First, chop up some carrots, onions and celery. I think we used about 3 large carrots, 2 large onions and a few sticks of celery. Dump half of everything into the slow cooker.
Add in the chicken. Some people like to use chicken breast or leftover roast chicken. We like dark meat, so we have added two pieces of chicken thigh and two pieces of drumstick. You can basically use anything you want.
Cover the chicken with the rest of the vegetables.
Pour in about 8 cups of chicken stock.
Add in some freshly cracked black pepper, garlic powder, oregano and thyme. Stir it into the chicken stock and close the lid of the slow cooker. Set it on high and just leave it. You do not need to worry about it anymore, just let it cook.
Check your chicken noodle soup about 5 hours later. It should be done by then. The chicken should be so nicely cooked that it falls off the bones once you touch it. Remove all the bones from the chicken and tear all the meat up into smaller pieces.
Add in the noodles. We have experimented with various types of pasta as well as egg noodles and came to the conclusion that linguine is the best type of noodle to use. Of course, you can use any type of noodle that you like. Make sure you break the linguine into smaller sections before adding it into the soup.
Using a ladle, remove all the oil that is floating at the top of the soup. Some people just leave it in but I like to remove it. This is all the bones and oil from the soup. Look at the amount of oil! Cover the lid back on and allow it to cook for another 45 minutes or so.
After 45 minutes, the Crockpot Chicken Noodle Soup is ready! Told ya it was easy. Just dump everything into the slow cooker and dinner is ready a few hours later! One big steaming pot of yummy chicken noodle soup. No wonder it's our all time favorite! :D