Slow Cooker Chicken Noodle Soup


This Slow Cooker Chicken Noodle Soup is oh so comforting on a cold winter day! You just can’t beat a homemade slow cooker soup. This chicken noodle soup recipe is wholesome, kid-friendly, and so easy to make!

Slow Cooker Chicken Noodle Soup

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.)

Homemade Chicken Noodle Soup in Slow Cooker

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

4.5 from 12 votes

Super easy, super delicious soup that the whole family will love! Perfectly comforting soup for cold winter days.

Prep Time: 15 minutes
Cook Time: 7 hours
Servings: 5


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


  1. To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic. 

  2. Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. 

  3. Cover and cook on low heat 6 - 7 hours.
  4. Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. 
  5. Meanwhile, add egg noodles and parsley to slow cooker. 
  6. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender).
  7. Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.

  8. Recipe Source: Cooking Classy



  • 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

    • Judy murray: Next time I will eliminAte the garlic. Does not work for me in this soup. January 24, 2016 at 3:59pm 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

      • Nancy: I make the noodles separate and add them ass needed so they don’t get soggy February 17, 2017 at 6:49am Reply

      • Melissa R: I add the noodles later. I cook a bunch of noodles, put them in baggies then put them in the fridge and add them to my soup later..makes a HUGE difference. Never have soggy noodles again! Works great if you take the soup to work..heat the soup first then add the noodle then microwave it again for like 30 seconds. December 25, 2017 at 10:15am 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

      • Nancy Childrey: Diana when you say you put the soup in the freezer bags and store, do you mean in the freezer and if so, how long does it keep? August 10, 2015 at 2:05pm Reply

      • Marlene: Good idea I will do the same as I just made is and don’t want soggy noodles either. thanks July 7, 2016 at 12:26pm 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

    • Mary: I haven’t made it Justin, but when I do make chicken soup…which is often….I always use either a “fowl” whole chicken, or, more often split breasts “on the bone”. I believe you need the bones to create flavor. I also add a couple spoonful of chicken base, which you can get in the soup section at the grocery store. This also adds flavor. January 1, 2016 at 10:21am 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

      • Grandmadice: Thank you for that. I put my soup together at 12 noon, on high in my Crock Pot. Also I didn’t know the chicken was supposed to be boneless… I thought I’d do 4 hours on high, and then 2 hours on low. I feel like I really want to stir it. After 2 hours it really is starting to smell good. November 13, 2015 at 12:06pm 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

      • Carol Mitchell: I’ve made this soup. Family loves it. Even added a bit more broth because they like its taste so well. Also made it with mini rotini noodles, (cooked separate) they are a bit firmer and last a lot longer. My family loves it especially the next day because the flavor seems to absorb into the chicken and veggies.
        For a twist, I’ve also added frozen peas and frozen corn at the very end of cooking time. It’s really good! Thanks! February 7, 2015 at 10:30pm 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

    • Linda: When I was first married 41 yrs ago, I made chicken soup in the crock pot while at work. When we got home it smelled delicious, but so greasy we didn’t like it. I’ve never made it since. When I make soups from scratch I always skim the fat off as it cooks. Was that unusual? October 20, 2015 at 7:02pm Reply

      • Jaclyn: Were you possibly using thighs or chicken breasts with skin? I usually don’t have much to skim off with skinless chicken breasts. November 12, 2015 at 5:44pm 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

      • Bonny: Hi Jaclyn, Loved the cream cheese story. It actually made me laugh out loud and my husband looked at me like I had lost my mind, I read him the story and he too laughed out loud. Cute story. Great soup recipe. My husband is just learning to cook and he has made 5 of your soup recipes including the Chicken Noodle and Pasta e Fagioli. Delicious, he is so proud of himself, he has not failed with any of your recipes. Thank you Jaclyn. Keep them coming, and he will keep cooking. March 18, 2018 at 1:58am Reply

        • Jaclyn: Glad I could make you both laugh :) and happy to hear you liked this soup and the Pasta e Fagioli I make that more than any other soup! March 31, 2018 at 1:38pm 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

      • Latoyia: I didn’t for get my parsley. I was potting everything into my crock pot when my son started calling me and i and up putting my parsley into the crock pot with everything supposed to be cooking for 7 hour. will this mess everything up? October 10, 2015 at 12:56pm Reply

        • Jaclyn: No that will be fine. You can add in a little more fresh at the end too. October 10, 2015 at 2:28pm 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… 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

  • Jackie: Can I add red potatoes? November 7, 2014 at 1:48pm Reply

    • Jaclyn: I don’t see why not but I might not want to add the noodles if adding potatoes so it’s just one starch? December 8, 2014 at 9:55pm 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

  • Katie: Just made this recipe for the first time tonight. It smelt amazing and filled the house with a wonderful aroma and tasted even better than what it smelt. I cut back on the chicken broth and substituted one can for chicken stock. November 13, 2014 at 12:03am Reply

  • Rebecca: I made this soup a couple of days ago, straight forward and super easy. I froze half, I am finicky about leftover fatigue. I loathe leftovers in general… but getting better. I am glad I read the comments first. I skipped putting the noodles in and instead cooked noodles as needed. I also used used frozen chicken breast as I always have that on hand. Currently enjoying left over soup over rice. A overall staple slow cooker recipe. November 13, 2014 at 1:25am 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

  • Shana: The broth tastes very oily to me. Is there something that I can add to take that taste away? I haven’t added the egg noodles yet so maybe after those are added it will taste differently. December 3, 2014 at 2:05pm Reply

  • Sydney: This soup was AMAZING! I went on a whim and made it last night and it was so good! I’m a student and it was also very budget friendly, which i love! This is going to be my staple chicken noodle soup! Thanks for the recipe! December 4, 2014 at 4:00pm Reply

    • Jaclyn: I’m so glad you liked it Sydney! December 4, 2014 at 6:16pm Reply

  • Esther: Im running short on time and just noticed cook time of low 6-7 hours. Do you think i could cook it on high instead and still be good? December 8, 2014 at 9:04am Reply

    • Jaclyn: That should be just fine. I hope you love it! December 8, 2014 at 4:39pm Reply

  • barb: because I have your very same symptoms I surely could use a big old pot a this medicine. Maybe when I feel better to go and purchase the ingredients. So I am pinning this thanks!! December 21, 2014 at 7:10pm Reply

  • Krystal Calderón: I made this soup today and I gotta say, it was amazingly delicious! I don’t think I’ve ever had such a tasteful chicken noodle soup such as this one. I am no cook, I literally need like a beginners cooking for dummies. I let my mom have a bowl and she literally thought it was store bought due to the great smell and taste. I highly recommend this recipe to everyone!!!! December 27, 2014 at 10:33pm Reply

  • Sarah: This soup was absolutely delicious! I made this for someone who was sick and it was just what they needed…fresh spices and ingredients and a warm soup. I loved it too! I cooked it in the crockpot on high for about 3-4 hours total and everything was perfectly done. I will for sure be making this again and recommending to others. December 30, 2014 at 8:07am Reply

  • LeeAnn: Made it twice, once with egge noodles, second time with rice. Both times it was delish! So easy to make! Thanks. December 31, 2014 at 3:29pm Reply

  • Paul Sanders: i made this for the first time today. I needed to use gluten free egg noodles was the only change I made. Was bland so I had to add more seasonings to perk it up. Thanks for the recipe will make this again for sure. Paul January 3, 2015 at 6:41pm Reply

  • Kimberley: Just got my first crock pot searched the web for a chicken soup recipe found your it is the crock pot as I type. I am so looking forward to it today it is cold and rainy. January 4, 2015 at 7:41am Reply

  • Jess: Beat chicken noodle soup ever! My whole family love this recipe, and my parents keep asking me to send them home with some when they visit :) January 4, 2015 at 10:09am Reply

    • Jaclyn: I’m so happy to hear your family likes it so much! Thanks for your feedback Jess! January 29, 2015 at 9:35pm Reply

  • Jess: *Best! January 4, 2015 at 10:10am Reply

  • Lisa Cleaveland: I work full time, go to school (Pre-Med) part time, and have a husband and a 4 month old kitten to take care of, so crockpot soups are my friend. Currently have this in my crockpot while I work and can’t wait to try it later! January 7, 2015 at 1:08pm Reply

  • Steph: if I wanted to use barley instead what would your recommendation be for when to add the barley? January 8, 2015 at 7:05am Reply

    • Jaclyn: I might just cook the barely separately then add it at the end. January 15, 2015 at 9:16pm Reply

  • Cynthia Johnson: There were a couple of firsts conquered in cooking this recipe. The first time I used my crock pot purchased 3 years ago. First time I cooked with rosemary, thyme or ginger. I decided to make this soup while home with some mutant strain of the flu and got tired of canned soup. I’m no gourmet chef, which probably explains why I never used the herbs/spices needed, so I am very happy that the steps were quick and easy to follow. The end result was good, I learned that I am not a fan of ginger at all, but it didn’t ruin my soup. Also, my preference would be less onions next time, more carrots and celery. While the ginger and onion together didn’t work well for me, I know many people loved the recipe as is so please don’t let me detour anyone.

    Most certainly will be making this again!! January 11, 2015 at 8:03pm Reply

  • Donna: Hi, I was just about to get started on this and then I realized I don’t have celery seed. Will it be good without it? Can I substitute something else for it? Thanks! January 13, 2015 at 9:56pm Reply

    • Jaclyn: You can just leave it out, I’d add some of the celery leaves though too. January 13, 2015 at 9:59pm Reply

  • ashley: I just made this verbatim but i only cooked it for 4 hours on low instead of 6-7. the chicken is fully cooked as is the vegetables, and tastes great all around! January 18, 2015 at 5:27pm Reply

  • Crockpot Herby Chicken Noodle Soup recipe | Plucky's Second Thought: […] source: […] February 3, 2015 at 7:31am Reply

  • Helen: My chicken did not chop it shredded any suggestions? Will try it with regular broth not low sodium next time. It was alright not great but looked good. February 7, 2015 at 6:54pm Reply

    • Jaclyn: If you cook it for a lesser amount of time it usually doesn’t shred up so much. February 8, 2015 at 7:04pm Reply

  • Shelly: Soup is done and looks and taste amazing! I added Fire roasted tomatoes and small white beans! Family loves it! February 9, 2015 at 4:59pm Reply

  • Shannon Thompson: This might be a dumb question…but do you put raw chicken into the crock pot? Or do you cook it first? February 10, 2015 at 8:38am Reply

    • Jaclyn: Not a dumb question :), you do put it in raw. February 23, 2015 at 6:23pm Reply

  • Rochelle: I have this soup in the crockpot now and it smells delicious. However, I forgot to crush the rosemary and celery seed… I blame my kids who were distracting me. Will it be really grainy? Have I ruined it? February 12, 2015 at 11:01am Reply

    • Jaclyn: No it probably won’t be noticeable. I hope you love it! I know how that can go getting distracted by the kids while cooking :). February 12, 2015 at 5:48pm Reply

  • Shawna: Cooking right now. This is the second time I’ve made this and it’s delish! February 21, 2015 at 10:56am Reply

  • Starqueen: Hi Jaclyn,
    Mmm, mmm good! I have this in my crock pot now… My first attempt at making chicken soup
    (your recipe was not intimidating to this novice in the kitchen☺️). I hope it impresses my husband!
    One question-I cut the recipe in half because I have a 3 qt crock pot. Do you know if I should adjust the cooking time?
    Thank you for sharing your talent so generously! February 24, 2015 at 12:44pm Reply

    • Jaclyn: The cooking time should still be the same. I hope you love it! Thanks for the thanks :)! February 24, 2015 at 4:40pm Reply

  • Mike: This is great soup and is the recipe I’ve used for many, many years. The only difference between this one and my family recipe is that I add shitake or chicken mushrooms for the health benefit. The family recipe goes back to a cast iron pot on the back of a cob stove – Slow cookers hadn’t been invented yet! Oh yea! Somebody had to go catch the chicken before we could throw it in the pot. February 26, 2015 at 2:00pm Reply

  • Jessie: I found this recipe a few months ago and have made it twice a month ever since. It’s absolutely one of our favorites! It freezes really well, too, which I love. I serve it with homemade buttermilk biscuits. Meal perfection! Thanks!! February 28, 2015 at 2:18pm Reply

  • Tera: if I double the recipe should I put in double the Bay leaves or keep it at 2 March 11, 2015 at 8:51am Reply

    • Jaclyn: Double those as well. April 7, 2015 at 10:59pm Reply

  • Mary Ellen: Anyone make this for 2-3 hours on low? Every chicken breast recipe I find for the slow cooker is 2-3 hours for breast and 4-5 hours for chicken thigh. April 19, 2015 at 7:57pm Reply

  • Mike: This recipe is very, very close to the soup that my grandmother used to make and I (69years young) make to this day. G’ma made it on a cast iron stove fueled by corn cobs but the idea is the same. I make everything according to the recipe but do not add the noodles until you intend to serve it. I also use home made egg noodles which can be frozen today but from another of my G’ma’s recipes. If you freeze the soup and noodles separately, and then heat it up when needed, the veggies and chicken become soft enough to not irritate a sore throat and you can add noodles as you wish. August 10, 2015 at 4:22pm Reply

  • Kahlua Bear: For extra richness of flavor, add a peeled sliced parsnip with the veggies. And I always use chicken thighs – you can remove the skin but will lose some flavor. An alternate method is to cook in the crockpot, pour the broth out and skim off the fat and remove the skin when you shred the chicken. Leaving the broth overnight in the fridge you can just remove the hardened fat if you want it very lean. Then reheat and serve the soup the following night.

    Try quinoa, barley, brown rice, any type of noodle – egg noodles are traditional but multi colored spiral pasta is fun too. With tons of extra veggies (kale, spinach, zucchini, yellow squash, corn, green beans, peas, kidney or red bean, tomatoes, bok choy) we often just serve with crackers broken into it. I like the Club crackers, my hubby goes for the oyster crackers.

    If you are looking for high protein then serve w/ a hard cooked egg and scallions on top. August 23, 2015 at 9:56pm Reply

  • Aimee: I have to work 9 hrs can I use frozen chicken? I have never tried it but I have read a great deal of recipes that say if you need more time start with partially frozen or frozen meat. Thank you! August 25, 2015 at 6:02pm Reply

    • Jaclyn: I personally do that on occasion, not with this specific recipe, I’m just not sure how food safe it is? I just wouldn’t want to recommend something without knowing that first. August 26, 2015 at 5:47pm Reply

  • Gabby: Hi Jaclyn, I was wondering if its possible to make the soup in my rice cooker (I do not own a crockpot yet) – my ricer cooker claims to also make soups and stews! Thanks so much! Gabby September 6, 2015 at 2:01pm Reply

    • Jaclyn: I don’t own a rice cooker so I can’t say for sure, but I’m not sure it would get hot enough to cook the chicken through, plus it may be a hassle since they are set to only cook for less than an hour (as far as I know?). You could do it on the stove top in a pot though. September 8, 2015 at 11:44pm Reply

  • Andrea: Would I be able to use homemade noodles in this? If so how long and when would I cook it for? September 18, 2015 at 2:28pm Reply

  • Allison: I work a long day and am out of the house for around 11 hours at a time. Would the only issue with leaving this soup in the crockpot for that amount of time be the possibility of over cooked chicken? September 20, 2015 at 7:52am Reply

    • Alison: I think I remember seeing somewhere (I think it was from Alton Brown but don’t quote me) that it is nearly impossible to overcook poached chicken (which is what this is) unless the water is boiling. So if you are cooking it on low for that long it should be okay. January 7, 2016 at 9:14am Reply

  • Kristi: I have this in my crockpot now. But my crockpot is small and without the noodles its filled to the top! What size crockpot do you recommend? I am not sure of my size but its small. So maybe I can just make the noodles separate in a pot of boiling water?? September 24, 2015 at 10:51pm Reply

  • Angelica: Thanks for the recipe! It was fabulous and full of flavor. My boyfriend is sick so I cooked this and it was a hit. I loved it. He loved it. And my two roommates even joined in on dinner. We are having leftovers tonight! Instead of cooking it on low. I cooked on high for 4 hr. Def will be making this again in the future October 8, 2015 at 6:15pm Reply

  • Nicole: Just wondering what size crockpot you made this in. Trying to see if I can double it and still fit it in mine…lol I made it last year and it was absolutely to die for. Thank you for an amazing recipe, looking forward to making it tomorrow as the weather gets cooler! October 16, 2015 at 10:05am Reply

    • Jaclyn: This one is a 6 quart. I’m so glad you liked it :)! October 16, 2015 at 8:56pm Reply

  • Julie Wysocki: I can’t believe the stupid questions/comments people have made re: this recipe. It’s chicken noodle soup, people, not brain surgery! Just make it, you’ll like it. October 18, 2015 at 9:10pm Reply

  • Nancy: i am allergic to rosemary. would the taste be that different if i added more thyme? and if so, how much. October 19, 2015 at 2:23pm Reply

    • Jaclyn: It would be fine to add a little more thyme but you could also just add in another herb that goes well with poultry, like the sage I just added to the recipe as optional (sometimes I add it). I actually also love a little nutmeg like 1/4 tsp in it too. October 19, 2015 at 10:53pm Reply

  • Keshia: I am making this tonight. Just going to put everything in my crockpot and head off to bed. I always questioned this, but why do carrots have to be peeled? I have never done it. Is that where all the nutrients are, anyways? October 22, 2015 at 6:42pm Reply

  • Shauna c.: Can i add potatoes to this soup and if so when should i add them? October 25, 2015 at 6:33pm Reply

    • Jaclyn: You could if you like to have potatoes with chicken noodle soup, I’d dice them really small (so they cook through) and add at the beginning. November 12, 2015 at 5:36pm Reply

  • Joanna: Flavor was really good but the noodles soaked up all the broth. Not sure if there is a fix for that. October 26, 2015 at 3:01am Reply

  • Dara: I was wondering if you could recommend an amount of salt and pepper to add as I’ve never made soup before and it’s kinda hard to judge taste before cooking. Thanks! October 27, 2015 at 4:56pm Reply

    • Natalie: I used 1 1/2 table spoon of both salt and pepper. Turned out perfect. November 22, 2015 at 9:04pm Reply

  • Haley: This is AWESOME! I made chicken broth with Organic Better than Bullion. Left out the sage and celery seed because I didn’t have it. Added an extra bay leaf and used 3 cups of egg noodles because I like more noodles and less broth.
    So flavorful, delicious and homey. Total comfort food. Thank you so much! This will now be my go-to chicken noodle soup recipe. November 2, 2015 at 11:20pm Reply

  • Karla: OMG Jaclyn!! I had most of these ingredients on hand, except for the fresh parsley, and threw this in the crock pot before heading out on a day of errands. When I got home this smelled absolutely divine and tasted even better than it smelled!!! I had been looking for an alternate chicken and noodle soup recipe that wasn’t as heavy as the one I make with Reames egg noodles and this one is definitely a keeper!! Thanks so much for this flavorful and awesome recipe! :) November 9, 2015 at 8:43am Reply

  • Natalie: Loved this recipe! Sooooo delish. I added a little bit of cayenne pepper with the other herbs to give it a kick. November 22, 2015 at 9:02pm Reply

  • Jason: Is there a reason why you add the whole uncut chicken at the beginning instead of dicing the chicken at the start? December 10, 2015 at 12:06am Reply

  • Pam: Oh no….I just realized I didn’t crush the rosemary leaves….will that be ok? December 20, 2015 at 8:45am Reply

  • Barb: Especially disappointed because I chose this new crockpot recipe over my family’s chicken noodle soup. Followed the recipe but the soup Was way too onion-y and the chicken was dry. Disappointing blow to a college student spending money on food that didn’t turn out. December 30, 2015 at 9:48am Reply

  • Amy: Looks good, I’m going to give this a whirl. Only difference is i will look for some other noodles. Wide Egg Noodles if store bought are very fattening. Especially if it’s No Yolks. January 15, 2016 at 3:45am Reply

  • Marge Crawford: I have made this soup 3 times this winter so far since it is the best chicken noodle soup I have ever had. I did not have low salt broth but used a chicken broth base I always have and it was so so good. Next day I added a little more water and soup base and it was the best. I will make this all the time now. I also use no yolk noodles and it worked great. January 18, 2016 at 1:45pm Reply

  • Nicole P: I’ve made this a couple of times. My only suggestion is that I think the onions would be better if they were cooked in butter in a skillet for a few minutes before going in. I think it would add to the flavor. Otherwise, t’s a great soup! January 31, 2016 at 9:37am Reply

  • Mindy: Is the broth absolutely necessary, or does the chicken alone add enough flavor? February 17, 2016 at 11:08am Reply

    • Jaclyn: I would definitely recommend the broth, unless you were using a whole chicken with skin and bones (which I haven’t tested yet) which in that case you’d get a broth when added to the water. February 18, 2016 at 7:08pm Reply

  • Amy: Is there anyway to view the nutritional information? Thanks March 12, 2016 at 9:14am Reply

  • Danielle: I made this yesterday for lunches this week and I have to say, it was delicious and very satisfying! I substituted the egg noodles with pearl barley so it would keep in the refeidgerator without the noodles getting soggy and it worked out wonderful! This will definitely be my new go-to chicken soup recipe. Thanks! August 22, 2016 at 11:49am Reply

    • Jaclyn: Thanks Danielle! August 25, 2016 at 2:04pm Reply

  • Loretta: I added the parsley in the first step… Oops… Hope it’s still yummy. August 24, 2016 at 12:49pm Reply

    • Jaclyn: That should be just fine :). August 24, 2016 at 2:31pm Reply

  • Jess: Made this last week and it was amazzzzzing. I can’t remember exactly what tweaks I made, based on the things I had available to me, but dang! Highly recommend. Very comforting with lots of flavor and very little prep. September 2, 2016 at 12:12pm Reply

  • Stephanie: I’ve been making this recipe for 2 or 3 years now, it’s a family favorite. I do add a bit of bouillon, but otherwise use the original recipe. My two year old especially loves it. September 18, 2016 at 6:23pm Reply

  • MichelleS: Favorite recipe of all time; have it bookmarked and made it overnight last night. September 29, 2016 at 7:29am Reply

  • Jeanny: Do you have the nutrition facts for this recipe? Thanks! October 9, 2016 at 5:48pm Reply

  • Chris B: Just wondering why the lemon juice? I’ve never heard of that in chicken soup? October 12, 2016 at 4:34pm Reply

    • Jaclyn: It just adds a little zip of flavor which I think it needs it since boneless chicken is used. October 13, 2016 at 10:59am Reply

  • Samantha: What’s the me on juice for if I may ask? October 12, 2016 at 6:05pm Reply

  • Lauren: Hi, I’m new to crock pots but really wanna make chicken noodle soup! I’m looking for recipes that could sit on low for more like 8 hours while I’m away at work. If I put the chicken in frozen do you think I could get that extra hour out of it? Or do you have any other suggestions? October 16, 2016 at 5:52pm Reply

  • Marta: I never leave comments on recipes but after I made this soup cause my hubby got the flu, he told me something I never thought I’ll hear from him. He literaly said “best soup ever” and I just want to make something clear – my husband does not like soups AT ALL. Thank you very much for this recipe it was really good. October 18, 2016 at 9:04pm Reply

    • Jaclyn: I’m so happy to hear that Marta! Thanks for leaving a comment, I appreciate it :)! November 22, 2016 at 9:48pm Reply

  • Nancy Gibson: Add a can of drained petite diced tomatoes and a tablespoon of dried dill weed and this would be about the same as the Monte Carlo Restuarant in Minneapolis. They are known for their chicken soup. I make like they do and the dill really add a great flavor to the soup. October 31, 2016 at 9:06am Reply

    • Jaclyn: Great tips – Thanks Nancy! November 1, 2016 at 2:17pm Reply

  • Michele: Do i have to use chicken breasts can i use cooked chicken that i already have???? November 7, 2016 at 2:26pm Reply

  • Jen: Can I use frozen veggies? January 5, 2017 at 6:48pm Reply

  • Denys Meade: Hi! I just wanted to let you know that I just made this soup today. It came out delish! No problem with the noodles. ( I used a local grocery store brand) I used poultry seasoning instead of the spices since it is made up of all of those. I added 2 chicken bullion, and 2 beef bullion cubes.
    My husband loved it!! We will be making this again! Thank you for us being able to add this soup to our winter meals!! January 7, 2017 at 6:50pm Reply

    • Jaclyn: Thanks for the great review Denys! January 13, 2017 at 3:20pm Reply

  • Victoria: Serisouly, DO NOT COOK THE NOODLES IN THE BROTH. I REPEAT. DO NOT. My entire dinner was RUINED. The noodles did not cook, and I followed this recipe to a T. Now I have to make something completely different after cooking for 8 hours. So upset. Serisouly, Cook the noodles in a separate pot then add them in. February 2, 2017 at 4:48pm Reply

    • Lynn: I have found through owing several crocks and using them together for the same recipe that there is a vast difference in end results, and that is not just wattage differences but also size of crocks. August 22, 2017 at 10:28am Reply

  • Ruth: I used a frozen boneless skinless chicken breast cooked it on high for 4 hrs, removed it shredded and added back to the pot. I also don’t cook my noodles in the soup only because I don’t like soggy noodles in my leftovers. I cook the noodles separate, add them to the bowl and then fill each bowl with the soup. This is an excellent recipe. February 26, 2017 at 7:33am Reply

    • Jaclyn: I’m glad you love it Ruth. I do the same thing with my noodles! :) February 27, 2017 at 12:31pm Reply

  • Francisca: I made this delicious soup a couple of months ago and my family LOVED it!! I’m making it again today because the kids have been asking for it. Thank you for a recipe that’s so easy, healthy and full of flavor. March 28, 2017 at 11:09am Reply

    • Jaclyn: Thanks for the great review Francisca! April 18, 2017 at 1:27pm Reply

  • Fina: My 1st success in making soup from scratch!! Thank you so much!!
    I was a few days away from being able to say I didn’t catch a cold this winter only to get hit with it hard. Inhaling 2 cups of this has definitely perked me up & it’s sooo delicious. I may have mistaken 1T of lemon for 1 whole lemon, no wonder my daughter said she can taste something sour (she’s not sick), as for me, couldn’t taste the sourness at all haha. August 28, 2017 at 10:05pm Reply

    • Jaclyn: Haha so glad you were still able to enjoy it! August 31, 2017 at 9:44am Reply

  • Sarah: This turned out really well. at first I was not a fan of the sage (I tasted it while it was cooking and thought it tasted like stuffing) but when I added the noodles at the end it tasted great. My usually quiet husband went out of his way to tell me how good it tasted. I used frozen chicken and upped the time. Per some of the suggestions here, I cooked the noodles separately and added them when we were ready to eat. I froze half of it. great recipe, will make again. September 10, 2017 at 8:13am Reply

    • Jaclyn: I’m so happy to hear you and your husband enjoyed this soup Sarah! Thanks for the tip and for your review! September 10, 2017 at 11:40am Reply

  • Margaret: I made this last night- it was delicious and easy! Will have leftovers tonight! October 29, 2017 at 10:06am Reply

    • Jaclyn: So glad you enjoyed it – thanks for the positive review Margaret! October 31, 2017 at 4:37pm Reply

  • Mariana: If I cook this on High can I cut time in half? October 29, 2017 at 5:36pm Reply

    • Jaclyn: Yes that would be fine. Hope you love it! October 29, 2017 at 9:23pm Reply

  • Esther Zuppo: This was delicious! I made it yesterday. Easy once you put everything in the crock pot. I did cook the noodles on the stove, drained and put in the broth right before I served the soup. Will be making it again. November 5, 2017 at 1:43pm Reply

    • Jaclyn: Glad you enjoyed it Esther! Thanks for the review! November 6, 2017 at 10:51am Reply

  • Kristina: Can you use frozen chicken breasts? November 28, 2017 at 10:48am Reply

    • Jaclyn: I know some people add frozen chicken breasts to a slow cooker but as far as food safety goes the safest method is to thaw it first so that’s what I recommend. November 28, 2017 at 9:49pm Reply

  • Jenna: Was so excited to try this recipe and was so sad that it turned out super bland and watery! I tried doctoring it up by adding more broth and spices but it didn’t work. December 10, 2017 at 5:01pm Reply

  • Alan: Was the best we have ever had. This is the only chicken noodle soup we eat now. December 28, 2017 at 6:04am Reply

    • Jaclyn: I’m so happy to hear this is your go-to Chicken Noodle Soup recipe Alan! Thanks for letting me know! December 31, 2017 at 11:37pm Reply

  • Danielle Kingman: Hi look amazing so keen to cook this but what is celery seed and where do you buy It? January 5, 2018 at 3:48pm Reply

    • Jaclyn: Celery seed is a spice so you’ll just find it buy the other spices at the grocery store. It tastes kind of earthy and similar to celery. January 20, 2018 at 11:46am Reply

  • Kate Schneider: Can you cut the raw chicken before adding it to the crock pot? January 30, 2018 at 1:29pm Reply

    • Jaclyn: I wouldn’t recommend it because then the chicken would cook faster and end up overcooked. February 6, 2018 at 10:52am Reply

  • Laura: Thanks so much for sharing!! This has become a weekly meal at my house. The kids love it!! January 31, 2018 at 9:27am Reply

  • Julie: Fist time slow cooker user and on a time crunch, would it work to cook on high for 3.5hrs? February 24, 2018 at 3:50pm Reply

  • Denise: Yes it was very good March 11, 2018 at 3:37pm Reply

  • Emily Walker: Hi there! Just wondering if I was to add cooked shredded chicken instead (rather than the raw chicken breasts), how long would I cook the soup for? Also, would I keep all the other same ingredients if I was to use cooked shredded chicken instead?

    Thank you! March 13, 2018 at 11:46am Reply

  • Jen: Such a delicious easy recipe! Thank you! March 31, 2018 at 1:37pm Reply

  • Amanda: My family loved this soup! This will be my go to chicken noodle soup recipe. Thanks! April 3, 2018 at 3:29pm Reply

    • Jaclyn: Glad to hear that! Thanks for your review! April 4, 2018 at 12:36am Reply

  • Betsy: If I double this recipe do you think it will fit in a six quart slow cooker? I will cook the noodles seperately. I have a huge crowd to feed! April 29, 2018 at 12:05pm Reply

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