Crock Pot Chicken Noodle Soup Recipe

By Wendy

I’ve been meaning to post this Crock Pot Chicken Noodle Soup Recipe for a while now, but when my husband and kids came down with sore throats, coughs, and runny noses this past week, I whipped up a batch for them and realized I MUST share this recipe…NOW!

It’s so good, and truly the best homemade chicken soup recipe I’ve ever made. It’s an incredibly easy recipe and the flavors are divine. To keep it on the lighter side, I used chicken breasts, but you can use any cut of chicken you’d like. I often do breasts and drumsticks, since my family prefers the dark meat, and I prefer the breast meat. And the key is using a really good egg noodle. I LOVE this egg pasta from Bionaturae….they taste so fresh and light.

The next time you need some chicken soup, do yourself (and your body) a favor – skip the can and make this Crock Pot Chicken Noodle Soup instead — it tastes way too good to be just 2 Points per serving. Enjoy!

Fresh, homemade chicken soup is just what the doctor ordered! And what could be easier than making it in your crockpot? This is a wonderfully delicious, low-calorie soup that is an absolute must make.

3.50 from 75 votes

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings 8 servings

Calories 226 kcal

Ingredients

1 lb skinless - (boneless chicken breasts)
1 tsp olive oil
8 cups fat-free chicken broth
3 large carrots - (chopped)
3 celery stalks - (chopped)
1 small yellow onion - (finely chopped)
2 cloves garlic - (minced)
1 tsp dried thyme
½ tsp dried rosemary
1 tsp dried dill
4 oz egg noodles
Juice of 1/2 a lemon
¼ cup fresh parsley - (chopped)
Salt and pepper to taste

Instructions

Combine all ingredients except the egg noodles and parsley in a slow cooker.
Add egg noodles, parsley and lemon juice to slow cooker, and cook until noodles are tender about 10-15 minutes.
Remove chicken with a slotted spoon, and shred with two forks. Return chicken to slow cooker, and serve.

Notes

The entire recipe makes 8 servings

The serving size is about 1 1/4 cups

Nutrition

Calories: 226 kcal (11%)Carbohydrates: 15.8 g (5%)Fat: 6.9 g (11%)Saturated Fat: 1.8 g (11%)Cholesterol: 62 mg (21%)Sodium: 842 mg (37%)Potassium: 522 mg (15%)Fiber: 1.6 g (7%)Sugar: 3.5 g (4%)Calcium: 40 mg (4%)Iron: 2 mg (11%)

Cooking Method: Slow Cooker Recipes

Main Ingredient: Chicken Recipes

Tried this recipe?Let me know how it was!

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25 Comments

Pam4 years ago

I use no yolk noodles they don’t fall apart
Deborah4 years ago

I love LaaLoosh!! Thank you for coming up with these great recipes!!
Marian5 years ago

OK, so I don’t follow this recipe…pretty poorly written. Never says to cut up or shred the chicken. Last step says to return the chicken to the slow cooker, but no step said to take the chicken out.
Samantha7 years ago

This may just be my new favorite soup. It was soooo good last time. I think I prefer it without the noodles since they cooked kinda weird in the slow cooker. Maybe I’ll have some crusty bread or a baked potato with it. Thank you so much! Will definitely be trying more of your recipes soon!
Christine7 years ago

So delicious! Kids and Hubby approved! I used cut up cooked chicken and skipped the whole step of taking it out of the crock pot. Instead, after 6 hours, I just added the noodles and remaining ingredients as directed. It came out WONDERFUL!
shannon7 years ago

I made this soup and it has a sour taste to it before I put lemon in help.
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Michelle T7 years ago

Loved how easy and delicious this is!
How come when I put the nutrition values into my WW app it comes to 5 points as it states above. However when I build the recipe in the app it only comes out to 3 points per cup?
Michel7 years ago

This is cooking right now, and smells Delicious!! Thank you for the recipe
Sheryl Widstrom8 years ago

Did you know how many smart points this is? Thank you so much for your recipes
Sarah8 years ago

What size of crock pot is best for this recipe? I want to make this in my dorm room and I have a 2.5 quart crock pot right now but will be purchasing a larger slow cooker very soon.
KJ9 years ago

I am making this soup again today. I have made it 3 times in a month. Needless to say I am a bit obsessed. Its my most favorite chicken noodle soup I have ever tried. Love the addition of the dill!
joan kosanke9 years ago

I have become a soup snob if there is such a thing lately. I make all kinds of soups and I’m always looking for a better more flavorful recipe. I was happy with this……Flavorful and “Easy Breeze” Thanks…..looking forward to trying more of your recipes
Trent Tidmore9 years ago

I am glad I was not the only one to add the lemon juice too early. I added a 1/2 cup of dry Chardonnay so I will see how that comes out. Sure does smell good! Is it dinner time yet? Thanks for the great recipe.
Britt9 years ago

Does it matter if the chicken is frozen?
Pat9 years ago

I too put the lemon in early but I still loved this soup. It was so easy and the three friends I shared this with all loved it. I will not do this soup any other way from now on. Thank you. Your recipes are wonderful and so helpful while on program.
Amy10 years ago

I’m making this tonight! It smells great! Although now I’m worrying about the lemon juice. The recipe says to put everything in but the egg noodles and parsley-so I did that. I came back to see what I needed to do now and it says in the 3rd step to put the lemon juice in. Hopefully it won’t make too much of a difference!
taryssa10 years ago

Does slow cooker go on high or low?
- Amanda9 years ago
  
  I cooked mine on high for 5 hours and it turned out wonderful. I used egg noodles and they got very soggy…any tips on how to avoid this? They kinda dissolved in the soup. Maybe I will use elbow or spirals next time!! SUPER YUMMY SOUP!!
  - Andrea7 years ago
    
    I don’t use egg noodles for that exact reason. I use bow tie pasta.
Colleen Almaden10 years ago

Wow! I shared this recipe on my page and it has already been shared 316 times! :) I love your recipes, thank you! :)
Heather10 years ago

I didn’t read all the way to the bottom of the instructions and put the lemon juice in with all the other ingredients. Don’t get me wrong, it was still awesome but I could taste the lemon much more since it has been cooking all day. I’ll make this a bunch more.
Amanda Phillips10 years ago

The chicken is raw Im assuming?
- Heather10 years ago
  
  You want it raw because it cooks for so long. One it does cook, it’s super moist and can fall apart with a fork.
Erin k10 years ago

Iv been craving chicken noodle soup lately but it’s 105 degrees here and I just got over a cold two weeks ago so I’m not even sick. LOL. Should I still make it?? Haha. Going on the Pinterest board for “make this fall ;)” hehe
Sue10 years ago

The crock pot chicken noodle soup recipe looks delicious. Can’t wait to try it. Thank you for sharing. :)

Food Recipes

Crock Pot Chicken Noodle Soup Recipe - 2 Points | LaaLoosh (2024)

FAQs

How many calories are in Weight Watchers chicken noodle soup? ›

Heinz Weight Watchers Chicken Noodle Soup is made with tender chicken, noodles and sweetcorn, sprinkled with parsley make this a tasty and satisfying soup. It contains 51 calories per can.

Why do people put lemon juice in chicken noodle soup? ›

use a bit of lemon juice in mine to brighten up the. flavor, and it adds such a welcome element. I love to. use a fun pasta shape for a soup like this, such as.

Read On ›

How to make chicken noodle soup out of a can better? ›

Start with an aromatic base

Start by sautéing any combination of finely chopped vegetables and alliums—like onion, garlic, carrots, celery, bell peppers, and ginger. Whatever you choose is going to infuse the entire can of soup you're about to heat.

Learn More ›

How to make chicken noodle soup a little thicker? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Discover More ›

How many calories in a cup of homemade chicken noodle soup? ›

Chicken noodle soup with vegetables, homemade (1 cup) contains 9.8g total carbs, 6.8g net carbs, 3.2g fat, 12.5g protein, and 117 calories.

How many calories are in one bowl of homemade chicken noodle soup? ›

1 serving of homemade chicken noodle soup contains 233 Calories. The macronutrient breakdown is 31% carbs, 21% fat, and 48% protein. This is a good source of proteins (49% of your Daily Value), potassium (17% of your Daily Value), and vitamin a (77% of your Daily Value).

Find Out More ›

Why add vinegar to chicken noodle soup? ›

Add Vinegar To Begin With To Avoid Oversalting

Vinegar, much like salt, is a flavor enhancer — it not only imparts its own taste and acidity to a soup, but in small quantities, it helps to bring out the brightness of other ingredients as well.

Keep Reading ›

Why do you put vinegar in chicken soup? ›

Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.

See Details ›

How to make chicken soup taste richer? ›

Pack in umami flavor.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Read The Full Story ›

What thickens chicken soup? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Learn More Now ›

Why are you supposed to add a can of water to chicken noodle soup? ›

Yes, water is typically added to Campbell's chicken broth "condensed soup". Campbell's condensed soups are concentrated, thick, and highly flavored mixtures that are meant to be diluted with water before being consumed.

Tell Me More ›

Do you add a can of water to chicken noodle soup? ›

Preparation Instructions. SLOWLY MIX SOUP + 1 CAN WATER. STOVE: HEAT, stirring occasionally.

Learn More ›

How do you make chicken noodle soup less boring? ›

Add Some Herbs

Start by melting a little butter in a pan and add some fresh herbs like ground pepper, oregano, thyme, and basil. Mix the sauteed herbs into the broth to add flavor to a boring canned soup. You can also toss a sprig of rosemary or fresh sage into the pot while you heat up the soup.

Discover More ›

How do you make chicken soup more depth? ›

Herbs and Spices:Fresh or dried herbs such as parsley, thyme, rosemary, and dill can add depth to the flavor. Bay leaves are commonly used in chicken soup for a subtle earthy taste. Ground black pepper or a pinch of red pepper flakes can add a hint of heat.

See Details ›

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Nutrients	Amount
Total Calories	274
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	109 mg

Crock Pot Chicken Noodle Soup Recipe - 2 Points | LaaLoosh (2024)