5.0 from 21 votes
Crockpot Chicken Noodle Soup
Crockpot Chicken Noodle Soup is soothing and hearty, perfect for cold weather. It takes just 20 minutes to prep with simple, real ingredients.
Prep Time
10 mins
Cook Time
6 hrs 10 mins
Total Time
6 hrs 30 mins
Servings: 8 servings
Calories: 254 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 1/2 lb. chicken breasts boneless and skinless
- 1 large sweet onion diced
- 5 cloves garlic minced
- 4 medium carrots peeled and sliced into rounds
- 3 stalks celery cleaned and sliced
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 8 cups low-sodium chicken broth more if needed
- Small bunch of fresh thyme
- Small bunch of fresh rosemary
- 3 bay leaves
- 8 oz egg noodles dry
Instructions
- Add chicken breasts, onion, garlic, carrots, and celery to an 8-quart slow cooker. Then, add dried parsley, red pepper flakes, salt, and pepper. Finally, add the broth. Top with fresh rosemary, thyme, and bay leaves.
- Cover and cook on low for six to seven hours or on high for about three to four hours.
- After that, discard the herbs and bay leaves. Taste and adjust for salt and pepper.
- Remove the chicken from the pot, place it on a plate, and shred it with two forks. Return it to the slow cooker and add the dry egg noodles.
- Cover and cook on low until al dente, for about 20-30 minutes or on high for about 15 minutes.
- Garnish with fresh parsley and serve.
Cup of Yum
Notes
- If added too early, pasta can be easily overcooked in the slow cooker. My most important recommendation to get the best pasta texture is not to rush and add the pasta during the last 15-20 minutes of cooking. I also prefer to cook the pasta on the high setting and check to turn off the slow cooker when the noodles are al dente.
- For extra flavor, saute the onion and garlic before adding them to the slow cooker.
- Instead of using raw chicken breast, use leftover rotisserie chicken meat.
- Adding frozen raw meat to the slow cooker is not recommended and is considered unsafe. Per the Food Safety guidelines, you should always thaw poultry before adding it to the slow cooker.
- Use the correct noodles. Thin noodles will turn soggy quickly.
- Allow the condensation to evaporate from the crockpot during the last 30 minutes to prevent the mixture from being too watery.
- Be sure to use low-sodium chicken broth so it is not too salty.
- Taste the soup as it cooks to prevent oversalting it as well.
Nutrition Information
Calories
254kcal
(13%)
Carbohydrates
28g
(9%)
Protein
24g
(48%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
78mg
(26%)
Sodium
1289mg
(54%)
Potassium
804mg
(23%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5225IU
(105%)
Vitamin C
25.8mg
(29%)
Calcium
56mg
(6%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 254
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 24g | 48% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 1289mg | 54% |
| Potassium | 804mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5225IU | 105% |
| Vitamin C | 25.8mg | 29% |
| Calcium | 56mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.