Warm up with a bowl of Crock-Pot Chicken Noodle Soup. This healthy homemade recipe is perfect for those cold winter days.
It’s exactly what you want when you’re sick. It’s what you grab when you’re in a pinch. It’s what warms your belly on a cold winter’s night. It’s chicken noodle soup.
This Crock-Pot Chicken Noodle Soup recipe is as simple as it gets. It’s packed with healthy veggies and protein. Every time I bring it into work, people ask where that wonderful smell is coming from. And the best part is, you just throw everything in the Crock-Pot before work and dinner will be ready when you get home.
Let’s Get Started
Begin by filling the bottom of the Crock-Pot with chicken breasts. Depending on their size, this is typically 2-4 chicken breasts. Next add the onion, celery, carrots, peppers, and mushrooms.
Sprinkle the parsley, thyme, garlic powder, salt and pepper on top. Add the chicken stock and water. Set the Crock-Pot on low for 6-8 hours or high for 3-4 hours.
Then, you can either take the chicken out of the Crock-Pot to shred or shred it in the Crock-Pot. Use two forks to shred the chicken by pulling them away from each other.
Next, add the noodles and set the Crock-Pot on high for 20-30 minutes or until the noodles are tender. Be careful not to add too many noodles as they’ll absorb the liquid in the soup, especially regular wheat pasta. If that happens, just add more water.
Crock-Pot Chicken Noodle Soup
- 2-4 chicken breasts
- 1 onion, chopped
- 5-6 stalks of celery, chopped
- 4-6 full size carrots, chopped
- 2 bell peppers, diced (optional)
- 5 mushrooms, diced or sliced (optional)
- 4 cups of chicken broth
- 2 cups of water
- 3 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 cups of noodles
- Place the chicken breasts at the bottom of the Crock-Pot—enough to cover the bottom of the slow cooker.
- Dump the onion, celery, carrots, peppers, and mushrooms.
- Add the parsley, thyme, garlic powder, salt, and pepper.
- Pour the chicken broth and water into the Crock-Pot.
- Cook for 6-8 hours on low or 3-4 hours on high. Then, shred the chicken with two forks by pulling them away from each other. You can either remove the chicken breasts from the slow cooker or shred them inside it.
- Once the chicken is shredded, add the noodles. Let them cook on high for another 20-30 minutes depending on the type of pasta or until they are tender. Note: Regular wheat pasta will absorb more liquid in the soup than lentil, chickpea, and other non-wheat pastas. Add more water if your noodles soak up too much of the broth.
- As soon as the noodles are cooked, you’re free to dish up!