If you’re looking for a truly soul-soothing meal that’s both easy to make and insanely comforting, Crockpot Chicken Noodle Soup should be at the very top of your list. There’s nothing quite like the aroma of savory chicken mingling with fragrant herbs, sweet carrots, and tender noodles slow-simmering all day—effortless warmth in a bowl! This classic recipe transforms humble pantry staples into a hearty, nourishing dish perfect for chilly afternoons, post-busy days, or whenever you need a little food hug.

Crockpot Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crockpot Chicken Noodle Soup is its gorgeous simplicity. Every ingredient shines through to create depth, texture, and that classic golden color we all crave in chicken noodle soup. Here’s what you’ll need and why each one matters:

Chicken (1.5 pounds boneless skinless breasts or thighs): The heart of the soup, chicken provides both rich flavor and satisfying protein—go for thighs if you love extra-tender meat.
Low-sodium chicken broth (8 cups): Using unsalted broth lets you control seasoning and ensures the classic chicken flavor sings front and center.
Carrots (3 medium, peeled and sliced): These add natural sweetness and gorgeous pops of color to every spoonful.
Celery (3 stalks, sliced): For a subtle, savory backbone and signature soup aroma—never skip the celery!
Yellow onion (1 small, diced): Essential for a gentle depth of flavor that rounds out every bite.
Garlic (3 cloves, minced): Just the right amount to infuse every drop with cozy warmth.
Dried thyme (1 teaspoon): This herb brings woodsy, earthy notes that balance the richness of the broth.
Dried parsley (1 teaspoon): Adds a hint of fresh, clean herbal flavor—plus lovely green specks throughout.
Bay leaf (1): Delivers a subtle background complexity you don’t want to miss.
Salt (1/2 teaspoon) & black pepper (1/4 teaspoon): Always adjust to taste, but these basics are essential for flavor harmony.
Egg noodles (2 cups, uncooked): The ultimate comfort food noodle—soft but never mushy when cooked in the soup!
Lemon juice (1 tablespoon, optional): Just a splash brightens everything and adds a fresh pop at the end.
Fresh parsley (for garnish): Sprinkle on top for a burst of color and herbal freshness.

How to Make Crockpot Chicken Noodle Soup

Step 1: Layer Your Base Ingredients

Start by adding the chicken breasts or thighs into the bottom of your crockpot, followed by the colorful trio of carrots, celery, and diced onion. Next, sprinkle in the minced garlic, dried thyme, dried parsley, and that all-important bay leaf, then season with salt and black pepper. This cozy pile sets the stage for maximum flavor infusion, ensuring that every bite feels like a warm hug.

Step 2: Pour in the Broth and Combine

Gently pour the low-sodium chicken broth over all the ingredients, ensuring that everything is nicely covered. Give it a gentle stir if you like, which helps nestle the vegetables and seasonings around the chicken. This is where the magic starts—your kitchen is about to smell incredible as the soup cooks low and slow.

Step 3: Slow Cook to Perfection

Cover the crockpot and set it to cook on low for 6 to 7 hours (or high for 3 to 4 hours). The chicken will become wonderfully tender, and the vegetables will soak up all that savory broth. There’s nothing more rewarding than opening the lid after a busy day to find dinner nearly done!

Step 4: Shred the Chicken

Once the chicken is fully cooked (it should shred easily with two forks), remove it to a plate. Use the forks to pull the meat apart into bite-size pieces—no fancy skills required! Return the juicy shredded chicken to the crockpot so it can mingle with the flavorful broth and veggies.

Step 5: Add the Noodles

Stir in the uncooked egg noodles and switch the crockpot to high heat. Cook for another 20 to 30 minutes, just until the noodles are perfectly tender but not mushy. Keep an eye out so you can catch them right at their chewy, slurpable best!

Step 6: Finish and Garnish

Right before serving, stir in a squeeze of lemon juice if you’d like a pop of freshness. Ladle into bowls and shower each serving with fresh parsley. Your Crockpot Chicken Noodle Soup is ready to wrap you up in pure comfort.

How to Serve Crockpot Chicken Noodle Soup

Garnishes

A sprinkle of fresh parsley adds not just color, but a delicate, garden-fresh flavor to your bowl. If you love a bit of richness, try swirling in a pat of butter just before serving or add a dusting of ground black pepper for a subtle kick. For a bit of fun, drop in a lemon wedge on the side—squeezing it as you eat lets you control just how zesty things get!

Side Dishes

Crockpot Chicken Noodle Soup pairs beautifully with a thick slice of rustic bread, a soft dinner roll, or even a crisp grilled cheese sandwich for the ultimate comfort meal. If you’re in the mood for something lighter, a side salad dressed simply with lemon and olive oil adds a lovely fresh contrast.

Creative Ways to Present

Try serving this soup in a big communal pot right at the table so everyone can ladle their own—there’s something festive and homey about it! You can also present individual bowls with various toppings on the side, like extra herbs, chili flakes, or parmesan cheese, to let everyone customize their bowl. For a cozy lunch, pack Crockpot Chicken Noodle Soup in a thermos to take a taste of homemade comfort anywhere.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Chicken Noodle Soup keeps like a dream! Allow the soup to cool to room temperature before transferring it to airtight containers. Store in the fridge for up to 4 days—pro tip: the flavors actually deepen and get even better by the next day!

Freezing

For longer storage, freeze your soup without the noodles, as they tend to get mushy. Simply ladle the broth, chicken, and veggies into freezer-safe containers, leaving some space at the top for expansion. When ready to serve, thaw in the fridge overnight, bring to a simmer, and cook fresh noodles right before eating.

Reheating

To reheat, pour the desired portion into a saucepan and warm gently over medium heat until hot. If the noodles have soaked up too much broth, add a splash of extra chicken stock or water to loosen things up. Microwaving works too—cover loosely and heat in short intervals, stirring in between.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! If you’re short on time, rotisserie chicken is a lifesaver. Add shredded rotisserie chicken in the last 30 minutes to warm through, and skip the initial cooking step for the chicken entirely.

What pasta works best besides egg noodles?

Egg noodles are traditional, but feel free to use small shapes like ditalini, rotini, or even broken-up spaghetti. Remember to adjust cooking times so the pasta stays tender and not overly soft.

Is it possible to make Crockpot Chicken Noodle Soup gluten-free?

Yes! Just substitute your favorite gluten-free pasta and double-check your broth to make sure it’s gluten-free. Keep an eye on the noodles as they cook, as some gluten-free varieties soften more quickly.

How do I prevent the noodles from getting soggy?

For best results, always add the noodles during the last 20–30 minutes of cooking. If you plan to store leftover soup, consider cooking and storing the noodles separately to stir them in fresh before serving.

Can I add extra veggies or make it more hearty?

Absolutely! Frozen peas, fresh spinach, corn, or even diced potatoes all work beautifully in Crockpot Chicken Noodle Soup. It’s a flexible recipe—feel free to customize with whatever you have on hand.

Final Thoughts

If you’re ready to make a batch of happiness in a bowl, give Crockpot Chicken Noodle Soup a try—you won’t regret it! It’s nourishing, deeply comforting, and so incredibly easy to pull together all in your slow cooker. There’s a reason this classic is always a favorite, and it’s sure to become a must-make in your home, too.

Crockpot Chicken Noodle Soup Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 6 hours 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of Crockpot Chicken Noodle Soup. This easy-to-make recipe is perfect for a cozy night in or when you need a nourishing meal that’s both satisfying and delicious.

Ingredients

Scale

Chicken Noodle Soup:

1.5 pounds boneless skinless chicken breasts or thighs
8 cups low-sodium chicken broth
3 medium carrots (peeled and sliced)
3 celery stalks (sliced)
1 small yellow onion (diced)
3 cloves garlic (minced)
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups egg noodles (uncooked)
1 tablespoon lemon juice (optional)
fresh parsley for garnish

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Instructions

Place Ingredients in Crockpot: Place the chicken, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper into the crockpot. Pour in the chicken broth and stir to combine.
Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
Shred Chicken: Remove the chicken, shred it using two forks, and return it to the crockpot.
Add Noodles: Add the egg noodles and cook on high for an additional 20 to 30 minutes, or until the noodles are tender.
Finish and Serve: Stir in lemon juice if using, and garnish with fresh parsley before serving.