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Crockpot Chicken Noodle Soup

From Healthy Cooking 101

  • 4 cups carrots, chopped into 1/2" pieces
  • 1 large sweet onion, diced
  • 1/2 tsp. pepper
  • 1/2 tsp. dried thyme
  • 1 Tbsp. parsley
  • 1/2 tsp red pepper flakes (scale to taste - adds some spice)
  • 2 tsp salt (scale to taste)
  • 1 tsp garlic powder
  • 4 boneless skinless chicken breasts (mine had thigh meat), thawed
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • homemade noodles (or pkg linguine)

Combine all ingredients except linguine in slow cooker. Cook on high 3-4 hours (or low 6-8 hrs). Remove chicken, shred into bite-sized pieces (I shredded it using two forks), return to pot. Break uncooked noodles into short pieces, add to pot and cook 30 minutes more on low.


This is very much more a stew than a soup. Add any additional vegetables at appropriate times during the cooking process. I actually used about 1 tsp red pepper flakes and Alex thought it was a little too zingy - he prefers slightly blander chicken soup - but I thought it had a nice mouthfeel. This prepared somewhere in 4-6 qts, so you may want to do a half recipe instead.