Do you love warm soup on a cold winter day? How about a classic recipe that is a favorite year round? This Slow Cooker Chicken Noodle soup recipe is one that will become one of your favorites too!
When the cold weather rolls around, all I want to do is cook warm, hearty meals. Some of my favorites are chili, gumbo, tortellini soup, and my vegetarian enchilada soup. Whenever possible, I opt for either a quick stovetop soup or a slow cooker soup. If I don’t have a lot of time, I like to set it and forget it.
I remember asking my mom for chicken noodle soup when I was young on days that I didn’t feel well. The thing is that I didn’t grow up eating chicken noodle soup. It’s something I learned from one of my best friends in high shool.
Her mom, knowing chicken noodle soup wasn’t something I ate at my house, would make it from time to time for me, and she always made it in the slow cooker. She said that it was nearly impossible to mess up a simple slow cooker recipe. And you know what? She was right. Check out how easy this recipe is to make:
Today I want to share with you the easiest chicken noodle soup, it’s hard to mess it up and can be made with chicken breasts or chicken thighs. The best part is that it always tastes great, no matter how often or how rarely you make it. Of course, the slow cooker is going to do all the hard work, so all you have to do is get your ingredients ready, dump, and wait.
My husband loves soups as well, especially hearty ones like this one. Leftovers are super easy to warm up the next morning and send them to school or the office in a thermos.
What is your favorite slow cooker soup? Do you have a great recipe?Print
Crockpot Chicken Noodle Soup
Looking for an easy recipe that will help you ditch the canned chicken noodle soup? This hearty slow cooker chicken noodle soup will win over the family!
- Yield: 6–8 1x
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 4 large carrots, peeled and chopped
- 1 medium yellow onion, diced
- 2 ribs celery, chopped
- 3 cloves garlic, minced (or 1 1/2 teaspoons dried)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 6 cups low-sodium chicken stock/broth
- 1 cup water
- 2 cups uncooked pasta (wide egg noodles, spaghetti, or fusilli)
- In a large (6 quart) crockpot, place all the ingredients except the pasta. Cook for 6 hours on low heat or 4 hours on high.
- After 4 or 6 hours (depending on temperature), remove the chicken and chop to bite-size pieces. Place the chicken back in the crockpot.
- Add the pasta, turn the heat up to high, cover, and cook for another 15-20 minutes, until pasta is tender.
- Discard the bay leaf, and serve the soup immediately.
Although not as flavorful, I sometimes use already cooked, leftover chicken. Follow the recipe the same as you would here.