Winter, summer, spring or fall, when you want true comfort food, one dish always comes to mind: chicken noodle soup. Let your slow cooker do the work with this easy and delicious Crock Pot Chicken Noodle Soup.
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Hi, Aunt Lou here.
I wasn’t always confident in the kitchen — I once made cookies that never baked and felt intimidated by boxed mixes. I used to keep the last can of canned chicken noodle soup saved for someone who was sick so there was always a comforting bowl ready. These days I make my own Crock Pot Chicken Noodle Soup, and it’s become a go-to whether someone is under the weather or I’m feeding a crowd.
I adapted this version from a recipe I spotted in Cooking Light’s Slow Cooker Tonight! and adjusted ingredients and steps to suit my family. Feel free to tweak quantities and vegetables to match your tastes.
Crock Pot Chicken Noodle Soup Notes
- Scale the recipe up or down depending on your family. Adjust crock pot size and cooking time accordingly.
- Customize the vegetables and chicken amount to your preferences. I used a full 16 oz bag of carrots because my kids love them, but you can add less or more celery, carrots, or chicken.
- For budget-friendly prep, buy whole carrots to peel and slice; for convenience, use shredded carrots or pre-sliced baby carrots.
- I used a 6-quart programmable slow cooker for this recipe, but any 6-quart crock pot will work.
Crock Pot Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil, divided
- 2.5 lbs boneless skinless chicken, cut into cubes (breast or thigh)
- 1.5 cups sliced celery
- 16 oz bag baby carrots, sliced
- 42 oz low sodium chicken broth (three 14 oz cans)
- 4.75 cups water
- Salt and pepper, to taste
- Egg noodles, prepared
- Optional: fresh parsley, chopped
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add about half the chicken and lightly brown.
- Transfer the browned chicken to the crock pot, then brown the remaining chicken and add it to the crock pot.
- Top the chicken with sliced celery and carrots.
- Pour water and chicken broth over the ingredients and stir to combine.
- Cover and cook on low for 3–4 hours or on high for 1.5–2 hours, until chicken is cooked through and vegetables are tender.
- Season with salt and pepper to taste.
- Stir in prepared egg noodles and garnish with chopped parsley just before serving, if desired.
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