There’s something incredibly comforting about a bowl of warm chicken noodle soup, especially when it’s homemade and simmered slowly to perfection. I’ve always turned to this Crockpot Chicken Noodle Soup recipe when the weather turns chilly or when someone in the house needs a little extra comfort. Using a slow cooker makes this process so easy—you just toss everything in and let the magic happen. There’s no standing over the stove, no complicated steps, just real ingredients and time doing their job.
What I love most is how this soup fills the whole kitchen with that savory, familiar aroma as it cooks throughout the day. It brings back memories of cozy family meals and lazy Sundays. The flavors are classic—tender shredded chicken, soft egg noodles, hearty vegetables—all infused with rich broth that tastes like it simmered all day because it did! And the best part? I can prepare it in the morning and have a nourishing, wholesome meal ready by dinner without lifting a finger in between.
Sometimes I switch things up by using different herbs or tossing in a few extra vegetables depending on what I have on hand. But no matter the variation, the result is always the same: a soul-warming bowl of comfort. Whether you’re making it for a weeknight dinner or preparing a batch to freeze for later, this Crockpot Chicken Noodle Soup is a recipe you’ll turn to again and again. It’s simple, satisfying, and exactly what homemade food should be. Let’s dive into the ingredients and get started on this cozy classic.
Ingredients:
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1 ½ pounds boneless, skinless chicken breasts or thighs
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3 medium carrots, peeled and sliced
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2 celery stalks, sliced
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1 small yellow onion, diced
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3 garlic cloves, minced
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8 cups low-sodium chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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½ teaspoon dried rosemary
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1 bay leaf
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Salt and pepper to taste
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2 cups egg noodles
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1 tablespoon lemon juice (optional, for brightness)
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Fresh parsley for garnish (optional)
How to Make Crockpot Chicken Noodle Soup:
Step 1: Prepare the Ingredients
Begin by chopping your carrots, celery, and onion. These vegetables form the hearty base of the soup. Mince the garlic and keep it ready. You don’t need to precook anything—just prep and go.
Step 2: Layer into the Crockpot
Place the chicken breasts or thighs into the bottom of your Crockpot. Then add the sliced carrots, celery, diced onion, and minced garlic on top. Pour in all the chicken broth, making sure the ingredients are fully submerged.
Step 3: Season and Set
Sprinkle in the thyme, parsley, rosemary, and a bay leaf. Season with a pinch of salt and a bit of pepper. Cover the Crockpot with its lid and set it to cook—on low for 6–7 hours or high for 3–4 hours, depending on your schedule.
Step 4: Shred the Chicken
Once the cooking time is up, remove the chicken from the Crockpot. It should be tender enough to shred easily with two forks. After shredding, return it to the pot and stir well.
Step 5: Add the Noodles
Next, stir in the egg noodles. Cover the lid again and let the soup continue to cook on high for 15–20 minutes, or until the noodles are just tender.
Step 6: Final Touches
If desired, stir in a splash of lemon juice for a touch of freshness. Taste the broth and adjust salt and pepper if needed.
Step 7: Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or on its own for a light, satisfying meal.
How Long to Cook Crockpot Chicken Noodle Soup
One of the best parts about this recipe is its flexibility. Whether you’re home for the day or rushing in from work, the timing adapts to your needs. On low heat, let the soup simmer for 6 to 7 hours. This slower cook allows the flavors to deepen and the chicken to become ultra tender. If you’re short on time, high heat for 3 to 4 hours works well too, delivering equally comforting results.
Once the chicken is cooked through and falling apart, you’ll know it’s time to shred and add the noodles. These only need 15 to 20 minutes more on high to soften. Keep an eye on them—overcooking can make them mushy. And remember, if using fresh noodles, they may need even less time.
How to Store Leftovers
Leftover Crockpot Chicken Noodle Soup stores beautifully. First, allow the soup to cool completely. Then transfer it to an airtight container and store it in the refrigerator for up to 3 days. If you’re planning to freeze it, it’s best to leave out the noodles, as they can become overly soft after thawing.
To freeze, portion the soup (without noodles) into freezer-safe containers or bags, leaving a little room at the top for expansion. It’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stovetop or in the microwave. Add freshly cooked noodles during reheating for the best texture.
Tips for Perfect Crockpot Chicken Noodle Soup
Use bone-in chicken for richer flavor: While boneless works great, adding a bone-in piece or two can deepen the broth’s taste. Just remember to remove all bones before serving.
Don’t overcook the noodles: Add them at the end of the cooking time and monitor closely. Overcooked noodles will absorb too much broth and lose their texture.
Brighten it up with herbs or lemon: A handful of chopped fresh parsley or a squeeze of lemon juice added at the end brings freshness to the warm flavors.
Go for homemade broth if possible: Using your own broth takes the soup to another level, but quality store-bought options also work just fine.
Add extra veggies if you like: This soup is versatile. Green beans, corn, or peas make great additions and stretch the servings even further.
Want it thicker? A tablespoon of cornstarch mixed with water stirred in at the end can slightly thicken the broth without overpowering it.
Use leftover rotisserie chicken: If you’re short on time, skip the raw chicken and add pre-cooked shredded chicken near the end. This shortcut still delivers comfort fast.
This dish proves that with just a bit of planning, a warm, homemade soup is never out of reach—even on your busiest days.
Frequently Asked Questions
1. Can I use pre-cooked chicken instead of raw chicken in this recipe?
Absolutely, using pre-cooked or leftover chicken is a great shortcut. Simply skip the initial slow-cooking step and add the shredded chicken during the final 30 minutes of cooking. Let it warm through while the noodles cook. This adjustment saves time and still results in a hearty, flavorful soup.
2. What type of noodles work best for Crockpot Chicken Noodle Soup?
Egg noodles are traditional and work beautifully because they cook quickly and absorb flavor well. However, you can also use other short pasta like rotini, penne, or shells. If using whole wheat or gluten-free options, be sure to monitor closely during cooking to avoid over-softening.
3. How can I make this soup more filling or nutritious?
You can bulk up this soup with additional vegetables such as spinach, kale, zucchini, or green beans. Adding cooked beans, like white beans or chickpeas, also increases protein and fiber. For a heartier meal, serve the soup with whole grain bread or a side salad.
4. Can I cook the noodles separately and add them later?
Yes, cooking noodles separately is a smart idea if you plan to store leftovers. This prevents the noodles from soaking up too much broth and becoming mushy. Simply boil them shortly before serving, drain, and stir into individual bowls. This way, the texture stays just right every time you reheat the soup.
These questions cover some of the most common concerns I’ve heard from readers and friends. Whether you’re preparing a large batch for the week or serving it to guests on a chilly evening, this Crockpot Chicken Noodle Soup is incredibly flexible and easy to customize.
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Crockpot Chicken Noodle Soup
- Total Time: 3–4 hours (high)
- Yield: 6 servings 1x
Description
This Crockpot Chicken Noodle Soup is a comforting classic made simple with the ease of a slow cooker. Filled with tender chicken, hearty vegetables, and soft egg noodles, it’s the perfect meal for chilly days or when you need something warm and nourishing. Prep it in the morning and come home to a delicious, ready-to-serve soup the whole family will love.
Ingredients
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1 ½ pounds boneless, skinless chicken breasts or thighs
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3 medium carrots, peeled and sliced
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2 celery stalks, sliced
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1 small yellow onion, diced
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3 garlic cloves, minced
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8 cups low-sodium chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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½ teaspoon dried rosemary
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1 bay leaf
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Salt and pepper to taste
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2 cups egg noodles
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1 tablespoon lemon juice (optional)
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Fresh parsley for garnish (optional)
Instructions
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Place chicken, carrots, celery, onion, and garlic into the Crockpot.
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Pour in chicken broth and add thyme, parsley, rosemary, bay leaf, salt, and pepper.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred with two forks, and return to the pot.
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Stir in egg noodles, cover, and cook on high for 15–20 minutes until noodles are tender.
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Optional: Stir in lemon juice before serving.
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Garnish with fresh parsley and serve hot.
Notes
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Cook noodles separately if storing leftovers.
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Add extra vegetables like spinach, corn, or peas for variety.
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Substitute egg noodles with gluten-free or whole grain pasta if needed.
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Freeze soup without noodles for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low)