Slow Cooker Chicken Noodle Soup

By Lauren
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    crockpot chicken noodle soup

    It's about time I figured out a good way to make Crockpot Chicken Noodle Soup. It is seriously one of my favorite meals, so finding a super easy way to make it without using ‘from the can' chicken broth was a huge deal to me.

    And it should be a huge deal to you too. Because this soup is PERFECT.

    By the way – do you have my FREE slow cooker meal plan yet? Grab it right below:

    Ok back to the recipe at hand…

    This one took me a few tries to get right. I started by using boneless skinless chicken breasts with water and bouillon, and it was ok. But it didn't have that depth of flavor that you need in a good chicken soup. I think it's because there's nothing in the chicken breast to dissolve into the water. Bone, cartilage and just a little bit of fat are necessary to make a good broth.

    And white meat only in chicken soup just doesn't cut it. I don't have anything against white meat, but dark meat it just WAY better in soups – Especially in this crockpot chicken noodle soup.

    Then I tried chicken thighs with the skin on. Too much fat in the broth.

    crockpot chicken noodle soup

    That is how I arrived at using 4 skinless chicken thighs. You can buy them skinless, or just easily take the skin off yourself. I also trim off most of the fat, but it's ok to leave some of it on. I also included 2 bouillon cubes to add some more chicken flavor.

    Thyme is my absolute favorite spice in chicken soup. So I'm not shy in using it – 4 tsp is perfect.

    crockpot chicken noodle soup

    Throw in all of the chopped vegetables and then add the spices on top.

    crockpot chicken noodle soup

    Top with the chicken and water, turn on the slow cooker and wait. 4 hours, 8 hours, it doesn't really matter how long.

    crockpot chicken noodle soup

    Once you're getting ready to eat, take the chicken out of the slow cooker and place it on a large cutting board. Get the meat off the bones in with a fork – it should fall off so easily. Then place the chicken back in the slow cooker and turn it off.

    Now for the noodles. You could just put the raw noodles in the slow cooker, but I tried it twice with not so good results. I think the water isn't hot enough to cook them properly. They get mushy and fall apart.

    crockpot chicken noodle soup

    I recommend cooking them in boiling water as usual. Then drain and transfer them to the slow cooker and immediately serve the soup.

    And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

    40-slow-cooker-dump-recipes-that-are-amazing-fb

    Instant Pot Chicken Noodle Soup
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6
     
    Looking for a warm hearty dish tonight? This is the PERFECT Chicken Noodle Soup recipe. Best of all, all the work is done in your crockpot!
    Ingredients
    • 4 skinless bone-in chicken thighs
    • 1/2 onion, chopped
    • 1/2 cup carrots, chopped
    • 2 stalks of celery, chopped
    • 1 clove garlic, minced or pressed
    • 1 1/2 tsp salt
    • 4 tsp dried thyme
    • 1/2 tsp black pepper
    • 2 chicken bouillon cubes
    • 5 cups of water
    • 3 cups uncooked egg noodles
    Instructions
    1. Place chopped onion, celery, carrots and garlic in the bottom of the slow cooker.
    2. Top with spices and bouillon cubes.
    3. Top with chicken and the 5 cups of water.
    4. Cook on high for 4 hours (or medium for 6, or low for 8)
    5. Remove chicken from the slow cooker and remove the meat from the bones.
    6. Place meat back into slow cooker and turn it off.
    7. Boil some water and cook the noodles as directed on the package.
    8. Drain and pour the noodles into the slow cooker.
    9. Serve immediately.

    Instant Pot Chicken Noodle Soup
    Author: 
     
    Ingredients
    • 4 skinless bone-in chicken thighs
    • 1/2 onion, chopped
    • 1/2 cup carrots, chopped
    • 2 stalks of celery, chopped
    • 1 clove garlic, minced or pressed
    • 1 1/2 tsp salt
    • 4 tsp dried thyme
    • 1/2 tsp black pepper
    • 2 chicken bouillon cubes
    • 5-6 cups of water
    • 3 cups uncooked egg noodles
    Instructions
    1. Place chicken in the bottom of the Instant Pot.
    2. Top with chopped onion, celery, carrots and garlic.
    3. Top with spices and bouillon cubes, and water.
    4. Pressure cook for 35 minutes.
    5. Let the Instant Pot naturally depressurize for at least 5 minutes.
    6. Remove chicken from the slow cooker and remove the meat from the bones.
    7. Turn Instant Pot to Saute.
    8. Once boiling, add the egg noodles and cook the noodles as directed on the package.
    9. Place meat back into the pot.
    10. Serve immediately.

     

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    COMMENTS

    • The first one is done in a traditional slow crock pot and takes hours. The second is made in a pressure cooker or instant pot type cooker and cooks faster.

  • I love this recipe! Made it many times. I use “ better than bouillon “ brand. Cooked extra wide n”no yoke” noodles in the pot. Simply delicious.

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