Best Crock-Pot Chicken Soup Recipes: Chicken Noodle Soup

crock-pot-chicken-soup-recipes-chicken-noodle-soup Credit: CC-BY-2.0/Eli Hodapp/Wikimedia Commons

While canned chicken noodle soup is fine in a pinch, nothing beats the depth of flavor you can have with homemade chicken noodle soup. Making it in a crock-pot makes it extremely simple, and the amount of preparation necessary is minimal. For one of the best chicken soup recipes you can serve your family, try this crock-pot chicken noodle recipe.


1. Add the water and chicken broth to a 6-quart crock-pot or other slow cooker. Set the temperature to high.

2. Cut the chicken. If using breasts, cut them in half or into thirds. If using thighs, cut them in half. Add the chicken to the crock-pot.

3. Trim the celery and dice the stalks. Peel the onion and dice it. Peel the carrots and cut into thin slices or shred them. Add the vegetables to the crock-pot and stir.

4. Add the white pepper, salt and poultry seasoning and stir again.

5. Place the lid on the crock-pot and cook for three to four hours.

6. Remove the chicken from the crock-pot and shred it or cut into bite-sized pieces. Add the chicken back to the crock-pot.

7. Add the noodles to the crock-pot and cook for about 20 minutes or until the noodles are al dente. Set the crock-pot on the keep warm setting until ready to serve.

Tips and suggestions: If desired, you can also set the crock-pot to low and double the amount of cooking time. However, when cooking the noodles, you should still cook them on high for 20 minutes or so. Once cooked, this soup will keep in the refrigerator for up to four days. As a broth-based soup, it also freezes well. All you need to do is thaw the soup in the refrigerator for a day and heat like normal. For this noodle soup and chicken recipe, mixing breasts and thighs will give you a deeper flavor as will using all chicken broth instead of combining water and chicken broth.


  • 2 quarts water
  • 2 quarts low-sodium chicken broth
  • 1 1/2 pounds boneless skinless chicken
  • 4 stalks celery
  • 1 medium yellow onion
  • 3 carrots
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 8-ounce bag egg noodles