There’s something magical about a warm bowl of Crockpot Chicken Noodle Soup on a chilly day. This comforting classic is not only nourishing but incredibly easy to make, thanks to the slow cooker. Tender chicken, hearty vegetables, and slurp-worthy noodles come together in a rich, aromatic broth that soothes from the inside out.
There’s a reason why chicken noodle soup has stood the test of time.
It’s not just a meal — it’s a hug in a bowl.
Growing up, whenever someone in our house caught the sniffles or just had a tough day, my mom would pull out the crockpot.
The scent of garlic, carrots, and herbs would fill the air, letting us know that healing was on the way — both physical and emotional.
She didn’t follow a strict recipe — just simple ingredients, cooked low and slow, until every spoonful was full of comfort.
Now, as I recreate this timeless classic for my own family, I stick to the basics too — with a few little upgrades for flavor and ease.
This Crockpot Chicken Noodle Soup recipe is my go-to when I want a hands-off, nourishing meal that tastes like it simmered all day (because it did).
Why You’ll Love This
1. It’s Incredibly Easy (Hands-Off Cooking)
With a crockpot, you can toss in the ingredients, set it, and forget it. There’s no standing over a hot stove or worrying about timing — the slow cooker does all the heavy lifting. It’s perfect for busy weekdays, cozy Sundays, or any time you want a meal with minimal effort.
2. Classic Comfort with Real Ingredients
This soup is made with wholesome, pantry-friendly ingredients — chicken, carrots, celery, onions, noodles, and broth — all simmered together to create deep, layered flavors. There are no shortcuts or cans here — just real food that nourishes and comforts.
3. Family-Friendly & Kid-Approved
It’s mild enough for picky eaters yet hearty enough to satisfy adults. Plus, it’s a great way to sneak in extra veggies! Kids love the tender noodles and shredded chicken, and you can easily customize it to suit your family’s preferences.
4. Freezer-Friendly & Great for Meal Prep
Double the batch and freeze half for later. This soup holds up beautifully in the freezer (without the noodles), making it a lifesaver when you need a quick meal. It also reheats well for leftovers throughout the week.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (on low) or 3–4 hours (on high)
- Total Time: 6.5 to 8.5 hours
- Cuisine Type(s): American, Comfort Food
- Servings: 6 servings
- Estimated Cost: $12–15
Equipment Needed
- Slow Cooker (Crockpot) – 6-quart preferred
- Cutting board & knife
- Vegetable peeler
- Ladle
- Mixing spoon
- Medium pot (if boiling noodles separately)
- Kitchen tongs or fork (for shredding chicken)
Ingredients
- 1.5 lbs boneless skinless chicken breasts (or thighs for a richer flavor)
- 8 cups low-sodium chicken broth
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced thin
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles (add at the end or cook separately to avoid mushiness)
- 1 tablespoon olive oil (optional, for added richness)
- Fresh parsley for garnish (optional)
- Juice of ½ lemon (optional, to brighten flavors)
Step-by-Step Instructions
Step 1: Prep the Veggies and Chicken
Peel and slice your carrots, chop the celery, and dice the onion. Add them to the bottom of your crockpot. Place the chicken breasts on top of the vegetables. You can season the chicken lightly with salt and pepper for added flavor.
Step 2: Add Broth and Seasonings
Pour in the chicken broth until it covers the ingredients completely. Add the garlic, thyme, parsley, and bay leaf. Give it a gentle stir. Drizzle in a bit of olive oil for extra depth (optional but recommended).
Step 3: Slow Cook to Perfection
Set your slow cooker to low for 6–8 hours or high for 3–4 hours. The long, slow simmer helps extract the flavors of the herbs, veggies, and chicken into the broth, creating a rich, savory base.
Step 4: Shred the Chicken
Once the chicken is fully cooked and tender, remove it from the crockpot and shred it using two forks. Discard the bay leaf, then return the shredded chicken to the soup and stir to combine.
Step 5: Add the Noodles
If eating right away, add the egg noodles to the crockpot and cook for 15–20 minutes until tender. For best texture, cook noodles separately and add them just before serving. This prevents them from becoming mushy when stored.
Step 6: Final Touches and Serve
Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice. Ladle into bowls and top with fresh parsley if desired. Serve warm with crusty bread or crackers.
Nutrition Facts (Per Serving, Approximate)
- Calories: 320
- Protein: 28g
- Carbohydrates: 28g
- Fiber: 3g
- Fat: 10g
- Sodium: 620mg
- Vitamin A: 85% DV
- Vitamin C: 15% DV
- Iron: 12% DV
Tips for Success
Use Bone-In Chicken for Extra Flavor
If you have bone-in chicken, go for it! The bones add a richer flavor and more nutrients to the broth. Just be sure to remove the bones when shredding the chicken.
Don’t Overcook the Noodles
Noodles can turn to mush if left in the soup too long. To keep them al dente, cook them separately and stir them in just before serving or reheating.
Skim the Broth if Needed
If you notice any foam or fat rising to the top during cooking, simply skim it off with a spoon for a clearer, lighter broth.
Add a Squeeze of Lemon
Just a bit of lemon juice at the end brightens the soup and adds a pop of freshness — especially nice if you’re feeling under the weather.
Common Questions
Can I use rotisserie chicken instead?
Absolutely. Skip the cooking step and add shredded rotisserie chicken in the last 30 minutes of cooking to warm through.
Is this recipe gluten-free?
It can be! Just use gluten-free noodles or rice instead of traditional egg noodles, and ensure your broth is labeled gluten-free.
Can I freeze this soup?
Yes — but freeze it without the noodles to prevent sogginess. Add freshly cooked noodles when reheating for best results.
How long will leftovers keep?
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or microwave.
Variations & Substitutions
- Swap the Protein: Use turkey, shredded rotisserie chicken, or even chickpeas for a vegetarian version.
- Go Low Carb: Replace noodles with spiralized zucchini or chopped cauliflower for a lighter, low-carb version.
- Make It Creamy: Stir in ½ cup of cream or a splash of coconut milk at the end for a creamy twist.
- Add More Veggies: Toss in spinach, kale, green beans, or peas in the last 15 minutes for extra nutrition.
Serving & Pairing Suggestions
Pair this soup with a slice of buttery garlic bread, a warm cheddar biscuit, or a crisp side salad. It’s great for lunch, dinner, or even brunch on a lazy weekend. A hot mug of tea or a sparkling lemonade makes the perfect drink to go with it.
Want a bigger meal? Serve alongside a classic grilled cheese or roasted vegetable sandwich.
Storage & Reheating Tips
- Fridge: Store in a sealed container for up to 4 days.
- Freezer: Freeze in portions without noodles for up to 3 months.
- Reheating: Warm on the stovetop over medium-low heat or microwave in short bursts, stirring in fresh-cooked noodles as needed.
- Make Ahead Tip: Prep all the chopped veggies and chicken the night before for a quick morning crockpot dump-and-go.
Crockpot Chicken Noodle Soup
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs for a richer flavor
- 8 cups low-sodium chicken broth
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced thin
- 1 small onion diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles add at the end or cook separately to avoid mushiness
- 1 tablespoon olive oil optional, for added richness
- Fresh parsley for garnish optional
- Juice of ½ lemon optional, to brighten flavors
Instructions
- Peel and slice your carrots, chop the celery, and dice the onion. Add them to the bottom of your crockpot. Place the chicken breasts on top of the vegetables. You can season the chicken lightly with salt and pepper for added flavor.
- Pour in the chicken broth until it covers the ingredients completely. Add the garlic, thyme, parsley, and bay leaf. Give it a gentle stir. Drizzle in a bit of olive oil for extra depth (optional but recommended).
- Set your slow cooker to low for 6–8 hours or high for 3–4 hours. The long, slow simmer helps extract the flavors of the herbs, veggies, and chicken into the broth, creating a rich, savory base.
- Once the chicken is fully cooked and tender, remove it from the crockpot and shred it using two forks. Discard the bay leaf, then return the shredded chicken to the soup and stir to combine.
- If eating right away, add the egg noodles to the crockpot and cook for 15–20 minutes until tender. For best texture, cook noodles separately and add them just before serving. This prevents them from becoming mushy when stored.
- Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice. Ladle into bowls and top with fresh parsley if desired. Serve warm with crusty bread or crackers.
Notes
If you have bone-in chicken, go for it! The bones add a richer flavor and more nutrients to the broth. Just be sure to remove the bones when shredding the chicken. Don’t Overcook the Noodles
Noodles can turn to mush if left in the soup too long. To keep them al dente, cook them separately and stir them in just before serving or reheating. Skim the Broth if Needed
If you notice any foam or fat rising to the top during cooking, simply skim it off with a spoon for a clearer, lighter broth. Add a Squeeze of Lemon
Just a bit of lemon juice at the end brightens the soup and adds a pop of freshness — especially nice if you’re feeling under the weather.
Sometimes all you need is something simple and soothing — and this Crockpot Chicken Noodle Soup delivers every time.
Whether it’s a busy weekday, a sick day, or just a gray afternoon, this soup is the kind of recipe you’ll come back to again and again.
It’s hearty enough to stand alone but flexible enough to pair with anything.
So pull out your slow cooker, toss in your ingredients, and let comfort simmer all day long.
