Are you looking for an easy crockpot chicken noodle soup recipe to make for your family? Whether they are sick or just looking for some warmth on a cold winter day, this recipe is perfect.
Whenever my kids are feeling sick (or not), this chicken noodle soup is always a hit. There is just something about a warm bowl of it that makes you instantly feel just a little better. This is a great recipe if you find yourself in the middle of a busy week with very little time to put dinner together. It’s so simple to just throw all of the ingredients into the crockpot and let it do the rest.
A great thing about this recipe is that you can add as many veggies as you want, so it’s extra healthy and delicious for the kids, unlike all the processed soups you find at the grocery. The flavors you get in this soup are so much better than canned soup, and your kids are sure to notice and appreciate the difference.
Easy Crockpot Chicken Noodle Soup
This is an easy recipe that your family will love.
- Yield: 6-8 1x
- Category: Dinner
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 4 large carrots, peeled and chopped
- 1 medium yellow onion, diced
- 2 ribs celery, chopped
- 3 cloves garlic, minced (or 1 1/2 teaspoons dried)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 6 cups low-sodium chicken stock/broth
- 1 cup water
- 2 cups uncooked pasta (wide egg noodles, spaghetti, or fusilli)
Instructions
- In a large (6 quart) crockpot, place all the ingredients except the pasta. Cook for 6 hours on low heat or 4 hours on high.
- After 4 or 6 hours (depending on temperature), remove the chicken and chop to bite-size pieces. Place the chicken back in the crockpot.
- Add in the pasta, turn the heat up to high, cover, and cook for another 15-20 minutes, until pasta is tender.
- Discard the bay leaf, and serve the soup immediately.
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Laura, I have both of your books and have made many of your recipes. This one will be a go to for our winters here in Chicago.
Thank you, SO much Lorette for supporting my work! This is an easy recipe that’s also my family’s go-to so I’m thrilled to share it with you! BTW: I have 3 books and a 4th one is coming out this fall! :)
I’m making this for the first time now… using ground bay leaves because I don’t have whole ones.. This can be frozen, right?
Yes, you can freeze it!
I keep seeing olive oil as an ingredient in chicken noodle soup recipes and it never ceases to surprise me. I’ve never tried it in soup before! I’ll have to try your recipe next time I make this soup and really I’m so intrigued that it will have to happen this week!
I’m trying this recipe today. I’m wondering why there’s a need for 3 tbsp of extra virgin oil. Do you add right in the crockpot as is or do you use it to brown the chicken first?
It’s for flavor. You could do without.
Thank you for the recipe! We had a work party themed ” the flu” so I made two batches of this and it was a hit!! Making it this weekend for at home too.
★★★★★
This looks like a perfect soup to prep overnight to send in my kids’ thermoses for their lunches. We don’t have a microwave so it always seemed a little impossible to me to give them soup in their lunches but this recipe makes it seem possible. Thanks!
Enjoy Colleen!
Im actually making this soup right now and im wondering if i can cook the noodles in a pot on tge stove before adding to the soup?
sure. the noodles won’t need any additional cooking though. Enjoy!
This recipe was a favorite with my family. My 4-yr old son always says mummy I don’t like soup. But I made this for the first time tonight and he LOVES it!!! Thanks for the recipe.
So glad!