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Our Crockpot Chicken Noodle Soup cooks up low and slow all afternoon, making the house feel warm and cozy. This chunky chicken noodle soup is loaded with tender chicken, carrots, and celery, with plenty of thick egg noodles. Perfect for chilly nights!
Consider me a chicken noodle soup connoisseur.
Nothing beats a bowl of chicken noodle soup, especially if it’s homemade with love by mom.
I’m mom in my house and I put a whole lot of love into this crockpot chicken noodle soup, fyi. My kids love this and request any time they’re feeling under the weather – but also just randomly throughout the year when that comfort food craving hits.
We cook this homemade chicken noodle soup in the crockpot so that the broth has loads of time to really take on the flavors of the veggies and chicken. It’s rich, it’s hearty with thick egg noodles, and it’s chunky thanks to the veg + shredded chicken.
It’s giving warm hug in a bowl vibes and I know you’re here for it.
Love soup? Check out my crockpot potato soup and Instant Pot Vegetable Soup!
3 Reasons You’ll Love This Crockpot Chicken Noodle Soup
It’s ridiculously simple – Dump everything except the noodles into your crockpot and walk away. The chicken cooks perfectly and shreds like a dream without any prep work.
Pure comfort food vibes – This tastes like the homemade chicken noodle soup your grandma made, with tender chicken, perfectly cooked vegetables, and a rich, flavorful broth that warms you from the inside out.
Perfect for busy weeknights – Start it in the morning, add the noodles in the last 30 minutes, and dinner is ready when you are. No last-minute scrambling or takeout temptation.
Ingredients, Swaps, & Tips
Chicken options: Boneless, skinless breasts are my favorite, but thighs work beautifully here too. You can also use a mix of thighs and breasts, or even leftover rotisserie chicken (add it in the last hour).
Noodles – We use frozen egg noodles for this recipe. I like Reame’s but any brand will do. You could also use dry egg noodles.
Veggies – Every good, hearty chicken noodle soup recipe includes plenty of carrots, celery, onion, and garlic! Toss in some frozen peas with the noodles if you want even more veg.
Chicken Noodle Soup Seasoning – Some dried thyme, rosemary, bay leaf, fresh parsley, cracked pepper and salt are the perfect herbs & spices for this recipe!
Make it richer: Stir in a splash of heavy cream or can of evaporated milk to add a little creaminess.
Time-saving tip: Use pre-cut mirepoix (diced carrots, celery, and onions) from the grocery store to save even more prep time.
Crockpot Recommendation!
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
Step by Step
Add chicken, carrots, celery, onion, garlic, salt, pepper, thyme, rosemary, and a bay leaf to a crockpot. Pour 8 cups of chicken broth over the top and then cover and cook on low.
Remove your chicken from the slow cooker and shred with a couple of forks. Return to the slow cooker.
Add the frozen egg noodles and fresh parsley. Stir, cover, and cook for another 45 minutes on high or until the noodles are cooked through and tender.
Taste and adjust the seasoning as needed. Dish it up in a bowl with a pile of crackers, beer bread, or an air fryer grilled cheese.
Freezing & Storage Instructions
Refrigerator: Store leftovers for up to 4-5 days in the fridge
Freezer: Freeze for up to 3 months (note: noodles may get soft when reheated)
Reheating: Warm gently on the stove or in the microwave, adding a splash of broth if needed
Pro tip: Freezing chicken noodle soup can leave you with mushy noodles. If you know you’ll have extra to freeze, remove a portion before you add the noodles. Reheat the soup on the stove by bringing to a boil and adding in the noodles then so they are freshly cooked.
FAQs:
If you prefer creamy chicken noodle soup you can easily modify this recipe! Try adding in a can of cream of chicken soup or a can of evaporated milk.
Sure, you could just prepare it on the stove! But the crockpot makes this an easy chicken noodle soup recipe and we love how tender and juicy the chicken gets as it slow cooks in the broth. It shreds easily and the noodles also turn out perfectly tender! All that extra time in the slow cooker really adds flavor.
Yes you can! It is possible to overcook them though and they can become mushy. But that’s why we add the noodles later on towards the end. Just be sure you don’t add them in right from the start!
More cozy soups!
- Cheeseburger Soup
- Homemade Tomato Soup
- Cabbage Roll Soup
- Keto Soup
- Crockpot Vegetable Beef Soup
- White Bean and Ham Soup
Crockpot Chicken Noodle Soup
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 4 medium carrots diced
- 4 cloves garlic minced
- 3 ribs celery diced
- 1 medium onion diced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 8 cups chicken broth
- 24 ounces frozen egg noodles
- ¼ cup chopped fresh parsley
Instructions
- Add all of the ingredients except for the noodles and parsley to a crockpot. Stir to combine and cover.
- Cook on high heat for 3 hours, low heat for 6 hours, or until the chicken is tender. Remove the chicken from the slow cooker and shred with a fork. Return the chicken to the slow cooker.
- Add the frozen noodles and parsley, stir to combine, and cover. Cook on high heat for 45 minutes or until the noodles are tender.
- Taste and add additional seasoning, if desired. Remove the bay leaf before serving. Serve hot.
Jane DeSanti says
This was amazing. My noodles wouldn’t cook in the crockpot for some reason. I cooked them separately and added them.
I froze half of just the soup stock no noodles and the 2nd time around it was just as good.
Susan Gunn says
why does it say in how to make this soup does it say
after putting the broth in to cook on low but in the recipe it says to cook on high?
Karly says
Oh, sorry that’s confusing! You can cook on either, just adjust the time. High heat for about 3 hours, low for about 6 hours – just cook until the chicken shreds. 🙂
Ed Sturzen says
I’m making this now. I’m using dry country noodles. Not sure how much noodles so I’ll eye ball it. I’m also using chicken bouillon for taste.
Kate Frost says
Looks wonderful. How about a creamy chicken noodle soup? what would you add for creamy?
Karly says
Another reader commented that she mixes a can of cream of chicken with some of the hot broth and then adds that in.