Homemade Crockpot Chicken Noodle Soup

Name: Homemade Crockpot Chicken Noodle Soup
Prep time: 10 min
Cook time: 6 h 10 min
Total time: 6 h 20 min
Yield: 6 servings
Ingredients: 1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat; 1 med to large yellow onion, diced; 3 large carrots, peeled and sliced into circles; 2 stalks celery, sliced; 3-4 cloves garlic, minced; 1/2 tsp dried thyme leaves; 1/2 tsp dried rosemary leaves; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 bay leaf; 2 tsp better than bouillon base, chicken flavor; 8 - 9 cups reduced sodium chicken broth; 8 oz. egg noodles (wide or extra wide); fresh parsley, minced (for garnish); salt and pepper, to taste

User Reviews

4.8

294 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs 10 mins
Total Time
6 hrs 20 mins
Servings
6 servings
Calories
175 kcal
Course
Main Course
Cuisine
American

Homemade Crockpot Chicken Noodle Soup

Iris Warren

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This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make! No need for a can full of preservatives, homemade is the best!

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Ingredients

Servings

1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
1 med to large yellow onion, diced
3 large carrots, peeled and sliced into circles
2 stalks celery, sliced
3-4 cloves garlic, minced
1/2 tsp dried thyme leaves
1/2 tsp dried rosemary leaves
1/2 tsp kosher salt
1/4 tsp black pepper
1 bay leaf (optional)
2 tsp better than bouillon base, chicken flavor
8 - 9 cups reduced sodium chicken broth
8 oz. egg noodles (wide or extra wide) ** see chef tip #1 below
fresh parsley, minced (for garnish)
salt and pepper, to taste

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Instructions

To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
Dollop better than bouillon chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.
Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender. Taste, and add salt and pepper as needed.
Serve garnished with minced fresh parsley and a sprinkle of black pepper.

Notes

If you would prefer to boil your egg noodles separately, so they don't potentially get over-cooked (since all slow cookers cook differently), you can certainly do that. I've never had any issue with that, but some readers have mentioned it, so I wanted to amend the recipe to reflect potential troubles. Just omit step 4, and only cook the soup for a few minutes after adding the shredded chicken back to the slow cooker. Taste, and add salt and pepper if needed, then serve and enjoy!

Nutrition Information

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Calories 175kcal (9%) Carbohydrates 33g (11%) Protein 6g (12%) Fat 1g (2%) Cholesterol 31mg (10%) Sodium 245mg (10%) Potassium 284mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 6095IU (122%) Vitamin C 4.9mg (5%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 175 kcal

% Daily Value*

Calories	175kcal	9%
Carbohydrates	33g	11%
Protein	6g	12%
Fat	1g	2%
Cholesterol	31mg	10%
Sodium	245mg	10%
Potassium	284mg	6%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	6095IU	122%
Vitamin C	4.9mg	5%
Calcium	39mg	4%
Iron	1mg	6%