This flavorful crockpot chicken noodle soup recipe is an easy comfort food dinner, perfect for chilly days! Packed with tender chicken, hearty vegetables, and soft egg noodles, it’s a complete meal that practically cooks itself.
Why We Love This Crockpot Chicken Noodle Soup
This recipe for crock pot chicken noodle soup is a staple in our home, especially during busy weeks or when anyone’s feeling under the weather. We grew up with chicken noodle soup as a go-to comfort dish, and now we make it often for our family. The slow cooker makes it so easy — you get all the classic flavors with hardly any effort. The house smells amazing while it cooks, and the kids love slurping up the noodles! Check out why we love this crockpot soup recipe so much:
- Easy: This is a true set-it-and-forget-it recipe, where the Crockpot does all of the hard work for you. Bonus: It’s a one-pot meal, which means minimal clean-up!
- Low and Slow: With the crockpot, the chicken is so tender and easy to shred. Plus, the flavors really have time to develop, creating a rich and savory broth.
- Comfort Food: Whether the cold weather’s got you feeling down or you’re not feeling well, this slow cooker chicken noodle soup is the remedy you need!
- Picky Eater Approved: We have some notoriously picky eaters in our family, and chicken noodle soup is something they’ll actually eat that has both protein and veggies in it.
Crockpot on the fritz or are you on a time crunch? Try our chicken noodle soup recipe made on the stovetop. You will likely also enjoy our white bean and bacon soup, Italian wedding soup and minestrone soup!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this crock pot chicken noodle soup recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Chicken: We used boneless, skinless chicken breasts, but chicken thighs also work well. For extra flavor, use bone-in chicken breasts or thighs. Just remove the bones before shredding the meat.
- Onion: We typically use yellow onions in this recipe, but white onions work too. We don’t recommend using a red onion.
- Egg Noodles: You can swap the egg noodles for another type of pasta, like rotini or ditalini, if you prefer a different texture. Note that cooking times will vary. For a gluten-free option, use gluten-free noodles or substitute rice.
- Carrots: We find fresh carrots have the most flavor, however you can use frozen sliced carrots if you’d like to save time!
- Celery: Always give your celery a good rinse before chopping! We like to also include the leaves on the celery as they have a ton of flavor.
How to Make Slow Cooker Chicken Noodle Soup
This crock pot chicken noodle soup recipe couldn’t be any easier to toss together or clean up after dinner. Just add everything to the slow cooker and turn it on! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Add all ingredients. Add the chicken breasts, veggies, and seasonings to a crockpot. Then add the broth.
- Cook. Cover and cook on low for 6 to 8 hours, or high for 4 to 6 hours. While normally we recommend the longer and slower cook time, this soup cooks easily in 4 hours and shreds perfectly!
- Shred the chicken. Remove the bay leaves and discard. Shred the cooked chicken with two forks. You can do this in large pieces or small pieces, whichever you like better.
- Cook the noodles. Add the egg noodles to the soup and give everything a good stir. Cover with the lid, set the slow cooker on high, and cook for 15 minutes, until noodles are tender. Serve and enjoy!
Cook’s Tips & Variations
- Cut the veggies into thick pieces: When something cooks all day in the slow cooker like vegetables, they tend to get too soft or lost in the broth. Cutting the vegetables thicker helps to keep their shape and texture better.
- Add extra vegetables: You can add diced zucchini, or fresh spinach, in the last 30 minutes of cooking for even more nutrients. For extra protein and fiber, try adding a can of rinsed and drained white beans.
- Fresh herbs: If you have them on hand, fresh herbs make a world of difference! For fresh herbs, use 1 tablespoon thyme, 1 tablespoon oregano, and 1.5 tablespoons parsley.
- Add a dash of cream: For a creamier version of chicken noodle soup, stir in a splash of heavy cream or half-and-half before serving.
- Cook noodles separately: If you prefer firmer noodles, cook them separately and add them to each bowl when serving. This also prevents the noodles from soaking up too much broth. This is also a great idea if you want to store the soup for later.
- Don’t freeze the noodles with the soup: If you’re making extra to freeze, leave the egg noodles on the side. The soup will freeze better and you can always add the noodles when serving.
What To Serve With Crock Pot Chicken Noodle Soup
- Sandwich: Our air fryer grilled cheese, or an egg salad wrap or sandwich, are the perfect accompaniments to a bowl of soup.
- Salad: This strawberry and spinach salad is on of our favorites, but you also can’t go wrong with our roasted beet salad with goat cheese!
- Bread: You can’t go wrong with a piece of crusty bread, but our easy garlic bread or buttery beer bread are great choices too.
Yield: 6 servings
Easy Crockpot Chicken Noodle Soup Recipe
With just 10 minutes of prep, this easy crockpot chicken noodle soup recipe is packed with juicy chicken, hearty vegetables and tender egg noodles. Whether you’re feeling under the weather or just craving a cozy meal, this soup will hit the spot!
Ingredients
- 2 lbs boneless, skinless chicken breasts, or thighs
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 bay leaves
- 1 large yellow onion, diced
- 1 ½ cups sliced carrots
- 1 cup sliced celery
- 2 tablespoons minced garlic
- 8 cups low-sodium chicken stock
- 6 oz medium egg noodles
Instructions
- In a 7 quart or larger crockpot, season the chicken breasts with the seasonings and add the rest of the ingredients to the pot, except the egg noodles.
- Place the lid on the crockpot and cook on low for 6 to 8 hours, or high for 4 to 6 hours. The soup is ready to add the noodles as soon as the chicken is cooked through and easily shredded.
- 15 minutes before serving, remove the bay leaves and discard. Shred the chicken breast with two forks, into large chunks or small pieces.
- Add the egg noodles to the soup and give everything a good stir. Cover with the lid and turn the slow cooker to high and cook for 15 minutes more, until the egg noodles are al dente. Serve immediately.
Notes
Cook noodles separately: If you prefer firmer noodles, cook them separately and add them to each bowl when serving. This also prevents the noodles from soaking up too much broth. This is also a great idea if you want to store the soup for later.
Store: If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 5 days.
Reheat: Simply warm the soup in a pot on the stove over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe bowl.
Freeze: If you’re planning to freeze the soup, I recommend cooking the noodles separately and adding them fresh when you reheat the soup. Freeze the soup without noodles for up to 3 months in a freezer-safe container, leaving some room for expansion. Thaw overnight in the fridge, then reheat as usual and add freshly cooked noodles before serving.
Nutrition
Serving: 1 serving, Calories: 363kcal, Carbohydrates: 31g, Protein: 43g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 121mg, Sodium: 701mg, Potassium: 1104mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5502IU, Vitamin C: 7mg, Calcium: 69mg, Iron: 2mg
My favorite chicken soup recipe, I made it last night since the weather is getting cooler and it was so delicious!! Best comfort food on a cozy night thank you for the recipe!