Classic chicken noodle soup made crock pot simple. Great homemade taste with these easy to step by step photo instructions. Bring on the cold weather; I’m ready now.
Editor’s Note: Originally published October 20, 2012. I have re-edited the photos and text. Please enjoy this classic recipe.
I love simple, really simple. This recipe is right up my alley. No precooking things and no taking the chicken out of the pot to cut it up.
I again read multiple recipes, but I ultimately used my wife’s recipe and converted to a crock pot. The original source is the 1972 Betty Crocker Cookbook.
This is the fifth soup in my “Week of Soups.” Another classic soup.
Pre-Week of Soup Recipes
Week of Soups Recipes
My Rating
A very nice chicken soup. But since it is just chicken soup, it can only be a 4.
Pro Tips: Recipe Notes for Chicken Noodle Soup:
Crock Pot Notes
I have a new “for two” toy, a Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker. I want to be able to test smaller recipes and not eat left-overs for days.
I initially was going just to buy the $20 el-cheapo but after reading Amazon and other reviews there appeared to be a signification difference with the location of the heating element and control. Since it will last for years, a few dollars more is worth it. Go to my SHOP if you want to check it out.
You can cook this recipe in a larger crock pot, and you could double the size if using the larger crock pot.
I only cooked this on low. Most crock pot recipes cut the time in half if cooked on high. I’m not convinced that would work here. The veggies took the whole 4 hours, and I don’t know the effect on the timing of the noodles. If you try it, please comment on the results.
What Chicken to Use?
I tend to use skinless boneless chicken breasts for everything. But boneless chicken thighs would work great here.
I also do cubed chicken here. But if you want shredded chicken, put the whole breasts in the crock pot (not frozen) and at the 3-hour mark when adding the noodles, remove the chicken, shred and place back into the crock pot.
Recipe Variations
The recipe as stated in very good. I like a lot of meat and veggies in my soup.
If you want more of soup with lots of broth, add another 14 oz can of chicken broth. Most of you will want the extra broth.
If you want a lot of noodles, add the can of broth plus 1/2 cup more of noodles. Don’t add the extra noodles without the broth or you won’t have any broth left.
This is a four serving recipe. You can cut in half easily, but you want a few leftovers.
Peel and cut two carrots into medallions, a medium onion chopped and slice two stalks of celery.
Trim and cut two skinless boneless chicken breast into cubes.
Add the chicken and veggies to a small slow cooker (3 1/2 qt.). Add 1/2 tsp of salt and pepper. 32 oz of chicken broth or stock. Add one bay leaf. Add 1 – 14 oz can more of broth if you want a lot of liquid in your soup. Most of you will want this extra broth.
Cook on low for 4 hours. After the first 3 hours, add 1 1/2 cups of dry noodles and let cook the final hour. If you like a lot of noodles, add another 1/2 cup of noodles BUT do not do this without adding the more broth from the previous instruction.
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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Crock Pot Chicken Noodle Soup
Ingredients
- 2 skinless boneless chicken breasts - 1 to 1 1/2 pounds and may use thighs
- 32-48 oz chicken broth - see recpe notes
- 2 carrots
- 2 stalks celery
- 1 onion - medium
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 1/2 cup dry noodles - see recipe notes
Instructions
- This is a four serving recipe. You can cut in half easily, but you want a few leftovers don’t you.
- Peel and cut two carrots into medallions, a medium onion chopped and slice two stalks of celery.
- Trim and cut two skinless boneless chicken breast into cubes.
- Add the chicken and veggies to a small slow cooker (3 1/2 qt.). Add 1/2 tsp of salt and pepper. Add one bay leaf. 32-48 oz of chicken broth or stock. Add 1 – 14 oz can more broth if you want a lot of liquid in your soup. Most of you will want this extra broth
- Cook on low for 4 hours. After the first 3 hours, add 1 1/2 cups of dry noodles and let cook the final hour.
Recipe Notes
Pro Tips:
- You may use skinless boneless chicken thighs instead of breasts. You will want 1 to 1 1/2 pounds of either.
- If you want shredded chicken, add it not cut up and remove to shred at the three-hour mark and add it back in with the noodles.
- We like chicken noodle soup with lots of "stuff." The recipe as written is great. Most of you will want 48 oz of broth in this recipe.
- Second, if you are a big noodle person, you can add another 1/2 cup of noodles BUT do not do this without adding the additional broth, or it will absorb most the broth.
- This fits nicely in a 3 1/2 qt crock pot. You may use a bigger pot.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published October 20, 2012.
I'm DrDan and welcome to my blog. You will find delicious easy everyday recipes mostly for smaller households. Please look around and enjoy your visit. 
Sharon
January 28, 2019 at 1:23 pmIf you double the recipe, how long do you think it should cook for? Thank you!
DrDan
January 28, 2019 at 1:59 pmHi Sharon,
Welcome to the blog.
Cooking time remains the same. I use a 3.5 qt crock pot for the single version but if you double, use at least a 6 qt crock pot.
Dan
Naina
September 14, 2018 at 12:47 amI absolutely loved this soup. I never used a crock pot before, so this was my first recipe to experiment with. It came out perfect and was so proud of myself. I would say I followed the recipe to a t, but I cooked it for 5 hrs all together to make sure the veggies were softer but not mush (I did keep check on it every 15 mins past the 4 hr mark) the tweaks I did to add a little pep and flavor to the soup was – once I scooped out the soup into individual bowls – I sprinkled a dash of Italian seasonings, a dash of lemon pepper, and garlic salt – and it was perfecto!!! I definitely will be following your site for future recipes. Well done!!! Def saving this soup recipe as it gets colder!! :)
Kenneth
January 11, 2018 at 1:14 pmI have a question on all your soup recipes. Have you ever tried using dehydrated veggies instead of fresh? I plan on trying as that is what I try and pack for long term camping or boating trips. Saves room and weight in fridge or coolers. I have found it works at home on stove top so will experiment. My experience has been adding it to soups or stews at the same time recipe calls for fresh items seems to work well. I add them dehydrated as they will hydrate in the broth and cook. Usually use half as much by volume as fresh. I will report back after I try it if you are interested.
Nancy Weeks
January 11, 2018 at 4:22 pmKenneth – I am interested. I’ve been playing around with drying veg and fruit for the last year or so – we have a big garden but not a big freezer. I’m always interested in what to do with it, but realize that is outside the normal scope of this blog.
DrDan
January 11, 2018 at 4:40 pmHi again Ken,
I have never tried dehydrated veggies. Sounds like a report back is in order.
Dan
Kelly
November 15, 2017 at 11:26 amThis recipe is great! I have made it several times. We sometimes add more spices but that is not necessary. I have the chicken, veggies and spices ready to go into the crockpot at two today for dinner tonight.
DrDan
November 16, 2017 at 8:23 pmHi Kelly,
Thanks for the note. I do like these smaller crockpot recipes.
Dan
Alisia
November 4, 2017 at 8:02 pmMy noodles broke down into the broth and my vegetables were too crunchy.
DrDan
November 5, 2017 at 5:24 pmH Alisia,
Sorry it don’t work well for you. It sounds like your pot is running low on temperature. You can check. Just heat hot water for an hour. On low, it should be at least 190 degrees up to 200 degrees. This doesn’t work for checking high since it is usually 250 degrees plus which is above boiling for water.
Logan
October 23, 2017 at 1:21 pmDo you need to have the noodles pre-cooked? And can you substitute with any noodle?
DrDan
October 23, 2017 at 2:00 pmUncooked. And I believe most dry commercial pasta would do. I would not use the refrigerated type nor the type that only takes a few minutes. You want something that will stand up to the cooking and absorb some flavor.
Gina
October 4, 2017 at 11:37 amGreat recipe!! I added tomatoes and green peppers…I skipped the bay leaves…seasoned with salt, pepper, and onion powder….this is perfect….eating it right now…will look up more recipes from you!! Thank You!!
Kujijaculia
October 22, 2016 at 5:36 pmI’m making this recipe as I type these words. I’ll be back to let you know how it came out. Ciao!
Betty
February 17, 2016 at 9:18 pmThis is really good! I think next time I will use precooked chicken – say rotisserie chicken from the deli department. Nice flavor for sure.
Taylor
September 21, 2015 at 6:57 pmEverything turned out perfectly. 4QT used with target branded supplies (chicken, broth, and egg noodles) McCormick’s chopped & dried onion flakes (since I am not a fan of chunky onion) and Morton’s salt&pepper. Added a little more broth (about 5 cups instead of 4) and an extra 1/2 chicken breast. Set on high for less time (I was in a pinch) and everything was perfect. Wonderful recipe-and one of the few I have found that are made to accommodate a small cooker.
Taylor
September 21, 2015 at 6:53 pmThis soup came out fantastically. Used with a 4qt crock pot and Target-brand (market pantry) chicken breasts, broth, and egg noodles, plain morton’s salt and pepper, garlic powder, and McCormick’s dried chopped onion (since I am personally not a fan of big chunks of onion and they soften very nicely for just the right amount of onion-y flavor)
Diced the chicken breasts into small chunks and everything turned out perfectly
MaryBeth at The Thrive Blog
January 26, 2015 at 12:26 pmWhat a easy and delicious looking recipe! I am looking forward to trying it!
MB
Dede
February 16, 2014 at 9:48 pmI cooked this tonight and loved it. I added some red pepper and jalapenos for some extra spice:-)
DrDan
February 16, 2014 at 9:54 pmI do love soup. The red peppers and jalapenos sound like a great addition.
Thanks for the comment.
DrDan
Dr Dan
January 5, 2013 at 8:39 pmGood points. Food safety ALWAYS matters. You are correct that you should cut the veggies before the chicken if using the same equipment. I did do it correct (you can see the water marks progress), I published it backward and have fixed it. Thanks.
I do have several post on food safety, Check the July 4th post…
As for chunky vs shredded, I’m a chunky in my soup type of guy. And you husband can shred the chicken and make the whole meal for you. Real men cook….
Amanda
January 19, 2014 at 6:49 pmThis did not work in a big crock pot. The vegetables were crunchy. Wasted about 20.00 in food.
DrDan
January 20, 2014 at 10:22 pmSorry it didn’t work for you. The veggies do need to be cut up quit a bit. Also your crock pot may run a little cooler. I have done this about 5 times and had no issues. The “point of no return” on this recipe is adding the noodles. Before adding them, a tenderness test on the carrots may be a reasonable idea. If not very close to done then add a little time before the noodles go in.
DrDan
Joyce Gilmore
January 4, 2013 at 10:57 pmIt probably doesn’t matter, because you’re dumping it all in the same crock pot, but you really should chop vegetables prior to cutting chicken if using the same cutting board. Again, doesn’t really matter for this recipe, but it’s just good practice.
If you like shredded chicken chunks in your soup, leave the breasts whole, pull them out prior to adding noodles, shred with two forks, and dump back into the soup. I prefer this because it takes less work to prep, which means my husband can put the soup together, and I can finish it. :-)
Chris
November 28, 2012 at 3:48 pmI have two sized slow cookers too and almost always use the smaller of the two. I like the ability to program, excellent! Ours are just a plain 3 position switch.
Dr Dan
November 26, 2012 at 9:03 pmThanks for pointing out a problem. The cause was a change in blogger and effected not only this post but the last 30 or so. I have hand coded the fix and it should work for all (I hope). I believe it was working for many before but not all.
Thanks again. DrDan
PS anyone having an issue PLEASE LET ME KNOW
Kenneth
January 11, 2018 at 1:06 pmThe only print issue I have had, it may not be an issue but the design, is if I change the serving size and then select the print icon it reverts back to the original serving size and ingredients on the print screen. Not a big deal as I can hand write any changes but wanted to mention since you asked. Great looking recipe by the way, looking forward to it and it will make my camping crockpot recipe list.
DrDan
January 11, 2018 at 4:25 pmHi Ken,
That is a “plugin” feature. It seems to work on my mac. What OS and browser are you using and I will send it on to the developer.
Dan