Small Slow Cooker Chicken Noodle Soup (2-Quart)

Every time I stir a pot of Moms slow cooker chicken noodle soup, I'm transported back to simpler days, days of Moms cozy kitchen. Enjoy succulent chicken, tender vegetables, flavorful broth and the soothing promise that a bowl of homemade soup can mend almost anything. Recipe makes two hearty bowls of soup and easily doubled in a larger slow cooker.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

I consent to receive emails from A Weekend Cook®

I have more great small slow cooker recipes for you! Browse the full slow cooker collection.

Quick Facts - Chicken Noodle Soup

Prep

10 minutes

Cook

3 Hours LOW

Serves

2 bowls

Cost Estimate

$3.52

Ingredients to Make Chicken Noodle Soup

The ingredients are simple and humble. Make it my way first, then play with the seasoning until you get your perfect own family recipe.

• Chicken - I use rotisserie chicken because its quick and very flavorful. You can absolutely use raw chicken and season yourself, however this will increase the cook time.
• Dill and Parsley - If you don't have fresh available you can use dried herbs, sprinkle into the soup halfway through cooking.
• Black Peppercorns - The peppercorns won't really softened that why we put them a little cheesecloth bag to remove easily. If you don't have whole peppercorns or just don't want to have the extra step, then its perfectly fine to use ground pepper.
• Celery - If you don;t use celery much in cooking it can seem like a waste of money so you have a few other options. Dried celery seed works great for the flavor. You can also take swing by the salad bar in your local grocer and buy just the small amount needed. Last you can go ahead and use fresh celery and freeze the the unused, just make sure to chop before freezing. Frozen celery is great for using in soups and stews.

See How to Put it Together

How to Store Chicken Noodle Soup Leftovers: Place any leftovers in a covered bowl and store in the refrigerator for 1-2 days. Reheat gently in microwave or stove top so the noodles don't get to mushy.

📖 Recipe

Small 2-Quart Slow Cooker Chicken Noodle Soup

No ratings yet

The rotisserie chicken speeds up the process and the low and slow cooking in the Crockpot melds the flavors together for the ultimate comfort food.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 2 bowls

Recipe Cost: $3.52 Recipe

Calories: 269

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 (8-ounce) rotisserie chicken breast skin and bones removed
• 2 cups chicken broth low sodium
• 1 cup water
• 1 small carrot sliced ¼ thick
• ½ small zucchini cut lengthwise, then cut into ½ inch half circles
• ½ rib celery (about 3 inch section) Sliced, thin
• 2 tablespoons onion finely chopped
• 1 sprigs fresh dill
• 1 sprigs fresh parsley flat leaf
• ¼ teaspoon black peppercorns
• 1¼ cup egg noodles

Cook ModePrevent your screen from going dark

Recipe Directions

 

1. Remove the skin and bones from the chicken breast and set aside. Use butcher twine to tie together the sprigs of parsley and dill. Place the peppercorns inside a small cheesecloth pouch for easy removal.
   1 sprigs fresh dill, 1 sprigs fresh parsley, ¼ teaspoon black peppercorns
2. Preheat a 2-quart slow cooker and add the chicken broth, water, carrots, celery, black peppercorns, and onions. Lower the dill and parsley bouquet into the slow cooker, Cover and cook on LOW setting for 2 hours.
   2 cups chicken broth, 1 cup water, 1 small carrot, ½ small zucchini, ½ rib celery (about 3 inch section), 2 tablespoons onion
3. Uncover and add the egg noodles and fully cooked chicken. Re-cover and continue cooking on LOW until noodles are al'dente, about 45 minutes, but check every 15 minutes so the noodles don't get mushy.
   1¼ cup egg noodles, 1 (8-ounce) rotisserie chicken breast
4. Remove pouch of peppercorns, bouquet of dill and parsley before serving.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Nutrition

Serving: 1bowlCalories: 269kcalCarbohydrates: 20gProtein: 35gFat: 5gSodium: 164mgFiber: 2gSugar: 2g

Notes

• If you don't use a lot of celery, just buy what you need from the local salad bar. Alternately you can use a couple shakes of dried celery seed,  it works very well.  Same for the dill, if you don;t have fresh, add a pinch of dried.
• You will notice, I don't add salt, this is because the chicken broth and the rotisserie chicken adds more than enough salt to the recipe.  If you  use raw chicken, then season with a little bit of salt to bring out the chicken flavor and add the chicken at the beginning with the broth and vegetables and increase cook time by 1 hour.  
• Use a homemade chicken broth if you have it, otherwise I recommend using the Better than Bouillon chicken broth concentrate.  
• If you use more noodles, then make sure to add a little more broth.

Your Private Recipe Notes

Click here to add your own private notes.(only you can see them)

Tried this recipe?

Let us know how it was!