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chicken noodle soup in a crockpot.
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4.55 from 87 votes

Crockpot Chicken Noodle Soup

This Crockpot Chicken Noodle Soup takes 5 minutes of prep and then the slow cooker does everything. Chicken cooks right in the broth, gets shredded, and the egg noodles go in for the last hour so they never turn to mush. Tastes like it simmered all day, because it did.
Prep Time5 minutes
Cook Time9 hours
Total Time9 hours 5 minutes
Course: Dinner, Lunch, Soup
Cuisine: Romanian
Keyword: chicken noodle soup, crockpot chicken noodle soup, crockpot soups
Servings: 8
Calories: 200kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 tablespoons olive oil optional
  • 1 large onion peeled, left whole
  • 2 large carrots peeled and sliced
  • 2 stalks celery optional, chopped
  • 1½ pound chicken breasts bone in with skin on, 2 or 3 breasts
  • 1 cube chicken bouillon or 2 teaspoons chicken base, or 2 tablespoons Vegeta
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 8 cups water
  • 2 bay leaves
  • ½ teaspoon dried rosemary optional
  • 4 ounces wide egg noodles dry, about 2 cups
  • ¼ cup fresh parsley chopped, for garnish
US Customary - Metric

Instructions

  • Add the 2 tablespoons olive oil, 1 whole onion, 2 sliced carrots, 2 chopped celery stalks, 1½ pounds chicken breasts, 1 cube chicken bouillon, 1 teaspoon salt, ½ teaspoon pepper, 8 cups water, 2 bay leaves, and ½ teaspoon dried rosemary to your crockpot. Stir to combine.
    process shots showing how to make chicken noodle soup in a crockpot.
  • Cover and cook on LOW for 8 hours or HIGH for 4 hours.
  • Remove and discard the whole onion and the bay leaves. Take out the chicken, remove the skin and bones, and shred the meat with two forks.
    process shots showing how to make chicken noodle soup in a crockpot.
  • Return the shredded chicken to the crockpot and add the 4 ounces dry egg noodles. Stir, cover, and cook on HIGH for 1 more hour, checking at 45 minutes, until the noodles are tender.
    process shots showing how to make chicken noodle soup in a crockpot.
  • Taste and adjust the salt and pepper. Garnish with the ¼ cup chopped parsley and serve.

Video

Notes

  1. Noodles go in at the end, never the start. Eight hours in a slow cooker dissolves them completely. One hour on high is all they need, and check at 45 minutes.
  2. Bone in chicken makes a better broth. The bones release collagen over the long cook. Boneless skinless works and is easier.
  3. Season the broth. Bouillon, chicken base, Vegeta, or use broth in place of the water. Plain water gives you a thin soup.
  4. Go easy on the salt at first. Bouillon and Vegeta are both saltier than they look. Taste at the end.
  5. No frozen chicken. Slow cookers heat too gradually. Thaw in the fridge overnight or in a sealed bag under cold water.
  6. Making it for the week? Cook the noodles separately and add them to each bowl. They swell and soften overnight in the broth.
  7. Freezing: leave the noodles out and boil fresh ones when you reheat. Frozen pasta comes back with a poor texture.
  8. Make it creamy: stir in ½ cup heavy cream when the noodles have 15 minutes left.
Originally shared April 2014.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 14g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 427mg | Potassium: 473mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3247IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg
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