Crockpot Chicken Noodle Soup Recipe

Crockpot Chicken Noodle Soup Recipe

How To Make Crockpot Chicken Noodle Soup

Stay warm on those cold winter nights with a bowl of our tasty chicken noodle soup! Let the crockpot do the cooking, and serve just in time for dinner.

Preparation: 10 minutes
Cooking: 6 hours 10 minutes
Total: 6 hours 20 minutes



  • lbchicken breasts,boneless, skinless, trimmed of excess fat
  • 1large yellow onion,diced
  • 3large carrots,peeled and sliced into coins
  • 2celery stalks,sliced
  • 4garlic cloves,minced
  • ½tspdried thyme
  • ½tspdried rosemary
  • ½tspkosher salt
  • ¼tspblack pepper
  • 1bay leaf,optional
  • 2tspchicken base,like Better than Bullion, optional
  • 9cupsreduced-sodium chicken broth
  • 8ozegg noodles,wide or extra wide
  • fresh parsley,for garnish


  1. To the bottom of a 6-quart or larger slow cooker, add the trimmed chicken breasts.

  2. Top with the onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf.

  3. Dollop the chicken base over the top, then pour in the chicken broth. Gently stir to combine.

  4. Cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours.

  5. Remove chicken from the slow cooker, then transfer them to a large mixing bowl.

  6. Shred the chicken into bite-sized pieces.

  7. Discard bay leaf, then return the shredded chicken back to the slow cooker.

  8. Cook the egg noodles al dente according to package directions.

  9. Add the egg noodles to the soup, then cook on Low for 5 minutes.

  10. Serve garnished with minced fresh parsley and a sprinkle of black pepper, and enjoy!


  • Calories: 405.06kcal
  • Fat: 12.70g
  • Saturated Fat: 3.60g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 4.84g
  • Polyunsaturated Fat: 2.80g
  • Carbohydrates: 36.49g
  • Fiber: 3.28g
  • Sugar: 4.99g
  • Protein: 35.00g
  • Cholesterol: 104.76mg
  • Sodium: 1386.13mg
  • Calcium: 94.34mg
  • Potassium: 878.61mg
  • Iron: 4.08mg
  • Vitamin A: 362.69µg
  • Vitamin C: 14.74mg
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