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Two bowls of chicken noodle soup with antique spoons and an orange striped napkin in the background.
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5 from 6 votes

Chicken Noodle Soup in the Crock-pot

Course Soup, Stew, & Chili
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 338kcal
Author Kristine Underwood

Ingredients

  • 1/2 yellow onion (chopped)
  • 3 ribs celery (1 cup chopped)
  • 1 large carrot or two small (1 cup chopped)
  • 2 chicken breasts
  • 1-1/2 tsp sea salt
  • 1 tsp pepper
  • 1 TBS thyme
  • 2 bay leaves
  • 12 oz package of egg noodles (or pasta of choice)
  • 8 cups chicken broth

Instructions

  • Turn Crock-pot on high. Add chopped onion, celery, and carrots to the bottom of the crock.
  • Place uncooked chicken breasts on top of the veggies.
  • Sprinkle the top of the chicken (and veggies) with the spices and toss in the bay leaves.
  • Slowly add the chicken broth to the crock.
  • Cook chicken and vegetables on high for 4-6 hours or on low for 6-8 hours.
  • Once cooked and tender, remove the chicken breasts and shred to your desired size. Return shredded chicken to the crock.
  • Just before serving, stir in the egg noodles (or pasta of choice) and cook according to the package directions.
  • Once the noodles are soft and tender, garnish with parsley, serve and enjoy.
  • Store soup in an airtight container (or jar) for up to 5 days in the refrigerator or freeze for up to 3 months.
Nutrition
Serving: 1 serving | Calories: 338kcal | Carbohydrates: 45g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 2066mg | Potassium: 604mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3708IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg