Slow Cooker Chicken and Noodles

87 Reviews

Prep: 30 min
Cook: 8 hr
Ready In: 8 hr 30 min

“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!!” - by KathyLP

Ingredients

4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped (optional)
salt and pepper to taste
1 (12 ounce) package frozen egg noodles

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Metric US

Original recipe yields 6 - 1 cup servings

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
311 cal
16%

Fat
3.5 g
5%

Carbs
42 g
14%

Based on a 2,000 calorie diet

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Reviews (87)

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180

PULLEYHEATHER

Sep. 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..." See more 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."

138

WANDAE7

Oct. 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..." See more time I'll use three. I thickened mine with flour - took quite a bit, but came out perfect."

129

AMY509

Jan. 5, 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 ..." See morebaby 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...."

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