Chicken Noodle Soup – Crockpot
Prep time
Total time
A traditional, healthy chicken noodle soup made with carrots, celery, onion and seasonings, slow cooked in the crockpot.
Serves: 10 heaping cups
  • 1 lbs chicken breasts, skinless, boneless
  • 2 cup carrots, diced about ¼" thick
  • 2 cup celery, diced about ¼" thick
  • 1 cup onion, diced
  • ½ tbsp. thyme
  • 1 tbsp. dill
  • 1 tbsp. parsley
  • 2 bay leafs
  • ½ tbsp. black pepper
  • 8 cups chicken broth
  • 4½ cups egg noodles or rotini noodles (I used Dreamfields rotini noodles)
  1. Place all ingredients in the crockpot, except for the noodles; set on high for 4 hours or low for 8 hours. When done, with two forks, shred the chicken. Taste the soup, if using low sodium chicken broth, you may need to add a chicken bouillon cube for extra flavor. This soup you can cook for up to 10 hours.
  2. In a separate pot, cook the noodles according to the manufacturers directions. Place a few noodles into serving bowl and ladle soup over top.
  3. Note: You can add the noodles directly to the soup. However, if you plan on having leftovers, I like to keep the noodles separate from the soup, otherwise the noodles expand and absorb the soup. Just add a little olive oil to prevent the noodles from sticking.
  4. Serve with a side salad and enjoy!
Calories per cup: 137, Fat: 1.2, Cholesterol: 26, Sodium: 128, Potassium: 176, Carbs: 18, Fiber: 3, Sugar: 1.5, Protein: 15
Nutrition Information
Serving size: 1 heaping cup
Recipe by PB + P Design at