Chicken Noodle Soup with Oregano Noodles

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 200.5
  • Total Fat: 2.6 g
  • Cholesterol: 56.2 mg
  • Sodium: 708.0 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 14.2 g

View full nutritional breakdown of Chicken Noodle Soup with Oregano Noodles calories by ingredient
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Number of Servings: 12


    3 c flour
    3/4 c water
    2 eggs, beaten
    Dash salt
    Oregano (to taste)

    1 lb chicken breast
    1 package (10 oz) mixed vegetables, frozen
    1 large onion, chopped
    4 stalks celery, chopped
    Oregano or Italian Seasoning
    6-8 cups of chicken broth OR 6-8 cups water and 6-8 tsp chicken bouillon


Also, please note that it's not generally recommended to slow-cook chicken from frozen due to it being in the "danger zone" for bacterial growth for too long of a period. It's never been a problem for me, but food poisoning does happen.


Combine chicken, vegetables, broth, and seasonings in the crockpot. Cook until chicken is done*. Pull chicken out to shred, then return to the crockpot.

Combine flour, eggs, salt, water, and oregano until it looks like dough. Knead for about five minutes, then let it stand for another 10. Roll out until 1/8 - 1/4 inch thick. Cut the dough into the size and shapes of noodles you want. Cook the noodles by adding them to the crockpot with the soup. Turn the crockpot on "high" while the noodles cook.

*The amount of time it takes the chicken to cook will depend on several things: whether the chicken is frozen, whether you put it on low or high, and your individual slow cooker. I cooked mine from frozen, on high, and it took about 5 hours to cook. The last hour in the crockpot was spent cooking the noodles.

Serving Size: Makes 12 one-cup servings (ish)

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