Crockpot Chicken Noodle Soup

Homemade Chicken Noodle Soup Crockpot Chicken Noodle SoupThis recipe post is being updated for our current almost-winter season. The weather here in LA is hot, then cold, then hot, then cold.  But I have to admit that in any temperature, I do love this homemade chicken noodle soup. If you own a crockpot, I insist you print this frugal, filling recipe.

I make this soup as gifts.  Our neighbor, Gene, was very sick and eventually passed away some months ago. His bride of 60+ years, Charlotte ate my soup, which made me feel good. When we first moved into this neighborhood, Gene and Charlotte welcomed us.  I told her we planned to paint our front door a strong red, “the color of your lipstick,” I said.  She went home and colored a swatch, we took it to the paint store and really did paint the door Chanel Red.

IMG 0003 Crockpot Chicken Noodle Soup

My Chicken Noodle Soup is always made in the crockpot.  Not too many ingredients, but I encourage you to make a full pot; freezing it in portions is great.  Jerry’s Famous Deli makes bazillions selling theirs at $7.50 a bowl; mine is equally fine, a little less salty and a whole lot cheaper.  The fun of eating theirs, however, is that deli is a celebrity hangout: Kevin Spacey once mistook the takeout order of my cousin, Melinda’s for his and we had to intercept to get it back.  She didn’t know it was him until after he was gone and then I told her.

Crockpot Chicken Noodle Soup

  • 4 – 5 boneless, skinless chicken thighs
  • 1/2 onion, diced
  • 3 medium carrots, sliced into coins
  • 2 cans low-salt chicken broth (or 4 cups homemade stock)
  • 1 Tbsp. chives
  • Fresh ground pepper to taste
  • 1 clove minced garlic, if desired
  • 1-1/2 cups uncooked fine egg noodles

In a 12 cup crockpot, place all ingredients except noodles.  Add enough water to 2 inches below crockpot top.  Cover and cook on low for 6 to 8 hours, or on high for 4 hours.  When close to serving time, in a pot of boiling water, cook noodles according to package directions.  Meanwhile, remove chicken thighs and cut into bite-sized pieces, return meat to soup.  Drain cooked noodles and add to soup.  Add a little Kosher salt to taste.   Makes 12 cups.

*Note – instead of noodles, I also make this soup with 4 red potatoes, cut in 1-inch cubes and added at the beginning.   Yes, you can make this with chicken breasts but the meat isn’t as flavorful or juicy as thighs.

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{ 8 comments… read them below or add one }

1 Worth The Whisk October 13, 2014 at 11:04 am

Great idea, especially when you’re feeling FINE. I often add lime juice and sciracca sauce, but not when I’m sick. Then it is just the mild soup for me.

2 Stellastarlite October 12, 2014 at 5:36 pm

i made this and didn’t think it was so great. I bumped it up with lemon juice and fish sauce and added ginger.

3 Worth The Whisk March 19, 2013 at 9:31 am

Melody, the carrots come out just right. They are so dense, it really takes all day for them to get tender.

4 Melody Scott March 18, 2013 at 4:59 pm

This is so simple, but I see that it could have some terrific flavor. Also, I assume the chicken thighs won’t dry out like breast meat would. Don’t the carrots get overcooked?

5 Worth The Whisk December 12, 2012 at 4:30 pm

Liz, I do give it as a gift, most often frozen in two-cup portions.

6 liz November 29, 2012 at 10:45 am

How do you transport/give this as a holiday gift? I was thinking of doing it for my kids’ teachers.

7 Katherine December 1, 2010 at 7:22 am

Thank you so much for posting this. I put a picture of your chicken soup in a blog I wrote about the power of Chicken Soup on the common cold. I’d love for you to visit, and even post a link back to this website. I found the photo on flickr and had posted before I got to see this great website! We’d really love your feedback, so please visit!

8 Alicia July 18, 2009 at 2:04 pm

Thanks for the recipe! I’m making this tomorrow and am already craving it.

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