Crockpot Chicken Noodle Soup
This Crockpot Chicken Noodle Soup is hearty and comforting, and the perfect simple recipe to warm you up on a chilly day. Easy to make with only 15 minutes of prep, the slow cooker keeps this soup hassle-free all winter long.
There’s something nostalgic about a steaming bowl of chicken noodle soup. It’s cozy, delicious and a cure-all for any day of the week. This Crockpot Chicken Noodle Soup is our no-fuss version that you can simply “set and forget” (although the incredible aroma filling the kitchen will let you know it’s cooking!). This recipe is always on rotation in our house once the temperature drops.
It’s a recipe my whole family loves (especially my kids!) and is easy to meal prep for lunch or dinner. Check out my other Slow Cooker Recipes, too. My Slow Cooker Taco Chicken Chili and Crockpot Chicken and Dumpling Soup are two of my most request recipes by friends and family.
Why You’ll Love This Recipe
- Homemade Comfort Food. Nothing warms you up like a hearty, cozy bowl of chicken soup.
- Set It and Forget It. Minimal prep and easy to make, let the slow cooker do the work for you.
- Simple 10 Ingredient Soup. Less is more here. Use just a few, very good ingredients, for a very good soup.
- Feeds a Crowd. Make one batch of this soup and feed your whole family. You might even have leftovers.
Ingredients
- Chicken: Boneless, skinless chicken breasts work well here. You could easily shred a rotisserie chicken, too.
- Carrots, Onions & Celery: The classic mirepoix for any great soup.
- Garlic: Freshly minced, this seasons the broth.
- Thyme & Rosemary: Hearty herbs to flavor the soup, fresh is preferred.
- Bay Leaves: Also adds flavor. Remove and discard before serving.
- Chicken Stock or Broth: Homemade or store-bought works.
- Egg Noodles: Wide egg noodles are my favorite and the classic.
- Parsley: A fresh and bright finish, to garnish.
How To Make Crockpot Chicken Noodle Soup
- In a 6-quart slow cooker, combine chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
2. Cover and cook on high for 3½ hours or low for 5½ hours, until the chicken is tender and reaches an internal temperature of 160°F (71°C).
3. Remove the chicken and shred. Then add the chicken back in.
4. Add the egg noodles directly to the slow cooker. Cover and cook on high for 25–30 minutes, or until the noodles are tender.
5. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with chopped parsley before serving.
Expert Tips
- Season As Needed. Be sure to taste and season with salt and pepper as your soup cooks. And adjust seasoning once the soup is finished cooking, too.
- Substitute Dried Herbs. If you don’t have fresh herbs, use about 1 tsp. of dried rosemary, thyme, or a combination of both.
- Use Bone Broth. If you have homemade or store-bought bone broth on hand, use this in place of chicken broth or stock for an extra nutritious soup base.
- Avoid Overcooked Pasta. Be sure to cook pasta on high when the recipe calls for it, otherwise you run the risk of it overcooking and becoming mushy. You can also cook the noodles separately and add to the finished soup when ready to eat, if making the soup ahead of time.
- Shred Chicken Easily. Use 2 forks or a stand mixer for a quick, mess-free way to shred chicken.
Storage and Make-Ahead Instructions
Make soup ahead of time, adding everything except the noodles. Cook pasta separately and add in once you’re ready to serve. I recommend this method because the noodles can become mushy and absorb the broth the longer they sit in the soup.
Refrigerate leftover soup in an airtight container for up to 3 days. Reheat on the stove and gently simmer, stirring occasionally, until hot.
You can also freeze this soup in a freezer-safe container for up to 3 months, but I’d recommend doing this without the pasta (to avoid overly soft noodles). Thaw soup in the fridge, then reheat on the stove and add cooked noodles when ready to serve.
FAQs
There are different variations, but the basic method calls for adding all ingredients (chicken, aromatics, herbs, broth) to a slow cooker for several hours until flavors meld and ingredients are cooked through. Then you can shred the chicken, cook the pasta and combine everything. Serve and enjoy!
Overcooking the vegetables or noodles until they’re overly soft or mushy is probably the most common misstep. Another one is under seasoning the soup and broth. To avoid both, be mindful of your cook time and test the vegetables/noodles as they cook. Then taste and adjust the seasonings once the soup is finished cooking, too.
Yes! You can absolutely cook uncooked, dried pasta in a slow cooker. Just be sure it’s fully emerged in liquid to prevent burning or mushy pasta. And I recommend adding pasta towards the end of any cook time (usually in the last 30 minutes or so) to ensure it comes out al dente.
You can definitely add raw chicken to a slow cooker, as long as it’s fully thawed before adding it. And allow the chicken to fully cook through until the internal temperature is 165-degrees (usually several hours, depending on the recipe), until serving it.
More Slow Cooker Recipes
- Crockpot Chicken Caesar Sandwiches
- Crockpot Taco Lasagna
- Slow Cooker Chicken Drumsticks
- Slow Cooker Chicken Parmesan Soup
Crockpot Chicken Noodle Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups carrots peeled and sliced ¼” thick
- 1 ½ cups yellow onion diced ½” thick
- 1 cup celery chopped ¼” pieces
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 ½ teaspoons fresh thyme chopped (or ¾ teaspoon dried)
- 1 teaspoon fresh rosemary chopped (or ½ teaspoon dried)
- 2 dried bay leaves
- 8 cups unsalted chicken stock or broth
- 8 ounces wide egg noodles
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Add ingredients to slow cooker:
- In a 6-quart slow cooker, combine chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
Cook:
- Cover and cook on high for 3½ hours or low for 5½ hours, until the chicken is tender and reaches an internal temperature of 160°F (71°C).
Shred the chicken:
- Remove the chicken and shred. Then add the chicken back in.
Cook the noodles:
- Add the egg noodles directly to the slow cooker. Cover and cook on high for 25–30 minutes, or until the noodles are tender.
Season and serve:
- Taste and adjust seasoning with additional salt and pepper as needed. Garnish with chopped parsley before serving.
