Best 6 Crock Pot Ladys Chicken Noodle Soup Recipes

Indulge in the comforting goodness of Crock-Pot Lady's Chicken Noodle Soup, a classic dish that combines tender chicken, savory broth, and a symphony of vegetables. This hearty soup is a true testament to the magic of slow cooking, allowing the flavors to meld and deepen over time. With just a few simple steps, you can create a nourishing and delicious meal that the whole family will love.

Our collection of recipes in this article offers variations to cater to different dietary preferences and taste buds. From the traditional version brimming with carrots, celery, and onions to a gluten-free alternative and a vegan rendition, there's a recipe here for every palate. Each recipe provides clear instructions, making it easy for home cooks of all levels to whip up this comforting soup.

Whether you're seeking a classic comfort food experience or exploring healthier options, Crock-Pot Lady's Chicken Noodle Soup has something for everyone. Dive into the warmth of this timeless dish, perfect for chilly evenings, quick weeknight dinners, or simply when you need a soothing and restorative meal.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER CHICKEN NOODLE SOUP

Slow Cooker Chicken Noodle Soup image

Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!

Provided by Chungah Rhee

Categories soup

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
8 cups chicken stock
4 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
8 ounces spaghetti, broken into thirds
Juice of 1 lemon
2 tablespoons chopped fresh parsley

Steps:

Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Remove chicken from the slow cooker and shred, using two forks. Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender. Stir in lemon juice and parsley. Serve immediately.

SLOW COOKER CHICKEN NOODLE SOUP

Slow Cooker Chicken Noodle Soup image

A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.

Provided by Megan S

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 6h

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds skinless, boneless chicken breast halves
8 cups water
2 stalks celery, chopped
1 carrot, chopped
1 green onion, chopped
4 cubes chicken bouillon
4 teaspoons dried parsley
1 bay leaf
1 teaspoon seasoned salt
1 teaspoon salt, or to taste
½ teaspoon dried basil
¼ teaspoon ground black pepper
6 ounces egg noodles

Steps:

Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 17.1 g, Cholesterol 76.5 mg, Fat 3.4 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 1055.4 mg, Sugar 1 g

SLOW COOKER CHICKEN NOODLE SOUP

Slow Cooker Chicken Noodle Soup image

This slow cooker version of the classic soup is super easy to make. We used chicken thighs because they're less expensive than breasts and tend not to dry out. If you like, skip the noodles and stir in your favorite cooked grain at the end.

Provided by Food Network Kitchen

Categories main-dish

Time 8h20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

8 ounces carrots, sliced 1/4 inch thick (about 3 large carrots)
6 ounces celery, sliced 1/4 inch thick (about 5 large stalks)
1/4 small onion, peeled and root end intact
2 large sprigs parsley, plus 1/4 cup chopped leaves
2 large sprigs thyme
1 bay leaf
Kosher salt
2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
8 cups low-sodium chicken broth
6 ounces wide egg noodles (about 4 cups)
1 to 2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper

Steps:

Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

THE LADY'S CHICKEN NOODLE SOUP

The Lady's Chicken Noodle Soup image

There's nothing like good ol' classic chicken noodle soup. This famous comfort food soup recipe calls for egg noodles, mushrooms, carrots, celery and more. It's sure to be everyone's favorite chicken soup!

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 20

Ingredients

4 bay leaves
3 chicken bouillon cubes
1 peeled and diced onion
1 teaspoon Paula Deen Lemon Pepper Seasoning
3 cloves minced garlic
1 (2 1/2 to 3 lb) cut up whole chicken
1 1/2 to 2 teaspoons Italian seasoning
3 1/2 quarts water
2 cups sliced carrots
2 cups sliced with leafy green tops celery
2 1/2 cups uncooked egg noodles
3 tablespoons chopped, plus more fresh parsley
1 cup grated (optional) Parmesan cheese
3/4 cup (optional) heavy cream
1/3 cup cooking sherry
1 cup sliced rinsed and drained mushrooms
2 teaspoons choppe fresh rosemary
to taste Paula Deen Seasoned Salt
freshly ground to taste black pepper
for serving crusty French bread

Steps:

For the stock: add bay leaves, bouillon, onion, carrot, celery, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

CROCK POT LADY'S CHICKEN NOODLE SOUP

Crock Pot Lady's Chicken Noodle Soup image

Adapted from A Year of Slow Cooking. Sort of wonder if leftover rinds from cheese or cooked tortellini (instead of spaghetti noodles) might be good in this too.

Provided by WiGal

Categories Chicken

Time 7h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

6 cups water
2 cups cooked dark chicken meat, cut into bite size pieces
1 sweet potato, peeled and chunked
1 cup broccoli, cut into florets
1 small onion, diced
1/2 cup celery, chopped
2 teaspoons chicken bouillon granules
1 tablespoon balsamic vinegar
1 teaspoon balsamic vinegar
3/4 teaspoon kosher salt, estimating
1/4 teaspoon pepper, estimating
6 ounces spaghetti noodles, raw and broken into pieces
4 ounces raw spinach leaves, chopped
4 tablespoons parmesan cheese (optional garnish) or 4 tablespoons asiago cheese (optional garnish)

Steps:

Line your slow cooker with a liner.
Put water, chicken, all vegetables EXCEPT for the spinach leaves into the crock pot.
Stir in the bouillon and vinegar.
Salt and pepper to taste.
Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach.
Cover and turn crock pot up to high.
Garnish with parmesan and asiago cheeses, if desired.

Nutrition Facts : Calories 378, Fat 9.3, SaturatedFat 2.9, Cholesterol 69.6, Sodium 722.3, Carbohydrate 43.6, Fiber 4, Sugar 3.8, Protein 29.1

THE LADY'S CHICKEN NOODLE SOUP - PAULA DEEN

The Lady's Chicken Noodle Soup - Paula Deen image

This recipe is from the days that Paula Deen started "The Bag Lady", where her sons would go out and sell their mother's meals. The recipe is courtesy of Paula Deen, 2003 Television Food Network. She was very overwhelmed when she cooked this soup and it looked very good! Hope to be trying it very soon. 05/08/07 Update . .DELICIOUS, did change a few things around - first added carrots and celery to the stock, as well as dill (it really makes the soup even better.)

Provided by Manami

Categories Stocks

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 22

Ingredients

2 1/2-3 lbs broiler-fryer chickens, cut up
3 1/2 quarts water
1 onion, peeled and diced
2 teaspoons italian seasoning
1 teaspoon lemon-pepper seasoning
3 garlic cloves, minced
4 bay leaves
3 chicken bouillon cubes
kosher salt, to taste
fresh ground black pepper
2 cups sliced carrots
2 cups sliced celery, leaves as well
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons parsley, chopped
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated parmesan cheese (optional)
3/4 cup heavy cream (optional)
seasoning salt, to taste
fresh ground black pepper, to taste
crusty French bread, for serving

Steps:

FOR THE STOCK:.
Add all ingredients to a soup pot.
Cook until chicken is tender, about 35-45 minutes.
Remove chicken from pot and set aside to cool.
Remove and discard bay leaves and onion.
You should have approximately 3 quarts of stock.
When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.
Set chicken aside.
FOR THE SOUP:.
Bring stock back to a boil.
Add carrots, and cook for 3 minutes,.
Add celery and continue to cook for 5-10 minutes.
Add egg noodles and cook according to package instructions.
When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary.
Add Parmesan and cream, if using.
Cook for another 2 minutes.
Adjust seasoning, if needed, by adding seasoning salt and pepper.
Enjoy along with a nice hot crusty loaf of French bread.

Nutrition Facts : Calories 421, Fat 22.3, SaturatedFat 6.3, Cholesterol 116.6, Sodium 432.4, Carbohydrate 15.7, Fiber 1.9, Sugar 3.3, Protein 29.3

Tips:

Use a whole chicken: This will give your soup a richer flavor. If you don't have a whole chicken, you can use chicken breasts or thighs instead.
Don't overcook the chicken: The chicken should be cooked through, but not dry. Otherwise, your soup will be tough. Remove the chicken from the pot when it reaches 165 degrees Fahrenheit.
Use a variety of vegetables: This will give your soup more flavor and nutrients. Some good options include carrots, celery, onions, potatoes, and peas.
Season your soup to taste: Add salt, pepper, and other seasonings to taste. You can also add herbs, such as parsley, thyme, or rosemary.
Let your soup simmer: This will help the flavors to meld together. Let your soup simmer for at least 30 minutes, or longer if you have time.

Conclusion:

Crock-Pot Lady's Chicken Noodle Soup is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and nutritious soup that the whole family will love.