Slow Cooker Chicken Noodle Soup
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So hearty, comforting and soothing (and so easy!). Perfect during the cold weather or fighting off a cold!
Featured Comment
It is officially sweater weather and chicken noodle soup weather. My favorite bit about soup weather though? It’s the warm hug in a bowl for me. And the broken spaghetti noodles of course – it’s the best part of the soup!
You can really use any kind of pasta to your liking but for me, traditional chicken noodle soup must have spaghetti noodles. I don’t know what it is but spaghetti just makes it that much better.
Not to mention, the use of the crockpot doing all the work for me so I’m not really lifting a finger here.
Tools For This Recipe
6-qt slow cooker
Slow Cooker Chicken Noodle Soup: Frequently Asked Questions
Yes, there is a ton of flavor in the skin but this will also yield a little more grease and fat into the soup, yielding a more rich soup.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Don’t have any spaghetti noodles on hand? Wide egg noodles or rotini would both work very well in this recipe!
Here is our favorite homestyle chicken noodle soup recipe made on the stovetop.
100%! This is also another one of our favorites made so easily (and quickly) in the IP.
Yes! You can freeze the leftovers without the noodles (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked noodles when serving.
Slow Cooker Chicken Noodle Soup
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 cups chicken stock
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 8 ounces spaghetti, broken into thirds
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
Equipment
Instructions
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, onion, carrots, celery, garlic, 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; season with salt and pepper, to taste.
- Serve immediately.
Video
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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.