This simple classic Chicken Noodle Soup recipe can be made in a crock pot or on the stovetop—get a great homemade taste with tender chicken, noodles, and vegetables.
It is adapted from the 1972 Betty Crocker cookbook for stovetop and crockpot.
🐓Ingredients
Chicken—skinless boneless chicken breasts or thighs
Chicken broth
Vegetables—carrots, celery, and onion
Pantry ingredients—salt, black pepper, and bay leaf
Dry noodles
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Featured Comment from Taylor:
"This soup came out fantastically. "
It is a classic soup, just like grandma would make since it is from her recipe—a warm and comforting chicken noodle soup with chunks of chicken with lots of vegetables and noodles.
This simple recipe has no pre-cooking or taking the chicken out of the pot to cut it up. Make it to your taste with more broth or more noodles. While this is a smaller recipe, it is easy to cut in half and make it truly a "for two" recipe.
This is my wife's favorite chicken noodle soup recipe, but I added the conversion to a small crock pot. The original source is the 1972 Betty Crocker Cookbook.
👨🍳How to Make Chicken Noodle Soup in a Crock Pot
This is a four to five serving recipe. You can cut it in half easily—instructions in the blog post.
Peel and cut 2 carrots into medallions, medium onion chopped, and slice 2 ribs of celery.
Trim and cut two skinless boneless chicken breasts into cubes (1 to 1 ½ pounds of chicken.) From this point on, the instructions are for the crock pot version. See the Pro Tips in the recipe card for stovetop instructions.
Add the chicken and veggies to a small slow cooker (3 ½ qt.). Add 32 oz of chicken broth or stock, one bay leaf, ½ teaspoon of salt, and ½ teaspoon of pepper. Add one 14 oz can more of broth if you want a lot of liquid in your soup. Most of you will like this extra broth. Cook on low for 4 hours in the crock pot.
After the first 3 hours in the crock pot, add 1 ½ cups of dry noodles and cook for the final hour. If you like a lot of noodles, add another ½ cup of noodles, BUT do not do this without adding more broth from the previous instruction. I suggest standard commercial egg noodles. Please check the pasta every 15 minutes until done. If you use non-standard pasta, you should check the pasta more frequently.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
♨️Stovetop Version
To do this on the stovetop, add everything but the noodles to a Dutch oven and simmer for 1 ½ hours until carrots are tender and chicken is 165°. If doing whole raw chicken, remove and shred at this point.
If using pre-cooked rotisserie chicken, add it at the same time as the noodles. Bring to a boil and cook noodles per package instructions.
👨🍳Variations in the recipe
- This recipe uses cubed chicken, but if you want shredded chicken, put the whole breasts in the crock pot (not frozen), and at the 3-hour mark, when adding the noodles, remove the chicken, shred and place it back into the crock pot.
- If you want to use rotisserie chicken, add it with the noodles.
- If you want more soup with lots of broth, add another 14 oz can of chicken broth. Most of you will want the extra broth.
- If you want a lot of noodles, add a can of broth plus ½ cup more noodles. Don't add the extra noodles without the broth, or you won't have any broth left.
↕️How to make this a "for two" recipe or a larger double recipe
The full recipe makes about 8 to 10 cups, which is 4-5 servings. This fits in a 3 ½ quart crock pot, but if you add all other optional broth and noodles, a bigger crock pot is better.
A half recipe will fit in a 2 quart or larger crock pot; a double recipe needs 6 ½ quarts or larger.
- Use the recipe card and adjust the number of servings to half or double.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half will fit in a 2-quart crock pot, and a double recipe needs a 6 ½ quart or larger slow cooker.
- Cook for the same amount of time.
Some of my soup recipes
For other recipes you may like, first, check out Homemade Vegetable Beef Soup from the same cookbook. Other great soups you will love are my One Pot Broccoli Cheese Soup, Soup Nazi's Mexican Chicken Chili, Crock Pot Chicken Vegetable Soup, Crock Pot French Onion Soup, and Crock Pot Ham Bone and Bean Soup.
Serving
Serve with crackers, crusty bread, or yeast dinner rolls.
Storage and Leftovers
Good refrigerated for 3-4 days. The pasta will absorb some fluid during that time and may need some added broth. If you plan on freezing part of this, I suggest removing that amount before adding the pasta. It will freeze well for 3-4 months.
❓FAQs
I suggest commercial egg noodles, and my timing reflects that. If you use non-standard pasta, especially if it has a quick cooking time, you need to assume my time estimates are incorrect and start watching your pasta starting at about the time suggested on the package.
Even with the commercial egg noodles, check them a few times during the cooking.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
📖 Recipe
Old Fashioned Chicken Noodle Soup
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Ingredients
- 2 skinless boneless chicken breasts - 1 to 1 ½ pounds and may use thighs
- 32-48 oz chicken broth - see recipe notes
- 2 carrots
- 2 ribs celery
- 1 onion - medium
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- 1 ½ cup dry noodles - see recipe notes
Instructions
- This is a four to five serving recipe. You can cut it in half easily—instructions in the blog post.
- Peel and cut 2 carrots into medallions, medium onion chopped, and slice 2 ribs of celery.
- Trim and cut two skinless boneless chicken breasts into cubes (1 to 1 ½ pounds of chicken.) From this point on, the instructions are for the crock pot version. See the Pro Tips in the recipe card for stovetop instructions.
- Add the chicken and veggies to a small slow cooker (3 ½ qt.). Add 32 oz of chicken broth or stock, one bay leaf, ½ teaspoon of salt, and ½ teaspoon of pepper. Add one 14 oz can more of broth if you want a lot of liquid in your soup. Most of you will like this extra broth. Cook on low for 4 hours in the crock pot.
- After the first 3 hours in the crock pot, add 1 ½ cups of dry noodles and cook for the final hour. If you like a lot of noodles, add another ½ cup of noodles BUT do not do this without adding more broth from the previous instruction. I suggest standard commercial egg noodles. Please check the pasta every 15 minutes until done. If you use non-standard pasta, you should check the pasta more frequently.
Recipe Notes
Pro Tips
- You may use skinless boneless chicken thighs instead of breasts. You will want 1 to 1 ½ pounds of either.
- If you want shredded chicken, add the whole raw breasts and remove to shred at the three-hour mark, and add it back in with the noodles.
- If using precooked rotisserie chicken, add it with the noodles.
- I suggest commercial egg noodles, and my timing reflects that. If you use non-standard pasta, especially if it has a quick cooking time, you need to assume my time estimates are incorrect and start watching your pasta starting at about the time suggested on the package.
- Even with the commercial egg noodles, check them a few times during the cooking.
- We like chicken noodle soup with lots of "stuff." The recipe, as written, is excellent. Most of you will want 48 oz of broth in this recipe.
- Second, if you are a big noodle person, you can add another ½ cup of noodles BUT do not do this without adding the additional broth, or it will absorb most of the broth.
- This fits nicely in a 3 ½ qt crock pot. You may use a bigger pool.
- With each reheating, the noodles absorb more fluid, so you usually need more broth with each reheating.
- Good refrigerated for 3-4 days. It can be frozen but remove what you want to freeze before the noodles. Good frozen for 3-4 months.
Stovetop Version
- To do this on the stovetop, add everything but noodles to a Dutch oven and simmer for 1-½ hours until carrots are tender and chicken is 165°. If doing whole raw chicken breasts, remove and shred at this point.
- If using pre-cooked chicken, then add it at this point with the noodles.
- Bring to a boil and cook noodles per package instructions.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally published November 20, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Naina says
I absolutely loved this soup. I never used a crock pot before, so this was my first recipe to experiment with. It came out perfect and was so proud of myself. I would say I followed the recipe to a t, but I cooked it for 5 hrs all together to make sure the veggies were softer but not mush (I did keep check on it every 15 mins past the 4 hr mark) the tweaks I did to add a little pep and flavor to the soup was - once I scooped out the soup into individual bowls - I sprinkled a dash of Italian seasonings, a dash of lemon pepper, and garlic salt - and it was perfecto!!! I definitely will be following your site for future recipes. Well done!!! Def saving this soup recipe as it gets colder!! :)
Kenneth says
I have a question on all your soup recipes. Have you ever tried using dehydrated veggies instead of fresh? I plan on trying as that is what I try and pack for long term camping or boating trips. Saves room and weight in fridge or coolers. I have found it works at home on stove top so will experiment. My experience has been adding it to soups or stews at the same time recipe calls for fresh items seems to work well. I add them dehydrated as they will hydrate in the broth and cook. Usually use half as much by volume as fresh. I will report back after I try it if you are interested.
Nancy Weeks says
Kenneth - I am interested. I've been playing around with drying veg and fruit for the last year or so - we have a big garden but not a big freezer. I'm always interested in what to do with it, but realize that is outside the normal scope of this blog.
DrDan says
Hi again Ken,
I have never tried dehydrated veggies. Sounds like a report back is in order.
Dan
Kelly says
This recipe is great! I have made it several times. We sometimes add more spices but that is not necessary. I have the chicken, veggies and spices ready to go into the crockpot at two today for dinner tonight.
DrDan says
Hi Kelly,
Thanks for the note. I do like these smaller crockpot recipes.
Dan
Alisia says
My noodles broke down into the broth and my vegetables were too crunchy.
DrDan says
H Alisia,
Sorry it don't work well for you. It sounds like your pot is running low on temperature. You can check. Just heat hot water for an hour. On low, it should be at least 190 degrees up to 200 degrees. This doesn't work for checking high since it is usually 250 degrees plus which is above boiling for water.
Logan says
Do you need to have the noodles pre-cooked? And can you substitute with any noodle?
DrDan says
Uncooked. And I believe most dry commercial pasta would do. I would not use the refrigerated type nor the type that only takes a few minutes. You want something that will stand up to the cooking and absorb some flavor.
Gina says
Great recipe!! I added tomatoes and green peppers...I skipped the bay leaves...seasoned with salt, pepper, and onion powder....this is perfect....eating it right now...will look up more recipes from you!! Thank You!!
Kujijaculia says
I'm making this recipe as I type these words. I'll be back to let you know how it came out. Ciao!
Betty says
This is really good! I think next time I will use precooked chicken - say rotisserie chicken from the deli department. Nice flavor for sure.
Taylor says
Everything turned out perfectly. 4QT used with target branded supplies (chicken, broth, and egg noodles) McCormick's chopped & dried onion flakes (since I am not a fan of chunky onion) and Morton's salt&pepper. Added a little more broth (about 5 cups instead of 4) and an extra 1/2 chicken breast. Set on high for less time (I was in a pinch) and everything was perfect. Wonderful recipe-and one of the few I have found that are made to accommodate a small cooker.
Taylor says
This soup came out fantastically. Used with a 4qt crock pot and Target-brand (market pantry) chicken breasts, broth, and egg noodles, plain morton's salt and pepper, garlic powder, and McCormick's dried chopped onion (since I am personally not a fan of big chunks of onion and they soften very nicely for just the right amount of onion-y flavor)
Diced the chicken breasts into small chunks and everything turned out perfectly
MaryBeth at The Thrive Blog says
What a easy and delicious looking recipe! I am looking forward to trying it!
MB
Dede says
I cooked this tonight and loved it. I added some red pepper and jalapenos for some extra spice:-)
DrDan says
I do love soup. The red peppers and jalapenos sound like a great addition.
Thanks for the comment.
DrDan
Dr Dan says
Good points. Food safety ALWAYS matters. You are correct that you should cut the veggies before the chicken if using the same equipment. I did do it correct (you can see the water marks progress), I published it backward and have fixed it. Thanks.
I do have several post on food safety, Check the July 4th post...
As for chunky vs shredded, I'm a chunky in my soup type of guy. And you husband can shred the chicken and make the whole meal for you. Real men cook....
Amanda says
This did not work in a big crock pot. The vegetables were crunchy. Wasted about 20.00 in food.
DrDan says
Sorry it didn't work for you. The veggies do need to be cut up quit a bit. Also your crock pot may run a little cooler. I have done this about 5 times and had no issues. The "point of no return" on this recipe is adding the noodles. Before adding them, a tenderness test on the carrots may be a reasonable idea. If not very close to done then add a little time before the noodles go in.
DrDan
Joyce Gilmore says
It probably doesn't matter, because you're dumping it all in the same crock pot, but you really should chop vegetables prior to cutting chicken if using the same cutting board. Again, doesn't really matter for this recipe, but it's just good practice.
If you like shredded chicken chunks in your soup, leave the breasts whole, pull them out prior to adding noodles, shred with two forks, and dump back into the soup. I prefer this because it takes less work to prep, which means my husband can put the soup together, and I can finish it. :-)
Chris says
I have two sized slow cookers too and almost always use the smaller of the two. I like the ability to program, excellent! Ours are just a plain 3 position switch.
Dr Dan says
Thanks for pointing out a problem. The cause was a change in blogger and effected not only this post but the last 30 or so. I have hand coded the fix and it should work for all (I hope). I believe it was working for many before but not all.
Thanks again. DrDan
PS anyone having an issue PLEASE LET ME KNOW
Kenneth says
The only print issue I have had, it may not be an issue but the design, is if I change the serving size and then select the print icon it reverts back to the original serving size and ingredients on the print screen. Not a big deal as I can hand write any changes but wanted to mention since you asked. Great looking recipe by the way, looking forward to it and it will make my camping crockpot recipe list.
DrDan says
Hi Ken,
That is a "plugin" feature. It seems to work on my mac. What OS and browser are you using and I will send it on to the developer.
Dan