Are You Looking for Comforting Slow Cooker Chicken Noodle Soup!  You will love this recipe.

The Frozen Egg Noodles kick this soup up.  The best Chicken Noodle soup I have ever had.


When it is cold outside, warm up with this Slow Cooker Chicken Noodle Soup.

It is comforting, warm, and perfect for a cold or rainy day.  They say chicken noodle soup will heal a cold.  I believe it helps me feel better.  Maybe, because this Slow Cooker Chicken Noodle Soup is full of vegetables.

Vegetables In This Soup

The vegetables in this soup include fresh celery, onion, carrots, poultry seasoning, and a bay leaf which give it lots of flavors. It is quickly tossed together in your crock-pot. The frozen egg noodles kick this soup up a notch.

Frozen Egg Noodles Are Delicious In This Soup

Frozen egg noodles are more like fresh homemade noodles.  If you have never tried frozen egg noodles, you will love them.  I add some heavy cream in my chicken noodle soup.  If you are counting calories, only leave it out.  It will have the same great flavor.  I hope you also love this Slow Cooker Chicken Noodle Soup.  I would love to hear what you think.

God’s Promises

Chicken Noodle Soup brings warmth to your body and is comforting.  This soup reminds me that our true comfort is in God’s promises.  God promises not to leave or forsake us.  He will be with us always.  All we have to do is call on him.

 "My comfort in my suffering is this: Your promise preserves my life." (Psalms 119:50)
Homemade Chicken Noodle Soup
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4.5 from 2 votes

Best Chicken Noodle Soup – Crock-Pot

The best chicken noodle soup I have ever had!
Prep Time15 mins
Cook Time4 hrs
Course: Soup
Cuisine: American
Keyword: best soup, chicken noodle soup, crock pot, crockpot, easy recipe, slow cooker
Calories: 1828kcal
Author: Diane @recipesforourdailybread


  • 12 cups 2 – 48-ounce containers of Chicken Broth
  • Three chicken breasts Try 3 to 4 cups Leftover Turkey
  • Two bay leaves remove before serving
  • 1 teaspoon Poultry seasoning
  • 1/2 teaspoon Thyme
  • 1 teaspoon black pepper
  • 2 cups celery finely chopped
  • 2 cups heavy cream
  • One pack 24 ounces Egg Noodles – (I get my homestyle egg noodles in the frozen foods section)


  • Add everything to the crockpot except the noodles and heavy cream.
  • Cook for 3 hours on high.
  • Add the noodles and heavy cream.
  • Continue cooking on high for an additional hour.
  • Pull the chicken apart using a couple of forks or take it out of the crock-pot and chop it up.
  • After chopping the chicken up, add it back to the crock-pot.
  • Put the crockpot on warm until ready to serve.


Calories: 1828kcal | Carbohydrates: 34g | Protein: 24g | Fat: 183g | Saturated Fat: 111g | Cholesterol: 652mg | Sodium: 10665mg | Potassium: 3138mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8013IU | Vitamin C: 208mg | Calcium: 579mg | Iron: 7mg

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