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Crockpot Chicken Noodle Soup

A simple, healthy crockpot chicken noodle soup to warm your soul! This easy slow cooker soup is made from scratch with old-fashioned flavor.

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 6 servings (about 12 cups)
Calories: 302 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts trimmed of excess fat
  • 1 teaspoon kosher salt plus additional to taste
  • ¼ teaspoon ground black pepper plus additional to taste
  • 1 small yellow onion peeled and left whole
  • 3 medium carrots peeled and cut into 1/4-inch coins (about 1/2 pound)
  • 2 large celery stalks thinly sliced
  • 2 large garlic cloves minced
  • 3 talks fresh rosemary* tied into a bundle for easy removal
  • 1 bay leaf
  • 7–8 cups low-sodium chicken stock divided
  • 6 ounces whole wheat wide egg noodles about 4 heaping cups
For serving:
  • chopped fresh parsley

Instructions

    Cup of Yum
  1. To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
  2. Remove the chicken from the slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don’t worry if a few of the rosemary leaves are left in the soup). Shred the chicken—a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
  3. To cook the noodles on the stove (the best option so that you don’t worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup’s cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
  4. To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
  5. Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.

Notes

  • INGREDIENT NOTE: I personally love rosemary, so I find three stalks to be perfect. If you would like a more mild rosemary flavor, feel free to reduce the amount to suit your family's personal taste preferences.
  • TO STORE: Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 3 days.
  • TO REHEAT: Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the soup in a microwave-safe bowl in the microwave until warmed through.
  • TO FREEZE: Store cooked and cooled soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1(of 6), about 2 cups Calories 302kcal (15%) Carbohydrates 28g (9%) Protein 34g (68%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.03g Cholesterol 96mg (32%) Potassium 852mg (24%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 5169IU (103%) Vitamin C 4mg (4%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings (about 12 cups)

Amount Per Serving

Calories 302

% Daily Value*

Serving 1(of 6), about 2 cups
Calories 302kcal 15%
Carbohydrates 28g 9%
Protein 34g 68%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.03g 2%
Cholesterol 96mg 32%
Potassium 852mg 18%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 5169IU 103%
Vitamin C 4mg 4%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.