Crock Pot Chicken Noodle Soup - Dairy Free

"Comfort food - chicken noodle soup"
photo by CandyTX photo by CandyTX
photo by CandyTX
Ready In:
6hrs 15mins




  • Place all ingredients except noodles in the Crock Pot.
  • Cover and cook on low for 5 to 6 hours.
  • Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles.
  • Cook another hour or until noodles are done (about 1/2 hour on high).

Questions & Replies

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  1. This soup was very good and comforting during the freezing weather we were having. Also, had some sick ones and they enjoyed it, too. Will make it again sometime. I left the accent out and added some extra spices, Spike. Also cooked the noodles separate and added to each bowl so they wouldn't get mushy. Thank you.
  2. First time making chicken noodle soup - fantastic! I used some chicken broth I had left from making shredded chicken earlier in the week so it ended up being half broth & half water. Also first time using leek. I've never been a fan of chicken noodle soup since the stuff out of the can always seems... slimy. But this stuff is slime-free. Very mild too. Perhaps I'll add a little more spice next t ime.
  3. We left out the basil because we aren't big basil fans around here, but this was super! I love that the noodles are added into the pot and I don't have to cook them separately. Super easy. We used Penne noodles and after 45 minutes on low, they were almost overdone, so I'd watch the noodles a little more next time, but the taste was good, my kids liked it and it was perfect for cool Fall evening!
  4. I have been looking for a good homemade chicken noodle soup recipe, and this one is definitely it! The chicken was very tender and the seasonings were perfect. I will be sharing this recipe with my friends and making it again for sure. Thanks!


Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
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