Crockpot Chicken Noodle Soup Recipe

There’s nothing quite like the comfort of a steaming bowl of Crockpot Chicken Noodle Soup on a chilly day or when you’re in need of some nourishing TLC. This tried-and-true classic brings together tender shredded chicken, hearty vegetables, and perfectly slurpable egg noodles in a rich, fragrant broth — all effortlessly achieved with the magic of your slow cooker. Whether you’re feeling under the weather, gearing up for a cozy weeknight meal, or sharing a nostalgic dish with loved ones, this recipe promises genuine homestyle flavor with a fraction of the fuss. Let’s make a batch that’ll leave you reaching for seconds!

Crockpot Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Crockpot Chicken Noodle Soup plays a special role, from building a deeply flavorful base to giving the soup its signature heartiness and bright finishing touch. Here’s what you’ll need, along with a few tips to make each component shine.

  • Chicken Breasts (1 ½ pounds, boneless and skinless): Lean and protein-rich, these become perfectly tender and easy to shred after slow cooking.
  • Low-Sodium Chicken Broth (8 cups): This forms the soul-soothing base and lets you control the saltiness of your soup.
  • Carrots (3 medium, peeled and sliced): They add sweetness, color, and heartiness.
  • Celery Stalks (2, sliced): Essential for depth of flavor and a classic chicken noodle soup texture.
  • Yellow Onion (1 small, diced): Sautéing the onion first unlocks even more savory aroma, but it’s delicious simply slow-cooked, too.
  • Garlic Cloves (3, minced): Minced garlic gives that irresistible homemade touch.
  • Dried Thyme (1 teaspoon): Aromatic and earthy, thyme reserves its flavor beautifully during long cooking.
  • Dried Parsley (1 teaspoon): For gentle herbal freshness in every spoonful.
  • Bay Leaf (1): Adds subtle depth and complexity to the broth—just remember to remove before serving!
  • Egg Noodles (8 ounces): The heart of the soup, softly absorbing all those savory flavors.
  • Salt and Black Pepper (to taste): Season at the end for just-right balance.
  • Olive Oil (1 tablespoon): A quick sauté enhances flavor, but it’s optional if you’re short on time.
  • Fresh Parsley (optional, for garnish): A sprinkle at the end makes everything look and taste even fresher.

How to Make Crockpot Chicken Noodle Soup

Step 1: Build the Flavor Base

Pour the olive oil into your slow cooker and add the carrots, celery, onion, garlic, dried thyme, dried parsley, and bay leaf. This aromatic mixture is the backbone of Crockpot Chicken Noodle Soup. If you have a few extra minutes, quickly sauté these veggies and spices in the olive oil on the stovetop for even deeper flavor—but it’s just as wonderful if you layer them straight in.

Step 2: Add Chicken and Broth

Nestle the boneless, skinless chicken breasts right on top of the veggie mix, then pour in those eight glorious cups of low-sodium chicken broth. The chicken will cook gently, soaking up all the lovely aromatics while lending richness to the soup.

Step 3: Slow Cook to Perfection

Secure the lid and set your crockpot to low for 6 to 7 hours or high for 3 to 4 hours. During this time, the chicken becomes fall-apart tender and the vegetables infuse every drop of broth with goodness. Your kitchen will smell absolutely heavenly!

Step 4: Shred the Chicken

Once the chicken is cooked through and easily shreds with a fork, carefully remove it from the crockpot. Use two forks to shred it into bite-size pieces—then stir the chicken right back into the bubbling broth, ensuring every spoonful has a hearty helping.

Step 5: Add the Noodles

Toss in your egg noodles and turn the heat up to high, letting the soup cook uncovered for an additional 15 to 20 minutes. The noodles will soak up flavor and become perfectly tender without turning to mush. Give the soup a final seasoning of salt and black pepper to your taste.

Step 6: Finish and Serve

Remove the bay leaf, then ladle the hot, fragrant Crockpot Chicken Noodle Soup into bowls. Garnish with a flurry of chopped fresh parsley if you like, for a pop of color and freshness!

How to Serve Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup Recipe - Recipe Image

Garnishes

A simple handful of chopped fresh parsley adds color and a hint of herbal brightness, but you could also try a dusting of black pepper or a squeeze of lemon for an extra fresh finish. Cracked red pepper flakes or a scattering of scallions let each bowl take on its own personality!

Side Dishes

Crockpot Chicken Noodle Soup pairs beautifully with buttery crackers, fresh crusty bread, or a classic grilled cheese sandwich. For a lighter meal, add a crisp green salad tossed with your favorite vinaigrette to make the soup feel extra special.

Creative Ways to Present

Try ladling the soup into bread bowls for a cozy, cafe-style experience, or serve it in oversized mugs for ultimate comfort on the couch. For a family dinner, set up a “soup bar” with bowls of toppings like grated parmesan, croutons, or even a swirl of sriracha for those who like it spicy.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Chicken Noodle Soup should be cooled to room temperature and then stored in airtight containers in the fridge. It will stay fresh for up to 4 days, making it a wonderful option for meal-prepping lunches or quick dinners later in the week.

Freezing

For longer storage, you can freeze the soup. The best way is to freeze the soup without the noodles, as they tend to get soft over time. When ready to serve, thaw the soup in the fridge overnight, heat it up, and add freshly cooked noodles for perfect texture.

Reheating

Reheat Crockpot Chicken Noodle Soup gently in a saucepan over medium heat, stirring occasionally until hot. If the soup has thickened in the fridge, add a splash of broth or water to loosen it up. Individual portions can be microwaved with equally delicious results.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs make Crockpot Chicken Noodle Soup even richer and more flavorful—they become deliciously tender during slow cooking. Just use boneless, skinless thighs and follow the same instructions as for breasts.

What noodles work best if I want a gluten-free version?

For a gluten-free take, try brown rice noodles, gluten-free rotini, or any sturdy gluten-free pasta. Be sure to add them towards the end of cooking, just as you would with regular egg noodles, so they remain pleasantly chewy.

Can I add extra vegetables?

Definitely! Feel free to add diced potatoes, chopped spinach, or peas for extra color and nutrition. Add leafy greens about 5–10 minutes before the soup finishes so they stay bright and tender.

Is it possible to use leftover rotisserie chicken?

Yes! Simply skip the step of slow cooking the raw chicken. Add shredded rotisserie chicken during the last 15–20 minutes along with the noodles—this speeds up the process without sacrificing flavor in your Crockpot Chicken Noodle Soup.

How do I prevent the noodles from becoming too soft?

The key is to add egg noodles at the very end and cook on high for just 15–20 minutes. If you plan to store or freeze leftovers, consider cooking the noodles separately and adding them fresh to each serving for the best texture.

Final Thoughts

Give yourself the gift of comfort with this Crockpot Chicken Noodle Soup—it’s as soothing and simple as it is delicious. There’s something magical about sharing a homemade bowl with family and friends, or saving a little for those days when only classic comfort food will do. I can’t wait for you to try it!

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Crockpot Chicken Noodle Soup Recipe

Crockpot Chicken Noodle Soup Recipe


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4.6 from 22 reviews

  • Author: admin
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

Warm up with a comforting bowl of Crockpot Chicken Noodle Soup. This easy-to-make soup is packed with tender chicken, wholesome veggies, and flavorful herbs, creating a hearty and satisfying meal for any day of the week.


Ingredients

Scale

For the Soup:

  • 1 ½ pounds boneless, skinless chicken breasts
  • 8 cups low-sodium chicken broth
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 8 ounces egg noodles
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

For Garnish:

  • Fresh parsley (optional)

Instructions

  1. Add Vegetables and Herbs: In the crockpot, layer olive oil, carrots, celery, onion, garlic, thyme, parsley, and bay leaf. Place chicken breasts on top and pour in chicken broth.
  2. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender. Remove chicken, shred, and return to the soup.
  3. Add Noodles: Stir in egg noodles and cook on high for 15–20 minutes until tender. Season with salt and pepper. Remove bay leaf before serving. Garnish with parsley if desired.

Notes

  • For richer flavor, sauté vegetables in olive oil before adding to the crockpot.
  • Rotisserie chicken can be used as a time-saving option. Adjust cook time accordingly.
  • Use whole wheat or gluten-free noodles as alternatives.
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 285
  • Sugar: 4g
  • Sodium: 520mg
  • Fat: 7g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 4.5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 70mg

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