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A large white bowl of 5 ingredient crockpot chicken noodle soup with a spoon.

5 Ingredient Crockpot Chicken Noodle Soup with Cream of Chicken

It can't get any easier than this 5 ingredient crockpot chicken noodle soup recipe! It's hearty and tasty - and the crock pot does all the work! This easy slow cooker chicken noodle soup is perfect for busy weekday dinners.
5 from 3 votes
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Author Kori
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Slow Cooker Soup Recipes
Cuisine American
Servings 6
Calories 421 kcal

Equipment

Ingredients
  

  • 1 (10-ounce) package fresh chopped mirepoix mix (this is a combination of fresh chopped onion, celery, and carrots found in the product section.)
  • 2 pounds bone-in skin on chicken thighs (about 4; trim excess fat and excessive skin before adding to the slow cooker)
  • 2 (14-ounce) cans cream of chicken soup (undrained)
  • 1 tablespoon herbs de provence (italian seasoning blend may also be used)
  • 1 cup uncooked egg noodles
  • optional: salt and pepper to taste; fresh chopped parsley for garnish

Instructions
 

  • In a 3.5 to 4-quart slow cooker add the cream of chicken soup and 4 cups of water. Whisk together. Add mirepoix mix, herbs de Provence, and chicken thighs.
    Adding all the ingredients to a slow cooker to make 5 ingredient crockpot chicken noodle soup.
  • Cover and cook on low for 6 to 8 hours, high 4 to 5 hours, or until the chicken easily pulls off the bone.
    Slow cooking the chicken noodle soup in crockpot.
  • Remove the chicken and place on a cutting board. Pull the chicken meat from the skin and bones and shred it. Discard the skin and bones. Place the shredded chicken back into the soup.
    Shredding the chicken thighs and adding back to the slow cooker chicken noodle soup.
  • Add the dry uncooked egg noodles. Cover and cook until tender, about 12 to 15 minutes, or until tender. Season to taste with salt and pepper if desired.
    Adding pasta to the 5 ingredient crockpot chicken noodle soup.

Notes

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • COOKS NOTES: Using bone-in skin on chicken gives this soup a boost of flavor. If you are in a hurry and don't want to pull the skin off the bone just use boneless thighs. Adjust the flavor with chicken bouillion or salt and pepper.
  • VARIATIONS:
    • In the event your grocery store is out of chopped mirepoix mix (found in the produce section), use separate store-prepared and chopped onions, carrots, or celery. Or, peel and chop 2 large carrots, slice 2 stalks of celery, and chop 1 medium onion. 
    • Optional flavor boost: saute onions, celery, and carrots in a skillet on medium-high with 1 tablespoon of olive oil until onions are caramelized (golden) and tender.
    • Add in a little lemon juice for brightness and tang.
    • 20 ounces frozen chopped seasoning blend vegetable and herb mix can be used in place of fresh chopped celery, carrot, and onion.
    • Use any dry ditalini, alphabet, or macaroni pasta; a can of drained and rinsed white beans can be substituted for the pasta.
  • SERVING SUGGESTIONS: Serve with crusty bread or crackers and a fresh green salad with a favorite salad dressing. 

Nutrition

Calories: 421kcalCarbohydrates: 15gProtein: 25gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 137mgSodium: 1030mgPotassium: 403mgFiber: 1gSugar: 3gVitamin A: 367IUVitamin C: 4mgCalcium: 52mgIron: 3mg
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