SOUP RECIPE
Follow these simple steps to enjoy a big bowl of Chicken Noodle Soup, the ultimate comfort food!
Here’s what you’ll need: Chicken (don’t worry about thawing first), onion carrots, celery, garlic, chicken broth, thyme, parsley and bit of salt and pepper. Place all the ingredients into the slow cooker.
Cover and cook, stirring occasionally. Cook time is on high for 4 to 5 hours or on low for 7 to 8 hours. Ten to fifteen minutes before the time is up, remove the chicken breasts, shred the chicken on a cutting board. Add the chicken back into the crock pot, along with package of wide egg noodles. Stir them in and make sure they are submerged in the liquid. Cook until the timer goes off, or until the noodles are cooked through. Serve in a bowl and enjoy with some oyster crackers or saltines!
Wide egg noodles are a great option. They have a great texture in each bite and they keep their shape better than other noodles while enjoying filling your bowl of soup.
The best part of making a crock pot meal is that the food has a really long time to simmer and cook, really flavoring up the dish. So using chicken breasts is perfect in this soup because they have time to really become tender and easy to shred. The stock will become more flavorable from it. But if you have leftover rotisserie chicken, it’s also a good use of meat.
If you prepare your own bone-in chicken or turkey, you can easily make your own Chicken or Turkey stock to freeze for later use in making soups. It’s absolutely worth it and easy to freeze for any kind of meals you use stock for.
WHAT TO SERVE WITH YOUR BOWL OF SOUP
You can definitely throw together a side salad as an excellent option.
Dinner rolls with some honey butter would be amazing!
HOW TO FREEZE CHICKEN NOODLE SOUP
Let the soup come to room temperature completely. Then add the soup to a container made for freezing or add them to muffin tins, freeze them into their shape, then remove them from the muffin tin and toss them into a freezer ziploc. You can keep them in the deep freeze for 2-3 months, ready to pull out when you’re feeling under the weather or just need a hearty warm meal!
USING CHICKEN BROTH VS CHICKEN STOCK
Both come from chicken! Chicken broth flavor comes from the meat of chicken and tends to be more affordably sold in the supermarket. Whereas Chicken stock comes from bones of chicken (or another animals bones) and the full flavor it offers comes from the gelatin released from the bones after a long time of simmering.
IS CHICKEN NOODLE SOUP HEALTHY?
The soup is made with all homemade ingredients, no preservatives and antioxidants and nutrients are included in each bite from all your veggies. The awesome part about making your own soup is you also reduce the sodium intake that you would get automatically from a can of soup, but can still add a little salt if you wish.
SOUPS THAT WARM THE SOUL
Instant Pot Ham Bone Soup – Use your leftover ham bone to make this comforting, hearty Ham Bone Soup in your Instant Pot! Pressure cooking this meal allows you to get dinner on the table in less than an hour and it tastes like it has been simmering in a slow cooker all day long. Packed with beans, potatoes and delicious flavor!
Instant Pot Chicken Tortilla Soup – This Instant Pot Chicken Tortilla Soup is the BEST! It is packed with flavor, it is super easy to make and it tastes like it’s been cooked low and slow all day long. Throw it together for your next family dinner OR your next big gathering.
Instant Pot Broccoli Cheese Soup – This is the BEST Broccoli Cheese Soup recipe you will ever taste. Let your Instant Pot create a veggie-packed, cheesy, hearty and comforting dinner that everyone at the table will love. Done in just 20 minutes!
Slow Cooker Chicken Fajita Soup – Transform Chicken Fajitas into a delicious, savory soup that will quickly become a family favorite! Mix and match vegetables to your liking! Chicken Fajita Soup is great served for family dinner
Slow Cooker Chicken Wild Rice Soup – Delicious soup does not have to be difficult! This Slow Cooker Chicken Wild Rice Soup tastes like the real deal, but requires half the effort. Creamy, rich, satisfying and filled with texture, this will be a great addition to your dinner rotation!
Loaded Potato Soup – A loaded baked potato is transformed into a warm, delicious, comforting soup! The perfect fall or winter meal!
Crockpot Corned Beef and Cabbage Soup – This Corned Beef and Cabbage Soup is super easy and comforting and it can be tossed right into your slow cooker!
Butternut Squash Soup – This is the perfect, most delicious way to use up butternut squash in the fall! Butternut Squash Soup is creamy, packed with comforting flavor and super easy to prepare. Great dinner option any night of the week!
If you make this recipe, be sure to snap a photo and tag it @pipandebby + hashtag it #PIPANDEBBY I’d love to see what you create!
Crock Pot Chicken Noodle Soup
- Crock Pot
- 2 boneless chicken breast halves
- 5 carrots peeled and sliced
- 5 stalks celery sliced
- 1 onion chopped
- 2 32 oz chicken broth
- 3 cloves garlic minced
- 1/4 cup flat-leaf parsley finely chopped
- 1 tsp thyme
- Salt and pepper to taste
- 8 oz egg noodles
- Place the chicken, carrots, celery, onion, chicken broth, garlic, parsley, thyme, salt and pepper into a crockpot. Cook on high for 4-5 hours or low for 7-8 hours.
- Remove the chicken and shred it approximately 10-15 minutes before time is up. Add it back into the crockpot along with the egg noodles. Ensure the noodles are immersed in liquid and cook until noodles are done.