An ultra simple slow cooker recipe for chicken noodle soup. Sized just right for a small crock pot. Bring on the cold season; I’m ready now.
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I wanted simple, really simple. 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.
Rating
A very nice chicken soup.
Notes: 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.
You can cook 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 the results.
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. 32 oz of chicken broth or stock. And one bay leaf. 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. 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.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 240 minutes |
|
|
| An ultra simple chicken noodle soup cut down for a small slow cooker. Bring on the cold season, and I’m ready now.
|
- 2 skinless boneless chicken breasts trimmed and cut into about 1/2 inch cubes skinless boneless chicken breast trimmed
- 32 oz chicken broth
- 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
- 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. 32 oz of chicken broth or stock. And one bay leaf. 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. If you like a lot of noodles, add another 1/2 cup of noodles BUT do not do this without adding the additional broth from the previous instruction.
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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. Rating is done by clicking on the stars above.
Last Updated
July 3, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
OLGA KAWAZA
why is it so hard to print these recipies?
Dr Dan
Thanks 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
Chris
I 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.
Joyce Gilmore
It 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. :-)
Dr Dan
Good 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
This did not work in a big crock pot. The vegetables were crunchy. Wasted about 20.00 in food.
DrDan
Sorry 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
Dede
I cooked this tonight and loved it. I added some red pepper and jalapenos for some extra spice:-)
DrDan
I do love soup. The red peppers and jalapenos sound like a great addition.
Thanks for the comment.
DrDan
MaryBeth at The Thrive Blog
What a easy and delicious looking recipe! I am looking forward to trying it!
MB
Taylor
This 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
Taylor
Everything 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.
Betty
This is really good! I think next time I will use precooked chicken – say rotisserie chicken from the deli department. Nice flavor for sure.
Kujijaculia
I’m making this recipe as I type these words. I’ll be back to let you know how it came out. Ciao!