Crockpot Chicken Noodle Soup

5 from 2 votes

This Crockpot Chicken Noodle Soup recipe is made with whole chicken, carrots, celery, and a handful of seasonings for a tasty, comforting soup in just a few easy steps. Perfect for fall and winter!

Prep Time20

Cook Time4

Total Time4 20

Course: Soup

Cuisine: American

Keyword: crockpot chicken noodle soup, homemade crockpot chicken noodle soup, slow cooker chicken noodle soup

Servings: servings

Calories: 88kcal

Author: Jill

Ingredients

1 whole chicken
1 tablespoon olive oil
1 sweet onion diced
1/2 pound carrots diced
3 ribs celery diced
6 cups water
2 cups chicken broth
3 bay leaves
2 cups dry egg noodles
1 tablespoon minced garlic
3 tablespoons Italian seasoning
5 springs rosemary
2 teaspoons celery seeds
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley plus more for garnish

Instructions

Sauté the onions. Heat the olive oil in a medium skillet over medium-high heat. Add the onions and sauté until translucent.
Load the crockpot. Add the onion, carrots, and celery to the crockpot and arrange the chicken over them.
Season. Whisk together the broth, garlic, Italian seasoning, celery seeds, salt, pepper, and parsley. Pour the broth mixture over the chicken so that the seasoning is on top of the bird and then pour enough water to nearly cover the bird but do not wash off the seasoning on the bird. Place bay leaves and rosemary inside of the bird cavity. This makes it easier to remove after cooking.
Cook. Cover and cook on high for 4 hours.
Cook the noodles. Add the noodles to a large pot and cook according to package instructions.
Shred. Remove the chicken from the crockpot and remove the meat from the carcass. Shred the meat and return it (just the meat) to the crockpot along with the cooked noodles.
Serve. Remove any leftover rosemary and bay leaves. Serve warm garnished with fresh parsley.

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