Try It Tuesday | Easy Crockpot Chicken Noodle Soup

January 30, 2018

Is it just me or does anyone else just crave chicken noodle soup when it’s cold or damp outside? It’s seriously all I’ve been wanting to eat, but I’m also incredibly lazy and picky all at the same time. I don’t want to do the cook a whole chicken to make soup and I really hate touching chicken. Yet I’m super picky about how my chicken tastes and looks. I hate how gray and dry the chicken can look when you get soup in a can or out at a restaurant. I’ve been known to pick out all the chicken in a bowl of soup before I eat it. So I went on a mission to find an easy way to make yummy, easy crockpot chicken noodle soup!

It’s actually taken me a couple of years to get to this recipe. I’ve tried a couple recipes and reworked them until I finally found the perfect Crockpot chicken noodle soup! It’s so easy, you literally cut a couple of things up and throw it all into a crockpot. Plus it’s so yummy! The chicken is super moist, the vegetables are soft and it’s all so flavorful.


Makes Roughly 6 Servings


  • 1 Large Onion, Peeled (I cut the bottom and top off to make it easier to peel)
  • 1 Cup Sliced or Chopped Carrots (2-3 Carrots, but I buy chopped carrots)
  • 1 Cup Chopped Celery (2-3 Celery Stalks)
  • 2 Boneless and Skinless Chicken Breasts (Ben actually freezes single chicken breasts so I just plop two of them into the crockpot without touching them!)
  • 2 Tbsp Extra Virgin Olive Oil
  • 10 Cups Low Sodium Chicken Broth (I use a 48oz and two 14.5oz cans or five 14.5oz cans)
  • 1 Cup Water
  • 1/4 to 1/2 tsp Salt
  • 2 Bay Leaves
  • 2 Cups Dry Egg Noodles



  • Are you ready for how easy this is? Add the onion, carrots, celery, chicken, olive oil, chicken broth, water, salt and bay leaves to the crockpot.
  • Cook on low for 7 hours or high for 4 hours.
  • Remove the onion and bay leaves.
  • Cut the chicken into small pieces or shred with two forks. Add the chicken back into the crockpot. (I go super crazy and make sure there aren’t any veins or fat in any of the chicken because it just grosses me out to see it when I’m eating.)
  • Add the egg noodles to the crockpot and cook for another 15 to 30 minutes until the noodles are cooked how you like them.


Done! Told you it was so easy! Let me know if you try it and like it!

We stock up on the broth and noodles whenever it’s on sale so I can make the soup whenever I want. I’ve already made it three times this winter! Plus I freeze it in single servings so it’s easy for lunch!


Westchester, New York, Wedding, Photographer, NYC, New York City, Cassady K Photography

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