Crock Pot Chicken Noodle Soup Recipe

Crock Pot Chicken Noodle Soup is one of those versatile crock pot chicken recipes that you can make for very little money with most of the ingredients you already have in your pantry.

Plus Crock Pot Chicken Noodle Soup is the best way to warm up on a cold winter evening.

This crock pot chicken soup recipe starts with just 2 boneless chicken breast halves and basic soup stock ingredients like chicken broth, an onion, celery, carrots and bay leaves.

All ingredients that you probably have on hand in your pantry.

Once you have the basic chicken soup stock ingredients cooked you can use whatever combination of pasta, beans, and vegetables you have on hand.

Love Crock Pot Soup recipes? Check out some of my other Crock Pot Soup recipes that I have shared.

If you love crock pot chicken recipes you can find them on my Crock Pot Chicken recipes page.

How to make Crock Pot Chicken Noodle Soup Recipe

• 2 boneless skinless chicken breast halves
• 2 - 32-ounce cartons low sodium chicken broth
• 1 large onion
• 2 large bay leaves
• 1 teaspoon black pepper
• ½ teaspoon salt
• 2 sliced celery stalks
• 2 large carrots sliced
• 1 can cannellini beans, drained and rinsed
• 2 cups tri-color pasta
• 1 cup corn kernels, drained

Directions

1. Place the first 8 ingredients into a 4-quart crock pot.
2. Cook 3 hours on high or until the chicken is cooked through.
3. Remove the chicken from the crock pot and pull apart.
4. Remove the onion from the crock pot and discard.
5. Add the beans, pasta, and corn to the crock pot.
6. Cover the crock pot and cook for 1 hour or until the pasta is cooked.

Print the Crock Pot Chicken Noodle Soup recipe below

Crock Pot Chicken Noodle Soup Recipe

Arlene Mobley - Flour On My Face

Crock Pot Chicken Noodle Soup is made with chicken, a rich broth and egg noodles. Homemade chicken soup is perfect for a cold evening meal.

5 from 1 vote

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 8 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 8 minutes mins

Course Main Dish, Soup

Cuisine American

Servings 8 Servings

Calories 358 kcal

Ingredients  

1x2x3x

• ▢ 2 medium boneless skinless chicken breast halves
• ▢ 64 oz. low sodium chicken broth
• ▢ 1 large onion (diced)
• ▢ 2 large dried bay leaves
• ▢ 1 teaspoon black pepper
• ▢ ½ teaspoon salt
• ▢ 2 stalks celery stalks (sliced)
• ▢ 2 large carrots (sliced)
• ▢ 15 oz. can cannellini beans (drained and rinsed)
• ▢ 2 cups tri-color pasta
• ▢ 1 cup corn kernels (drained)

Follow Flour On My Face on Pinterest

Instructions 

• Place the first 8 ingredients into a 4-quart crock pot.
• Cook 3 hours on high or until the chicken is cooked through.
• Remove the chicken from the crock pot and pull apart.
• Remove the onion from the crock pot and discard.
• Add the beans, pasta and corn to the crock pot.
• Cover the crock pot.
• Cook until the pasta is tender about 1 hour.

Nutrition

Serving: 1Serving | Calories: 358kcal | Carbohydrates: 62g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 416mg | Potassium: 549mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3029IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Crock Pot Loaded Potato Soup recipe

Crock Pot Tuscan Chicken & Bean Soup recipe

Crock Pot Spinach Ravioli Soup recipe