Crockpot Chicken Noodle Soup

Note: This article may contain commentary or the author's opinion.

As you know, I LOVE SOUP! What I love even more is soup that I can cook in the crockpot. Yes, it will take a little longer, but I’m a set-it and forget-it kind of girl! Pair it with some warm bread with a butter spread and it makes for the perfect cold winter day meal.


  • 1 1/2 lbs boneless chicken breasts
  • 2 cups carrots, peeled and chopped
  • 1 medium yellow onion, diced
  • 3 stalks celery, chopped
  • 3-4 cloves garlic, minced
  • 3 Tbsp extra virgin olive oil
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 cup water
  • Salt and freshly ground black pepper to taste
  • 2 cups uncooked wide egg noodles
  • 3 Tbsp chopped fresh parsley


  1. In a 6 quart crockpot, add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme, and bay leaf.
  2. Add chicken broth, water, and season with salt and pepper. I used 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  3. Cover and cook on low heat for 6-7 hours.
  4. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back into the crockpot, along with the egg noodles and parsley.
  5. Cover and cook until noodles are tender, about 5-10 minutes.


"*" indicates required fields

Do you call it a casserole or hot dish?*
This poll gives you free access to our premium politics newsletter. Unsubscribe at any time.
This field is for validation purposes and should be left unchanged.