Crockpot Chicken Noodle Soup

I had a rough day. My daughter decided to give herself bangs using a dull pair of scissors. My son got a wad of bubblegum stuck in the cat’s fur. My other son decided to draw with red crayons and a sharpie on my desk. So I reached for my favorite coffee mug to pour myself another cup (because I knew it was going to be one of those kinds of days) and I promptly lost my grip and saw it shatter into a million ceramic pieces. Ugh. Some days I just need a do-over. This is why I love Crockpot meals. They make my life easy, less hectic, and more delicious. I can control the ingredients and timing (unlike my crazy kids) and have a yummy dinner with minimal effort. That is, as long as I remember to turn it on! Thankfully I did and I had a comforting bowl of chicken noodle soup to soothe the pain of an exasperating day.

Chicken Noodle Soup Vegetables

The most labor intensive part of this Crockpot chicken noodle soup is the chopping you will do to the vegetables. Dice up a small white onion, 3 celery stalks, 3 large carrots, about 8-10 button mushrooms. I like to keep my vegetables in larger chunks because they cook down quite a bit in the Crockpot. If you like a hearty soup mixture like I do, keep the chunks on the bigger side.

Put the vegetables into your Crockpot along with 2/3 cup of frozen peas and 2 tablespoons of butter. You will also need to add a 48 ounces of low-sodium chicken broth and 4 cups of water. Drop in 4 chicken bouillon cubes so that the soup has a deep, rich flavor. Make sure you are using a 6 quart Crockpot or larger so it can hold all the soup.

Chicken Noodle Soup Spices

Cut up 4 boneless skinless chicken breasts and add them to the vegetables. To give the chicken noodle soup that comforting, homey flavor, you’ll need to add the following spices:

1 tablespoon parsley

1 teaspoon garlic salt

1 teaspoon freshly ground black pepper

1 teaspoon thyme

1 teaspoon cumin

1/2 teaspoon paprika

Mix everything together and cover. Cook the soup on low for 6 hours.
A Comforting Crockpot Dinner

While the Crockpot chicken noodle soup is cooking, make 2 cups of egg noodles according to the package directions. Add these to the soup when the 6 hours is over and then cook on low for 30 minutes more.

The soup tastes best when served warm right out of the slow cooker! This recipe should give you 4-6 decent sized servings.

I like this Crockpot chicken noodle soup recipe better than some others I have tried because it is chunky and has deep flavor. The spices make the broth taste so good I just want to drink it! It’s the kind of soup that makes you think of your Grandma, a mom and pop restaurant in the South, or a warm blanket on a rainy day.

This soup is a meal all on it’s own, but it tastes great with your favorite kind of bread. My kids beg me to make Traditional Fluffy Yeast Rolls to go with it. Skillet Cornbread with Creamed Corn is also a favorite and tastes great dipped in the broth.

This is a great meal to take to a new mommy, sick family member, or friend recovering from surgery. We all know how comforting it can be, especially on a chilly fall day. If you are looking for more Soup Recipes, check out my Recipe Index. On there you will also find other great Crockpot meals that take the hard work out of cooking. I hope you can find something on there for your family. Happy cooking y’all!

Crockpot Chicken Noodle Soup

Heidi

This Crockpot chicken noodle is super easy to make because the slow cooker does all the work. The spices give the broth a deep, rich flavor that is perfect on a chilly evening or after being sick.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 6 hrs

Total Time 6 hrs 15 mins

Course Soup

Cuisine American

Servings 4 -6

Ingredients

  

• 4 boneless skinless chicken breasts, cut in 1 inch pieces
• 48 oz low sodium chicken broth
• 4 cups water
• 1 small white onion chopped
• 3 celery stalks chopped
• 3 carrots chopped
• 8-10 button mushrooms sliced
• 4 chicken bouillon cubes
• 2/3 cup frozen peas
• 1 Tbsp dried parsley
• 1 tsp each garlic salt and black pepper
• 2 Tbsp butter
• 1 tsp each dried thyme and cumin
• 1/2 tsp paprika
• 2 cups egg noodles prepared according to package instructions

Instructions

 

• Chop up all vegetables and chicken.
• Place all ingredients (except noodles) in the slow cooker and mix to combine.
• Cook on low for 6 hours.
• Prepare egg noodles according to package instructions.
• Add the noodles to the Crockpot once time is up and cook on low another 30 minutes.
• Serve warm.