Crock Pot Chicken Noodle Soup- this easy, healthy, Chicken Noodle Soup takes just a few minutes of prep time and makes a delicious, rich soup loaded with goodies!
This is a delicious recipe for a hearty, chunky, flavorful chicken noodle soup.
On a cool evening, is there anything better?
Well, yes, there is!
How about a yummy Chicken Noodle Soup made in the crock pot.
I love to use Cellentani pasta as my noodle in this soup.
This twisty tube pasta makes this soup just a bit heartier.
It also upgrades the standard, let’s face it slightly boring, egg noodle to something a little more interesting and fun.
I use Barilla pasta and like how the pasta holds up in the broth.
Look at all those beautiful vegetables and herbs used in this soup.
It’s wholesome and nutritious.
Food you feel good about feeding your family!
This recipe calls for 3 half chicken breasts, bone-in, skin on.
You can always substitute those for a whole chicken, cut up in pieces.
If you do so, you’ll probably need to add a few more cups of chicken stock, depending on the size of the cut up chicken.
You can also make this soup using thighs.
I love chicken thighs in many recipes, but frankly, not so much in chicken noodle soup.
I know many of you love dark meat in all recipes, and if you are in this group, thighs are a perfect choice for you!
I prefer my chicken noodle soup made with white meat, so I almost always make this recipe as I’ve written it below, with the 3 breasts.
If you have leftovers of this soup, you’ll probably have to thin the soup the next day, with some extra chicken stock or water.
The pasta will soak up quite a bit of the broth overnight.
If you’d like to make this soup ahead of time, just make it through step 2, as stated in the directions listed below.
Start step 3 of the directions, by removing the chicken and chopping or shredding it, but hold off on adding the pasta.
When you’re ready to serve the soup, bring it to a simmer, then add the pasta and cook until the pasta is al dente.
Be sure to check the seasoning of the soup before serving.
Each brand of chicken broth varys in sodium levels so you have to base the quantity of extra salt on taste.
I used Swansons (regular-not low sodium) chicken broth and added about 1 teaspoon of salt to the soup when the pasta still had a few minutes left to cook to reach al dente.
That way, if any salt or pepper is needed, the pasta will soak a bit of it up and the flavors have a couple of minutes to marry.
- Prep Time : 20-30 minutes
- Yield : Serves 6
- 2 Chicken Breast Halves, Bone-In and Skin-On
- 2 Cups Celery, Chopped
- 2 Cups Carrots, Chopped
- 1 Cups Onion, Diced
- 1/3 of a Bunch Fresh Thyme
- 2 Dried Bay Leaves
- 1 1/2 Teaspoon Dried Poultry Seasoning
- 1/2 Teaspoon Black Pepper
- 1 Heaping Tablespoon Better than Bouillon~Chicken Flavor
- 8-11 Cups Chicken Broth
- 2 Cups (Uncooked) Dried Cellantini Pasta
- To Taste Salt
- 2 Tablespoon Fresh Parsely, Chopped
- 1 Tablespoon Fresh Thyme Leaves, Chopped
1. In a large Crock Pot, with a minimum of 6 quart capacity, add all the vegetables, 1/3 a bunch of thyme, bay leaves, poultry seasoning, black pepper, and dissolved Bouillon. Place the chicken breast, skin side down, on top of the vegetables. Add 8 cups of chicken broth.
2. Cover crock pot with lid and cook on low 8-10 hours or on high 4-6 hours.
3. Remove chicken breasts to a plate. When cool enough to handle, remove the skin and bones from the chicken and chop or shred chicken, into bite size pieces. Discard bay leaves and thyme stems. Add the pasta to the crock pot, cover and cook on high for 15-20 minutes or just a few minutes before pasta reaches al dente. Check seasoning and add salt and pepper to taste. Add the chopped or shredded chicken back to the soup. Thin as needed with extra chicken broth. Top with an 1 tablespoon thyme leaves and chopped parsley and serve.