Slow Cooker Chicken and Noodles Recipe

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.

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.

This recipe is amazing! I made it for lunch, and it was gone in minutes. It’s so flavorful, and the texture is perfect. I love how easy it is to follow, even on busy days.

It needs more vegetables. I also used dry egg noodle pasta, instead of frozen. I removed the chicken after cooking for six hours, added the egg noodles, and let it cook on high for about 20 minutes. Then I broke up the chicken and added it all back to the crock pot to mix. The chicken was great; It fell apart in my fingers. It needs more broth and a bit of salt, but it is easy and tasty. I doubled the celery and added two cups of cut carrots at the outset. Then I added a pound and a half of frozen peas at the end and stirred until they thawed and mixed in with the soup. Much better.

This recipe needed a little more, so I used the following: 3 boneless/skinless breasts, 2 cups carrots, 3 celery stocks, 3/4 medium onion, 3 cups chicken broth, 3 cups water, 1 chicken bullion cube, 3 tbs olive oil, salt, pepper, and a couple spices I had in my cabinet. Cooked for 7 hours, shredded chicken, added noodles and served about 10 mins later. It was so yummy! Next time I will add a bay leaf and parsley for a little more flavor and color.

The soup turned out delicious! Although next time I’ll use only 1/2 an onion rather than a full one. I added 4-5 diagonally cut carrots and 4-5 Celery stalks. I also used a small pack of about 6 chicken wings with skin along with with chicken breast strips cut into squares. I also added 4 cloves of garlic, garlic salt, a dusting of paprika and used 4 Cups of left over Chicken Bone Broth from OssoGood Broth with 2Cups Of Water. I would’ve used all bone broth but I didn’t have enough. I also added 3 chicken (Knorr - 1 Cube per 2Cups of liquid) bouillon cubes. I cooked everything in the crockpot on low for the first 4 hours and raised it to high for the last 4 hours. I couldn’t find frozen or fresh egg noodles so I used the regular dry ones, which I prepared in a separate pot, and added to the soup at the end. Yummy!

Used 1 and 1/2 lbs of chicken breast, 1 box of stock and 2 cups of water with 2 bouillion cubes (could increase the liquid for soup to just 2 boxes of stock I think), added 1 TB poultry seasoning, salt, and pepper (next time a bay leaf as well). Added 2 to 3 carrots. Cooked on low all day, and once the noodles were added it took probably another 30-45 minutes. The kids liked this as well.

I used only two chicken breasts, used the chicken broth instead of water and added a cup of sliced carrots. Turned out very good. Would definitely make it again

This is a good basic recipe, but it definitely needs more spices and a few tweaks for us. I wanted more of a soup so I cut the amount of chicken down to two breasts, which was plenty. I also adjusted the broth amount to about 9 1/2 cups so that it would be soupy. I added in garlic, a bullion cube, and poultry seasoning along with carrots and red & yellow peppers (I had them on hand and wanted to use them up). I left it all in the slow cooker on low for 10 hours, then broke up the chicken (basically by stirring it) and added the noodles. Mine weren't frozen, just dried, and they softened very quickly. I think we'd prefer a heartier noodle--maybe tortellini or something, bc the egg noodles were just too soft for us when we were ready to eat. Not bad, all in all, just requires a bit of adjustment for our tastes. Thanks for the recipe!

I did make a few changes. I used 2 cans of chicken broth, 2 cups of water and 2 chicken bouillon cubes. I also added 1/2 teaspoon of poultry season mix. I used 4 chicken breasts, a few carrots sliced, some celery and onion. I did need to add a little more chicken broth at the end of the cooking cycle because it was a bit thick. The frozen egg noodles were a hit with my husband , because they have such a creamy, fresh consistency. Overall, with my few changes I thought this was an easy , delicious recipe and I will make it again.

Excellent soup and really easy! I borrowed suggestions from other reviewers and made a few modifications. I boiled the noodles and kept them separate. Also made a pot of rice. I added 16oz frozen mixed vegetables, 4 cups of sliced carrots, used 8 cups of chicken broth instead of water, juice from half a lemon and added a 1/4 teaspoon of Cayenne pepper .

The only changes I made was 4 cups chicken broth and 2 cups water. Oh... and I added a little bit of Old Bay, because I put Old Bay in everything, lol! Excellent recipe, though, and now I have leftovers for a couple of weeks!

It should be 2_ribs of celery. Stalks come out of the ground. Each stalk has 7 to 10 ribs on it. You pull off ribs from the stalk. If you actually sliced 2_stalks of celery for this recipe, your soup would be mostly celery overwhelming the taste of the other ingredients. This is one if the biggest mistakes I see in recipes. A food editor or an editor with knowledge of garden plants would have caught this.

tooke the advice and added regular egg noodles the last 15 minutes. I did not use chic broth, just water. Addes some seasonings, pepper, poultry, garlic, parsely and salt to taste. Also aded chopped carrots. Super easy, love being able to use frozen chicken and set it and come back for supper!

Tried it by recipe. Came out great.

Very good soup. Used Swanson chicken broth, added carrots, used homemade egg noodles. Will make again!

Yum!!! Simple and easy. Added in extra spices (Old Bay, garlic and used only chicken broth). I love coming home to the smell of this cooking!

Delicious soup! I used chicken breasts and chicken thighs. Used low sodium chicken broth instead of water. Added frozen carrots, frozen corn, no celery. Added poultry seasoning, garlic salt, tumeric, and bay leaves. Used bag of dry egg noodles instead of frozen.

Added chicken bouillon and dropped dry egg noodles in 30 min before eating made this an easy and tasty meal

I added spices and carrots to this recipe to enhance the flavor