It’s soup season, friends. Grab those hot rolls or cheese and crackers, and cozy up to a warm bowl of soup. This Crockpot Chicken Noodle Soup is simple to make, hearty, and flavorful. Comfort food at its finest.

While this Three-Bean Chili and Poor Man’s Soup are a couple of favorites around here, it’s always nice to find something new and delicious to add to the winter weather rotation.

A Bowl of Comfort

Are you a soup person? I love soups, chilis, stews, and more. And there is no better time to warm up to a bowl of this deliciousness than in the fall and winter. This recipe is so easy and delicious.

Seriously, my husband isn’t a big soup fan — and he ate multiple bowls. I was like, “Whoa, what is going on here?” He kept saying how good it was. That is winning friends.

It’s especially comforting when you’re fighting a bug or have a bad cold. I’m not sure what it is, but soup seems to make you feel warm and cozy all over.

When I’m enjoying a bowl of this chicken noodle soup, I like to have rolls (Sister Schubert’s Dinner Yeast Rolls are some of my favorites), oyster crackers, or cheese and crackers on hand. They seem to be a perfect pairing.

Can you freeze chicken noodle soup?

Freezing chicken noodle soup is something you can do. Use freezer bags or freezer storage containers. One part of freezing is that it comes with options, too. Freeze in single servings or a family-size serving.

It’s said that some pre-boiled pasta can get a little mushy after being frozen, thawed, and reheated. So, if you’re making soup intending to freeze, consider freezing it without the noodles and adding them in when you reheat it.

How to Make Crockpot Chicken Noodle Soup

Print Recipe Pin Recipe Rate this Recipe

4.67 from 3 votes

Crockpot Chicken Noodle Soup

Looking for a delicious Crockpot Chicken Noodle Soup Recipe? Look no further! This simple recipe is flavorful, hearty and comforting.

Course: Main Course

Cuisine: American

Equipment

Crockpot

Ingredients

2 cans 13 oz. Drained Member's Mark Chicken Breast
7 cups of water
1 can Family Size Cream of Chicken Soup (22.6 oz)
8 cubes Chicken Bouillon
1 cup chopped celery (approximately 2 sticks)
1 cup chopped carrots (approximately 2-3 sticks)
4 cups Cooked Egg Noodles

Instructions

Combine chicken, water, soup, bouillon cubes, celery and carrots in the crockpot. Shred the chicken, if desired.
Cook on high for 2-1/2 hours or on low for approximately 4 hours.
While soup and vegetables simmer, cook egg noodles according to package instructions. Add noodles to crockpot before serving.