Soup Sunday #3 - The Easiest Crockpot Chicken Noodle Soup - Miss Clark's Spoonful

Soup Sunday #3 - The Easiest Crockpot Chicken Noodle Soup

Hi again, friends!

I hope this finds you gearing up for the holidays, and enjoying a little bit of rest & relaxation. 

We can dream, right?

This week's Soup Sunday brings you good old fashioned comfort food. It's just what we all need this time of year!

There's something souper (see what I did there?) magical about letting your slow cooker do it's thing, and having a delicious result.


Recipe adapted from Spend with Pennies

chicken noodle soup ingredients
1. 1½ lbs Boneless, Skinless Chicken Breasts - trimmed of excess fat
2. 1 Yellow Onion - diced
3. 3 Large Carrots - peeled and chopped into "coins"
4. 2 Stalks Celery - chopped
5. 4 Cloves Garlic - roughly chopped
12. 8 oz. Package Egg Noodles - wide or extra wide
13. Fresh Parsley - minced (for garnish)


1. To the bottom of a large slow cooker, add trimmed chicken breasts. Add onion, carrots, celery, garlic, thyme, rosemary, salt & pepper, and bay leaf.

2. Add chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

3. Remove chicken from slow cooker and place in a large mixing bowl. Shred chicken. Discard bay leaf, and return shredded chicken back to slow cooker.

4. Cook egg noodles al dente according to package directions.

5. Add egg noodles to soup. Cook on LOW for 3-5 minutes to allow flavors to blend.

Serve garnished with fresh parsley and a sprinkle of black pepper.

homemade chicken noodle soup

This one's a classic. Enjoy!

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