Best Crock-Pot Chicken Noodle Soup Recipe

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Savory Chicken Noodle Soup the Easy Way

Few foods are as universally loved as chicken noodle soup. Whether it's the straightforward simplicity of broth, chicken, vegetables and egg noodles, the spicy bite of chicken tortilla soup or the sophisticated delicacy of pho, chicken soup means "home." But, standing over a simmering pot for hours is not always possible, which is why the Crock-Pot is your best friend when you have a craving for this comfort soup. Toss in all of the ingredients after breakfast. By dinner time you'll have a rich, savory soup that tastes like you spent hours on it.

Total Time: 8 hours, 20 minutes | Prep Time: 20 minutes | Serves: 4 to 6

Ingredients:

  • extra virgin olive oil
  • 1 small onion, peeled and chopped
  • 4 stalks celery, sliced
  • 3 cloves garlic, peeled and minced
  • 1 (12-ounce) bag frozen corn 
  • 1 tablespoon poultry seasoning or herbs d'Provence
  • 4 to 6 skinless, boneless chicken breasts
  • kosher salt
  • cracked black pepper
  • 6 to 7 cups low-sodium chicken broth
  • 1 cup dry white wine (optional)
  • 6 to 8 ounces wide egg noodles, uncooked
  • 1/8 teaspoon cinnamon

Directions:

  1. Use a pastry brush or clean paper towel to coat the inside of your Crock-Pot with a thin film of extra virgin olive oil. This helps keep your ingredients from sticking and adds a bit of flavor.
  2. Place the onion, celery, garlic and corn in the bottom of the Crock-Pot, then stir to mix them. 
  3. Season the vegetables with poultry seasoning or herbs d'Provence. The latter contains lavender, which adds a subtle flavor and makes the soup even more aromatic. Stir again to distribute the seasoning evenly.
  4. Sprinkle each chicken breast with a fine dusting of kosher salt and cracked black pepper. Make sure to do both sides of each breast. Lay the breasts in a single layer on top of the seasoned vegetables.
  5. Slowly pour in the low-sodium chicken broth and the white wine. Increase the chicken broth by 1 cup if you prefer to cook without alcohol. Cover the Crock-Pot and cook the soup at medium for 7 hours and 45 minutes. 
  6. Remove the chicken breasts to a plate or shallow bowl.
  7. Stir in the uncooked egg noodles and the cinnamon. Cover the Crock-Pot and let the noodles cook for 15 minutes, or until tender. You can also cook the noodles separately, drain them, toss them with a little olive oil to keep them from sticking and serve the soup over them.
  8. Shred the chicken and add it back to the soup. Correct the seasoning if necessary.