Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup


(1 vote) 4 1

This crockpot chicken noodle soup is perfect for every cold day to come. You won’t believe how great it’ll taste when you’re curled up on the couch.

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Time needed

15 min preparation + 7 hour cooking

Serving Size / Yield

4-5 servings


  • 1 ½ lb. boneless chicken breasts
  • 5 carrots, chopped
  • 6 C. low-sodium chicken broth
  • 2 C. egg noodles, uncooked
  • 3 cloves garlic, minced
  • 3 T. extra virgin olive oil
  • 1 yellow onion, chopped
  • 4 stalks celery, chopped
  • 1 C. water
  • 2 bay leaves
  • Salt
  • Pepper
  • ¼ C. parsley, chopped
  • ¾ tsp. dried thyme
  • ¼ tsp. celery seed, crushed
  • ½ tsp. dried rosemary, crushed
  • ½ tsp. dried sage
  • 1 T. fresh lemon juice
  • Saltine crackers

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Add in the chicken breasts, carrots, onion, celery, and garlic. Pour the olive oil, chicken broth, water, thyme, celery seed, rosemary, bay leaves, salt, dried sage, and pepper. Let it cook for 6-7 hours. Remove the chicken and dice it into bite-sized pieces. Add in the noodles and parsley. Let it cook for another 10 minutes or until the noodle are soft. Stir in the lemon juice and put the chopped chicken back into the crockpot. When ready to serve, add in saltine crackers.

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