Crockpot Chicken Noodle Soup
Last week, I kicked off my month of soups, with this Homemade Lasagna Soup Recipe. Today they are calling for snow through these parts and nothing makes me crave a warm cup of soup more than cold weather and snowflakes. That means it is a perfect time to share this comfort food classic for Crockpot Chicken Noodle Soup.

I’ve made The Pioneer Woman’s Chicken Noodle Soup for years and it is a hard one to beat, but it does take quite a bit of time to pull together, where as this slow cooker recipe is a set and forget blessing.

Simply place a couple chicken breasts in the bottom of a slow cooker. Along with any sort of vegetables you like.
Diced onion, celery, and carrots are a great option.
Top with a can of cream of chicken soup, butter, chicken broth, and seasonings.

Set the slow cooker to low for about 5-6 hours.
Remove chicken and cut into bite-sized pieces. Return chicken to Crockpot.

Then add the best part… Reames Egg Noodles!
Seriously… if you don’t want to make homemade noodles, Reames is the only way to go for the best chicken noodle.
Cook the soup for another two hours or until the noodles are to your desired tenderness.

So when the forecast is calling for snow, or your family is feeling under the weather, put this recipe on your to make list.
You won’t be disappointed.


Crockpot Chicken Noodle Soup
This simple & easy recipe for Crockpot Chicken Noodle Soup is the perfect slow cooker meal. The best, homemade, creamy chicken noodle made with Reames
Ingredients
- 2 Chicken Breasts
- 1/2 Onion, diced
- 1 Celery Stalk, diced
- 1 Carrot, diced
- 6 cups Chicken Broth
- 1 can Cream of Chicken Soup
- 4 Tbsp Butter optional
- 1 tsp Better Than Bouillon Chicken Base
- 1/4 tsp Turmeric
- Salt, Pepper, and Dried Parsley Flakes, to taste
- 12 oz Frozen Egg Noodles
Instructions
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Place chicken breasts, diced onion, celery, and carrots into bowl of slow cooker. Add in chicken broth, cream of chicken soup, and butter. Then stir in Better Than Bouillon Chicken Base, turmeric, salt, pepper, and parsley flakes.
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Cook on LOW for 5-6 hours. Remove chicken and cut into small pieces or shred. Return to Crockpot along with frozen egg noodles. Stir to combine.
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Cook for an additional 2 hours or until noodles reach desired tenderness. Thin with more broth if necessary and adjust seasonings to taste.
Recipe Notes
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