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Close up image of a white crock with slow cooker chicken noodle soup and another crock in the background.
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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.
Course Main Course
Cuisine American
Keyword chicken noodle soup, crock pot, slow cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings

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.

Notes

Storage:
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.