Crockpot Chicken Noodle Soup

This Crockpot Chicken Noodle Soup is a classic chicken noodle soup recipe made right in the crockpot! This soup is super simple to make, ready in less than 4 1/2 hours, and features a luscious and creamy broth -- thanks to a surprise ingredient. Try this favorite family-friendly meal today!

Course Main Course

Cuisine American

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 165kcal

Author Jennifer

Ingredients

3 chicken breasts
2 cups carrots peeled and sliced 1/4-inch thick
1 medium onion chopped
3 stalks celery chopped
1 can mushroom stems & pieces, drained 8 ounces
4 cloves garlic minced
1 Tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon pepper
2 cans cream of chicken soup 10.75 oz
8 cups chicken broth
1 12 oz. bag wide egg noodles cooked separately
fresh parsley for topping

Instructions

Add ingredients: In a slow cooker, add chicken, carrots, celery, mushrooms, garlic, poultry seasoning, salt, pepper, cream of chicken soup and chicken broth.
Cook: Cover and cook on high for 4 hours or low for 6-8 hours. Cook until the chicken reaches 165°F adding more time if needed.
Shred Chicken: Remove chicken breasts, shred chicken or cut the chicken into cubes. Put the chicken back into crockpot.
Cook Noodles: Cook the wide egg noodles according to the package instructions. I recommned cooking the noodles al dente. Add the cooked noodles to the soup and stir.
Serve: Garnish the chicken noodle soup with chopped parsley beofre serving.

Notes

Slow cooker size. I used my 6-quart slow cooker to make this chicken noodle soup (don't forget to use these slow cooker liners for easy cleanup). If you are using a smaller slow cooker, just halve this recipe. Furthermore, this recipe can also be made on the slow cooker setting of your Instant Pot.
Cooking the chicken breast. Though the chicken cooks slowly in the hot broth, the chicken can get tough if overcooked. If your crockpot runs hot or you are concerned about tough chicken, check the internal temperature of the chicken breast throughout the final 30-45 minutes of cooking. Once the chicken is cooked through to 165°F, you can remove it from the soup as it will be cooked through.
Add the cooked pasta to the soup right before serving. This will prevent the pasta from getting soggy or mushy.
Meal prep tip. Get the soup ready ahead of time by adding all of the ingredients except for the chicken and noodles to the pot of the slow cooker up to 24 hours ahead of time. Add the chicken to the pot right before cooking. This is a great step to do the evening before a busy morning. Just pop the pot of soup in the slow cooker in the morning and dinner is served when you get home.
Store: Leftover slow cooker chicken soup keeps covered in an airtight container in the refrigerator for 4-5 days.
Freeze: The soup can also be frozen in a freezer-safe container for up to 3 months.
Re-heating: Reheat the soup on low in the slow cooker for 1-2 hours or over low heat on the stove until it's heated through. To reheat the crockpot chicken soup from frozen, just defrost it in the refrigerator overnight before heating it up in the crockpot or on the stovetop.

Nutrition