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
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.
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.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Originally published October 20, 2012.