Slow Cooker Chicken Noodle Soup
This post may contain affiliate links. Please see our privacy policy for details.
Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!
It’s finally starting to feel like Fall here as I wore my very first scarf of the season.
It was, of course, 67 degrees F out. For us, that’s cold. That’s sweater weather. And chicken noodle soup weather.
My favorite bit about this though? The broken spaghetti noodles.
Now you can really use any kind of pasta to your liking but for me, traditional chicken noodle soup must have spaghetti.
I don’t know what it is but spaghetti just makes it that much better.
Slow Cooker Chicken Noodle Soup
Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 cups chicken stock
- 4 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 8 ounces spaghetti, broken into thirds
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
- Stir in lemon juice and parsley.
- Serve immediately.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This is my now go to recipe for chicken soup. Originally looked up a recipe for my son while he was sick! Nothing like good ol fashion chicken noodle soup to do the trick! I don’t usually go back and write reviews, but first time making chicken noodle soup, so I decided I would. You may have to go back and add stock when reheating and serving, it seems there could be more that’s needed. Love adding the lemon! Will be freezing in smaller portions for later and seeing how that goes!
Looks and sounds so good
Would you be able to freeze if you left the spaghetti out???
The best Chicken Noodle soup I’ve made yet in my slow cooker (large one).
I add a can of drained diced tomatoes and in the last half hour or so I add some frozen corn, peas, mixed veg to the cooker.
My adult
grandkid’s are like vultures when they know I am making it. A real meal for our cold Canadian winters.
Do you think it would be ok to turn up the heat to high for half the time?
This is a great recipe and great tasting soup. I’ve made it for several neighbors when they were sick and they loved it! The only comment I would add is all crock pots are not the same and time may need to be adjusted down for the initial cooking period. I found the soup to be more like a stew. I made it again and shortened the cooking time to 5 hours and added one more cup of broth.
I’m cooking it right now but had to use on hand stuff do to bad weather. So, chicken bullion, onion powder and celery seeds. I at least had carrots, fresh parsley, bay leaves and thyme. Didn’t use rosemary and not using lemon juice. Wish me luck! Praying its not to salty tasting.
Never go back and leave reviews, but this was awesome. Made it twice now. Really have to watch the amount of rosemary and thyme, too much and you’ll kill it. Strongly recommend!
This was great. I left out the rosemary due to personal preference, and used egg noodles because that’s what I had on hand. However, everyone including the kids loved this
Outstanding, delicious!
Wasn’t crazy about the lemon juice in it and I didn’t have rosemary but otherwise not bad.
Delish and easy!! Best Chicken Noodle I’ve ever made.
Damn Delicious!
Fed 6 people with leftovers. Opted out of the lemon because my husband isn’t a fan…
Otherwise, easy peasy and delicious.
Damn Delicious!
Easy and delicious! Had to make do without a few ingredients because me and hubs are stuck at home, so I had no celery and only 2 c. of chicken broth. So I used three chicken boullion cubes instead. Also used fresh rosemary because I apparently ran out of dried. Also, my husband’s on Keto, so didn’t put in any noodles (which made me sad because, hello—that’s the best part of chicken NOODLE soup). Despite these changes, the soup came out great. Thanks for an easy, wonderful recipe!
Excellent!! The lemon juice and fresh Italian parsley at the end is the key. The only change I made was thin spaghetti pasta and I cooked it separately 3/4 and added it for the last 10 minutes. I find the broth is not as starchy.
This is an essential chicken soup recipe for all. It has everything you need for a great soup. I added chili flakes, cilantro and lime and it was delicious, but the recipe alone is great. My standard from now on.
Made this for my family tonight and I’m super happy, stuck to the recipe exactly and it was sooooooo good.
As a child, my Dad took me to an Amish restaurant in central
Ohio where I had an amazing chicken soup that spoiled me forever. I have tried countless chicken soup recipes, but until now, have not been able to capture the depth of flavor that I remember. Until I made this damn delicious soup! And the fresh lemon and parsley at the end bumps it up to a whole new level! Finally, my search is over. Thank you, thank you, thank you!!
Can you make this and freeze to have another day. I’m making some batch meals as in a few weeks my kitchen is getting replaced and wanted recipes I can just take out of freezer and defrost then put in slow cooker to warm up. As I won’t have an over or hob.
Wow this recipe is incredible my wife and I just had this for dinner… The Flavour is beautiful, I was blown away with this, I was very dubious about the lemon like others but it really made the flavours at the end pop… Added peppers and canned sweetcorn and a few chilli flakes absolutely amazing…
I have made this in winter for the last 2 years and I freeze any leftovers for when the teens need a little warm up after sport days and can grab straight from the freezer as a quick pick me up
I am due to have a baby any day so I’m batch cooking delicious meals to get us through the first few weeks. Our baby will be a little cold weather babe so having some decent, hearty meals on a cold night will be a real treat. This soup is perfect!!! So unbelievably easy to prepare, made the house smell delicious while it was cooking!! I think that I may have added too much Spaghetti but I’ll just add extra stock before serving.
This is an essential chicken soup recipe for all. It has everything you need for a great soup. I added chili flakes, cilantro and lime and it was delishious, but the recipe alone is great. My standard from now on.
Wow. This one’s a keeper. I’ll be making this one again for sure! For mine, I shredded a rotisserie chicken already cooked and omitted the parsley and lemon as it tasted fantastic and was afraid those ingredients would be too overpowering. I put mine in the slow cooker on high for a few hours until the vegetables were to my liking.
Made this recipe twice now . First time used spaghetti noodles this time
Used egg noodles. Much better with egg noodles. Recipe is off the chart delicious.
I loved it and so did hubby and 8 yr old daughter. Been trying to eat healthier.
Nice and refreshing and no-guilt fullness. Also took me probably 21 minutes total for getting it started in the morning. When it was ready, I squeezed in a small amount of juice from a lemon half, then I personally added extra lemon in mine, and after getting used to, it grew on me and the acidity was just wonderful to me.
My substitutions only due to availability (incase anyone needed help with any) was for the slow cooking I just had some baby carrots on hand & put those in, and didn’t even bother chopping them. Also, the only onion I had was half a yellow one, and a full red one so I did half yellow and half red too, and wasn’t a huge deal. Also for the chicken stock I had a jar of powder buillion and boiled 8 or so cups of water and added that. Also I went with egg noodles instead 40 minutes before serve time, but they will end up too soft. yet my hubby and daughter didn’t seem to complain, but good for me to keep in mind for next time. Thank you so much for this recipe.
Two things about this particular recipe got my attention, shredding the chicken and using spaghetti. I dislike chunked or diced chicken but prefer shredded in any and all chicken recipes. It’s just my thing. Also, I agree broken spaghetti is best for chicken noodle soup I guess because I grew up with Campbell’s and so any other noodles leave me unenthused. Of course you can tweak with your preferences, but when I saw this recipe I knew this would be the best for me. I made it in my slow cooker and I’m happy to say it’s just right, spices and flavors blend beautifully for a chicken soup. I truly love this recipe and will use it from now on!
Does anyone know why my spaghetti came out so gummy?
The only thing I can think of is maybe your slow cooker run a little hot and you wouldn’t need to cook them as long as the recipe says. I never do sometime I put the noodles in and turn the crockpot off just before serving Hope this helps
BEST CHICKEN NOODLE SOUP EVER! I have made it 2 times and everyone who eats it says it is DAMN DELICIOUS! I didnt change a thing – PERFECT as it is!
Made this as stated and had to use extra broth to cover everything. It was damn delicious as usual for anything from your site. I had no problem with sticky noodles or anything else mentioned. Thanks
Fabulous, easy soup. We love it. I added a little Cayenne Pepper to give it a kick!
My family and I added different things like jalapeño slices and oyster crackers to our individual bowls, which was fun.
I have made this twice now with wonderful results. I didn’t change a thing! This is now moving into our soup rotation.
My mom has Covid and I made this soup for her twice! She loved it so much and now she calls it Covid soup!
I changed up the recipe a little. I dont like cutting onions so I substituted 1 pkt of onion soup mix. I also added 4 tsp of chicken boullion to add some extra flavor. I doubled up on the veggies, and boiled the noodles and scooped into the bowl upon serving as to avoid any soggy noodle issues.
Thanks again for this wonderful recipe!!!
I do the same with the noodles. I add them in each individual bowl . I do that with all homemade soup.The lemon is the kicker. The best!
First time I ever made chicken noodle soup and it was great, not because of me but because of this recipe.
Can you use chicken broth instead of stock?
Yes they can be interchanged
I’ll admit I was hesitant adding the lemon but I’m so glad I did. This soup was delicious!
I used chicken thighs and rice noodles that were leftover from Thai chicken noodle soup, and it was incredible! I made it on slow cook mode in my instant pot. Will make again. So easy!
I haven’t made this yet but have been looking forward to it. I want to use rotessiere chicken instead of breasts or thighs. Can I use already cooked chicken and just lower the cook time or will that destroy the flavor profile of the soup? Thanks!
I always use leftover chicken. Works great! Don’t change the recipe at all.
Love this recipe!!! So easy, and tasty. I make this soup at least once a week in the winter months.
I have made the Instant Pot version and it was nowhere as delicious as this. The long cook time really mellows the rosemary, which brings that true, homemade flavor out. I used 2 Tablespoons of lemon juice and fettuccine noodles. I am curious if using whole wheat or legume pasta will also work, so will give it a try, but will cook the pasta separately first.
Just truly loved this recipe got up Sunday morning at 8 o’clock and looked up recipes saw this when it looked delicious I tried it and it is delicious thank you so very much the only thing I did was I took a bonus in this chicken breast instead of leaving that hole I caught it cubed.
Pretty good basic recipe. Novel using spaghetti usually I use egg noodles. I did tweak it a bit ~ sautéed the onions and garlic then browned the chicken ever so slightly. In addition to the breasts, tossed in some thigh meat, too, as it was on sale and ups the flavor considerably. Next time would use bone in skin on as someone else suggested; skim the fat if needed. I liked the lemon, the wife not so much. Will add to my bowl not hers in the future. And I do appreciate everyone’s comments, those that followed to a t as well as those who’ve made soup a few times. Always like to learn.
Flavorful, colorful, great consistency and so easy to prepare! Try it!
Made this chicken noodle soup today , and it was pretty good I thought. I left out the lemon juice, and only added half the fresh parsley, but my husband only complained about the parsley, he wasn’t to keen on that flavor , and he also said broccoli would be good in it . So next time I will do a little experiment of my own. All in all I really like it.
I made this today and just want you to know that it was awesome! Perfect chicken noodle soup!
The flavor is very good, it’s just that using skinless boneless chicken breast, the chicken became very stringy!
I have not made this yet but would like too and I would like to know carbs in this . Can you tell me the carbs? I saw where someone said saturated fats are low but I am unable to find the nutrition on this. Thank you
Approximately 22 carbs per serving (10 servings). Depending on what pasta you use it could vary
Also approx. 250 calories, 4g of fats, and 26g of protein per serving. (Numbers could vary depending on pasta and what part of the chicken used but still should be in a similar ball park)
Off the HOOK! Perfect soup and such an easy recipe! The lemon and parsley at the end make it. Set it up in the morning and had dinner ready when I came home from work. Husband and son loved it. Totally making this one again.
Hi there! Going to make on the weekend. As this is going to produce leftovers as the pasta is going to continue to absorb the liquid do you add additional broth when you heat the leftovers? Or is there a way to prevent the pasta from absorbing all the leftover liquid?
Loved this! I have made it several times. My go-to crock pot soup now. Put the lemon in. That changed my whole take on chicken soup. I’ve never enjoyed it as much as I did with the lemon.
I haven’t ever felt the need to change a thing.
And I agree with the author, spaghetti noodles just right in this.
The first time I made this, the leftovers were more of a mushy chicken casserole than soup. I make the noodles separately and add to individual bowls when ready to eat.
I have made this about a dozen times- it’s the only chicken noodle soup recipe I use now. Rave reviews from all who eat it!
Don’t skip the lemon, that’s the best part!
Can this be made with a whole chicken?
I’m reading the reviews as I am making my first batch. Cracks me up that everyone said it was great but then proceeded to share their recipe adjustments.
Not all changes change the overall spirit of the recipe. Recipes, for an experienced cook, are guidelines not SOPs. Some who don’t care for the original as written might get something out of the enhancements or eliminations others add. For example, the addition or elimination of any of the herbs in this recipe does not change the overall result of chicken noodle soup.
It is all my kids will take to school for lunch! I add an additional 4 cups of chicken stock in addition to the broth – adds more flavor and we find it isn’t “soupy” enough without the extra liquid. And use wide egg noodles rather than spaghetti. I add them in at the end but – after reading these reviews – will try cooking them separately and then adding next time. Also will add rice and try that at some point We freeze it and then thaw later. Can’t believe how easy this is! And im shocked it has so much flavor for just using breasts – need to try thighs sometime to see how that is.
It is all my kids will take to school for lunch! I add an additional 4 cups of chicken stock in addition to the broth – adds more flavor and we find it isn’t “soupy” enough without the extra liquid.
Great recipe as usual I did have to add more broth to cover noodles and make it soup like. Love the flavor and had no problem w noodles sticking or anything like that. Another damn delicious home run 😉 thanks
Was good, very light and healthy. I didn’t care for Rosemary flavor( personal taste) next time I’ll leave out. I added a bit of sugar as was rather tart towards end, helped a lot. Next time I’ll use bone broth and chicken thighs for more richer flavor profile.
This is my go-to Chicken noodle soup recipe!! Simple ingredients and yet turns out like a winner everytime.
Question: what do you think about making this with turkey tenderloins instead?
This soup is absolutely delicious! I followed the recipe exactly, and it turned out perfectly. This will be my go-to soup for whenever we are down with a cold, but to be honest, it was actually super refreshing even in the middle of a scorching North Carolina summer because of that lemon juice! Yum!
I’ve made this recipe for the past few years.
It’s easy and delicious. I’m making it today before I go into work.
this recipe is simple to follow and hearty! love it for all seasons..even summer lol.
Just a question- adore anyone know why the cholesterol is high in this soup? None of the ingredients explain the nutrition facts for the cholesterol so I was just wondering. Thanks!
So delicious and easy to make! My family and I added different things like jalapeño slices and oyster crackers to our individual bowls, which was fun. Will definitely be making this again!
Looks delicious and love all the herbs. I would suggest using “bone-in skin-on “chicken breast producing an superior broth… gelatin from bone and fat from skin. Easy to remove skin and bone after cooking. You can taste the difference . Thank you for recipe
Hi Molly- it’s high in Cholesterol because of the fat from the chicken( the best part of the soup flavour) it’s still low in saturated fat which is what you want to watch out for health wise- just watch how much salt you add to soups as stock has a lot of sodium already.
Cheers
When I first tried it, I was really disappointed. It seemed bland, then I realized I forgot the lemon juice. What a difference! It made it bright and flavorful. Will definitely make again. …thanks for the recipe.
Tried this last night. I did not add salt or pepper for the cooking process, only during the meal. We substituted small shells for spaghetti. The chicken breasts actually fell apart on their own when taking them out of the crock pot.
Simply delicious!
Thank you so much for providing us with your recipes.
So delicious!! I added green chile and made a corn starch paste for a little thickening. It will be wonderful as a leftover!!
Swapped out half the chicken broth with portobello mushroom soup and it was so delish!
Hi all. Can I prepare this the night before and turn it on in the morning?
Thanks in advance!
Hi Gayle,
I would be worried about the vegetables getting soggy and as well as the proper safe temperatures for raw chicken. I would cut everything up and have it all measured the night before, but throw it all in the slow cooker in the morning rather than letting it sit all night. Hope this helps!
hey I just put this in a bit ago I accidently added the lemon juice already so is it ok that cooks with it for the full time? thanx
Made this tonight. It was delicious! I left out the rosemary and added oregano. Thanks for a good recipe. I don’t know what happened that people are having issues with the spaghetti getting mushy. To those who are scared to add the spaghetti: don’t be. Serve when the noodles are to your liking & it’s a perfect soup!
I made this soup today and it was delicious. I especially liked the slight lemon taste. All spices seasoned the soup perfectly.
I made this last night and there was SOMETHING missing. It just didn’t taste right. I realized this morning I didn’t sprinkle lemon juice in it. I did that this morning to the left overs and it changed the whole taste of it. Is really quite good.
Are you my niece?????
This was so delicious, we ate extra and ended up with 8 portions rather than 10. Perfect winter meal! I left the lemon out and substituted chicken breasts with 6 chicken thighs plus one large chicken breast. I also added more veggies (chopped fresh spinach, frozen corn, and 2 diced Roma tomatoes), I substituted oregano and basil for the thyme and rosemary, added a half-teaspoonful of Mrs. Renfro’s Ghost Pepper Salsa. Broken whole wheat spaghetti noodles WERE great in this soup!
You just described a different recipe and yet rated the original recipe with 5 stars?????
Exactly my thoughts.
That’s exactly what I was just thinking lol
3-5 stars on ease to make… my issue is the rosemary. I LOVE rosemary, and I measured 1/2 tsp per recipe as I understand the flavor can be strong. I have learned it does not belong in chicken noodle soup. Next time I try this recipe, if I do, I will NOT add rosemary. Am waiting to add lemon when I serve it, but at this time the rosemary is a solid no from me. This is the first time I’ve ever made home made chicken noodle soup, I’m slightly disappointed. I added more chicken broth powder I have just in attempt to offset the rosemary…. not really working though. Stock alone didnt care enough flavor anyways.
I am just eating this soup now and all I can say is its outstanding.. the only thing i changes was xtra spices and egg noodles.. thanks, I always enjoy your recipes!
This is a keeper… and certainly lives up to the name of DAMN DELICIOUS! 🙂 🙂 Only modifications I made was I included some dried Oregano. I did blitz it with the hand processor to smooth it a bit after removing the bay leaves and before returning the shredded chicken (purely because my husband prefers a slightly smoother soup). I used Egg Noodles instead of the pasta. This recipe is definitely going to become a firm favourite! Thank you 🙂 🙂
Great recipe! Tasty and delicious! I added some adobo and celery seed too. YUM! I did cook my egg noodles separate as I didnt want to risk having soggy noodles, so I just added the chicken soup to the noodles upon serving. Ill be making this soup a staple in our home!
Made this tonight for dinner! My only recommendation is to pay attention to your own flavor pallet! I added 3 tsp chicken base for more chicken flavor. And also kept a super close eye in the noodles. Didnt want to overdo them as others have commented! Definitely going into my recipe book. Family loved it!!
Thank you for my new go to chicken noodle soup recipe. I added fresh cilantro and parsley to the soup base and as always a bit liberal on the spices. Delish!
This recipe was amazing for a nice warming Comfort dinner! All those naysayers out there need to learn to cook! Followed the recipe exactly as written except because you did say to serve immediately and I knew I wouldn’t be. I did cook the pasta on the side so it wouldn’t get mushy. I also used a gluten-free pasta and it was delicious! Thank you for sharing your wonderful recipes with us!
Can I freeze leftovers? I’m thinking I can put this in the slow cooker at night before going to bed and wake up to chicken noodle soup to take for lunch but wondered if I can freeze the other portions?
Outstanding soup! I L-O-V-E your site – such easy, delish recipes. This one was a winner! I had leftovers so I turned your fab soup into a chicken noodle soup casserole…major hit with the fam! Thank you so much for all your time and effort into posting these awesome recipes!
I have been using this recipe for over a year and it never fails. The ingredients are limited to things most people have on hand and even when I substitute oregano for rosemary, it still comes out delicious. My family and friends love it. I love it because it is so easy to put together. I love this whenever the weather gets cold. I don’t see how anyone can make a mistake with this recipe if you follow it directly.
Amazing!!!! My noodles soaked up all my broth and ended up very mushy and huge. How do I tweak this lol
Cook the pasta first then add it into the soup!
This has been my go to recipe for Chicken soup for a few years now. I have changed up the spaghetti with noodles or rice. And I have left the carbs out for the dieters. It is super easy to make. With ingredients I always have in my pantry and refrigerator. And most important it is always delicious!
argh I accidentally put the noodles in will it be ok?
I did that and it was awful! The noodles became very mushy. I’ve heard to cook the noodles first then add the soup to them.
I’m making the soup right now and so far so good! It looks amazing! I’m wondering if I can use orzo instead of spaghetti though?
I love orzo in my chicken soup! I’m going to cook the orzo separately and then add it to the soup.
Wow! This was so simple yet absolutely delicious! Followed recipe to the letter but cooked on high for 4 hrs before adding the spaghetti, where I switched to low for the 40 mins. Whole family loved it for a filling dinner
This is pretty solid for a soup that doesn’t take much time to prep!
The first time I made it, I followed the recipe exactly. The only thing I wasn’t a fan of was the lemon juice, but I think that’s just because I went into it craving a more “traditional” chicken soup broth flavour. The lemon juice gave it a more fruity flavour, which is fine but just not my cup of tea.
Otherwise though, this is basically a go-to recipe for me. I just leave out the lemon juice, and sometimes improvise a bit with the vegetables and spices I use. You can also add rice instead of pasta if you want a more freezer-friendly soup 🙂
How is one able to season raw chicken to taste?
LOL – yes, that’s pretty funny. But what that means is “personal taste’, or ‘preference’.
my thoughts exactly! Used linguine as that is what I have on hand. Will taste it tomorrow when served, before which will add the lemon juice. Would like to try rice or orzo cooking, I guess
Lol. I was thinking the same thing!
Wow! Amazing recipe for Chicken Noodles soup. My family loved it. Thanks and keep it up
Can I cook on high for 3-4 hrs ibstrad
I did and it was cooked beautifully
Smelled amazing while it was cooking and tastes great!
Great! This was the first time I’ve ever made chicken soup, and it was super easy. Perfect flavour. Although I forgot to add the lemon juice – I’ll try that next time I make it. Very pleased with this recipe
Love this recipe and how easy it is. I am making it for the 4th time! I tweak it a little each time by changing up the noodles and adding different veggies. I also cook the noodles separately and add to the soup–just to make sure that they aren’t over/under cooked.
This was the best Chicken Noodle Soup recipe I’ve made. Just perfect!
I am a little worried about how the noodles will survive the freezing, I’m a senior and freeze by portion, but I’ll let you know.
When cooking you could not add your noodles in and take out what you need per serving and put that over your noodles or rice when you would like a good bowl of chicken noodle soup!
We used an already cooked rotisserie chicken just to have it a bit quicker and left out onion and lemon juice for taste. We also used Italian seasoning for spice with the parsley it turned out AMAZING multiple friends and family members asked for our recipe after they tried it. I definitely recommend!
When it says 10 servings, how big is the serving size? This looks so good, can’t wait to make it!!
This was sooo good! I made it with the leftover rotisserie chicken I had, and it turned out great. I loved the kick of flavor that the fresh lemon added to this soup. This recipe is definitely a keeper for me. Thank you!!
Great recipe! We used soybean noodles and the texture was great alongside the veggies and shredded chicken. I think zucchini noodles would be good to0 🙂
Very good. I just sliced the carrots and celery and quartered the onion. My main suggestion is that if you are going to freeze this in individual containers is not to add the pasta/noodles, because they will get mushy. Instead, add those when you are reheating the soup. I bring it to a boil first, then add the noodles.
Quick and easy to put together. I took the breast’s out to sliced then cut into small bite sizes and I shredded the carrots. The flavor is great and it’s very filling.
Can I start with frozen chicken in the crock pot or do I need defrost, then add?
Thank you Chungah for another amazing recipe! I know without fail when I pick one of your recipes I will not be disappointed! You are my go to kitchen expert. We love all things damn delicious haha!!
This was so delicious! I didn’t have time to add the vegetables when i put the chicken in, so I sautéed them on the stove and added them about five hours later. This turned out so well, it will be in our regular rotation. Thank you!
Thank you! Your recipes never fail. When searching for a recipe if I see “Damn Delicious” I know it will be perfect. I have two sick family members and went searching for a delicious chicken noodle soup. I came across a few and then found this one and knew I had to give it a try. I ended up not making it to the store until later, so I converted it to an Instant Pot recipe. I just tasted it and, of course, it is delicious. Thank you!!!!
I made this soup for my husband and I because we have been sick for about 3 weeks! (Wisconsin decided to skip fall this year. ) I did add ginger and Lawry’s seasoning to kick it up a bit. We both loved it and the house smelled amazing all day as it was snowing outside. My little dog could not settle down because it smelled so good and she needed to know where the smell was coming from! I had no problems with the noodles becoming mushy, and I am not a seasoned cook. Thank you!
Love this recipe! Thanks for sharing!
Can you also cook this on high for 4 hours or only on low?
Yes, Brittany, you can certainly cook on high but low and slow is the way to go! 🙂
I will definitely make this recipe for my dear friend recovering from 2nd hip surgery! Tnx for great fresh ingredients recipe!
Many have commented about the noodles getting mushy- I solved this by putting the flour and cream mix in for 45 minutes, and adding the noodles for the last 10-15.
This was delicious on a super cold night! Enjoy!
Kyla, you used a flour and cream mix? Did I miss that in the ingredients? I’m asking because I really wanted a “stew”, with it being a bit thicker consistency than soup. Does the flour and cream mix work, and what amounts of each did you use?
Thanks!
Can I use a cooked roasted chicken
Vanessa, the chicken is cooked low and slow for 6-8 hours so I do not recommend using an already cooked chicken for this recipe.
Chungah..I saw that “Kyla” added a cream and flour mix. Will this work to thicken the broth? And if so, what proportions or amounts of each for this recipe? Thank you.
How would you recommend cooking it if I didn’t have time to do it on low ?
You can cook on high heat for 3-4 hours.
It’s Chicken Soup for heavens sake. How in the world, (if you are a cook or ot), could you mess this up? I have made this 3 times and it is always good. Broke the spaghetti in 1/3’s and the other time used egg noodles. The 3rd time I had some of several different kinds of noodles left and mixed them together to use them up.
Hello, did you have to change the cooking time when using different types of noodles? Have you tried freezing a portion for future consumption?
Thank you
Nice. Its looking so beautiful. Thanks for the recipe.
Can you substitute egg noddles?
Sure! But please be mindful that cooking time may vary with this substitution.
Can you freeze it for another day?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
The wife and I just love it so delicious and the soup is even better the next day.
Awesome recipe!!! The lemon and parsley at the end really makes it more awesome. I make it at least once a month.
Delicious
Nice healthy recipe and hearty. I wonder how it would be with using zucchini and making noodles from that instead of pasta. It worked well with a lasagna recipe. Love soup and anxious to try with zucchini noodles.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This was easy and tasted great. We’ve eaten this for 2 nights and it was even better on night 2. I used Spaetzle noodles instead of spaghetti, like the noodles in Campbell soup. The whole family loved it. Tanks you.
This was the worst soup I ever ate!! I was very disappointed.
Waste of money.
Probably like all your cooking
The only way this could taste bad, is if it wasn’t prepared correctly. This soup is outstandingly delicious!
Waste of money??? Didn’t you make it with your own ingredients?? My guess is that you never actually made the soup, but instead came here, like you do on numerous website just to spew negativity. What a sad life you must live. GO help a homeless person, feed a starving child, help someone in your community with a small, anonymous act of kindness. Doing for others with no expectation of getting anything back, does wonders for the human soul!
It’s a basic chicken noodle soup recipe. If it was that aweful, then you likely messed it up
Read the other reviews – you have a problem Sanday
Why do you use spaghetti vs egg noodles?
It’s simply personal preference. 🙂
Absolutely the best chicken noodle soup I have ever made! I would have never thought to use broken spaghetti in this, but it is perfect and doesn’t get mushy! I found “thick” spaghetti and used that – will not use a full 8oz next time, though, because it was too much and had to add about three more cups of chicken broth to balance – will use maybe 5oz of pasta. I cut my cooked chicken into large chunks instead of shredding, personal preference. Absolutely wonderful! Was worried the lemon juice would make it too lemony, but no – just made the flavor brighter. Try this, you will not regret it.
Awesome! Thank you, Kimberley!
What if we wanted to use different noodles like egg noodles like a traditional chicken noodle soup?
What a great idea!
I’m sure this soup tastes delicious. All of your recipes that I have tried have been an absolute success!
It’s really yummy – we hope you try it!
i made this and it was YUMMO!! so good and not super heavy!!
Glad you enjoyed it!
Hi!
Do you cook the pasta before putting it in the slow cooker? Or do you put it in uncooked?
Uncooked – the pasta cooks in the slow cooker. 🙂
This recipe is absolutely AMAZING. I was looking for a chicken soup recipe that was
“different” and this fit the bill. My goodness, I could bathe in this (tho I promise I won’t) Thank you for posting this.
Great soup for whole family. I made the mistake of thinking this was for in instant pot so after checking similar recipes I came up with these time and adjustments and it came out great.
Sautéed onion and garlic then added chicken and slightly browned on both sides. Add all ingredients except celery, carrots and spaghetti (yes I added the lemon and parsley too because we’ve already established I don’t read directions closely). Pressure cook on high fever r 15 minutes and quick release. Add carrots, celery and spaghetti and pressure cook on high for 6 minutes then quick release . Came out perfect.
This was a delicious recipe!! Of course I did change it up a bit. I wanted more veggies for my husband because he hasn’t been feeling well. I increased carrots to 4 and celery to 5. I also used spaetzle egg noodles instead of spaghetti (I weighed them to equal 8 ounces as noted above.) We were out of dried rosemary, so I threw in a sprig of fresh. Thank you so much for a great and easy recipe!! Makes eating clean EASY and YUMMY!
I wasn’t paying attention (sick 2 year old) & our everything in all at once. Did I screw it up? I’m kicking myself so much right now.
The spaghetti may get overcooked! 🙁
This was my first time making soup. This recipe is delicious and easy to follow. My family loved it!
your site is my go-to recipe book when I need to find a good recipe quick and I know it’s going to be good.
Thank you for sharing!
I don’t have chicken stock can water be used with added salt instead? I’d rather have the stock made while the soup is cooking.
If someone else asked this question before me I was not able to find it as there were alot of comments.
Yes, you can certainly substitute water but I find that this is truly best when chicken stock is used.
All the comments on here are either people that are arguing or people that say they made your recipe but altered every ingredient. You and your staff are very patient. Lol. “I made your chicken noodle soup but i didnt have chicken so i used tomatoes and added beans because i didnt have noodles.” I am laughing here.
I followed recipe exactly and it looked and tasted great, but after I added the noodles and cooked an additional 30 minutes it got completely mushy and tasted pasty. I ended up throwing it away. Has anyone else had this problem?
Could you use rice noodles?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Can egg noodles be used? 🙂
Yes, of course!
So delicious and comforting. This is replacing my old go-to crockpot chick noodle soup recipe. The spaghetti noodles turned out perfect. I use Barilla protein plus spaghetti because my toddlers can’t handle chewing chicken (or choose not to lol) and they slurped it right up. Thank you!
That’s great!
noddles meals always my best.
Hello!
How much is a serving? 1 cup?
Hi Michelle! You would have to divide the full amount by 10 servings to get the serving size. I hope that helps!
Congratulations Chungah on having the most commented on chicken noodle soup recipe on the internet! Making this for dinner tonight as the tiny humans and I are sick. Looking forward to a big bowl of this with some yummy bread!
I love having a slow cooker chicken noodle soup recipe. Thank you for posting it. Although, I had two significant issues and had to change a method for each to solve. 1) my chicken was over cooked and mushy. 2) the pasta had a pasty terrible texture. The way I fixed this was to pre-freeze each piece of chicken the night before. I also used ice cubes instead of water to mix with my chicken stock paste (to make stock). This slowed the cooking of the chicken and it was perfect when I was ready to shred it after 6+ hours on low. The second issue is also easily fixed. While I liked how the starch from the spaghetti thickened the soup, I just couldn’t handle pasty pasta. Instead of cooking it for 30 – 40 minutes in the slow cooker, I just cooked it on the stove top with boiling water. I then put some of the drained al dente pasta into the bottom of the bowl then ladled soup over when it was time to serve. These two method changes kept the chicken and pasta textures just right.
CAN I COOK ON HIGH FOR SHORTER TIME??? sorry for the caps.
YES YOU CAN! 🙂
Fighting over a chicken noodle soup recipe!!!
Aren’t there bigger problems in the world?
If you want less ingredients find a different recipe. Lol.
Btw just made this today and it was so yummy and even though there are alot of ingredients it was SO easy to make. And I love how there are so many ingredients to give it more and better flavor! Please post more like this!
I absolutely LOVE this recipe, thank you! It is so easy to throw together in the morning before my son wakes up to have dinner ready for the evening. I use fresh thyme and rosemary if I have it and I think it tastes even better. The flavor is so much better than chicken soup not made in the slow cooker. My family loves it!!!!
Sooo I accidentally added lemon juice at the beginning rather then at the end will it still taste ok?? I’m worried
It should be fine!
I added some dill weed and corn. Per my taste buds, I think I’ll use less rosemary and thyme, but other than that, LOVE this recipe! Super easy! Thanks for sharing
Hi thankyou for taking the time and effort to publish the recipe. Is this recipe freezable?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
I made this yesterday and am enjoying it today. It’s delcious!! YUM!!!
I love Damn Delicious recipes!
Just made this for the 2nd time in 2 weeks! However, I make on stove top to save time. This is the best chicken noodle soup recipe! Love you site, Chungah!
I have all the ingredients but chicken stock, but have chicken bullion cubes. Think that would be just fine? And if so how many? Thanks
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi, I’m not the original writer of this blog, but wanted to give you info on the whole using bullion cubes. I’m certain you could use chicken bullion cubes in this. There should be direction on the jar on how much boiling water to bullion cube to use. I think its something like 1 cube per 8oz water. I would NOT add additional salt to the recipe as the bullion cubes are very salty. I hope this helps!
How do you take off the crud that collects on top of the soup? Also do you wait until the end to take it off? Help! Thanks
You certainly can if you wish to do so! 🙂
Made this today. House smelled wonderful all day. Soup did not disappoint. My husband had two bowls and said this was a keeper.
This recipe turned out AMAZING. I make lots of various soups, but this is the first time I’ve attempted homemade chicken noodle soup. The herbs and various veggies gave it depth and the lemon was a nice addition to brighten it up! So delicious, and easy! Thank you!
I LOVE THIS RECIPE!!! I love the lemon in it, I made it for my family and there wasn’t any left! Thank you!
Sorry but I didn’t like this soup. I followed the instructions completely but it
just had a strange taste
to it. It wasn’t a bad taste just not like chicken soup I have made on the stove top, I think it might be because of the seasonings. Spaghetti noodles weren’t that good either, IMHO.
I used a rotierre chicken, pulled it off the bone, removed the skin and cut into bite size chunks.
I also used Swanson low sodium chicken broth, Italian seasoning and wide egg noodles.
It was easy and delicious!
loved this recipe. First time I tried it. Didn’t put lemon juice in because I couldn’t get my head around why you would put lemon juice in.
I also made the steak bites and mushroom recipe, best ever stew that I have ever tasted.
Keep rolling those comfort food recipes out, I’m waiting impatiently for another super easy tasteful .
This was so delicious!!!!!! Thank you.
Great chicken soup recipe. I could eat soup every day… and my grandkids think I do but really only once or twice every week, all year long! Chicken noodle is one of my favs. I cheat… use Sam’s rotisserie chicken, whatever is left over from a meal. This makes it super easy, pretty quick because I’m really only cooking the celery, onion, carrots, garlic (you can – but don’t have to – saute these first in a little butter, it does add a depth of flavor). I love the chicken stock base in a jar and it is less expensive than canned or boxed stock. So, the veggies, water +chicken broth, chicken (not cut up and throw in the bones for sure!), thyme, sage, go in together. I always start out wanting to have a nice brothy chicken soup but end up with thicker than I want because the noodles suck up the broth. I wish they made a spaghetti just for soup that didn’t soak up all the broth. Others have suggested cooking the spaghetti separately and I might try that. I am also going to try adding lemon…sounds strange but I’m going to give it a whirl anyway.
Try rinsing the noodles in cold water after you cook them. 🙂
This recipe came at the perfect time! I made it today and it was delicious! Added some green beans cut to 1″ pieces for last 30″. Made homemade dumplings at the end (requested by boyfriend) and we ate like pigs. Yummy!
Whenever I make chx breasts in the crock pot….or make chx soup, the chicken tastes dried out. Does this happen in this recipe and if not, why? Thanks, want to learn what I’m doing wrong!! Thx!
It shouldn’t be a problem here! 🙂
This looks beautiful! I’m wondering how or if there would need to be much altering to the cook time if I chose to add cream of chicken to the recipe? For example, use 4 cups chicken stock & 4 cups cream of chicken soup. Or would I destroy the soup by doing this?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Google 5 ingredient recipes or if that is too many then Google 3 ingredient recipes. You will have lots to choose from!
I can’t wait to make this! it sounds delish and I’m currently trying to fight off a cold. Thank you SO much for including the nutritional value by the way! Holy cow you save me so much time in trying to figure out the calorie count 🙂 but would you happen to know the serving size? Judging by the amount of people this serves, I could guess 1-1.5 cups, but I’m not totally certain. Thanks a bunch!
Yes, that’s correct! 🙂
my daugther is gluten free. have you tried it with GF noodles or do you think I could exchange for rice ? could i add the rice at the end just like the noodle directions? tia
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Can you do this on high heat? If so, how many hours? Thanks!
You can cook on high heat for 3-4 hours.
This is looking an awesome recipe, I must try it in coming days.
How much pasta did you use, I see no mention on the amount.
Got it, missed it at the bottom.
Made this today, simple recipe and pretty good. Next time I will precook the noodles though and add separately. They are way over cooked, even after just 15 minutes.
This soup is wonderful. I used your recipe minus the fresh rosemary, and thyme. I also used a few different types of dry seasonings including chicken bullion. Half onion instead of 1 full one. I’m not a great cook and this was easy and simple to work with thank you.
Followed the recipe perfectly, noodles turned out weird. Like they were overcooked on the outside and not cooked at all on the inside…what did I do wrong? Maybe my crockpot isn’t as good as it should be? Either way, will precook the noodles next time.
Followed this recipe to a T. It was awful. Had the worst flavour. Won’t be making this again.
Omg great recipe A+ i used homade chicken stock that i had frozen soooooo damn good
Just made this soup and it was “damn delicious “. I have to admit…I did not need to go to the store and purchase any of the ingredients, I had everyone of them on hand ” (gasp). The fresh lemon juice adds a nice brightness to the soup. Absolutely wonderful recipe.
Hi! I just made this tonight and everything was delicious except the spaghetti noodles which were bland and chewy and diluted the nice chicken soup. I would recommend you change the recipe to use egg noodles instead. They would cook faster and would absorb the flavor of the chicken soup better.
Made this last week — it was really bland.
Can we use potatoes in place of noodles?
I will try to add carrots in it also.
Yes, absolutely.
I have been cooking this all day and the broth is very clear. Is that okay? Will it change to a cloudier north once the noodles are added?
Broth
Yes, some brands of broth are more clear than others.
Can I use rice instead of noodles? If so when do I add it?
Yes, you certainly can but cooking time may vary slightly depending on the type of rice used (white, brown, wild, etc.).
I have some leftovers that are in danger of going to waste, but this recipe looks like it would be perfect to save them.
I replaced the spaghetti with homemade noodles (egg, flour, salt)(3 ingredients for those taking notes). Other then that followed recipe. My wife said it tasted like her grams chicken noodle soup. For those cooks out there that’s about the best praise one could receive. Definitely a keeper!
Can I cook this soup on high for less time? I just found this recipe and want to make it tonight. However, I do not have 6-8 hours left. I would assume like all other crock pot recipes 3-4 on high would work but assuming is not always a good thing. Thank you for the recipe it looks yummy. Can’t wait to see how the lemon adds to the taste. That is probably the part that made me interested in this recipe as opposed to others I had found.
Yes, high for 3-4 hours should work just fine! 🙂
Love the soup.However I would not put the spaghetti in the soup to cook.It got mushy quickly.Would have been fantastic if I cooked the pasta alone and poured hot soup over precooked spaghetti
I have everything in the crockpot to cook while I sleep….(love the smell of my house when I wake up), but I wanted to know exactly when I put the lemon juice in? Right before I serve it or when I add the noodles and parsley. Thanks so much. : )
The lemon juice is added with the parsley once the noodles are cooked through.
Hands down the best chicken noodle soup recipe I have tried! I do prefer egg noodles so I substituted those but kept everything else the same. I never would have thought to add lemon juice and it adds a whole new dimension to the flavor. I love it and I will definitely be trying more of your recipes soon!
Roughly how much is one serving? One cup?
Yes.
Super easy. Added more salt at the finish. More carrots next time.
Loved it.
Anyone try potatoes instead of spaghetti? Thoughts?
I’m reading all this gibberish about this recepie and stuff. I’m just looking for a good recepir for home made chicken soup and this one sounds absolutely fantastic. Who cares is there is a lot of ingredients; that’s what make food a delight to consume. People are just looking for an easy way out for good food. Take it back to the basics and have fun with ingredients and seasonings. For those people who complain about this recepie being too hard, grow up. Learn to love the art of cooking and quick being in such a damn rush.
My friend made this soup and it was delicious , so much flavor , Best chicken noodle soup I’ve had in a long time . Can’t wait to make it in the next few days , just got back from grocery store and purchased all the ingredients . Yum
Loved this recipe! Used it as a guideline as I am gluten free so no pasta for me. I subbed the pasta for short grain brown arborio rice (I put this in from the start). I also subbed the thyme for dried rosemary as I did not have any thyme, added some Trader Joe’s Everyday Seasoning and extra garlic. I did not have any chicken broth handy so I used 3 veggie stock cubes. Also subbed celery for frozen peas. Cooked for 8 hours and it came out great! Super thick almost like a stew and very flavorful. Will definitely make again!
Chungah
I made the soup on Saturday morning and let me tell you it was fabulous! Forget all of these comments of the people that do not want to take the time Or “the extra steps’ as that is what make it amazing. I happened to have on hand fresh Thyme, and parsley and had the rosemary was fresh but dried. Where I live it is nice to have crock pot dishes that last a , couple of days. I use a 10 qt. crock pot, so therefore I increased the chicken the seasoning, the vegetables to where it looked like I had enough, (also added mushrooms and fresh peas) I also because I was using “old fashioned Grandmas fresh e noodles from the freezer section of our grocery) so I put another r2 quarts of chicken broth. I have made chicken soup forever but have never had with spaghetti noodles, it is really good?
I wanted to be able to have enough extra to freeze (because it is a wholesome easy dinner after a long days work) , but not this time! . Thank you for the fabulous recipe
I make this recipe every week for lunch at work. I do add a few more veggies and use orzo pasta instead but this is really a great chicken soup recipe.
This looks like a great soup recipe. But if you really want a cold-buster, I recommend adding a lot of fresh ginger, minced or finely sliced. The ginger/garlic/lemon/chicken/salty stock combo will knock the socks off those nasty old cold germs and make you feel warm and loved just like mom used to do.
It looks like it would freeze well, also, which is a must in my one-person household. Have you tried freezing it?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Just made the Garlic Parmesan Chicken with 2 large chicken breasts. Which was very good. Had one breast left and no potatoes, but had sauce left and decided to keep it and make the chicken noodle soup. So added mixed veggies, and left out all the salt, and added the other stuff and dumped it right into the left over sauce from the garlic parmesan. Haven’t finished cooking it yet but looking good and smelling great! Thanks for the recipes.
My three kids and husband all loved this soup and I did too. Super easy! And the whole crock pot was emptied in one sitting! I added a thumb sized piece of ginger to the broth during the cooking and it added a great added flavour to the soup.
My three kids and husband all loved this soup and I did too. Super easy! And the whole crock pot was emptied in one sitting! I added a thumb sized piece of ginger to the broth during the cooking and it added a great added flavour to the soup.
This was a great (and suuuuper easy) recipe! Loved it!
Thank you for this recipe. The noodles went really well with the soup. Thanks again.
So my grandmother used to make homemade chicken noodle soup for me when I was sick as a child, and I’ve been searching for something like it since she passed away a few years ago. Your recipe tastes exactly the same, especially with the spaghetti noodles! Thanks for bringing back a ton of childhood memories with this one 🙂 Your recipes are always my favorites!
I’m making it right now. Wish me luck!
Super good! Especially the next day! I used boneless skinless thighs instead and the meat stayed very moist. Also, I added about two cups more broth at the end. I like a lot of broth. I will be making this a lot this winter! Thanks for the recipe….so easy!
Can I cut the time if I use already cooked chicken? This looks
Delicious and I have some leftovers that are in danger of going to waste, but this recipe looks like it would be perfect to save them.
Yes!
Hello! I can’t wait to try this recipe! Although we love chicken stock, we don’t eat actual chicken. How long would I cook this in the slow cooker (or Dutch Oven!) without having chicken meat in it? Thank you very much!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
It’s a good tasting soup! I’ve made it twice and both times by the time I go to get the chicken out to shred, there’s all these tiny chicken pieces floating on top. It doesn’t taste bad, but it looks pretty bad. What am I doing wrong?
I am trying chicken noodle soup for the first time in the slow cooker. I got 2 split breast and 2 bonless skinless thighs to toss in because thats what I had. The rest of the recipe I followed as written. I didnt have dried rosemary but I did have fresh so chopped that ip and threw it in with just a pinch of fennel because I love the flavor. I put the crock on high for 2 hours then will turn it down to low for the rest of the time. I’m hoping it turns out good for my first time!!!
I love all your recipes!! Can I make this on stove top? Will it still be flavorful? I’ve got a sick child and need it in a hurry. She doesn’t like my traditional chicken and dumplings.
Yes, absolutely!
Two of my three kids have colds now and am planning on making this soup for them – looks so darn good and comforting!
I may use some leftover (frozen) Thanksgiving turkey and “better than bouillon” brand turkey or chicken base because I have it on hand.
Can’t imagine leaving out any of the ingredients from the original recipe – would be a pretty bland soup without the seasoning/herbs. I suppose you could purchase some savory/seasoned chicken broth for a short cut…
I have enjoyed so many recipes on “Damn Delicious” – think I’m going to purchase the cookbook very soon!
I made this recipe yesterday but with Turkey tenderloin instead of chicken breasts (didn’t have chicken breasts on hand). AWESOME on the first day – better on the second day. Thanks for sharing!!!
Next recipe of yours I’m making is the English Toffee – another A+ recipe 🙂
Okay to use canned chicken broth as opposed to stock? I think only slightly different?
Yes!
And use raw chicken, correct? Thanks in advance
Yes.
I made this for dinner tonight. I started it about 4 hours before we were going to eat. It was so quick and easy to assemble and put together. I used fresh lemon juice from the squeeze bottle instead of a fresh lemon. It turned out awesome. I kept all the ingredients the same. I added extra carrots and celery only because that’s what I like. I used a little over two pounds of chicken breast. The house smells amazing while it was cooking. I recommend this recipe.
Omg looks delicious! I just unboxed my new crock pot and found your blog. Food looks amazing and recipes straight forward. So excited to try them! Thanks for sharing them!
Yum it was really good, loved the spaghetti, never knew it was so perfect for soup, will make this again!
Can I use different noodles? Maybe like an egg noodle.
Yes!
I have a whole chicken, would you follow the recipe exactly or cook chicken before putting all other stuff in?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Lol @ less ingredients for soup. When I make chicken soup I use way more ingredients than what’s listed here; soup is not something I make if I don’t actually feel like cooking it; it requires some preparation
Some added suggestions:-
Pumpkin – it adds a richness and so much flavour
Scallion – yes as well as the onion
Scotch bonnet – it’s not as scary as it sounds; put it in with a couple of hours to go it imparts so much flavour, just don’t let it burst. It will turn a good tasting soup to something that is amazing
You’re welcome 🙂
If I got a late start on this recipe for tonight’s dinner, would it be okay to cook it all on HIGH for a few hours instead?
Yes, absolutely.
I made two big mistakes while making this recipe. I chose penne noodles (which I thought would be fine), but then we poured in the whole bag! I never stop to think about what happens next. So it took a long time to cook… it’s honestly still gummy, but we had to stop the cooking since all the broth is gone. So lots of gummy noodles and no broth. =( I’m so silly. Next time I’ll stick to the 8 oz. of spaghetti. The flavor was great though! I love the lemon.
I make something similar except I brown the chicken before I put it into the pot. Just gives a little bit more of a savory taste. I personally like to use Kluski for the noodles as they don’t tend to get mushy.
Just made it using the required ingredients! Usually alter recipes to my taste, but left this be. As a 68 year old expat living in Europe,,with veggies and meats from everywhere and do much cooking,,,it turned out great!!!!!!!!!!!! Only one change,,I cook the noodles alone and ladle the soup onto them. The noodles get less soggy! Plus,,, I have every kitchen devise known to man which prepping much easier and get to keep my fingers if I forget my glasses!
Any suggestion on a substitute for garlic? At the moment, I cannot include garlic in my diet due to the fact that I’m nursing and baby does not react well to garlic. Such a shame, because I love garlic!
You can omit as needed.
Thank you, this was delicious! Also we loved that it was in the slow cooker–it smelled awesome all day. Also, I was able to use my pots for other things while the soup was using none of them.
I now realize that the reason I don’t make chicken soup is because I don’t know what to do with the chicken afterward! You taught me that shredding it and adding it to the soup makes it more like a meal–thank you! We did make some changes–used wide egg noodles and left out the lemon juice. It’s just what we are used to. But I might try some lemon juice in my portion when we have it again tomorrow. Love your recipes. Like you, we just can’t wait for the weather to say it’s time for soup. Last week it was cold, today it’s 80! Will probably make your slow cooker chicken on Friday; there was a sale on new potatoes at Sprouts!
Everyone needs a chicken noodle soup recipe, and one for the slow cooker is just a “bonus.” Going to pin this and keep it on hand!
What would happen if you freezed it with the noodles?
And do you think you could also cook this with rice?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi! Weird question as I’ve never made any type of soup before.. but I was wondering.. do you use frozen chicken or thawed out chicken? Not entirely sure and I have some frozen chicken in the freezer but I didn’t think I could just chuck that in to cook.
Thank you!
I recommend using thawed out chicken.
Just found this recipe and it looks delicious. Your noodles look thinner than regular spaghetti (it could be just the camera) so I’m wondering if you did use a thinner noodle. Has anyone tried it with the so called “country noodles”, they
are very wide noodles. Thanks C. for such beautiful photos also. Great job.
I am so pleased to have found your blog! You are very creative, smart and good at what you do! Brava! When I make chicken soup – I always skim it. Is skimming still necessary when using a crockpot? Thank you!
It’s really up to you!
I made this tonight and it turned out great! I have been searching for a good chicken noodle soup recipe and this one is it:-)
I am going to try this recipe tonight and I have never made chicken noodle soup before so I hope my soup is as good as yours..
Best chicken soup I have tried next to the tedious, start with a chicken and some water version. My kids devoured it. It was great the day I made it but 10x better the next day. Love the lemon. You can’t get much easier no matter how many ingredients. Put it all in the crock pot and cook. The chicken falls right apart so little effort in shredding it. This is a keeper. I will be making it for Passover with matzoh balls instead of noodles and save myself about 8 hours of hard labor : )
Shalom! 🙂
Hi Chunguah-
I just made the chicken noodle soup and it’s delicious! Thank you. I was wondering,however, what brand of chicken stock do you use?
I prefer to use Whole Food’s 365.
Yum, I’m going to make this soup asap. I haven’t used noodles in a very long time because I’m gluten-free. Do you have any idea if gluten free noodles would work? I’m assuming it may get very mussy so I’d probably add them towards the end of cooking time 🙂
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Chungah- What is the serving size? Thinking of making this for my diabetic college son and need to know how to divide the recipe into individual servings. Thanks!
About 1-2 cups.
Thanks!
This recipe was easy and perfect! I made it today to eat after trick-or-treating. Everyone loved it and can’t wait to have it again. Love your slow cooker recipes! Thank you!!
What do you do with any leftovers? Do you freeze them? Thank you!
Yes, you can freeze without the noodles.
Made this soup tonight and wow, very yummy and so easy. Big hit.
I made this last night. I cooked egg noodles on the side instead of putting noodles in the slow cooker. I also added more carrots that it called for and added a chicken boullian cube. My wife had two bowls and she is not a big soup eater. We loved it.
How do you make the broth look clear. I made it today, but there’s all kind stuff floating around. I imagine is fat from the fat of the chicken. Do you do anything to the chicken before putting it in the slow cooker?
Thanks!!
You can skim the fat as needed.
My older sister, who is an awesome cook, told me to not allow the chicken broth to come to a hard boil, …it will then be much clearer.
88 Yes, I am one of the lucky ones to get the germ. All I could think about was chicken soup. So I used your recipe and I know the germ is going to go away. Wonderful recipe for chicken soup.
No need to cook the chicken ahead of putting it it in the crock pot? Do you cut it up first? Thanks!
The chicken is cooked in the slow cooker for 6-8 hours.
Hi just to clarify, you cook the chicken and all the other ingredients (expect pasta) together in the same crock pot for 6-8 hours?!
Thank you for this recipe! Looking forward to trying!
Yes! 🙂
Cooking this soup in my crock pot right now! (Accidentally put 1 teaspoon of rosemary & thyme so hopefully its fine.) Im really looking forward to having a warm bowl of soup tonight! (:
Can you cook this on high? If so, how many hours?
About 3-4 hours.
my question exactly! 🙂 thank you and can’t wait to try this
Looks yummy and worth a try ..
I’ve always had problems cooking pasta in the soup it becomes mushy ..
will it be ok to cook it separate and add the soup to it ??
Yes, absolutely.
Fewer ingredients do not necessarily make a great recipe, Just sayin
i love some of the explaintions of some for less ingredients, i like to read thru these cooking blogs–some i print out –some i write out–some i cant wait to get to the kitchen and try out–most times i have all the items to dive right in -sometimes i dont,,sooooo -you cook with what you have—if it dont turn out right —you done it wrong-get the right stuff and give it a shot—you might enjoy…..ps i really enjoy your recipes–i cook chic. soup from scratch–next time i will try the limon juice –thanks
This is one of my favorite dishes. Interesting to put in in a slow cooker (:
Hi! How would you store/preserve leftovers? Thanks!
Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Looks fab. Why are so many people complaining about the ingredients, there’s really not that many…? Can’t wait to make this for Sunday dinner tomorrow!!
Not sure why anyone would come down on soup with ingredients in it…everything in it is something most people that regularly cook just keep stocked. Looks like a nice recipe for a classic meal. And the photography is lovely, as always. You could probably make a canned spam sandwich look yummy.
More ingredients = better chicken noodle soup!
This soup looks amazing! I need it in my life!
Paige
http://thehappyflammily.com
Try a can of chicken noodle soup. One can, one pan.
NOPE!! Lea would also have a spoon, bowl, ladle to get the soup out of the pan, napkin, can opener and prob another large spoon to stir the soup..that’s 8 and waaaay too many!!
Enjoy your preservatives and bpa! What the h*ll are you doing trolling a recipe website lol
Chungah~
What type of CrockPot do you have? Have you had it a long time? I’m having a hard time trying to choose one based on reviews. Thanks, Janni.
I am using the All-Clad Slow Cooker with Ceramic Insert, 4 Qt.
Thank you!
But your recipes always call for a 6 qt slow cooker – can we just put them in a 4 qt? That’s why I haven’t made any of your slow cooker ones, tbh. I have a 4 qt Crock Pot.
Yes, you can still use a smaller slow cooker if the ingredients are reduced accordingly.
I have a 5qt. I used one pound of chicken breast (2 small breasts) and less water. I ended up adding more water anyways.
I LOVE LOVE LOVE your blog. I’m slowly making my way through all the recipes! My favourite so far is the Lemon Butter Chicken. So good!
Just wondering if you think we can use ground turkey for this soup recipe????
Yes, absolutely, but cooking time may have to be adjusted as needed.
Yum! Yay for fall!
Perfect! Fewer ingredients do not necessarily make a great recipe, Just sayin
Chicken Noodle Soup
1 chicken
1 noodle
1 gallon water
1 piece of celery
1 carrot
Put all 5 ingredients in pot, boil and eat!
Don’t add the dried or fresh herbs…… less ingredients !!!
Love using my slow cooker! Love your recipes! This soup will be excellent for Sunday football day!
This recipe is going to be on heavy rotation this fall/winter. Thank you for sharing!
xx Allison
alwayseatdessert.com
Hey Lee Rappaport – good recipes use real ingredients. These are simple and easy to find items. You can always leave things out-soup is very forgiving. You could omit the celery, lemon, and parsley and it would still be great I’m sure.
Thanks for the recipe! My daughter just asked for this soup. I appreciate that your recipes are easy and tasty. Never too much work and always approachable 🙂
Would I be correct in assuming that if you omit the noodles, you can freeze this soup and only add the noodles when you reheat it?
Yes.
Fabulous to know that!
So you cant freeze these noidles thats hat was going to do
Also what if i already have cooked chicken
Donna, this recipe is tailor-made for uncooked chicken, letting the crockpot do all the work for you. If you already have cooked chicken, it may not be suitable for this recipe.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
This looks amazing! I can’t wait to try this recipe – I may have to put it on my meal plan for next week.
Love your blog, btw. I always looks forward to what great recipes you come up with. (Especially the ones that have like 13 ingredients…) 😉
How about some recipes with fewer ingredients…..Maybe like 5 to 7 instead of like 13 for the chicken soup…..
I’ve asked before but haven’t seen much yet.
I think you better stick with the canned version of chicken noodle soup if the ingredient list intimidates you.
rude
Nope just honest I think!!! Lmao
LOL
I think it’s just hard to make good soup with that little ingredients. I cut lots of steps wen I make soup. I used costco canned chicken breast and costco. Chicken soup base..i throw in an apple for sweetness and bobs steel cut oats for thickness. You can play with any recipe to make it as little work as yu want. As long as yu have chicken, celery ,onions, salt and pepper yu got soup
Thank you for your suggestions instead of being rude like some prefer being. Smh
If you use steel cut oats, do u know what gotta s? Love, love it but in my part of town no one has heard of steel oats.
Ha! Good job!
She’s a troll! I love the way people will read all the way thru a recipe then make some rude comment! Obviously she couldn’t of took a quick glance and realized there was too many ingredients and just move on! Lea you need to get a life beyond being critical of others. Recommendation..Progresso chicken noodle soup if more than 5 to 7 is overwhelming! Ugh..
JLJOHNY, you say that you don’t like others who criticizes others, yet, you are doing exactly the same thing. She was far from rude, you guys need a chill pill. She was just asking if there was a simpler way to make this, or if there was other recipes that she could recommend to her: I’m not sure how you misunderstood her. Seriously, she but was being blatantly obvious. And I’m sorry if you cannot handle people asking for different types of recipes then maybe she’s in the wrong business, maybe she shouldn’t have a blog about cooking and food.
So quick question JLJOHNY if someone commented that they dislike 4 of the ingredients and asked if she had any other options for the recipe you would call them a troll? And accuse them of not having a life beyond being critical?
If someone was allergic to something in this recipe you’d call them a troll and tell them to get a life other then being critical, too???
Clearly, you need to take your own advice, and get a life beyond being critical of others…
UGH…….
UGH…….
UGH…….
I just omit the thyme, rosemary and bay leaves. Personally I prefer the soup less woody anyway. Up the pepper a bit and taste for salt befor seasoning. Bam, three less ingredients. Plus, you can omit the parsley without a problem.
HAHA
I love your answer. Right on
Someone could be asking because they have to eat on a budget and can’t afford to cook with a lot. I prefer recipes with fewer ingredients as well due to my budget constraints. If they follows this blog a lot and are noticing a trend, I don’t think it’s wrong for them to share their opinion about what they’d like to see.
1.chicken
2.chicken stock
3.pasta
4.celery
5.carrots
6-7, if you’re daring. salt and pepper
boom chicken noodle soup. not difficult, just no flavor, no depth or complexity.
this recipe is the blogger’s take on chicken noodle soup. you think it’s too complex? adjust it. don’t hate on a recipe because you think it’s too complicated.
and if you don’t see what you want on the internet?
get off the internet and into your kitchen. experiment, create, enjoy. it won’t be easy, but nothing in life is.
great answer!
I applaud you!
Lol right on Ashley
This is not a complex recipe. It’s an easy version of the standing and skimming version of Mom’s chicken soup! May I suggest you buy a supply of Campbell’s Soup and before you put it in the microwave add a pinch of thyme.
When I rushed I use frozen mixed vegetables, frozen onions, frozen celery. Simmer the chicken in water with salt and herbs and add frozen veges after shredding the done chicken. Still takes the long simmer time to get chicken tender. Can even add frozen brown rice.
So let’s be clear. This is not a review of whether or not the recipe is good as written but of how many ingredients are listed? And you also think that the author of this blog ought to tailor recipes to meet your individual needs? If so, I whole heartedly agree with the other commenter…buy a can of soup and stop commenting about how many ingredients are listed in a recipe. Maybe this isn’t the food blog for you!
bravo!
I agree with you Cindy.
They have a chicken soup recipe with about 5 ingredients on the back of the sawansons broth! 🙂
Rude!!!
I actually think this recipe looks really simple and am super excited to try it tomorrow!
I’ve made chicken noodle soup with chicken, chicken broth, rice, noodles. Salt and pepper to taste. Maybe carrots. It tastes just fine.
Google works well for finding different recipes. Less is better for me.
Put the two recipes side by side do a taste test then tell me which one you would fix/eat the next time. By the way when you do this test and pick this recipe just dump the 5 ingredient one into the other. It will still.be better and nothing wasted.
I am sorry but it seems like you are not asking but demanding. The blogger made the effort and took her time to put this recipe together to make it available to everyone free of charge and you come here with this entitlement behavior when you should be grateful. If you want a recipe with less than five ingredients then you should try another blogger that offers that option. I am making this recipe today and am excited to try it.
Splurge on the herbs if you buy them dry they are far less expensive, you get plenty of herbs leftover, and a lot of recipes call for Rosemary, thyme, or bay leaves.
Does it take more in fresh herbs then dry im using fresh abd already cooked chicken
The ratio for fresh to dry herbs is typically 3:1.
What color onion did you use???
White or yellow should work just fine in this recipe.
I tried the recipe for work and everyone loved it. Had never tried lemon juice in my chicken noodle soup before. It truly enhanced the soup to a new level and neutralized the onion flavor. My family loves it too. I thought the ingredients were perfect since I already use a lot of celery, onions, carrots, etc., in my soup! Give it a try and if you don’t like it, you can try the Campbell soup option!
I’ll help out…… Trader Joe’s has a mirapoix, onion, celery and carrots already diced in a plastic for 2.99…super time saver…I consider it one item!
Rôtisserie chicken, cut up or torn
2 boxes chix broth
Seasonings
Bag of egg noodles
Done
Well Sandra you seem to be the nice one out of all this. All those comments were so unecessary, life is too short to be mean, seriously the poor woman was probably time poor or something, never judge people. I put packets of chicken noodle soup in mine for extra flavour as well.
This is Chungah’s blog and her recipe. She obviously shared this version of chicken soup because it’s what she likes. Why would we want her to write up anything else? If the commenter was time-poor, she would have been better-served to look for a shorter recipe elsewhere. It’s not the blogger’s or other commenters’ jobs to find her a more basic recipe.
You can leave out the thyme and rosemary. I suggest chicken parts with bone in it. The marrow from one gives it a lot of flavor and healthy when your sick with cold or flu.
Good lord it’s some spices and vegetables. Ot asking you to build a nuclear warhead!!
Hi, I just read this recipe and finally yes spaghetti noodles would be better,if it helps for the dried spices, I used an Organic Italian blend (lol) in a bottle much easier and very tastie..I also use it in my beef soup.I wont be adding lemon, the only concern I have is this is for me and another family..so if it is not served immediately will the noodles get mushy overnight ??
My noodles always seem mushy the next day. I like to cook them separate and add just enough for however many servings last thing. I love spaghetti noodles in my soup, but egg noodles seem to stand up better.
Simmer chicken with bones in (like an 8 pack of drumsticks or thighs) in more than enough water to cover it, like almost a gallon. Also throw in a quartered onion. Simmer for 1.5-2 hours on a pretty low temp (like 3-4 on my stove) with the cover on. At the end of the cooking time, take out the chicken and onions. Mash the onions and add those and some tiny pieces of chicken back into the broth. Add salt and pepper to taste. Usually takes LOTS of salt. Cook Amish style noodles in another pot. Drain and put the noodles and most likely more salt into the broth. Simmer on low for 20-30min. Voila! That took chicken, onion, water, salt, and pepper and will make the most homemade tasting chicken noodle soup there is!! (Eat the cooked chicken meat as is or make chicken salad or use in casseroles.)
What about… 1 kg of chicken wings.. chicken noodle soup packet mix.
Cut the chicken into 3 pieces and discard the tips only. Put the rest into a pot of boiling water with packets of noodle soup. I usually use about 4 pots per kilo of chicken or to taste
Cook until meat falls off Bone and that’s it
Add 2 minute noodles for extra thickness…
hi, i make a chicken noodle soup in the crock pot ,and it is so good, and everyone loves it it it … 2 cans cream of chicken,2 cand cream of celery, 3 chicken breast, 5 cans of chicken broth,1/2 onion 3 carrots, 1 stalk celery, and a bay leaf,and pepper! cook on low 6-8 hours, then shred chicken and add pasta cook till noodles are done! tip- if you dont have celery you are fine because of the celery soup! hope you like it.