Slow Cooker Chicken Noodle Soup

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!

Crockpot Chicken Noodle Soup: Warm up with this easy and delicious homemade chicken noodle soup.

Warm up with this easy and delicious chicken noodle soup made in the Crockpot!

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.

Crockpot Chicken Noodle Soup: Warm up with this easy and delicious homemade chicken noodle soup.

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. 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?

Crockpot Chicken Noodle Soup: Warm up with this easy and delicious homemade chicken noodle soup.

 

Crockpot Chicken Noodle Soup

  • Author: Laura Fuentes
  • Yield: 6-8

Ingredients

  • 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)

Instructions

  1. 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.
  2. After 4 or 6 hours (depending on temperature), remove the chicken and chop to bite-size pieces. Place the chicken back in the crockpot.
  3. Add the pasta, turn the heat up to high, cover, and cook for another 15-20 minutes, until pasta is tender.
  4. Discard the bay leaf, and serve the soup immediately.

Notes

Although not as flavorful, I sometimes use already cooked, leftover chicken. Follow the recipe the same as you would here.

 

Leave a Reply 14 comments

Lynne - January 14, 2016 Reply

On the crockpot chicken noodle soup video, it looks like already cooked chicken going into the pot. Is that the case???
thank you.

    Laura Fuentes - January 14, 2016 Reply

    Although not as flavorful, I sometimes use already cooked, leftover chicken. Both work the same. Enjoy!

      Jill Franzel - January 17, 2016 Reply

      The flavor (or lack thereof) in your cooked chicken would depend entirely on how that chicken was cooked. What’s the need for the olive oil if you aren’t cooking anything ahead of the crockpot?

        Laura Fuentes - January 18, 2016 Reply

        I add it for flavor.

Liz - January 17, 2016 Reply

Thank you Laura for the nice soup recipes.

Jessica - January 17, 2016 Reply

Any changes need to be made if using gluten free pasta? Most likely the Trader Joe’s quinoa/rice spirals.

Thank you!

Jessica - January 17, 2016 Reply

Any changes need to be made if using a gluten free pasta? Most likely the Trader Joe’s quinoa/rice spirals.

Thank you!

    Laura Fuentes - January 18, 2016 Reply

    I make this with gluten-free pasta (the one in the video is also gluten-free) and it just needs to be cooked a few min longer. Works great.

Megan Meraz - January 19, 2016 Reply

OMG! Been craving a good homemade chicken noodle soup and this was IT! My entire family was praising me as they ate it…and 2nds! I did end up adding salt and some chicken bouillon (didnt have enough broth). This is now a permanent recipe for our family! Thanks Laura!

    Laura Fuentes - January 20, 2016 Reply

    I’m so glad this was a hit! It freezes really well too!

Toni Melgar - January 13, 2017 Reply

I did the prep ahead of time and had it in my fridge (used cooked chicken) and added the pasta and cooked the next day. I only needed to add more salt and pepper, to our taste. It was a great recipe! Thank you so much for the recipe and videos!

    Laura Fuentes - January 15, 2017 Reply

    I’m so glad the recipe was a success and you took the opportunity to prep it ahead! Thank you for letting me know that you enjoy the videos.

Mark Tinsley - January 23, 2017 Reply

hi from the uk , when you say a 6 cups of broth or 2 cups of pasta how much do you mean. How many grams or ml is a “cup” please . Recipe looks great just unsure of measurements

    Laura Fuentes - January 23, 2017 Reply

    Hi Mark, the “cup” measurements are in US measurements. 1 cup liquid = 125ml. Pasta wise, it will go by weight. A simple google search for the type of pasta you will be using will tell you. enjoy!

Leave a Reply: