Crock Pot Chicken Noodle Soup

chicken noodle

Don’t crack open that can of soup just yet. Try something new this month. Slow cook your soup and enjoy it all week or months to come. It’s the perfect comfort food with an inviting homey aroma. Our family savored several hot bowls during temperatures as low as -2! It truly warms you up.

Tips for slow cooking and freezing:

  • Try slicing and dicing large chunks that can be easily pulled out for picky eaters {like kids}. Celery and onion are often less tolerated by the young.
  • Feel free to substitute any type of rotini or egg noodle you have on hand, bump up the amount to 2 cups, uncooked and add the last 30 minutes instead of 15.
  • Add more chicken/vegetable broth if too much of your pasta is absorbed prior to reheating.
  • With a little planning, you can be enjoying a steaming bowl of homemade chicken noodle soup in almost the same amount of time it takes to pop a pre-made one in the microwave. Simply refrigerate leftovers and/or freeze cooled soup in labeled quart bags.
  • At the first sign of a throat tickle, move one portion from the freezer to the fridge. Thaw overnight and enjoy a bowl with less sodium and packed with flavor.

See how easy it is to chop everything and throw it into the crockpot.


Add chicken on top and cover with water.


 Shred the chicken when you’re ready to eat and add the noodles.


Get ready to LOVE crock pot chicken noodle soup, too!

chicken noodle

Slow Cooker Chicken Noodle Soup

{Tested in a 6-quart slow cooker on high}


  • 1 large onion, diced
  • 3 medium to large carrots, diced
  • 3 stalks of celery, sliced
  • 2-3 large chicken breasts, fresh or frozen
  • 1 Tablespoon minced garlic
  • 1 Tablespoon kosher or sea salt
  • 1 teaspoon black pepper
  • 1 cup Acini Di Pepe Pasta, uncooked {I used DaVinci brand}
  • 1 teaspoon each, Italian seasoning and Thyme, optional


1)      Add the vegetables, spices and chicken on top in the slow cooker.

2)      Fill slow cooker ¾ full with water.

3)      Slow cook on high for about 4-6 hours or low for 8 hours. Remove chicken and shred with two forks. Taste the broth and add more salt and pepper, ¼ teaspoon at a time, if desired. I like to add a pinch of thyme and Italian seasoning.

4)      Add the pasta about 15 minutes prior to serving time. Cover while the small pasta cooks.

5)      Serve with a delicious salad and/or crusty bread.
What’s your favorite crock pot soup?

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