216 Ratings
  • 5 star values: 98
  • 4 star values: 70
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 15

This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Then it is good served over mashed potatoes! Enjoy!!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.

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  • When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

311 calories; 3.5 g total fat; 93 mg cholesterol; 81 mg sodium. 42 g carbohydrates; 26.4 g protein; Full Nutrition


Reviews (167)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/10/2005
GREAT - here were my modifications....followed recipe but used chicken broth instead of water and added 1 tbls poultry seasoning. PERFECT. Other personal notes....4 breast halves were too much next time I'll use three. I thickened mine with flour - took quite a bit but came out perfect. Read More
(198)

Most helpful critical review

Rating: 1 stars
02/01/2010
I used all chicken broth... no water... and it still tasted very bland. Didn't really like it at all. No flavor at all even though I felt like I had pretty heavily seasoned it with salt and pepper. Won't make it again. Read More
(11)
216 Ratings
  • 5 star values: 98
  • 4 star values: 70
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 15
Rating: 4 stars
09/17/2006
This was a good soup. I used 2 cans of chicken broth with 2 cups of water and I also threw in a chicken boullion cube. I added 16 oz of frozen mixed veggies and just cooked my dry egg noodles on the stove and added them that way. It's much faster! I thickened this with some cornstarch. Oh and I added 1 tsp each of celery salt and garlic powder. I thought it had a very nice flavor and was not at all bland. Read More
(290)
Rating: 5 stars
10/10/2005
GREAT - here were my modifications....followed recipe but used chicken broth instead of water and added 1 tbls poultry seasoning. PERFECT. Other personal notes....4 breast halves were too much next time I'll use three. I thickened mine with flour - took quite a bit but came out perfect. Read More
(198)
Rating: 5 stars
01/05/2006
I made this first about a month ago and forgot to rate it. I've made it several times since then and made it different every time. Its super yummy and cheap too for skinny-wallet-times. I added some baby carrots and thickened it a little and we ate it just like soup with crackers. Winter comfort food. This recipe is part of my base menu from now on.... Read More
(178)
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Rating: 5 stars
02/12/2005
I really liked this recipe. It's not fancy or complex but simple chicken and noodles. Great for a lunch on a chilly day. I used 1 T. of cornstarch mixed with 1/4 c. of the broth to thicken it up and then added the noodles about an hour later. I didn't remove anything before adding the noodles either. It turned out like a thick flavorful chicken noodle stew. I will add more veggies next time just to get those daily servings in. Also I only used 2 chicken breasts (it's what we had in the house) and there was still a lot of chicken. Thanks for sharing the recipe Kathy. Read More
(107)
Rating: 3 stars
09/12/2012
I doubled this recipe and used chicken thighs instead of chicken breasts. This is a good base recipe--I did add more chopped veggies and some additional spices. GREAT for a house full of people with a bad cold. Read More
(99)
Rating: 5 stars
09/28/2005
Like SusanKaty I'm giving this recipe five stars because it is such a good base to build from. I took many reviewer recommendations including celery salt a couple of bay leaves and poultry seasoning. My wife had chicken thighs (8 or so) in the slow cooker without a plan. I cut a lemon into slices and let that cook for 45 minutes or so. Then after taking the chicken off of the bone and putting it back in the cooker I added plenty of chicken broth the reviewer spices (a teaspoon or so each) and a teaspoon of chicken bouillon. To fix the gray color I added 15 or 20 drops of yellow food coloring. Near the end I added 3 or 4 tablespoons of cornstarch as a thickening agent. I added one tablespoon (mixed with a little water or chicken broth in measuring cup) to the mixture then let it sit for 5 minutes or so. I continued that process until the mixture is at a desirable consistency. By the way the lemons I used on the chicken lended a wonderful flavor that spread to the entire mixture. This recipe seems to have a wide margin for error. In preparing this dish--after 3 years of learning to cook I finally felt like I had enough confidence to deviate from the main recipe a bit. This is a keeper. Easy easy easy. Read More
(65)
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Rating: 4 stars
01/20/2006
4 stars...and I haven't even tried it yet! I left it in the crock pot over night and just from looking and smelling it this morning I can tell it's a winner! I did make some recommended adjustement: 2 teas. old bay seasoning 1 teas. celery salt 1 teas. garlic salt. I did use low sodium chicken broth instead of water. I also added young peas and carrots and omitted the onion (we're not big fans). Read More
(57)
Rating: 4 stars
10/12/2005
Loved this one!! I was able to make the best chicken noodles ever!! I like a gravy rather than soup so i added the Tbls. of Corn Starch w/ water. I didnt have any frozen noodles so I used a bag of dry egg noodles and it turned out fine noodles were a little soggy but the gravy sooo made up for it. I also added poultry seasoning garlic carrots and soup base(1/2 the required amount next time i will use all).I didnt have a problem with graying or translucent veggies?? I suppose the soup base helped with color. 4 stars since I had to doctor it up. Read More
(52)
Rating: 5 stars
08/31/2005
I gave this five stars because it is an excellent "base" for a great chicken and noodles dish. It is very close to a dish that a college friend made.You can do a stew OR a soup with it. It was a bit bland so we added some celery salt a tablespoon of chicken bullion & some garlic (a must in this house). I will add more veggies next time and cut the chicken in half and use dark meat as well as a chicken breast. And since we couldn't find "frozen noodles" we used refrigerated "fresh" noodles and they cooked up just fine on high in the crockpot the last ten minutes. Make sure all of your ingredients are added to your taste before the noodles are added. I will definitely use this recipe again - THANKS! Read More
(44)