Nothing says comfort food more than a piping hot bowl of Crock-Pot Chicken Noodle Soup. Rich broth is simmered away all day with chunks of chicken and hearty vegetables and then at the end thick noodles are added to make the perfect bowl of chicken and noodle soup that you will ever eat!
Slow Cooker Chicken Noodle Soup
One of the things my kids love that I make the most is Chicken Noodle Soup. I like to make a huge batch of it (this recipe serves 12) and then we eat it for days for lunches or whenever hunger strikes.
There really is nothing better on a cold day than a bowl of hot chicken & noodle soup. And if you are sick or otherwise feeling under the weather it really does hit the spot and make you feel better.
I often times will put together freezer containers of soup and deliver to friends and family who are sick and then they can eat up the soup on the stove or in the microwave. It is always a hit and I am asked for the recipe.
This recipe calls for just a few simple ingredients such as chicken broth (you can use store bought or homemade), chicken (I use breast meat but you can use thighs or any combination of white and dark meat if you like), the trinity in cooking (carrots, onion and celery) a little garlic and spices and then the noodles. I use homestyle noodles such as Reames brand which can be found in the frozen food section of most major grocery stores. If you cannot find frozen noodles you are welcome to use dried homestyle noodles or egg noodles.
Equipment Needed For Crock-Pot Chicken Noodle Soup Recipe:
Frequently Asked Questions
For best results it is best to add the noodles near the end of the cooking time per the recipe instructions. The reason for this is because the noodles will be too mushy if they are cooked for too long and they will absorb too much of the broth from the chicken noodle soup.
You can use just about any other cut of chicken such as thighs, drumsticks or leg quarters. For best results however it is best to remove the skin from whatever chicken parts you are using otherwise your chicken noodle soup will be too fatty.
I have found that the noodles tend to get a little bit mushy and absorb a lot of the broth from the soup when you cook this soup ahead of time. But I actually don’t mind it at all and I often make up a batch of this soup, portion it out into meal prep bowls and stash in the refrigerator so that I have homemade chicken noodle soup that I can reheat for lunches.
The type of noodles I prefer to use are thick egg noodles that are found in the freezer section of the grocery store. If you cannot find these frozen noodles you can easily substitute dried egg noodles (found in the pasta aisle) or even broken up spaghetti or angel hair pasta (thanks to a reader for that suggestion!). If you are feeling really adventurous you can even make your own homemade egg noodles!
This recipe for Crock-Pot Chicken Noodle Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More Great Crockpot Soups You Need To Try!
- Crock-Pot Corn Chowder
- Slow Cooker Beef and Sweet Potato Soup
- Crock-Pot French Onion Soup
- Slow Cooker Cheese, Beer & Bratwurst Soup + Video
- Crock-Pot Gouda Potato Soup
Crock-Pot Chicken Noodle Soup Recipe
- 96 Ounces Low-Sodium Chicken Broth (Store Bought Or Homemade Chicken Broth)
- 2 Pounds Boneless Skinless Chicken Breasts (Or Thighs, Cut Into Bite Sized Pieces)
- 2 Cups Sliced Carrots
- 3 Ribs Celery (Thinly Sliced)
- 1 Medium Yellow Onion (Peeled And Finely Diced)
- ½ Tablespoon Dried Thyme
- ½ Teaspoon Dried Rosemary
- 1 Whole Bay Leaf
- 1 ½ Tablespoons Kosher Salt
- ½ Tablespoon Freshly Ground Black Pepper
- 16 Ounces Homestyle Noodles (Such As Reame’s Brand)
- Place cut up raw chicken in a 6 quart or larger slow cooker and add chicken broth, carrots, celery, onion, thyme, rosemary, bay leaf, salt and pepper.
- Cover and cook for 4 hours on HIGH or 6 hours on LOW or until chicken is cooked and carrots are tender.
- Remove bay leaf and discard.
- Add noodles to soup and push them down into the broth. Cover and cook an additional 30 minutes until noodles are cooked.
- Ladle into bowls and enjoy!