Slow Cooker Chicken Noodle Soup Recipe - Food.com (2024)

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photo by DianaEatingRichly

1. Do I cook the chicken first and then add??? trying to do a couple day soup for our Texas freeze LOL

   Jamie B.

2. Nevermind

   Brandi L.

3. Hi - Do you use raw chicken for this recipe or cooked chicken? If using raw, is it better to brown the chicken in a skillet before putting in a crock pot? Thanks

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   barbarakimwong

4. The recipe calls for a 3 1/2 lb chicken but the smallest I could find was a 4.67 lb chicken if I doubled the veggies would this work? Do I need to double the spices too?

   Madeline H.

5. If you use already cooked chicken breasts do you need to adjust the cooking time?

   Coral D.

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Reviews

1. 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!

   TasteTester

2. 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

   Meggie49

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

   JLBishop1983

4. 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]

   Sydney Mike

5. 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.

   quondamquadrat

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Tweaks

1. For liquids, 4 cups chicken stock, NO WATER. Substituted frozen noodles for egg noodles. Heartier dish!

   Juli C.

2. For extra flavor I added a bit of oregano, basil and rosemary to the broth and used 4 cloves of garlic as opposed to one. The garlic I split in half and let soak while cooking instead of chopping it up (not everyone here likes garlic bits). I also subbed speatzl in place of the egg noodles for a more dumpling-like noodle soup.

   Richard I.

3. I used six bone in thighs with the skin removed and one 12oz. bag of kluski noodles.

   Ginny

4. Used 8 cups of broth not water celery salt instead of regular and two pounds of chicken breast with skin and bone. Cook the noodles separately and add when serving to avoid mushiness. Absolutely perfect recipe just season to taste as any chef wood.

   Anonymous

5. This recipe is extremely good and easy for all practical purposes. It has turned out perfect every time for me. I use all eight cups of water instead of broth to keep sodium down and then I let the mixture cool while we clean the chicken so I can trim off the fat. We then add Delicious Homemade Egg Noodles from this website as another reviewer suggested and it turns out perfect every time. The only difference we leave out the celery since my family isn't fond of it, and double the carrots and onions. Still it is perfect every time.

   Julie Childers

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