Crockpot Chicken Noodle Soup

Tis the season for crockpot chicken noodle soup with many of the items you already have in your pantry and fridge/freezer!
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Servings: 12 servings


  • 1 Crock-pot 6-quart with locking lid


  • PAM Butter Cooking spray enough to coat the inside of the crockpot
  • 1 - 2 lbs chicken breasts diced into bite-sized pieces
  • 2 cups frozen Mirepoix vegetables soup version; carrots, onions, celery, lima beans, green beans, corn, etc.
  • ½ Tbsp sea salt
  • 2 tsp black pepper
  • 1 Tbsp dried thyme
  • ½ tsp organic turmeric
  • ½ Tbsp Mrs. Dash Original seasoning
  • 1 tsp Better Than Boullion Roasted Garlic paste
  • 2 bay leaves
  • 4 ½ cups Simple Truth Organic® Low Sodium Free Range Chicken Broth
  • 4 cups Simple Truth Organic® Gluten Free Low Sodium Vegetable Broth
  • 1 12 oz pkg noodles of your choice we used bowtie, but you can use traditional egg or whatever your heart desires!


  • Spray the inside of the crockpot with PAM butter spray and turn the slow cooker on high.
  • Add uncooked chicken breast, frozen vegetables, seasonings, paste, and bay leaves. Pour the chicken and vegetable broth mixture over the chicken, vegetables, herbs, and spices and cook on high for 4 - 6 hours (as we did) or on low for 6 - 8 hours (for those that may have to work outside the home and want dinner done when they return).
  • Right before you're ready to serve the soup, discard the bay leaves, turn the crockpot off, and add the noodles, stirring them to combine well.
  • Safely (using 2 pot holders or towels) remove the crockpot from the heating unit and place it onto a pot stand to allow the noodles to cook according to the package directions; maybe an additional 5 - 10 minutes depending on which noodles you chose.
  • Serve hot and enjoy!!
Tried this recipe?Let us know how it was!

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