Crockpot Chicken Noodle Soup | Easy Chicken Soup Recipe

If you’ve been looking for dependable crockpot chicken soup recipes that actually taste homemade, this Crockpot Chicken Noodle Soup is one of my favorite go-to dinners. It has all the cozy comfort you want in a classic chicken noodle soup: tender shredded chicken, soft carrots and celery, hearty egg noodles, and a light golden broth that tastes like it simmered all day because, well, it did.

I love making this on busy days when I want something warm and nourishing waiting for me at dinnertime. You get that rich, comforting flavor with very little hands-on work, and your kitchen smells incredible while the slow cooker does the heavy lifting. It’s the kind of simple meal that feels especially welcome on chilly evenings, sick days, or anytime you need a bowl of pure comfort.

What I really appreciate about this recipe is how easy it is to adapt. You can keep it classic, add a few extra vegetables, or adjust the seasoning to suit your family. However you make it, you’ll end up with a satisfying soup that looks just like the homemade bowl you crave: shredded chicken, curly noodles, bright carrots, celery, parsley, and plenty of cozy broth.

Quick Recipe Info Card

• Prep time: 15 minutes
• Cook time: 6 hours 30 minutes
• Total time: 6 hours 45 minutes
• Servings: 6
• Difficulty: Easy

Why You’ll Love It

• It’s a true dump-and-go style dinner with minimal prep.
• The slow cooker makes the chicken wonderfully tender and easy to shred.
• You get classic homemade chicken noodle soup flavor with simple pantry staples.
• It’s family-friendly, comforting, and perfect for meal prep.
• The broth is light but still savory and satisfying.
• You can easily customize it with extra vegetables or herbs.
• It’s one of those crockpot chicken soup recipes you’ll want to keep on repeat all season long.

Nutritional Benefits and Adaptable Variations

• Lean protein: Chicken breast adds filling protein to help make this soup satisfying.
• Vegetable goodness: Carrots, celery, onion, and garlic add flavor plus vitamins and fiber.
• Hydrating and comforting: Brothy soups can be especially soothing when you want a lighter meal.
• Use chicken thighs: Swap in boneless, skinless thighs for an even richer flavor.
• Add more vegetables: Stir in peas, spinach, or corn near the end of cooking.
• Try whole wheat noodles: If you like, use whole wheat egg noodles for a slightly heartier twist.
• Make it extra herby: Fresh dill or thyme added at the end gives the soup a lovely fresh finish.
• Control the sodium: Choose low-sodium broth so you can season to taste.

Step-by-Step Instructions

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1. Add the chicken breasts to the bottom of your slow cooker. Drizzle in the olive oil, then add the onion, carrots, celery, and garlic.
2. Pour in the chicken broth and sprinkle in the thyme, dried parsley, rosemary, salt, and pepper. Add the bay leaves.
3. Cover and cook on low for 6 hours, or until the chicken is fully cooked and tender enough to shred easily. For food safety, the chicken should reach 165°F in the thickest part.
4. Remove the chicken from the slow cooker and place it on a plate or cutting board. Shred it with two forks.
5. Return the shredded chicken to the slow cooker and stir well.
6. Add the egg noodles, cover again, and cook on high for 20 to 30 minutes, or until the noodles are tender. Stir once or twice if needed so the noodles cook evenly.
7. Remove the bay leaves. Taste the broth and add more salt and pepper if needed.
8. Ladle the soup into bowls and finish with chopped fresh parsley and a little extra black pepper before serving.

Nutrition Information

Nutrition values are estimates and can vary depending on the specific ingredients and brands you use.

Storage & Make-Ahead Tips

Leftover soup stores very well, which is one more reason I love it. Let the soup cool, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave until hot throughout.

If you know you’re making this ahead, I recommend cooking and storing the noodles separately when possible. That helps keep them from soaking up too much broth and getting too soft during storage. If the soup thickens in the fridge, just add a splash of broth or water when reheating.

You can also freeze the soup, but for best texture, freeze it without the noodles. Thaw overnight in the refrigerator, reheat, and then cook fresh noodles to add before serving.

FAQ

1. Can I use frozen chicken in this slow cooker soup?
I recommend using thawed chicken for safer and more even slow cooker cooking. Starting with thawed chicken helps the soup reach safe temperatures more reliably.

2. Can I cook the noodles right in the crockpot?
Yes, absolutely. Just add them near the end of cooking so they stay tender instead of mushy.

3. What’s the best chicken to use for this recipe?
Boneless, skinless chicken breasts keep it lean and classic, but chicken thighs are also delicious if you want a slightly richer soup.

4. How do I keep the soup from getting too thick?
The noodles naturally absorb broth as they sit. If your soup thickens, stir in extra warm broth when reheating until it reaches the consistency you like.

5. Can I add more vegetables?
Definitely. Peas, spinach, corn, or even chopped zucchini can work well here. Add quick-cooking vegetables toward the end so they keep their texture and color.

Crockpot Chicken Noodle Soup

A cozy slow cooker chicken noodle soup with tender shredded chicken, vegetables, herbs, and egg noodles in a savory broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 45 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 3 medium carrots peeled and sliced
• 3 stalks celery sliced
• 3 cloves garlic minced
• 8 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon black pepper plus more for serving

Finish

• 8 ounces egg noodles
• 2 tablespoons fresh parsley chopped, for garnish

Equipment

• 1 slow cooker 6-quart or similar size
• 1 cutting board
• 1 knife
• 1 measuring spoons
• 1 measuring cup
• 2 forks for shredding chicken

Method

 

Prepare the Soup

1. Add the chicken breasts to the bottom of the slow cooker. Drizzle with olive oil, then add the onion, carrots, celery, and garlic.
2. Pour in the chicken broth and add the thyme, dried parsley, rosemary, bay leaves, salt, and black pepper.
3. Cover and cook on low for 6 hours, or until the chicken is cooked through and tender enough to shred easily. The chicken should reach 165°F in the thickest part.
4. Remove the chicken from the slow cooker and shred it with two forks.
5. Return the shredded chicken to the slow cooker and stir to combine.

Add the Noodles

1. Add the egg noodles to the slow cooker. Cover and cook on high for 20 to 30 minutes, stirring once or twice if needed, until the noodles are tender.
2. Remove and discard the bay leaves. Taste and adjust seasoning with additional salt and black pepper if needed.
3. Ladle into bowls and garnish with chopped fresh parsley and extra black pepper before serving.

Notes

Add noodles near the end so they do not get too soft. For make-ahead storage, keep noodles separate if possible. Chicken thighs can be used for a richer flavor.