Chicken Noodle Soup Recipe | Crockpot Recipe!
Prep time
  • 4 cups water
  • 4 cups canned chicken broth
  • 1½ cup onion, coarsely chopped
  • 1½ cups carrots, cut in to chunks
  • 1 cup celery, cut into ¼-inch slices
  • 2 garlic cloves, minced
  • 3 bay leaves
  • ½ teaspoon dried thyme or 2 tsp fresh thyme, chopped (fresh is better)
  • 4 teaspoons salt (to taste)
  • 1 teaspoon fresh ground black pepper, to taste
  • 1 (4 lb) roasting chicken
  • 3 cups wide egg noodles, uncooked
  1. Remove giblets and neck from chicken. Wash the inside and outside of the chicken
  2. In a 6-quart Slow Cooker, combine carrots, celery, onion, garlic, bay leaves, thyme, salt, t pepper.
  3. Place whole chicken on top of vegetables. Add water and broth
  4. Cover slow cooker with lid and cook on low setting 7 to 8 hours or on high 4-5 hours.
  5. Transfer chicken to cutting board. Discard bay leaves.
  6. Add noodles to crockpot; cover with lid and cook (on low) for about 20 minutes or until noodles are cooked.
  7. While the noodles are cooking, remove and discard skin, fat and bones from chicken; Shred and/or cube the meat, depending on how you like to eat your chicken soup
  8. Skim fat from the soup and discard.
  9. Return the cooked chicken to soup to serve.
  10. Serve this soup with a good crusty french bread
Recipe by Moms Need To Know ™ at