Elbow Macaroni Chicken Noodle Soup is a delicious crock pot meal, made with whole wheat pasta!
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Elbow Macaroni Chicken Noodle Soup

Prep Time15 mins
Cook Time4 hrs
Servings: 6 -8


  • 4 boneless skinless chicken breasts cut into thirds
  • 2 cups carrots peeled and sliced
  • 1 medium sweet onion diced
  • 1 fennel bulb thinly sliced (optional)
  • 3 stalks celery sliced
  • 3-4 cloves garlic minced
  • 3 Tbsp. extra virgin olive oil
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 cup water
  • Salt and freshly ground black pepper to taste
  • 3/4 cup  uncooked elbow macaroni pasta I use DeLallo brand
  • 6 Tbsp. fresh chopped basil


  • In a large crock pot, add chicken breasts, carrots, onion, fennel, celery, garlic, olive oil, thyme and a bay leaf.
  • Pour chicken broth and water over the chicken mixture and season heavily with salt and pepper to taste.
  • Cover and cook on low heat 3-4 hours.
  • Remove cooked chicken breasts with a slotted spoon and set aside; shred with a fork.
  • In the hot broth, add the elbow macaroni pasta and basil. Cooke until the noodles are tender, about 8-10 minutes (on low heat).
  • Add the chicken back in; gently mix together. Serve with fresh Parmesan cheese!