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Slow Cooker Chicken Noodle Soup & Easy Homemade Noodles

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I love soup, especially in the winter. It’s always a great way to warm up on a cold day. For awhile I was eating a can of soup every evening for dinner. One day I decided to be adventurous and try to make my own soup and noodles at home. I thought the noodles might be tough, but I was so pleased with how easy they were and how well the soup turned out, that it’s become one of my favorite dishes.

Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup & Easy Homemade Noodles

Ingredients for Soup

  • 3 chicken breasts
  • 4 cans (14.5 oz) low or no sodium chicken broth
  • 2 cups water
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1/2 cup peas
  • 1 tbsp poultry seasoning
  • 1 tsp pepper
  • 1/2 tsp basil
  • 1/2 tsp oregano

Ingredients for Noodles

  • 2 1/2 cups flour
  • 2 eggs beaten
  • 2 tbsp butter
  • 1/2 cup of milk
  • 1/4 tsp salt
Directions
  1. Turn the slow cooker on (8 hours) setting. Rinse chicken.
  2. Using a fork poke chicken a few times and then rub in poultry seasoning. Place in bottom of slow cooker.
  3. Add broth, water, carrots, celery, peas, pepper, basil, and oregano. Cover and cook for 8 hours.
  4. For noodles, in a large bowl mix together flour and salt. Then add in eggs, butter, and milk.
  5. Knead dough for 5 minutes or until smooth.
  6. Cover bowl with a towel and let sit for 20 minutes
  7. On a floured surface, roll out dough and then cut into desired lengths and shapes.
  8. Let noodles dry for 2 hours.
  9. After soup is done shred the chicken with a spoon and boil water for noodles. Cook noodles for about 10 minutes.
  10. Pour soup in bowls and add noodles. Add a dash of pepper to each bowl.
  11. Serve warm and enjoy!

*Note: I like using chicken breasts because there’s no worry about small bones sneaking into the kids’ bowls. Some people prefer the flavor that bones add, however, so you may prefer using a whole chicken or other parts. Also, while I liked making the noodles myself and didn’t mind cutting them, if I did this on a regular basis, a pasta maker would be very handy and make this recipe even easier. So if you have one, definitely use it instead of handcutting the noodles.

To Store: Store chicken and vegetables in one air-tight container, broth in another, and noodles in a third. When reheating pour all three into a bowl and microwave for 2-3 minutes.