Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup:


  • 2 frozen chicken breasts
  • 8 cups chicken broth (homemade or store-bought)
  • 1 family size can (22 oz) of cream of chicken soup
  • 1 stick of butter
  • 1 teaspoon poultry seasoning
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 package (about 8 oz) dry egg noodles


  1. In a slow cooker, combine the frozen chicken breasts and chicken broth.
  2. Add the cream of chicken soup to the slow cooker.
  3. Cut the stick of butter into smaller pieces and add them to the mixture.
  4. Season the soup with poultry seasoning, onion powder, salt, and pepper according to your taste preferences.
  5. Set the slow cooker to high and let it cook for 4 hours. This will allow the flavors to meld, and the chicken to become tender.
  6. After 4 hours, carefully remove the chicken breasts from the slow cooker and shred them using two forks.
  7. Return the shredded chicken to the slow cooker and stir it into the soup.
  8. Add the dry egg noodles to the slow cooker, ensuring they are fully submerged in the liquid.
  9. Continue cooking on high for an additional 30 minutes to 1 hour, or until the noodles are cooked to your desired doneness.
  10. If the soup becomes too thick, you can add a little more chicken broth to achieve your desired consistency.
  11. Taste the soup and adjust the seasoning if necessary.
  12. Once the noodles are cooked, your homemade chicken noodle soup is ready to be served!

This recipe is not only cheap and easy but also yields a delicious and comforting homemade chicken noodle soup. Enjoy

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