Chicken Noodle Soup

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3 from 1 vote

Chicken Noodle Soup

Prep Time10 mins
Cook Time4 hrs
Course: Soup
Diet: Gluten Free, Low Calorie, Dairy Free
Keyword: comfort foods
Main Protein: Chicken
Cooking Method: Slow Cooker
Servings: 6
Calories: 176kcal


  • 2 chicken breasts boneless, skinless
  • 2 cups carrots peeled and chopped
  • 1 onion diced
  • 3 stalks celery chopped
  • 3-4 clove garlic minced
  • 1/2 tsp. thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 cup water
  • 3 tsp. parsley
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 large (gallon) freezer bag or reusable silicone bag

Day of cooking:

  • 2 cups egg noodles uncooked


Assembly instructions:

  • Place all ingredients except for the egg noodles in a large resealable freezer bag.
  • Remove excess air. Seal. Freeze.

Cooking instructions:

  • Thaw. Cook in crockpot on low for 4-5 hours.
  • Take out the chicken and cube or shred it.
  • Put it back in the crockpot.
  • Add the noodles.
  • Cook another 10 minutes until noodles are tender.


Pro tip: Here are some flavour suggestions to change this classic soup up:
  • Italian flavour twist: add seasonings such as oregano, basil, and thyme or Italian blend seasoning
  • Thai flavour twist: add some coconut milkĀ  (1/2 cup), lime juice (1-2 Tbsp.), lemongrass, and top with fresh cilantro
  • Tex mex flavour twist: replace the carrots with cube green or red bell peppers, add a small can of diced green chilies, and top with shredded cheese when serving. You can also serve with hot sauce.
To make this gluten free, add rice or gluten free noodles in place of the egg noodles.


Calories: 176kcal | Carbohydrates: 17g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1145mg | Potassium: 692mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7387IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 1mg