There’s nothing quite like coming home to the savory aroma of Crockpot Chicken Noodle Soup slowly simmering away, promising spoonfuls of cozy comfort in every bite. This recipe brings together succulent chicken, tender vegetables, aromatic herbs, and perfectly chewy egg noodles, all mingling in a golden, soul-warming broth. Whether you’re seeking an easy weeknight dinner, a nourishing remedy on sick days, or simply an old-fashioned hug in a bowl, this soup is a perennial favorite that never disappoints.

Crockpot Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Crockpot Chicken Noodle Soup lies in its simple, wholesome ingredients. Each element brings a unique flavor or texture to the table—nothing fancy, just classic goodness elevated by fresh veggies, lean chicken, and fragrant herbs.

Chicken (1 1/2 pounds boneless, skinless breasts or thighs): Go for thighs for extra richness or breasts for leaner bites; both turn irresistibly tender after hours in the slow cooker.
Chicken broth (8 cups, low-sodium): This is the foundation of your soup; homemade or store-bought, a rich, flavorful broth makes all the difference.
Carrots (3 medium, peeled and sliced): These add sweetness and a pop of cheerful orange color.
Celery (3 stalks, sliced): Celery brings a subtle crunch and that classic soup flavor.
Yellow onion (1 small, diced): A must for its earthy, savory base, giving the broth extra depth.
Garlic (3 cloves, minced): Just enough to warm things up without overwhelming the other flavors.
Dried thyme (1 teaspoon): Essential for that signature, slightly minty, woodsy taste in chicken soup.
Dried rosemary (1/2 teaspoon): A touch brings a subtle piney brightness.
Dried parsley (1/2 teaspoon): Rounds out the herbal notes and adds flecks of green.
Bay leaf (1): Imparts background depth and a little mystery to your broth—just don’t forget to fish it out before serving.
Salt and pepper (to taste): The finishing touch to enhance and balance everything else.
Egg noodles (2 cups): The hearty, chewy staple—add these near the end for perfect texture.
Lemon juice (1 tablespoon, optional): A zippy hit of brightness if you’d like a fresh, lively kick.
Olive oil (1 tablespoon): Helps soften veggies and adds a little silkiness to the soup.

How to Make Crockpot Chicken Noodle Soup

Step 1: Load Up the Crockpot

Start by nesting your chicken breasts or thighs right at the bottom of the crockpot. Sprinkle in the carrots, celery, onion, and minced garlic, then scatter the thyme, rosemary, parsley, and nestle in that single bay leaf. Drizzle in the olive oil to help the veggies turn silky-tender and aromatic as they gently cook. This dump-and-go assembly keeps things effortless while layering bold flavors from the very first minute.

Step 2: Pour in the Broth

Next, pour in all eight cups of low-sodium chicken broth. This is your soup’s canvas, soaking up all the savory notes from the herbs and chicken as it simmers away. Give everything a quick stir to combine, making sure the chicken is mostly submerged and the vegetables are evenly distributed. Secure the lid and get ready for your house to smell absolutely amazing.

Step 3: Slow Cook to Perfection

Choose your timeline—if you’re heading out for the day, set the crockpot to low and cook for 6–7 hours; if you’re short on time, use the high setting for 3–4 hours. Either way, you’ll know it’s ready when the chicken is fork-tender and the carrots and celery are just right, not mushy. This low-and-slow process draws out so much flavor without any fuss.

Step 4: Shred the Chicken

Using tongs, pull the chicken out onto a cutting board or large plate and shred it with two forks. The meat should fall apart beautifully and practically shred itself. Pop the shredded chicken right back into the crockpot—this way, every spoonful gets a perfect bite of protein in the finished soup.

Step 5: Add the Egg Noodles

Now it’s time to stir in the egg noodles. Crank up the heat to high and cook for about 15–20 more minutes, just until the noodles are gorgeously plump and tender. Make sure not to overcook so they don’t get mushy—the soup will still be lovely and brothy with noodles that hold their shape.

Step 6: Finish and Season

As a final flourish, stir in a tablespoon of lemon juice if you want a fresh and zippy finish. Don’t forget to add salt and pepper to taste—this is where all the other flavors really pop! Remove and discard the bay leaf before you ladle up bowls of piping hot Crockpot Chicken Noodle Soup.

How to Serve Crockpot Chicken Noodle Soup

Garnishes

For a little something extra, sprinkle each bowl with fresh chopped parsley, a crack of black pepper, or even a few shavings of parmesan. A squeeze of lemon brightens things up, while a swirl of good olive oil adds smooth richness. Each little finishing touch brings new life to this homestyle classic.

Side Dishes

You’ll hardly need more than a slice of crusty bread or a soft, herbed dinner roll to dip into your Crockpot Chicken Noodle Soup. For a more robust meal, serve alongside a crisp green salad with a tangy vinaigrette. Even a plate of saltine crackers or a grilled cheese sandwich will make your soup dinner feel like a feast.

Creative Ways to Present

Transform your soup into a centerpiece by serving it in oversized mugs for a cozy, casual gathering, or ladle it into hollowed bread bowls for a rustic, restaurant-worthy effect. Try topping each bowl with a spoonful of garlic-herb breadcrumb topping for unexpected texture, or set out a fixings bar (think grated cheese, lemon wedges, and fresh herbs) so everyone can customize their perfect bowl.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Crockpot Chicken Noodle Soup to airtight containers and stash in the fridge for up to 4 days. The flavors meld and deepen after a day or two, making those leftovers just as (if not more!) delicious as the day you made it.

Freezing

To freeze, skip adding the noodles until you reheat so they don’t get over-soft. Portion the cooled, noodle-less soup into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator and heat through, then add fresh noodles at the end for that perfect texture.

Reheating

Warm leftovers gently on the stovetop over medium heat, or microwave single bowls in short spurts, stirring in between. If the noodles have soaked up too much broth, just splash in a little extra chicken stock or water to loosen things up and bring it back to soup perfection.

FAQs

Can I use rotisserie or leftover cooked chicken instead of raw?

Absolutely! Just skip the initial long cook—add the cooked, shredded chicken in the last hour of cooking so it warms through without drying out. It’s a great shortcut for repurposing leftovers.

What are the best noodles for Crockpot Chicken Noodle Soup?

Egg noodles are traditional and hold up nicely, but you can swap in rotini, fusilli, or even gluten-free pasta. Just remember to cook pasta only until al dente to avoid sogginess.

Can this Crockpot Chicken Noodle Soup recipe be made gluten-free?

Yes! Simply use your favorite gluten-free noodle—the rest of the ingredients are naturally gluten-free. Keep an eye on cooking time as gluten-free pasta can cook faster.

How can I make this soup richer and creamier?

For a silkier finish, stir in a tablespoon of butter or even a splash of cream at the end. Some folks also like to add a scoop of mashed potatoes or a swirl of Greek yogurt for extra body and flavor.

Is it okay to add extra vegetables or swap some out?

Definitely! Toss in chopped spinach, peas, corn, or parsnips for variety. This base recipe for Crockpot Chicken Noodle Soup is very forgiving and welcomes whatever veggies you need to use up.

Final Thoughts

Few things say comfort like a big steaming bowl of Crockpot Chicken Noodle Soup, and this recipe gives you all the traditional flavor with almost no effort. Gather your favorite soup mugs and a loaf of crusty bread, and get ready to share some cozy, homemade warmth that everyone at your table will love!

Crockpot Chicken Noodle Soup Recipe

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4.8 from 14 reviews

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

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Description

Warm up with a comforting bowl of Crockpot Chicken Noodle Soup, a classic favorite made easy in the slow cooker. This hearty soup is packed with tender chicken, veggies, and noodles in a flavorful broth.

Ingredients

Scale

Chicken Noodle Soup:

1 1/2 pounds boneless, skinless chicken breasts or thighs
8 cups low-sodium chicken broth
3 medium carrots, peeled and sliced
3 celery stalks, sliced
1 small yellow onion, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
1 bay leaf
Salt and pepper to taste
2 cups egg noodles
1 tablespoon lemon juice (optional)
1 tablespoon olive oil

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Instructions

Prepare Ingredients: Place chicken, carrots, celery, onion, garlic, herbs, and olive oil in the crockpot. Pour in broth and mix.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is done and veggies are tender.
Shred Chicken: Remove chicken, shred, and return to crockpot. Add noodles and cook on high for 15–20 minutes.
Finish Soup: Stir in lemon juice, season with salt and pepper, and remove bay leaf before serving.