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Crock Pot Chicken Noodle Soup

by Jamie

I love to cook with the crock pot during the fall and winter months. There is something wonderful and comforting about having dinner simmering away while the hectic-ness of life ensues. Soup is, of course, particularly enjoyable and Chicken Noodle Soup fits right at the top of the list of comfort foods of wonder, yes? I have been working at perfecting a crock pot version of this soup that is both flavorful and satisfying without being mushy and…gross. I hate mushy and gross, don’t you? Chopping the vegetables in large chunks helps them retain more texture. Additionally, using Egg Noodles and adding them right at the end produces a nice hearty texture as well.

Hope you get a chance to try it, gang. Fall is on the horizon, it truly is. Let the baking begin…:)

For more of my favorite Crock Pot Soup recipes click here, here and here.

Have a great day!

Crock Pot Chicken Noodle Soup Jamie Cooks It Up!

Crock Pot Chicken Noodle Soup

Serves: 10 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 chicken thighs
  • 2 chicken breasts
  • 1 onion, chopped
  • 1 C celery, chopped
  • 2 C carrots, chopped
  • 2 cloves garlic, minced
  • 12 C hot water
  • 5 Tb chicken bouillon granules
  • 1/2 tsp thyme
  • 1/2 tsp poultry seasoning
  • salt and pepper
  • 6 ounces egg noodles (I used the No Yolks brand)
  • 1/4 C fresh parsley, chopped (or 1 Tb dried parsley)


1. Into the crock pot, place all ingredients, except the egg noodles and fresh parsley.
2. Cover and cook on high for 4 hours, or on low for 7.
3. Remove the chicken from the crock pot, shred it with a fork and return it to the pot.
4. Add the noodles and parsley. Cover and cook on high for 10 minutes.
5. Add more salt and pepper to taste.

Serve and enjoy! 

Leave a Comment


Jenn Fox September 14, 2015 - 6:38 am

I can’t find the recipe at the link or anywhere on The Plus Side blog under the food menu or any other search for chicken soup.

Jamie September 14, 2015 - 7:26 am

Hi Jenn,
Thanks for letting me know about the broken link. It has been fixed and is up and running now. There was a little glitch in the system, but all is well now. I hope you get a chance to give the recipe a try!
All the best,

Crystal H. September 14, 2015 - 12:28 pm

Two questions: I never use chicken thighs so could I use 3 chicken breasts instead to replace the thighs? Also, do you pre-cook the egg noodles seperately before adding them in the crockpot towards the end? Thanks!

Jamie September 15, 2015 - 9:25 am

Hi Crystal,
You can certainly use breasts in place of the thighs. However, the dark meat found in thighs really adds to the richness and flavor of the soup. As for the noodles, they will cook quickly right inside the crock pot for you. Hope this helps!

Bonnie September 14, 2015 - 1:00 pm

Hi Jamie,
What size crock pot do you use? I’ve got two different sizes so I want to make sure I use the right one.

Jamie September 15, 2015 - 9:23 am

Hi Bonnie,
I used a 7 quart crock pot for this recipe. Hope that helps and that you enjoy the soup!
All the best,

Erin R. September 14, 2015 - 4:19 pm

Woohoo! I just bought some leg quarters last week in anticipation of soup weather! Yours looks delicious, and the big chunks of carrot truly do help.

Aimee September 15, 2015 - 2:38 pm

Do you put the chicken in uncooked along with all the veggies? And then shred it?

Jamie September 16, 2015 - 9:21 am

Yep, the chicken goes in raw.

Judy Uhl September 16, 2015 - 6:20 am

I always worry about mushy noodles so I do my noodles separate. Then add to the bowl of soup. A must try recipe!

Judy Uhl September 16, 2015 - 6:43 am

also I only have the chicken cubes, do you know how many cubes I would use? Thanks!

Jamie September 16, 2015 - 9:20 am

Hi Judy,
I would suggest using 3-4 cups of chicken cubes.
All the best,

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