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!

Crock Pot Chicken Noodle SoupOur delicious recipe for crock pot chicken noodle soup has all the hearty, flavorful,  old-fashioned flavor of slow long simmer, done on the back burner of Grandma’s old stove! Because it’s made in the crock pot, this one practically cooks itself! Perfect on a cool fall day or when the weather turns even more blustery. This is even great when “sniffle” time invariably comes to knock at your door and you have NO energy to stand at the stove making this golden elixir!

Wholesome and nutritious this is a soup you can feel good about feeding your family!

 

SAVE THIS CROCKPOT CHICKEN NOODLE SOUP

TO YOUR CROCKPOT OR SOUP BOARD FOR LATER

LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!

Crock Pot Chicken Noodle Soup

 

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Crock Pot Chicken Noodle Soup
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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.

Crock Pot Chicken Noodle Soup

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.

Crock Pot Chicken Noodle Soup

More Crock Pot Recipes!

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  • 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!