Slow Cooker Chicken Noodle Soup

11.11.2013

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Slow Cooker Chicken Noodle Soup | Cooking Classy

Isn’t it the worst when one day, all of the sudden, out of no where, your throat starts hurting like mad… and then it continues to burn for like 3 days straight until you start losing your voice. Yeah, I hate colds and sore throats and this last one has been a killer (but lets not whine about it because life goes on, right). I think I’m finally getting to the end of it though. Don’t you just wish you were sitting next to me right now :)?

What are the first things on the menu on sick days? Fruit smoothies, Ricolla cough drops, ice water, more ice water, chocolate (because chocolate is the cure for everything) and of course chicken noodle soup. Isn’t it just one of those things that you always remember having growing up when you were sick (and Sprite; recently I was told by my kids’ Pediatrician that Sprite can make things worse – oops. But it tastes so good when your sick.) Even though I wasn’t feeling great, I knew I needed chicken noodle soup so I decided to make a simple version (the most labor intensive part is veggie chopping and could we really even label that as labor intensive or more stress relieving?). I’m telling you though, it’s a good thing that I made dinner. I asked my husband to get the kids a snack, they requested crackers with cream cheese. I walk into the kitchen and he’s spreading shortening on crackers (he thought that stick of shortening in the refrigerator “looked exactly like cream cheese. It’s in the same packaging and everything.” Then he went on to claim “they still would have been good anyway.” Dangerous things happen when he walks into the kitchen :). It gave me a good laugh for the day at least.

This soup is a classic and even hearty chicken noodle soup that takes minimal effort yet yields tender chicken, soft veggies and delicious results. This recipe is one you’ll want to have handy for cold winter days, the not feeling so fabulous days, the hectic days and of course any day you just want an easy and satisfying meal. Just be warned, once you make homemade chicken noodle soup, you’ll never buy it canned again.

One of my favorite sides to serve with this is warm from the oven, homemade white bread with whipped butter for a complete homestyle meal. Enjoy!

Slow Cooker Chicken Noodle Soup | Cooking Classy

(note that the soup has a little more broth than pictured – I just took a little out so you could see the goodness of the soup)

Slow Cooker Chicken Noodle Soup | Cooking Classy

Slow Cooker Chicken Noodle Soup

Prep Time: 15 minutes

Cook Time: 7 hours

Yield: 4 - 5 servings

Slow Cooker Chicken Noodle Soup

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts
  • 5 medium carrots, peeled and chopped (1 3/4 cups)
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 4 stalks celery, chopped (1 1/4 cups)
  • 3 cloves garlic, minced
  • 3 Tbsp extra virgin olive oil
  • 6 cups low-sodium chicken broth (3 - 15 oz cans)
  • 1 cup water
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1/4 tsp celery seed, finely crushed*
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 cups uncooked wide egg noodles
  • 3 1/2 Tbsp chopped fresh parsley
  • 1 Tbsp fresh lemon juice
  • Saltine crackers or parmesan cheese, for serving (optional)

Directions

  • To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 7 hours.
  • Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.
  • *I just crushed the rosemary in the palm of my hand then for the celery seed, I placed it in a ziploc bag and crushed it with the flat side of a meat mallet.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/11/slow-cooker-chicken-noodle-soup/

140 comments

  • Natalie @ Tastes Lovely: Now this will make me feel better when I am sick. Chicken noodle soup has some sort of special healing power. Hopefully I won’t get sick this year thanks to my flu shot. Feel better soon! November 11, 2013 at 9:13am Reply

    • Jaclyn: Thanks Natalie! I hope you don’t get sick either! November 11, 2013 at 10:01am Reply

  • Laura @ Laura’s Baking Talent: This soup looks great! Laughing about the shortening on the crackers :) November 11, 2013 at 9:34am Reply

  • Shari Kelley: This looks so comforting! I’m sorry you have been sick. I hope you feel better soon! Thanks for another great recipe. November 11, 2013 at 9:35pm Reply

    • Jaclyn: Thanks Shari :)! November 16, 2013 at 9:24am Reply

  • Kelsey: Looks good! How long would this keep in the fridge? November 11, 2013 at 9:37pm Reply

    • Jaclyn: Personally I don’t like it as much the next day because I’m so picky about soggy egg noodles but it should be fine for a day in the fridge. November 12, 2013 at 9:49am Reply

    • Diana: If you do not put the noodles in, it can last days! I make this without noodles and put it in sandwich 2-serving size freezer bags. I get about 6 bags and then I put all of those in a bigger freezer bag and store them. Whenever I serve the soup, I make fresh noodles and put them into the bowls. Then I ladle the soup onto the noodles. (It’s the asian way). The freshly cooked al dente noodles make the entire dish fresh and alive again!. September 16, 2014 at 12:35pm Reply

      • Pam: That’s a terrific idea :) Thanks! October 15, 2014 at 3:34pm Reply

  • Kristy: My family needed this a few weeks ago! Looks amazing, and gorgeous photos (as always)! November 11, 2013 at 9:55pm Reply

    • Jaclyn: Thanks so much Kristy! November 12, 2013 at 9:48am Reply

  • Elisa @ Insalata di Sillabe: This looks wonderful! It’s starting to be really cold here in Italy and this tasty soup looks like the perfect dinner on chilly weeknights!

    xo; Elisa November 12, 2013 at 4:26am Reply

  • Shelly: I can’t wait to make this.
    Is there a reason why you used chicken breast and not chicken thigh? November 12, 2013 at 5:18am Reply

    • Jaclyn: You could use pretty much an chicken portion you’d like, I just like how the breasts are lower in fat and it’s what I always have on hand :). November 12, 2013 at 9:48am Reply

  • rhonda: Jacklyn, thanks so much, my husband is feeling a little under the weather, this will be great; especially with the colder weather coming. Love your recipes. November 12, 2013 at 11:37am Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed my recipes Rhonda :)! I hope your husband loves the soup and I hope he gets feeling better! November 12, 2013 at 12:27pm Reply

  • Deb Duffy: Soup looks Delicious ! ! !
    I can’t wait to try it.
    I solve the “soggy noodle” problem by not adding the noodles to the soup. I have everyone add their own amount of noodles to their bowl and it keeps the leftover soup/noodles from getting mushy. November 12, 2013 at 2:14pm Reply

    • Jaclyn: Good idea on the noodles Deb :)! November 12, 2013 at 5:39pm Reply

  • Chung-Ah | Damn Delicious: You know I could have chicken noodle soup for breakfast, lunch, and dinner all week long! November 13, 2013 at 12:01am Reply

  • Kelly: This is currently in my crock pot and I can’t wait! When I cook soups in my crock I usually have problems with the onions not cooking all the way. Does anyone else have this problem? I usually sautee them on the stove first, but I hate the extra step. November 13, 2013 at 10:56am Reply

  • Rachel @ Health My Lifestyle: Do you use frozen or thawed chicken? This looks delicious! November 15, 2013 at 12:10pm Reply

    • Jaclyn: I used thawed chicken. November 15, 2013 at 12:12pm Reply

      • Renee: making this today for the first time! yum! do you put the uncooked chicken breasts whole in the crockpot and then let them cook in there? or do you cook first? October 6, 2014 at 6:08am Reply

        • Renee: ha! never mind! i kept reading the comments below and saw you already answered this :) can’t wait to try it! October 6, 2014 at 6:08am Reply

          • Jaclyn: I hope you love it!! October 6, 2014 at 1:10pm

  • Leticia Roberts: This is cooking in my crock pot right now. I CAN’T WAIT to get home and have this with my family! Thank you so very much Jaclyn you have made cooking fun and healthy for me and my family! November 15, 2013 at 12:51pm Reply

    • Jaclyn: You’re very welcome Leticia!! I hope you love this soup! Thanks for leaving a comment :)! November 15, 2013 at 7:23pm Reply

  • Melanie Serre: You had me at Chicken Noodle Soup! ;-). Thank you, thank you, thank you for sharing this delicious Slow Cooker soup recipe! I LOVE slow cooker recipes & this one is a winner! Yay for slow cookers! =). November 16, 2013 at 11:20am Reply

    • Jaclyn: You’re very welcome Melanie! November 16, 2013 at 11:25am Reply

  • Deborah: I made this over the weekend. The chicken cooked much faster than the veggies. I removed the chicken and continued to cook the veggies (maybe 8-9 hrs total on low). The flavor is great! November 18, 2013 at 7:07pm Reply

    • Jaclyn: So glad you liked it Deborah – you may want to try cutting your veggies a little thinner next time and maybe that will help. November 18, 2013 at 7:24pm Reply

  • Mary: I was pleased to find this yummy looking recipe after searching others which seemed to rely heavily on the addition of processed foods..(ugh)
    I haven’t had it yet( will tonight!) it is still cooking, but I am adding(already cooked) quinoa instead of the noodles…hopefully it works as well!
    Such a great soup for this time of year! November 23, 2013 at 3:52pm Reply

  • Bill: Sounds like a great meal, one question though.
    I presume the chicken is pre cooked prior to adding to the pot… November 28, 2013 at 8:06am Reply

    • Jaclyn: No the chicken goes in raw. November 28, 2013 at 7:53pm Reply

  • Justin: This sounded great but ended up extraordinarily bland. Pretty disappointing especially since we are iced in and I planned on enjoying all weekend.i tried to doctor it up but it was a lost cause :( December 6, 2013 at 4:43pm Reply

    • Jaclyn: Sorry to hear you felt that way but there is definitely an easy fix to that, often if you feel it’s bland it may need a bit more salt, also you can add in ground nutmeg, more thyme, parsley, rosemary, garlic and lemon juice. I didn’t want it to be over bearing for some but you could definitely add more herbs/garlic to taste. December 6, 2013 at 7:08pm Reply

  • Lori: what size crock pot did you use? I’m a super freak about knowing that before I start as I already ruined a recipe by not using the right size!!
    Thanks! December 10, 2013 at 8:02am Reply

    • Jaclyn: I used a 6 quart slow cooker for this. December 11, 2013 at 1:59pm Reply

  • Michaela: What size slow cooker do you use? December 11, 2013 at 10:02am Reply

    • Jaclyn: 6 quart is what I have. December 11, 2013 at 6:50pm Reply

  • Amana: you have a pestle and mortar it works great for crushing your seasonings although I do think next time I make it I will only use half the onion I use this time it was just a little much. December 14, 2013 at 9:04pm Reply

  • juli: I have never made chicken soup before. I was wondering though can you use chicken with the bones and than remove the bones when the meat is cooked or is boneless just better? I would think the bones would add flavor. Or am I wrong? December 16, 2013 at 1:24pm Reply

    • Jaclyn: No I think that would definitely add flavor! You may have to cook it a little longer though. December 18, 2013 at 10:57am Reply

  • Katie Miz: Hi Jaclyn, I love your recipes!! Do you have a suggestion for making it on the stove instead of in a crockpot when you don’t have as much time? December 27, 2013 at 3:05pm Reply

    • Jaclyn: I would saute the veggies in oil then add broth then cook until the veggies are soft, then add in cooked chicken (whatever method you want to use to cook it) and boil the noodles to al dente separately then drain and add to soup. You’d probably be fine to boil the noodles in the same pot with veggies after sautéing and bringing broth to a boil (then add chicken after). Hope that helps! December 28, 2013 at 4:44pm Reply

  • Kaylee: How long should you leave this in the crock pot on high? If that’s even possible? :-) January 1, 2014 at 1:03pm Reply

    • Jaclyn: I’d say probably about 3 1/2 – 4 hours. January 1, 2014 at 11:41pm Reply

  • Adrian: Does this freeze well? January 3, 2014 at 8:05am Reply

    • Jaclyn: Without the noodles it would probably freeze okay, I just wouldn’t freeze it with them because they’d get too soggy. January 3, 2014 at 6:26pm Reply

  • Jesse: First time making anything in a crock pot and when i finished it came out quite thick. Wasn’t really “soupy” what did i do wrong? it was still good and everything, i’m just confused. January 4, 2014 at 1:02am Reply

    • Jaclyn: You could definitely cut back on the filler ingredients like noodles and chicken if you’d like it to be more brothy. Hope that helps! January 15, 2014 at 11:24pm Reply

  • Sue: We are hitting record low temps, my son is coming down with a cold or flu. This soups was just what the doctor ordered. I had it simmering in the slow cooker all day and it was delicious. I sent home a container with my Dad. The whole family loved it! January 4, 2014 at 6:19pm Reply

    • Jaclyn: I’m so happy your family enjoyed this soup Sue! I hope your son gets better soon! Being sick is the worst. January 4, 2014 at 10:11pm Reply

  • Rosa: Hi!! Thanks so much for sharing. I am not much of a cook, but I have this in the crockpot now and I can’t wait for my husband to get home to smell it. It smells awesome and it helps that it is so cold out. Thanks for sharing. Can’t wait to sit down and eat yummy!!! January 7, 2014 at 3:50pm Reply

    • Jaclyn: I hope you and your husband loved it Rosa! January 16, 2014 at 9:04pm Reply

  • Amy: I made this for dinner tonight (perfect on this below 40 degree day in Florida) and this soup was so delicious. Thanks for an easy, and decidedly terrific, recipe! January 7, 2014 at 6:52pm Reply

    • Jaclyn: You’re very welcome Amy! So glad you liked it! January 15, 2014 at 11:32pm Reply

  • Janna: I was out of bay leaves, so I just left it out. It was still delicious! It’s a keeper! I’ll make it again – with the bay leaf. January 12, 2014 at 3:10pm Reply

    • Jaclyn: Thanks for the feedback Janna! I’m glad you enjoyed it! January 12, 2014 at 9:16pm Reply

  • Lisa: The soup was excellent until the noodles became too soggy. Any suggestions on how to prevent mushy noodles. January 12, 2014 at 8:55pm Reply

    • Jaclyn: You could cook the noodles separately and only add them when you are ready to eat the soup (normally I don’t rinse noodles after draining but you might want to in this case to prevent them from sticking together if they will be resting a while). Hope that helps! January 12, 2014 at 9:16pm Reply

  • Joan: Any ideas on how to make it a tad bit thicker?? I just made it last night for today and it like I’m just eating the broth it’s so thin. Any sug? January 13, 2014 at 9:51am Reply

    • Jaclyn: If you want it a little thicker, you can mix a few tbsp cold water or broth with a tbsp or two of cornstarch and add it to the soup and cook until it thickens. Or if you want it thicker and also slightly creamy you can make a roux with equal parts melted butter and flour in a pot then mix in some of the broth and return it to the soup. Or if you happen to have some left over turkey gravy sometime when your making this I’d mix some in. Hope that helps! January 24, 2014 at 10:26pm Reply

  • Kathryn: Any way to speed in cooking time without sacrificing outcome? I’m brand new to the crock pot lifestyle. January 25, 2014 at 12:49pm Reply

    • Jaclyn: You should be fine to cook it on high heat for about 3 1/2 hours (until veggies are tender and chicken is cooked through) or you could definitely do it all over the stove top. January 26, 2014 at 10:55pm Reply

  • Razz Acena: I needed this tonight for din din, found it on Pinterest. It’s almost finished! DH has fever and requested soup. I couldn’t wait for crock pot, but it’s totally delicious stove top as well! Perfect! I love using these fresh herbs. Keeper!! January 25, 2014 at 9:56pm Reply

    • Jaclyn: I’m so glad you liked it Razz and happy to hear it turned out well for you on the stove top too. Thanks for your feedback! January 26, 2014 at 1:01am Reply

  • nikole brucker: i found this recipe on pinterest, and made this tonight for dinner since im getting sick and it was great! definitely will be making this again! thanks for the recipe! January 27, 2014 at 7:27pm Reply

    • Jaclyn: So sorry you’re getting sick Nikole! I hate that! I hope you get feeling better soon and I’m glad you enjoyed this soup! January 28, 2014 at 9:21pm Reply

  • Matt: This is the in Crock-Pot now… we’re in a big ice storm here in the south and this is the PERFECT thing to warm us up!
    I made 1.5 times what the recipe calls for and it made plenty for left overs. Thanks for posting! January 28, 2014 at 3:12pm Reply

    • Jaclyn: You’re welcome Matt! Thanks for leaving a comment! January 28, 2014 at 7:41pm Reply

  • Dana: I made this over the weekend.. I did add 2 chicken bouillon to enhance the flavor..It came out great! Love simple recipes like this that are so healthy. January 30, 2014 at 6:03pm Reply

    • Jaclyn: I’m glad you liked it Dana! Thanks for leaving a comment! February 4, 2014 at 9:58pm Reply

  • Jennifer: Chicken is extremely dry….. I would go the old fashioned route and roast my chicken the day before and make my broth with the bones. Sad it turned out so poorly. February 1, 2014 at 6:10pm Reply

    • Jaclyn: Sorry to hear that, it may have cooked to long. February 2, 2014 at 11:23am Reply

  • Mindy: I made this soup 2 weeks ago when I was sick. I adore lemon, so I put in the juice of a whole one. The flavor was amazing! So much so that I’ve been craving it ever since! I’ll definitely be making this even when I’m not sick! February 8, 2014 at 3:01pm Reply

    • Jaclyn: I’m glad you were able to make something you could eat and enjoy while you were sick Mindy! Thanks for coming back to leave a comment! February 11, 2014 at 10:58pm Reply

  • Cloey Roper: I usually don’t comment on many things, UNLESS it’s absolutely needs a comment on. This is BY FAR the best chicken noodle soup my family (of 5) loves and begs for me to make. We love it so much, it has become a Sunday Night dinner every week.
    I even double / triple the recipe (thank goodness for large roasters) because when the kids are home during school breaks, this is the easiest thing to microwave for lunch.
    I read about the dry chicken below – I never had that problem?? The chicken always turns out soft. I strongly disagree with the comment. February 16, 2014 at 9:38am Reply

    • Jaclyn: I’m happy to hear your family enjoys this recipe Cloey! Thanks for your feedback! February 17, 2014 at 1:09pm Reply

  • Margaret: I just found this recipe this morning and I had to let you know that my family DEVOURED this soup!! Thank you so much. I didn’t have rosemary so I subbed dill instead, it was the BEST chicken noodle soup I’ve ever made! You’ve found a new follower. ❤️ February 24, 2014 at 8:21pm Reply

    • Jaclyn: I’m so glad you liked this soup Margaret – the dill substitution sounds delicious! Happy to have a new follower, thanks :)! February 25, 2014 at 11:54am Reply

  • Katie: Thanks for the recipe. I tried this recipe to the tee, but it turned out SUPER onion-ey. The entire soup tasted like raw onion, and I’m sure I cooked it long enough. I’m thinking it might be better to sauté the veggies (at least the onions) before throwing it all in the crock pot. Just a note. Thanks again! April 2, 2014 at 3:55pm Reply

    • Jaclyn: Thanks for your feedback Katie :)! April 2, 2014 at 4:05pm Reply

  • Jason: Thanks for the recipe. I have a bit of a bone to pick with you though. I can’t say I really like how you portray your husband as a bumbling idiot. I’m also not a fan of men portraying women as vain, lazy, or manipulative b-words, either. Doesn’t do much for the sexes. May 10, 2014 at 8:20am Reply

    • Jaclyn: Hi Jason, I don’t think my husband is a bumbling idiot at all we just tease each other about stuff like that. He’ll admit he’s totally lost in the kitchen just like I have no idea how to use an electric saw or change a tire. It was just a funny mistake I don’t think he’s an idiot at all :). May 10, 2014 at 12:02pm Reply

  • Emily: Every so often I get a craving for chicken noodle soup, even in the summer. I stumbled across this recipe and I made it today. Delicious! I only changed a couple things; I added two bouillon cubes and I cooked the egg noodles separately. I also added 4 garlic cloves instead of 3. Will definitely be making this again! July 9, 2014 at 6:41pm Reply

    • Jaclyn: I’m happy to hear you liked it Emily! Thanks for leaving a comment! July 22, 2014 at 11:10pm Reply

      • Emily: Also-If you add about 1/4 tsp of ground turmeric it helps give the soup the yellow color and has been proven to have some good health benefits to it as well! Check it out :) July 23, 2014 at 7:18am Reply

  • Adrianna: can you use veg. oil instead of olive oil? and would it be the same amount? July 29, 2014 at 3:50am Reply

    • Jaclyn: Yes and yes the same amount. Hope you love it! August 21, 2014 at 12:14am Reply

  • Virginia Wiggins: I’m making this for evening dinner. I used my red, yellow, white and orange carrots from my garden. I am excited to see how it turns out. Do you think it would be okay to use cut macaroni in place of the egg noodles? It’s what I have in the pantry. I like the idea of keeping the pasta separate too! July 29, 2014 at 8:51am Reply

    • Jaclyn: I think the macaroni would definitely work fine. I hope you love it Virginia! July 29, 2014 at 9:14am Reply

  • Virginia Wiggins: Thank you Jaclyn! The soup was a hit with my family and beautiful to look at with the colorful carrots! I didn’t have to worry about mushy pasta, my husband took the leftover bowl to work for his dinner tonight (3rd shifter). This will definitely be in the meal rotation now! July 29, 2014 at 3:51pm Reply

    • Jaclyn: I’m so happy to hear it was enjoyed :)! I’ll have to try the colorful carrots in mine sometime so my kids will like it even more. August 21, 2014 at 12:17am Reply

  • Joanna: Hi there. I made this soup earlier in the week and it was absolutely delicious. Just enough broth, chicken wasn’t dry, no weird tastes like others have said. I’m trying to comprise a list of freezer meals I can make because I am pregnant (due in November). I’m noticing my husband does not eat leftovers EVER so I was thinking of making a whole batch of this soup and freezing it after fully cooked (without noodles) in two-person servings. Do you think it would freeze well ? August 7, 2014 at 3:14am Reply

    • Jaclyn: I’m so glad you liked it Joanna! This one I probably wouldn’t recommend freezing though, I don’t normally freeze brothy soups. August 27, 2014 at 11:39am Reply

  • Charmaine: Thank you for this recipe! It’s currently in my Crock Pot on low…7 hours and 52 minutes to go. :) August 23, 2014 at 11:42am Reply

    • Jaclyn: I hope you love it Charmaine! August 23, 2014 at 1:02pm Reply

  • pretty momma: I would ditch the noodles and add chopped kale or spinach, otherwise totally good……:-) August 24, 2014 at 9:23pm Reply

  • joanna: Do you think this would freeze well without the noodles? I would like to make a big batch and freeze individual servings since I’m only feeding me and my husband. August 28, 2014 at 11:42am Reply

    • Jaclyn: I can’t say for sure since I haven’t tried, but without the noodles it would probably be just fine. September 15, 2014 at 10:12pm Reply

  • rae: Sound good, but to me, homemade chicken soup is when you make the broth yourself, not open a can. September 13, 2014 at 2:24pm Reply

  • Sheree: Nutrition facts? September 16, 2014 at 10:53am Reply

    • Jaclyn: Sorry I don’t have that info. September 16, 2014 at 10:53am Reply

  • Ellen: I love that you put the quantity needed along with the measurements. Thanks for a simple recipe! September 24, 2014 at 9:46pm Reply

  • Erin: I accidentally added the parsley in at the start. Will is mess up the soup? September 28, 2014 at 12:30pm Reply

    • Jaclyn: Oh no, not at all :). I hope you love the soup! September 28, 2014 at 10:33pm Reply

  • Amanda: Is it normal for the broth to turn foggy white while the chicken is cooking? I started it a little late so I just threw the chicken and broth in while I chop up my ingredients, but the broth has turned white and milky. September 30, 2014 at 10:37am Reply

    • Jaclyn: Your chicken may have had a lot of fat on it? Other than that I’m not sure why that would have happened. September 30, 2014 at 6:48pm Reply

  • Serena: Woke up with sore throat and slight fever and was happy to find a chicken soup crockpot recipe! Easy to put in the crockpot and go back to bed! Didnt have any carrots so I stole some from a bag a frozen mixed veggies. Didnt have any broth so i made my own by boiling the chicken breasts and a bit of chicken buillion I had and added some leftover chicken gravy I had in my fridge. Never had it with lemon before, I’m excited to try it! October 1, 2014 at 12:53pm Reply

  • Karen: This looks really good and with the weather “starting” to take a turn here a little in Colorado I think Im going to need this.
    Just an FYI regarding the Sprite, I give my kids Ginger Ale (cuz thats what my mom gave me) and the Dr actually said that wasnt bad but like you said, when your sick you drink what tastes good :) October 1, 2014 at 2:52pm Reply

  • Kytrena: So good!!!! I completely forgot the parsley but it still came out heavenly!!!! Currently battling some flu-like symptoms and this is just what I needed! !!! I love the internet!!!! Made double the recipe and froze half for later on!!! October 1, 2014 at 5:01pm Reply

    • Jaclyn: I hope you get feeling better Kytrena!! I’m glad you enjoyed the soup! October 1, 2014 at 5:12pm Reply

  • A Crock-Pot Chicken Noodle Soup Kind of Sunday – Sneakers, Salads & Sweets: […] got myself to the grocery store early – after a cup of coffee! – so I could make this Crock-Pot Chicken Noodle Soup recipe since hubby is still feeling pretty run […] October 1, 2014 at 7:37pm Reply

  • Erin: Making it for a second time. We loved it! October 6, 2014 at 11:01am Reply

    • Jaclyn: I’m so happy to hear that Erin :)! October 6, 2014 at 1:14pm Reply

  • Barbie: This turned out fantastic. Thanks for sharing your recipe. I started late so I cooked on high for 4 hours. I ended up baking chicken thighs (didn’t have any breasts) and cut them up and threw them in at the same time as the egg noodles. I didn’t have chicken stock either, so I used 4 bullion cubes and water. Thanks again! October 6, 2014 at 4:08pm Reply

    • Jaclyn: I’m so glad you liked it Barbie! Thanks for your feedback! October 6, 2014 at 8:24pm Reply

  • My Top Crockpot Recipes From Last Week | Mama Momtourage: […] Original recipe from Cooking Classy: […] October 7, 2014 at 12:07pm Reply

  • Mel: just made this…..my noodles are chewy….any advice? October 7, 2014 at 2:36pm Reply

    • Jaclyn: I’d cook them longer and that should help. Hope you love the soup! October 7, 2014 at 2:47pm Reply

  • Jamie: How long do you suggest cooking it if I already have cooked chicken? October 20, 2014 at 1:29pm Reply

    • Jaclyn: Until the veggies are tender (probably about 6 hours?) and I would wait to add the chicken until near the end. October 20, 2014 at 8:58pm Reply

  • Tiffany: Hello, my first time making the soup. It’s about 4 and a half hours in. Is it normal for the smell to be very spice smelling? Not sure what the smell is but its Rosemary, thyme or one of the spices. November 5, 2014 at 9:43pm Reply

    • Jaclyn: Possibly? It should be fragrant from all the herbs and the chicken. November 5, 2014 at 9:49pm Reply

      • Tiffany: Ok just making sure. Lol. Thanks for replying. Do you recommend waiting 6-7 hours? Or can it be done sooner? November 5, 2014 at 9:52pm Reply

        • Jaclyn: I would still wait the full amount. November 6, 2014 at 10:01pm Reply

  • Kristin: I’m trying this today- in the crock pot! I used chicken stock instead of broth, though. Hope it turns out ok! November 9, 2014 at 7:32am Reply

  • Emily {Rainbow Delicious}: I’ve made this soup recipe several times and it is always a big hit! Most of my family dislikes rosemary so I substitute with dried oregano and it always turns out great. Thanks! November 11, 2014 at 2:05am Reply

  • Brieanne: Hi,not sure if you answered this question already but would you be able to cook this on high for a shorter time, or will it not turn out right? November 16, 2014 at 11:28pm Reply

    • Jaclyn: That should be just fine. I hope you love it! November 17, 2014 at 5:42pm Reply

  • Ashley Broussard: I just made this last night. It IS SO GOOD. I let a coworker try it, and received the “this is the best chicken noodle soup I have ever had” comment. It truly is really good. I added some siracha and hot sauce (I am from Louisiana), and also used fresh rosemary sprigs then took out the stems when finished cooking. I highly recommend this to anyone. November 18, 2014 at 11:26am Reply

  • Emily: Thanks for this recipe! Instead of water I added veggie broth to give it a tad more flavor. Since I’m sick, this is just what the doctor ordered! November 18, 2014 at 12:58pm Reply

    • Jaclyn: I’m glad you liked it! I hope you get feeling better soon Emily! November 18, 2014 at 4:23pm Reply

  • Blia: Jaclyn, this soup looks so yummy! it’s the perfect time for it in Wisconsin. I’m wondering if I can throw in the chicken breast frozen? Which probably means more cooking time? November 19, 2014 at 6:35pm Reply

    • Jaclyn: I do that with recipes sometimes when adding them to the slow cooker but I’m not exactly sure if it’s the safest way to cook chicken? But yes it might just need another hour, just make sure it’s cooked through. November 19, 2014 at 11:24pm Reply

  • Kelsi Z: I LOVE this recipe since I love crock pot meals! =) I never like canned chicken noodle soup because it’s so salty and fake tasting. (My husband likes that, so I just keep salt on the table for him) This recipe is simple and refreshing! November 20, 2014 at 3:34pm Reply

  • lauren: I don’t know a lot about cooking but this recipe looks so good to me. I don’t have a slow cooker though, is it possible to adapt for a non-slow-cooker cooker? November 24, 2014 at 5:40pm Reply

    • Jaclyn: Yes you can definitely make this one the stove top too. When I do it that way I just saute the veggies in oil, then add chicken broth, chicken, herbs, s&p, and bring to a boil then reduce heat slightly, cover and simmer until chicken is cooked through (about 15). Then I remove chicken let rest 5 minutes, meanwhile add pasta and let boil about the 6 minutes on for the noodles (or as listed on package) then shred chicken and return to pot. November 27, 2014 at 12:29am Reply

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