Set it and forget it, who could ask for more. Crockpot recipes are the easiest recipes especially for busy moms, dads, and significant others on the go. The recipe is so simple you will want to make it constantly. I threw this recipe together in about 30 minutes. Of course, it then will take a few hours to cook but it is perfect if you have to run errands and rush dinner. This recipe actually started as a chicken noodle soup but my dad remembered back in the day his mom used to add biscuit dough to make it like a dumpling. I had never heard of this but it sounded like an idea worth trying and boy was I right!

The basic ingredients for the chicken noodle soup. You need chicken broth (or water and bouillon), egg noodles, chicken, rosemary, basil, onion, vegetable (carrots, celery, Brussel sprouts) and the refrigerated biscuit dough.

So to start off, line your crockpot with the liner and add the chicken. Season the chicken with salt and pepper. You can let that cook a while on its own or jump right into the next steps. Next, add the broth, herbs, chopped onion, chopped vegetables and let cook on high for 3-4 hours or on low for 7-8 hours. 

About 30 minutes before you are ready to serve dinner add the biscuit cuts.

The last step is to add the noodles and let cook another 10 minutes.

The completed meal! If you let the noodles sit too long they get soggy and fall apart. They cook super quick so be careful.

This recipe is a little twist on a classic recipe. A little bit like a chicken pot pie but still not quite that either. You can totally leave the biscuit dough out of the recipe and still come out with a rock solid soup. Thank you so much for catching the wave this week. With colder weather lately and everyone being sick, a good chicken noodle soup recipe never hurt. Make sure you subscribe down below so you never miss a post. Comment down below if you have ever tried soup like this! This was news to me at first but it’s delicious😋

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Creamy Chicken Noodle Soup with "Dumplings" in the Crock Pot


  • 1 lb. Boneless Chicken or about 3 Chicken Breasts

  • 7 cups Water

  • 7 tsp. Chicken Bouillon

  • 1/4 cup Chopped Onion

  • 1-2 cups Vegetables Carrots, Celery, Brussel Sprouts

  • 1 tbs. Rosemary finely chopped

  • 2 basil leaves or Bay Leaves

  • 2 cups Egg Noodles

  • 1 can Refrigerated Biscuit Dough cut into small pieces


  1. Line crockpot with a liner and set to high.

  2. Add chicken to crock pot and season with salt and peper on both sides. Let cook for a while on its own or just move onto the next step.

  3. Add in the water and chicken bouillon (or if you have broth go ahead and just add 7 cups as a substitute).

  4. Add the chopped onion and vegetables.

  5. Add the herbs, rosemary and basil.

  6. Let cook on high for 3-4 hours or on low for 7-8 hours.

  7. It is up to you how big or small you cut the pieces. Add the cut up pieces of biscuit dough.

  8. Let cook another 30 minutes.

  9. Add the noodles in.

  10. Let soup cook another ten minutes.

  11. Enjoy!

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