Rebecca Turner headshot
By Rebecca Turner
February 2023


  • 2 pounds boneless skinless chicken breasts
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced into coins
  • 2 celery stalks, sliced
  • 2 tablespoons poultry seasoning
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • salt
  • black pepper
  • 8 to 10 cups low sodium chicken broth
  • 8 to 12 ounces egg noodles
chicken noodle soup in a bowl


  1. Put the chicken breasts, chopped onion, minced garlic, sliced carrots, and celery in your crockpot.
  2. Add the poultry seasoning and bay leaf — season with salt and freshly ground pepper.
  3. Pour in 8 cups of the chicken broth and cook on low for 6 hours or till the chicken is tender.
  4. Remove chicken breasts. Shred the chicken breasts, return them to the crockpot, and add at least 8 ounces of egg noodles. Add the whole 12-ounce bag if you like a lot of noodles and/or have the space. You may need an additional 2 cups of chicken broth. Noodles should be covered with liquid. Add extra broth accordingly.
  5. Cook on low for another 30 minutes or until noodles are cooked but not too soft.
Category: Plated: Soup

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