Slow Cooker Chicken Noodle Soup

I love this recipe however I use Orzo instead of the egg noodles they last and hold up well

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First time making chicken noodle soup and it was AMAZING! I used 2lbs of split chicken breast with the skin removed and did 4cups water and 4cups broth. Only used one teaspoon salt. My hubby thought it was excellent! Defiently a keeper and so easy to do

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This is one of the best chicken soups we've ever had. I cubed the cooked chicken, added a few chopped mushrooms and used all low-sodium chicken broth, with no water. As other reviewers suggested, I added the noodles when I turned the crockpot off; they cooked through and didn't get mushy at all. All the proportions of ingredients were perfect, which made this such an extra-good chicken soup recipe. I'll definitely make this again -- we loved it!

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Really tasty! I used more chicken broth than water by far. I used maybe 1 cup of water. I also added a chicken bouillon cube - it had great flavor. I would highly reccomend using a pasta instead of an egg noodle. As mentioned in other reviews, the egg noodle just disolved. Next time I will use rotini pasata but I would deffinetly make it again. Thanks!

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So yummy! We were all feeling a bit poorly today and this really hit the spot. I only used half an onion, a whole tsp thyme, one tsp oregano and changed the pepper to lemon pepper. I used Delicious Homemade Egg Noodles for the noodles. It made it perfect! Thank you.

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I'm a chicken breast kind of cook most of the time & I used them here, too! Also used homemade chicken broth & substituted lemon pepper for the usual S&P ~ & we had A GREAT TASTING, WONDERFULLY COMFORTING SOUP! Thanks for sharing the recipe! [Tagged, made & reviewed in Please Review My Recipe]

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Absolutely wonderful! I used 4 cups of water in the crock pot (which is a smallish one), and added 4 cups of chicken broth after stripping the meat from the bones. I also added about 1/2 of a head of garlic (minced) with the onions, and several stalks of parsley on top of the chicken. Delightful! Even my picky stepdaughter ate a bowl or two, and she won't anything I cook! I did strain the stock through cheesecloth and pick through the vegetables to make sure I didn't accidentally include any smaller pieces of bone.

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This came out quite delicious and I will make it again. My husband thought it was the best batch of chicken noodle soup I ever made, but the rest of us felt it was missing just a little something. Next time I make it, I'll try adding some parsley and a dash of dill to see if that kicks it up a bit. (I did use chicken breasts, so I added concentrated chicken stock base along with the water to make chicken broth, as suggested, and cut back a tiny bit on the salt). Thanks for posting this easy to make soup!

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Perfectly delicious plus easy! I used 3 chicken breasts, 6 cups broth and 2 cups of water with 1 1/2 teaspoons of salt. Appreciate recipes that use ingredients that I have on hand. Thanks Lainey for sharing.

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Very tasty...Would make again..Maybe next time I would add some potatoes and other veggies. Very good. Anyone wanting to try a chicken soup you should make this. I cooked on high for 5 hours and it was delish.

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I made this recipe exactly as written. I think it would have been excellent if I had used boneless, skinless chicken breasts, or if I had trimmed the skin off prior to cooking. The broth was beyond rich - it was oily. Having said that, it had everything else you could want in a chicken soup - I want to try it again with boneless,skinless breasts, and I am hoping this will improve the oily texture.

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Great soup! I used 8 cups water, tripled the garlic, and used Mrs Dash and Oregano instead of the other spice. Also, I used 3 pounds worth of drumsticks. Will definitely make it again!!

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Both of us were sick on a Sunday and for some reason I thought that was the time to try out a new recipe! Thankfully this slow-cooker chicken soup recipe was just what the doctor ordered. My slow cooker was too small for 8 cups of liquid so I made the recipe as it is, but with only 4 cups of canned broth and a 2.5 lb chicken. I used wide egg noodles and only cooked it for as long as it took us to shred the chicken (about 10-12 minutes). Next time shall try making this with pieces of chicken (breast & leg) in order to squeeze in more liquid.

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Soup was tasty. I had the same issue with the egg noodles. I used the extra wide, turned off the crock and let them sit for 20 min and poof, they were in tiny bits.. I added some alphebet noodles that I had just made for the kids to add to their soup. It was still very good though. Thanks for sharing.

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After being sick for several weeks and making one chicken soup recipe I found on this site (that we didn't care for too much!) I decided to try this one. Wow! It was soooo much better than the first one! I used 4 whole boneless chicken breasts and by the time the soup was done the chicken just fell apart when I shredded them - they were incredibly moist. I didn't have any problems with the noodles "dissolving" as other had, but did notice with the second day leftovers the noodles did fall apart a bit, - it really wasn't a concern. This recipe is a definite keeper!

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I made this recipe last night and added corn, and chopped up red potatoes, and the broth like the author recommended. Like others said, yet I neglected to read, the egg noodles disintegrate in the crock pot. I left them in about 20 minutes. Also, I had it on low. Next time, I think I will turn off the crock pot, then put the egg noodles in while the soup cools.

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This is fantastic! This was my first attempt at Homemade Chicken Noodle Soup and I was a little intimidated because my mother and grandmother make such wonderful soup. This recipe was fast and easy and my kitchen smelled amazing while it was cooking. I didn't have bay leaves so I added a little poultry seasoning and did half water and half chicken stock with a few cubes of chicken bouillon, I also added in a cup of potatoes and left out the celery, also after reading some of the reviews about the egg noodles dissolving I decided to use some lumaconi pasta I had laying around. Everything came out great and this will be a definite keeper at our house. Thank you for a great recipe!

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Yummy! My kids loved it. I loved it--it was so easy. I used low-sodium, fat-free chicken broth and decreased the salt by a teaspoon. Next time, I'll only use two teaspoons of salt. I was out of garlic (a tragedy!) and substituted a 1/2 tsp. of garlic powder. I also added a 1/2 tsp. of poultry seasoning. I used four bone-in, skin-on split chicken breasts--a bit too much, next time I'll use three. The egg noodles basically dissolved--I plan to try penne, ziti, or elbow pasta next time. And I plan to double the carrots.

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DH was home yesterday with a bad cold and sore throat...so I made this...as suggested I used 1/2 water & 1/2 chicken broth...2 chicken bullion cubes instead of salt...leg quarters that I had in the freezer (defrosted)...garlic pepper & 1/4 tsp red pepper flakes...cooked on high for ~ 4 hrs...turned out great...DH loved it...he's eating leftovers right now!!...I will add more red pepper flakes next time though.

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great soup, very easy to make. instead of 8 cups water or 8 cups chicken broth, i used half of each. thanks for posting

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