There’s nothing quite as soul-warming or satisfying as a bowl of Crockpot Chicken Noodle Soup, especially when comfort food calls your name on busy weeknights or chilly afternoons. This recipe brings together tender chunks of chicken, perfectly cooked vegetables, and slurpable egg noodles—all simmered together in flavorful broth with just the right touch of herbs. With minimal prep and maximum payoff, this soup is a game changer for anyone craving homemade warmth without hours at the stove.

Crockpot Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how just a handful of simple ingredients come together for such a deeply flavorful Crockpot Chicken Noodle Soup. Each ingredient has a special role, from building the savory base to adding a burst of brightness or a hint of texture.

Boneless, Skinless Chicken Breasts or Thighs (1 1/2 pounds): The heart of the soup, offering lean protein and that classic, comforting chicken flavor.
Carrots (3 medium, sliced): These bring a gentle sweetness and bright color to every spoonful.
Celery (2 stalks, sliced): Essential for a classic aroma and a light crunch that holds up during slow cooking.
Yellow Onion (1 small, diced): Layers in a subtle, savory depth you’d miss if it weren’t there!
Garlic (3 cloves, minced): Adds a beautiful aromatic punch that deepens every other flavor in the pot.
Low-Sodium Chicken Broth (8 cups): The savory liquid foundation letting all the ingredients shine while keeping things light.
Dried Thyme (1 teaspoon): Brings a gentle, herbaceous lift that pairs perfectly with poultry and vegetables.
Dried Parsley (1 teaspoon): Adds freshness and color, rounding out the flavor without overpowering.
Dried Rosemary (1/2 teaspoon): A little bit packs a big aromatic punch—don’t skip this!
Salt (1/2 teaspoon): Basic seasoning that makes all those savory flavors pop.
Black Pepper (1/4 teaspoon): For gentle warmth and subtle spice.
Egg Noodles (2 cups, uncooked): The iconic noodle for chicken soup, bringing comfort and heartiness that soaks up every bit of broth.
Lemon Juice (juice of 1/2 lemon, optional): Adds a little brightness at the end—a secret trick for depth and zing.
Fresh Parsley (for garnish): A fresh sprinkle on top not only makes it gorgeous but adds an herby uplift right before serving.

How to Make Crockpot Chicken Noodle Soup

Step 1: Build the Soup Base

Begin by adding your chicken, sliced carrots, celery, diced onion, and minced garlic straight into your crockpot. Pour in the chicken broth and sprinkle in the thyme, parsley, rosemary, salt, and pepper. Thanks to the slow cooker, you can toss everything in at once and simply let those flavors mingle and develop with hardly any babysitting.

Step 2: Slow Cook Until Tender

Cover the crockpot and set it to low for 6 to 7 hours, or high for about 3 to 4 hours. You’re letting the chicken cook until it’s irresistibly juicy and tender, while the vegetables soften up and soak in all the savory goodness from the broth and herbs.

Step 3: Shred the Chicken

Once the chicken is cooked through and the veggies are tender, carefully take out the chicken and shred it using two forks. Return the shredded chicken to the crockpot; this simple step makes the soup extra hearty, with perfect bites of chicken throughout.

Step 4: Add the Noodles

Stir in the egg noodles and crank the crockpot up to high if you’d been cooking on low. Let everything bubble away for 20 to 25 minutes, just until the noodles are beautifully tender. Don’t overcook—the noodles should soak up just enough broth while still holding their shape.

Step 5: Finish and Adjust the Flavor

Right before serving, stir in the lemon juice if you’re using it. Taste and tweak the salt and pepper if you like; every cook has their favorite finishing touches! Ladle the soup into bowls and top with a generous sprinkle of fresh parsley.

How to Serve Crockpot Chicken Noodle Soup

Garnishes

For a finishing flourish, fresh parsley is classic and adds a pop of color and brightness. If you’re feeling extra fancy, a grating of lemon zest or even a few grindings of black pepper right before serving will make each bowl feel special. A drizzle of good olive oil or a pinch of red pepper flakes can also add a delicious twist for those who love a little heat.

Side Dishes

Nothing goes better with Crockpot Chicken Noodle Soup than some warm, crusty bread—perfect for dunking and soaking up all that broth. Saltine crackers or a buttery biscuit on the side are also classic. If you want something a bit lighter, serve the soup alongside a simple green salad tossed in a lemony vinaigrette.

Creative Ways to Present

Serve your soup in oversized mugs for a cozy, fireside vibe, or use mini bread bowls at a dinner party for major “wow” factor. For kids or lunchboxes, a thermos full of soup alongside cheese and crackers is just irresistible. You can even try topping each bowl with a sprinkle of grated parmesan or a swirl of crème fraîche for a gourmet twist.

Make Ahead and Storage

Storing Leftovers

Let your Crockpot Chicken Noodle Soup cool to room temperature, then transfer to airtight containers. Pop them in the fridge, and you’ll have a comforting meal ready for any busy day. For the very best texture, store the noodles separately if you plan to enjoy leftovers over a few days—this helps prevent them from becoming overly soft.

Freezing

This soup is excellent for meal prep! Portion out cooled soup (without noodles) into freezer-safe containers, leaving space for expansion. When you’re ready to enjoy it, thaw completely and then add freshly cooked noodles before serving. This method keeps the soup tasting like you just made it, with perfectly tender noodles every time.

Reheating

To reheat, simply warm through on the stovetop over medium heat or in the microwave until steaming hot. If the noodles have absorbed some broth in the fridge, just drizzle in a splash of extra chicken broth to loosen things up. Stir well and serve—the flavors might be even better the next day!

FAQs

Can I use rotisserie chicken in Crockpot Chicken Noodle Soup?

Absolutely! Stir in shredded rotisserie chicken after the vegetables have finished cooking and just heat through before adding the noodles. This is a fantastic time saver and still packs tons of flavor.

How do I prevent the noodles from getting mushy?

If you know you’ll have leftovers or want to freeze the soup, cook the noodles separately and add them to each bowl just before serving. This simple trick keeps the noodles perfectly al dente every time.

Can I make Crockpot Chicken Noodle Soup gluten-free?

Yes, you totally can! Use your favorite gluten-free noodles in place of traditional egg noodles and double-check that your chicken broth is gluten-free as well. The soup will still be absolutely delicious and comforting.

What’s the best way to add extra veggies?

This soup is super versatile—throw in chopped spinach, peas, corn, or even diced zucchini for more color and nutrition. Add quicker-cooking veggies toward the end so they stay vibrant and don’t become too soft.

Is Crockpot Chicken Noodle Soup healthy?

Definitely! With lean chicken, plenty of veggies, and a light broth, this soup is hearty without being heavy and naturally dairy-free. Opt for low-sodium broth if you’re watching your salt intake, and it’s a feel-good meal for any day.

Final Thoughts

If you’re looking for a cozy, no-fuss recipe to warm both your heart and your kitchen, Crockpot Chicken Noodle Soup truly delivers. It’s the ultimate in homemade comfort, whether you’re serving friends, family, or simply yourself. Give this recipe a try—you’ll find it’s one you reach for again and again every time you need a little taste of home.

Crockpot Chicken Noodle Soup Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 7 hours 15 minutes (or 4 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 that’s easy to make in the slow cooker. Tender chicken, hearty vegetables, and egg noodles in a flavorful broth make this a perfect meal for chilly days.

Ingredients

Scale

Chicken Noodle Soup:

1 1/2 pounds boneless, skinless chicken breasts or thighs
3 medium carrots, sliced
2 celery stalks, sliced
1 small yellow onion, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups egg noodles, uncooked
juice of 1/2 lemon (optional)
fresh parsley, for garnish

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Instructions

Prepare Ingredients: Place chicken, carrots, celery, onion, garlic, chicken broth, thyme, parsley, rosemary, salt, and pepper into a large crockpot.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through and vegetables are tender.
Shred Chicken: Remove chicken, shred with forks, and return to the crockpot.
Add Noodles: Add egg noodles and cook on high for 20–25 minutes until tender.
Finish: Stir in lemon juice (if using), adjust seasoning, and garnish with parsley before serving.

Notes

To prevent mushy noodles in leftovers, cook and store noodles separately if planning to freeze or refrigerate.
This soup pairs perfectly with crusty bread or crackers.

Prep Time: 15 minutes
Cook Time: 7 hours (low) or 4 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: American