Crock-Pot Chicken Noodle Soup

To finish off my Learning Project, I decided to try out both a new recipe and a new kitchen appliance — I made homemade crock-pot chicken noodle soup.


Pinterest had literally hundreds of different crock-pot chicken noodle soup recipes, which was handy, but also a bit daunting — it was difficult deciding which recipe to pick. I ended up choosing a recipe that was originally posted on the food blog Family Fresh Meals. This is a food blog that I have not used yet during my Learning Project, so I thought I would try it out. You can check out the recipe here. I did make a few changes. First, instead of using uncooked chicken breasts, I bought a pre-cooked whole chicken and shredded the meat ahead of time. This is a little trick that my mom taught me as a way to reduce the amount of work later on. Another change that I made was that I added some red pepper flakes to the soup to give it some spice.. I did this because I bought unsalted chicken broth which my mom told me tends to be a little bland. I also altered the cook time of the recipe. The recipe says to cook the coup on low for 6-7 hours. However, I don’t have 6-7 hours to wait for my soup to cook because I am a student nearing the end of my degree and I have about a million papers and projects to do still. I found a handy slow-cooker conversion chart helped me figure out that if I wanted the soup to be done sooner then I needed to it on high for 2-3 hours instead.


I have never used a crock-pot before, so this was a fun adventure. Using the crock-pot made the cooking process extremely easy. The prep work, which was basically chopping up vegetables, took about 10 minutes. Then all I had to do was plug in the crock-pot, put on the lid, and turn it on. That was the extent of the work that I had to do for three hours — I was able to let the soup cook while I did homework and I didn’t have to worry about checking on it. After three hours, I lifted the lid, poured in the noodles, cooked the soup for an additional 10 minutes, and voilà — my soup was done. Super simple.

The soup was delicious. And as a bonus, it was relatively inexpensive to make. For just over $20, the recipe made a enough soup to fill a 4L ice-cream pail — roughly a week’s worth of lunches for two people. Here’s the breakdown of how much I spend on ingredients:

Cost For Ingredients:

  • Chicken – $8.97 for 1 whole chicken
  • Carrots –  $1.88
  • Celery – $1.47
  • Yellow onion – $0.98
  • Bay leaves – $1.99 for a package
  • Garlic – $0 (had at home)
  • Parsley – $0 (had at home)
  • Thyme – $0 (had at home)
  • Chicken broth – $3.96 for 2 cartons
  • Noodles – $2.47 for a box
  • Salt – $0 (had at home)
  • Pepper – $0 (had at home)
  • Olive oil – $0 (had at home)

Total Cost = $21.72

Working with a crock-pot was cool. I can see it being beneficial when I am a teacher because I would be able to put the ingredients in the crock-pot in the morning before I left for school and come home to a fully-preparing meal at the end of the day. I am looking forward to exploring more crock-pot recipes — let me know if you have any favourites!


2 thoughts on “Crock-Pot Chicken Noodle Soup

  1. carmellekgerein says:

    I love chicken noodle soup, so I’m glad you picked this for your last learning project meal! It looks like it turned out great! Well this semester has gone by really fast! I have really enjoyed following your learning project this semester. You have made a lot of incredible things and you should be super proud of yourself! Not only did you learn how to cook cool things but you’ve done a lot of technology things to help demonstrate how you made the food! Good luck with the rest of projects and papers you have left. We’re so close to being done school!


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