Crock Pot Chicken Noodle Soup

5 from 2 votes

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Crock Pot Chicken Noodle Soup

Our Crock Pot Chicken Noodle Soup Is A Rich, Deeply Flavored, Soup That Takes Just A Few Minutes To Prep. Old Fashioned Taste With Modern Ease! 

Prep Time 20 minutes

Cook Time 3 hours

Total Time 20 minutes

Servings 6

Calories 170 kcal

Author Kathleen

Ingredients

• 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 Tablespoons Fresh Parsley Chopped
• 1 Tablespoon Fresh Thyme Leaves Chopped

Instructions

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 crockpot, 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 a 1 tablespoon thyme leaves and chopped parsley and serve.

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts

Crock Pot Chicken Noodle Soup

Amount Per Serving

Calories 170 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Cholesterol 24mg 8%

Sodium 1250mg 52%

Potassium 712mg 20%

Total Carbohydrates 24g 8%

Dietary Fiber 3g 12%

Sugars 4g

Protein 13g 26%

Vitamin A 149.4%

Vitamin C 38.3%

Calcium 7%

Iron 9.7%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes For Crock Pot Chicken Noodle Soup:

Chicken: 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 personally, 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!

Pasta:  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.

Leftovers: 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.

Make Ahead: 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.

Chicken Broth:  Each brand of chicken broth varies in sodium levels so you have to base the quantity of extra salt on taste. I used Swanson’s (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.

More Crock Pot Recipes!

• Crock Pot Pork Chops – Mushroom gravy layered on top of tender moist pork chops!
• Crock Pot Lasagna – Layers of pasta, creamy cheese, sausage, and fresh basil, a hearty and delicious meal!
• Crock Pot Stuffed Sweet Pepper Soup – Meaty and hearty, loaded with flavor!
• Crock Pot Pork Tenderloin – is incredibly tender, moist, flavorful pork tenderloin with a fabulous pan sauce/gravy. All from the scratch-no canned soup!
• Crockpot Baked Beans– Our crockpot baked beans are thick, meaty and delicious! These beans are the perfect compliment to your dinner table, potluck, or BBQ all year round!
• Mexican Cream Cheese Crock Pot Chicken is a delicious “dump” crockpot recipe that makes a creamy Mexican style chicken for a great taco filling!

More Soup Recipes:

• Chicken Tortellini Soup – Our Chicken Tortellini Soup is loaded with chicken, tortellini, and tender vegetables. It’s soothing, delicious and filled with some tasty surprise flavors.
• Crockpot Potato Soup is a flavorful fix it & forget it meal that’s perfect for a cold winter’s day! Velvety, thick, & creamy, it’s a hearty family favorite!
• Mexican Chicken Soup – brims with tender chicken, fresh vegetables, and southern spices. The unique cilantro, cheese, and chip topping seals the deal!