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This recipe for homemade chicken noodle soup in the crockpot comes together pretty fast. Fresh carrots, celery, chicken breast, broth and a few pantry spices and you have a comfort food classic ready on a chilly evening.
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How to make Chicken Noodle Soup in the Crock Pot
Step 1: Have everything out and ready. The photo below shows everything you need laid out: chicken breasts, sliced carrots, diced celery, diced onion, chicken broth, seasonings and wide egg noodles.
Step 2: Wash the celery and carrot, peel carrots and onion, and rough chop the onion and celery. Cut the carrots into rounds. Set aside.
Steps 3 & 4: Use a pastry brush with a bit of oil to grease the bottom of the slow cooker, or apply nonstick cooking spray. Lay down the chicken breasts. Then season with rosemary, thyme, salt and pepper sprinkled over the raw chicken. If you have larger chicken breasts, double the amount of seasonings.
Steps 5 & 6: Add the chopped onion and celery.
Steps 7 & 8: Add the carrots and broth to the slow cooker. Cook on low about 6 hours, then use two forks to shred the chicken breasts.
Step 9: The noodles don’t get added until the end, so at the 6 hour mark, add the 12 oz of noodles; cover and cook for an additional 20 minutes. Test for preferred noodle doneness and add up to 10 more mins if necessary. This is a delicate balance; if you add more noodles, they will absorb too much of the broth and the result will be more like stew than soup.
Tools and Equipment
- Slow Cooker
- Pastry brush and oil or nonstick cooking spray
- Vegetable Peeler
- Cutting Board
- Chef Knife
- Two Forks
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Crockpot Chicken Noodle Soup
Ingredients
- 2 boneless skinless chicken breasts about 1.5 lb
- 2 c carrots sliced
- 2 ribs celery diced
- 1 medium onion diced
- 8-12 c chicken broth
- 1/2 t rosemary
- 1/2 t thyme
- 1/2 t salt
- 1/2 t pepper
- 12 oz wide egg noodles one 12 oz bag
Instructions
- Grease or spray the bottom of the slow cooker.
- Peel and chop the carrots, celery and onion.
- Add the chicken breast to the bottom of the crockpot.
- Sprinkle the rosemary, thyme, salt and pepper over the chicken.
- Add the chopped vegetables on top of the spices and chicken.
- Pour the chicken broth over everything.
- Cover and cook on low for 6 hours.
- Roughly shred the chicken in the pot, then stir in the wide egg noodles.
- Cook for another 20 to 30 minutes on low, until the noodles are tender.
Notes
Nutrition
The bottom line
Chicken noodle soup homemade with love is hard to beat on a chilly evening. Stretch a couple of chicken breasts into dinner for the whole family, or as a meal prep the whole week long. Healthy crockpot recipes like this one really win at the dinner table.
Want more crockpot soup recipes? Here’s more of my faves:
