Crock Pot Chicken Noodle Soup

I have been so sick lately with a cold that went to my chest. I also was under a lot of stress with my college class starting at the same time, and now, in a day or so, my two oldest going to school. I needed something to eat and had nothing to make me feel better. I had some chicken though, so I decided on soup! But… no chicken broth (neither store bought nor homemade) As I frowned I spotted something glorious on my shelf… Sodium Free Chicken Bouillon packets from Hormel!

Having been recently asked to join the Hormel blogging family I had some of the different products they make sent to me to familiarize me with the brand. I had NO IDEA they also made bouillon!

For this recipe, since it is pure crock pot soup, the broth and noodles aren’t from scratch, if I wanted perfection I’d have made it all from scratch! So lucky for you its easy and you might already have all the stuff! Personally I love set it and forget it meals. This one can cook all day while you are at work or you can cook it fast since the chicken is already cooked. The flavors of the carrots and chicken meld together over time…. Très bon!


Crock Pot Chicken Noodle Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 12
  • 1.5 pounds boneless, skinless chicken breast, large dice and seared
  • 1 TBS. Balsamic Vinegar
  • 32 oz. water
  • 3 envelopes Hormel Sodium Free Chicken Bouillon Packets
  • ½ C. onion (traditional or green, I used green
  • ½ C. carrots, slice or small dice
  • ½ C. Celery
  • 1 TBS. Herb de Provence seasoning
  • 2 TBS salt (I am light sodium, you can add more as needed)
  • 1 TBS fresh cracked pepper
  • 1 package egg noodles
  • Secret Ingredient - 1 can chicken corn chowder
  1. Cut and sear your meat. I like mine chunky so I went with a large dice, rough chopping. Sear the meat in a hot pan, add the balsamic vinegar. Don't worry if it looks like its sticking to the pan, because after the meat browns, you are going to take a small bit of water and a whisk and while it is still warm and get those dark bits off the pan. We call this "De-glazing" the pan. You can use some wine to do the same thing.
  2. In your crockpot add your water (basically two water bottles full) and add the bouillon, mix with a fork as best as you can.
  3. Add everything but the noodles and cover. Now if you make this in the morning for dinner at night, keep the crock pot on low. If you are like me and want the soup ready faster, crank it up. I cooked my soup on hi for 4 hours and it was perfect.
  4. Add the noodles after 3o minutes before you plan to eat. The soup is done, just need the noodles, and it takes longer to cook them since the crock pot isn't a rolling boil.

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About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a recent college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. Candace is a member of the American Culinary Federation and is pursuing a Bachelor's Degree in Marketing from Southern New Hampshire University. She also loves to blog about family, food, fun and photography. Email Candace


  1. LUV this recipe and most of your recipes. I used REAMES NOODLES to make it even more homemade. Yummmm. Thanks!!

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