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Warm bowl of crockpot chicken noodle soup with carrots, mushrooms, and noodles, garnished with celery, next to crackers on a red plate.

Crockpot Chicken Noodle Soup

A big, comforting pot of slow cooker chicken noodle soup with carrots, celery, mushrooms, peas and egg noodles in a rich seasoned broth. Set it in the morning and come home to comfort.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 10 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 small white onion diced
  • 3 celery stalks diced
  • 3 large carrots diced
  • 8-10 button mushrooms chopped
  • 2/3 cup frozen peas
  • 2 Tbsp butter
  • 48 oz low-sodium chicken broth
  • 4 cups water
  • 4 chicken bouillon cubes
  • 4 boneless skinless chicken breasts cut up
  • 1 Tbsp dried parsley
  • 1 tsp garlic salt
  • 1 tsp freshly ground black pepper
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2 cups egg noodles cooked per package

Method
 

  1. Dice the onion, celery, carrots and mushrooms (larger chunks for a heartier soup) and put them in a 6-quart or larger Crockpot with the peas and butter.
  2. Add the chicken broth, water and bouillon cubes.
  3. Add the cut-up chicken and all the spices. Stir, cover and cook on LOW 6 hours.
  4. Cook the egg noodles according to the package, stir them into the soup and cook on LOW 30 minutes more. Serve warm.

Notes

Pair with fresh bread or rolls. Leftovers thicken as the noodles absorb broth; add a splash of broth when reheating.