Easy Crock Pot Chicken Noodle Soup

Easiest crock pot chicken noodle soup 1_small

You guys, last week I had to wear a jacket.

It. Was. So. Awesome.

I’m back in shorts today, but the brief cold spell had me longing to bring out the crock pot and whip up some comfort food. I have been making this soup for so long I don’t even consider it a real recipe. It’s basically a dump-and-stir list of ingredients. But it’s ridiculously easy and really good — one of those things I make once a week in the fall and winter because it’s just too convenient.

This one also happens to be in my kids top 5 favorite dinners. I make it so often because, well, no one ever complains. And a dinner without complaining…we all know that’s worth its weight in gold.

This recipe calls for just throwing the noodles/pasta in the crock pot during the last hour. If you want the soup to last over several days though, I would cook and store the noodles separately. If left in the soup for more than a day they get soggy. Also, because I make this so much I cook and shred lots of chicken breast at once, then freeze it. That way I have it all ready to go when I want to make the soup…again.

Easy Crock Pot Chicken Noodle Soup

Easy Crock Pot Chicken Noodle Soup


7 cups of chicken broth (I prefer low-sodium)

One 10.75 oz can cream of chicken soup

1/2 cup onions, chopped

1/2 cup celery, chopped

1/2 cup carrots, chopped

1/2 cup green onions, sliced

1 cup frozen corn

salt and pepper to taste

1 1/2 cup dry pasta or noodles

2 cups cooked chicken chopped or 2 cans canned cooked chicken


Place first six ingredients (broth thru green onions) in a crock pot and cook on low for 4-5 hours. Turn crock up to high and add frozen corn and pasta; cook one hour or until pasta is tender. Stir in chicken.


Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

Speak Your Mind