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Crockpot Chicken Noodle Soup


  • 2 to 3 pounds of boneless chicken, cubed (I cubed mine about 1.5" in size because I didn’t want them to completely fall apart when cooking)
  • 4 cups water
  • 4 cups chicken broth (you can use low sodium, MSG free)
  • 1 small onion, diced
  • 1 carrot, chopped (you decide if you want round disks or shreds)
  • 2 stalks celery, chopped in medium to fine size
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon seasoning salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried basil, (fresh basil is better if you have it)
  • 1 bay leaf (remember to remove from the broth before serving)
  • 6 ounces egg noodles or pasta noodles (like bow ties)


Place all ingredients except the noodles in your crock pot. Set the temperature on low, cover, and cook for about 6 hours. Here is the tricky part-you need to cook the noodles. The cooking length depends on your type of noodle. Some noodles will take up to an hour to cook in the broth on low in the crock pot, or about a half hour on high. I am very particular about my noodles, I can’t stand them soggy or crunchy, and so what I did was let the soup continue to cook in the crock pot while I cooked the noodles separately on the stove. When the noodles were done, I drained them and added them to the soup. Ladle the soup into bowls with some crackers on the side. A great, easy-to-prepare meal whether you are sick or well!

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