Slow Cooker Chicken Noodle Soup Recipe - Food.com (2024)

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Editors' Pick

Submitted by CookingONTheSide

"This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot."

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photo by DianaEatingRichly

Ready In:: 8hrs 20mins
Ingredients:: 11
Yields:: 14 cups
Serves:: 6

ingredients

8 cups water or 8 cups canned chicken broth
1 cup carrot, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 garlic clove, minced
2 bay leaves
¹⁄₂ teaspoon dried thyme
4 teaspoons salt (to taste)
¹⁄₂ teaspoon fresh ground black pepper, to taste
1 (3 1/2 lb) roasting chickens
3 cups wide egg noodles, uncooked

directions

In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
Place whole chicken on top of vegetables.
Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup to serve.

Questions & Replies

Do I cook the chicken first and then add??? trying to do a couple day soup for our Texas freeze LOL

Jamie B.
Nevermind

Brandi L.
Hi - Do you use raw chicken for this recipe or cooked chicken? If using raw, is it better to brown the chicken in a skillet before putting in a crock pot? Thanks
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barbarakimwong
The recipe calls for a 3 1/2 lb chicken but the smallest I could find was a 4.67 lb chicken if I doubled the veggies would this work? Do I need to double the spices too?

Madeline H.
If you use already cooked chicken breasts do you need to adjust the cooking time?

Coral D.

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Reviews

This is one of the best chicken soups we've ever had. I cubed the cooked chicken, added a few chopped mushrooms and used all low-sodium chicken broth, with no water. As other reviewers suggested, I added the noodles when I turned the crockpot off; they cooked through and didn't get mushy at all. All the proportions of ingredients were perfect, which made this such an extra-good chicken soup recipe. I'll definitely make this again -- we loved it!

TasteTester
First time making chicken noodle soup and it was AMAZING! I used 2lbs of split chicken breast with the skin removed and did 4cups water and 4cups broth. Only used one teaspoon salt. My hubby thought it was excellent! Defiently a keeper and so easy to do

Meggie49
I love this recipe however I use Orzo instead of the egg noodles they last and hold up well

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JLBishop1983
I'm a chicken breast kind of cook most of the time & I used them here, too! Also used homemade chicken broth & substituted lemon pepper for the usual S&P ~ & we had A GREAT TASTING, WONDERFULLY COMFORTING SOUP! Thanks for sharing the recipe! [Tagged, made & reviewed in Please Review My Recipe]

Sydney Mike
Absolutely wonderful! I used 4 cups of water in the crock pot (which is a smallish one), and added 4 cups of chicken broth after stripping the meat from the bones. I also added about 1/2 of a head of garlic (minced) with the onions, and several stalks of parsley on top of the chicken. Delightful! Even my picky stepdaughter ate a bowl or two, and she won't anything I cook! I did strain the stock through cheesecloth and pick through the vegetables to make sure I didn't accidentally include any smaller pieces of bone.

quondamquadrat

see 107 more reviews

Tweaks

For liquids, 4 cups chicken stock, NO WATER. Substituted frozen noodles for egg noodles. Heartier dish!

Juli C.
For extra flavor I added a bit of oregano, basil and rosemary to the broth and used 4 cloves of garlic as opposed to one. The garlic I split in half and let soak while cooking instead of chopping it up (not everyone here likes garlic bits). I also subbed speatzl in place of the egg noodles for a more dumpling-like noodle soup.

Richard I.
I used six bone in thighs with the skin removed and one 12oz. bag of kluski noodles.

Ginny
Used 8 cups of broth not water celery salt instead of regular and two pounds of chicken breast with skin and bone. Cook the noodles separately and add when serving to avoid mushiness. Absolutely perfect recipe just season to taste as any chef wood.

Anonymous
This recipe is extremely good and easy for all practical purposes. It has turned out perfect every time for me. I use all eight cups of water instead of broth to keep sodium down and then I let the mixture cool while we clean the chicken so I can trim off the fat. We then add Delicious Homemade Egg Noodles from this website as another reviewer suggested and it turns out perfect every time. The only difference we leave out the celery since my family isn't fond of it, and double the carrots and onions. Still it is perfect every time.

Julie Childers

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RECIPE SUBMITTED BY

CookingONTheSide

Carnegie, Pennsylvania

254 Followers
1330 Recipes
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I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!

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Slow Cooker Chicken Noodle Soup Recipe - Food.com (2024)

FAQs

Why did my noodles turn to mush in the crockpot? ›

One of the most common reasons for mushy noodles is overcooking. Pasta, including noodles, has a relatively short cooking time compared to other ingredients typically prepared in a crockpot. If you leave the noodles in the slow cooker for too long, they will absorb too much liquid and become soft and mushy.

Learn More Now ›

Can I put uncooked noodles in my chicken soup? ›

Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender.

Why do people put lemon juice in chicken noodle soup? ›

I use a bit of lemon juice in mine to brighten up the flavor, and it adds such a welcome element. I love to use a fun pasta shape for a soup like this, such as farfalline bc they're perfectly bite-sized.

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How to keep noodles from getting mushy in a crockpot? ›

Broth-based slow cooker dinners need their dry pasta added at just the right moment — add the pasta too early and your noodles will be mushy before they get to the table. Adding dry pasta 30 to 4o minutes before serving means you'll have perfectly cooked pasta in your soup.

Know More ›

Can you overcook noodles in a crockpot? ›

When cooking pasta in the slow cooker, we recommend using thicker pasta noodles to help prevent overcooking. Try out fettuccine or bow tie, especially if it's your first go at it. Once you've started cooking, check the noodles every few minutes to see if they're fully cooked.

Read The Full Story ›

What not to put in soup? ›

The Worst Things to Put in Your Soup

By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
Juice. ...
Turkey Bacon. ...
Cheese. ...
Croutons.

How to brighten chicken soup? ›

Alternatively, just squeeze some lemon juice into your soup, which will brighten everything up and round out the flavors.

What is the secret ingredient to the secret soup? ›

16,540,467 views The secret ingredient is... nothing! Despite that revelation, this so-called secret-soup is one of the most hotly requested dishes in the Babish Culinary Universe.

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What is the difference between chicken noodle soup and condensed chicken noodle soup? ›

A: Condensed soup requires you to add water or milk to it, while regular soup is ready to eat!

Get More Info ›

What is the difference between chicken noodle soup stock and broth? ›

Stock and broth differ in terms of their thickness and ingredients: Stock, typically thick and gelatinous, is made from animal bones (like chicken, beef, and even fish) and left unseasoned (that means no salt). Broth, generally thinner in texture, is made with animal meat (and sometimes bones) and is always seasoned.

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Why did my homemade pasta turn to mush? ›

If you use a pot that's not large enough, the water temperature will begin to drop. This will result in clumpy, mushy pasta. Additionally, this will create a higher starch-to-water ratio, which causes the pasta to stick together.

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What happens if you slow cook noodles? ›

Myth 6: You can't cook pasta in the slow cooker

You can absolutely cook pasta in a slow cooker. There's no special secret to getting it perfect every time as this will vary by recipe but here are some tips: Don't use no-boil noodles, as they'll just turn gummy.

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How to keep pasta from getting mushy in casserole? ›

Avoid mushy pasta by undercooking the pasta in the boiling phase.

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How to fix mushy noodles? ›

Heat the olive oil in a skillet and add your overcooked pasta. Gently sauté over medium heat for a few minutes until the pasta's texture has firmed up. The whole process takes less than 10 minutes and you'll know it is done when the edges of the pasta have started to crisp and light browning has begun.