Easy Crock-Pot Chicken Noodle Soup Recipe


When you’re in the mood for a hearty and comforting meal, you probably turn to chicken noodle soup. If you’re feeling under the weather or want a quick-and-easy weeknight meal, chicken noodle soup is there for you. In fact, now that I think about it, there are almost no circumstances where I would ever say, “Nah, I’m not in the mood for that,” if someone offered me a bowl. And now, with this Easy Crock-Pot Chicken Noodle Soup recipe, it’s never been easier to whip up a batch.

Yield: 8 Servings | Serving Size: about 1 1/2 cups | Calories: 260 | Total Fat: 4 g | Saturated Fat: 1 g | Carbohydrates: 29 g | Fiber: 1 g | Sugar: 2 g | Protein: 29 g | Cholesterol: 62 mg | Sodium: 255 mg | SmartPoints (Freestyle): 4


  • 8 ounces whole-wheat spaghetti, snapped into 1- to 2-inch pieces
  • 1-1/2 pounds boneless skinless chicken breast
  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 8 cups low-sodium chicken stock
  • 1 tablespoon chopped fresh parsley
  • 1 lemon, juiced


  1. Cook the spaghetti according to the package directions. Drain and reserve for later.
  2. Meanwhile, add the chicken, onion, carrots, celery, garlic, Italian seasoning, salt, pepper, bay leaf, and chicken stock to the slow cooker.
  3. Cover and cook on Low for 6 hours (or High for 3-4 hours), until the chicken is cooked through.
  4. Remove the chicken and shred it using two forks. Locate the bay leaf and discard it.
  5. Add the chicken back to the slow cooker along with the cooked spaghetti. Turn the slow cooker on High and simmer until the noodles are heated through, about 2-3 minutes.
  6. Stir in the parsley and lemon juice just before serving.


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