Crockpot Chicken Noodle Soup

This crockpot chicken noodle soup is a classic and hearty soup, requiring minimal effort giving you tender chicken, loads of noodles and a delicious broth.


Today we had a very quiet day at home since we celebrated Easter yesterday at my sister’s house. I was not in the mood to really cook anything but with it being Easter and all I decided to make a pork roast but what I was really craving is some chicken noodle soup. Growing up, chicken noodle soup was very common to have with our Sunday night dinner, so I think that just stuck with me.

Usually when I make chicken noodle soup I use a whole chicken with skin and bones and all, but I just didn’t have one this time so this is why I used boneless skinless chicken breasts. If you like dark meat you could also use thighs instead. Basically making chicken in the crockpot is the same as making it in a regular soup pot on the stove top just easier and less babysitting. I just threw the carrots, onion and chicken in the crockpot, you could also use celery but I for one am not a fan of celery in soup so I skipped it in mine.


So I have to tell you about a secret ingredient I use in all my soups. Coming from Eastern Europe we always use Vegeta in soups. Vegeta is a Mediterranean seasoning made from dry vegetables and other spices. I’ve always used this, it gives the soup a beautiful yellow colour and an amazing taste. Many times I’ll use this whenever a recipe calls for chicken broth because I really love the flavour. Now if you don’t have Vegeta you can use chicken broth instead, maybe a low sodium version.

I also put the onion in whole and removed it when I shredded the chicken because I’m fussy again about my chicken noodle soup, I like a nice clear broth with just carrots, chicken and noodles. It’s just how my mom always made chicken noodle soup so this is how I like it. You must also use wide egg noodles just so you have the entire chicken noodle soup experience.

I remember when I was a kid I used to hate the soup and carrots and just wanted to eat the noodles, so I’d always eat the soup and the carrots first so I was left with the noodles and chicken. Then I could take my sweet old time eating noodles and enjoying them. I’ve grown up since then and now I eat chicken noodle soup the normal way. It’s funny the things we remember.


5.0 from 2 reviews
Crockpot Chicken Noodle Soup
Prep time
Cook time
Total time
Serves: 6 to 8
  • 1 large onion, peeled
  • 2 large carrots, peeled and sliced or chopped
  • 2 celery sticks, chopped (optional)
  • 3 chicken breasts, whole (could be boneless and skinless too for a broth with less fat)
  • 2 tbsp extra virgin olive oil (optional)
  • 2 tbsp Vegeta or 6 cups low sodium chicken broth
  • 7 cups of water if using Vegeta, otherwise 1 cup water
  • salt and pepper to taste
  • ½ tsp dried rosemary (optional)
  • 1 bay leaf
  • 2 cups wide egg noodles
  • parsley for garnish
  1. Add the onion, carrots, chicken, celery, olive oil, vegeta or chicken broth, salt, pepper, water, bay leave and rosemary to your crockpot. Cook on low for 7 hours or 4 hours on high.
  2. Remove the onion and take out the chicken to either cut into pieces or shred with two forks. Add chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.
  3. Garnish with parsley.


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  1. Betty says

    I am fixing the crockpot chicken soup as we speak. Smells delicious!!
    The only thing is, my broth doesn’t look clear (like in your picture). Am I doing something wrong?

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