What Makes This Crockpot Chicken Noodle Soup So Good?
This easy crockpot chicken noodle soup recipe is everything you want in a bowl of comfort food — tender shredded chicken, sweet carrots, hearty celery, and perfectly cooked egg noodles all swimming in a rich, deeply savory broth that has been simmering low and slow all day. The slow cooker does all the heavy lifting so you can come home to a meal that tastes like it took hours of careful attention. Because it did — you just didn’t have to do any of it!
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Cuisine: American
Prep Time: 20 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 30 minutes
Servings: 6 servings
Why You’ll Love This Crockpot Chicken Noodle Soup
- Set it and forget it — 20 minutes of prep, then the crockpot does everything
- Deeply flavorful broth — slow cooking extracts maximum flavor from every ingredient
- Wholesome and nutritious — lean protein, vegetables, and hearty noodles
- Perfect for meal prep — stores beautifully and tastes even better the next day
- Family favorite — kids and adults both love it
- The ultimate feel-better food — perfect for cold days and under-the-weather moments!
What You’ll Need
- A 6-quart or larger slow cooker — you need the space for all that delicious broth
- Better Than Bouillon chicken base — the secret weapon for incredible depth of flavor
- Reduced sodium chicken broth — gives you control over saltiness
- Wide egg noodles — cooked separately to maintain perfect texture
- Fresh parsley — makes the whole bowl look and taste brighter
Ingredients
- 1½ lbs boneless skinless chicken breasts
- 1 large yellow onion diced
- 3 large carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper 1 bay leaf (optional)
- 2 teaspoons chicken bouillon (Better Than Bouillon recommended)
- 8-9 cups reduced sodium chicken broth 8 oz wide or extra wide egg noodles
- Fresh parsley for garnish
How to Make Easy Crockpot Chicken Noodle Soup
Step 1: Prepare the slow cooker– Place the chicken breasts at the bottom of your 6-quart slow cooker in a single layer. This ensures even cooking and makes shredding easier later!
Step 2: Layer vegetables and seasonings– Add the diced onion, sliced carrots, celery, minced garlic, thyme, rosemary, salt, pepper, and bay leaf on top of the chicken.
Step 3: Add the liquid– Dollop the chicken bouillon over the ingredients then pour in the chicken broth. Gently stir to combine, making sure vegetables and chicken are submerged.
Step 4: Cook the soup– Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The chicken will become incredibly tender and easy to shred!
Step 5: Shred the chicken– Remove the cooked chicken to a large bowl and shred with two forks into bite-sized pieces. Discard the bay leaf. Return the shredded chicken to the slow cooker.
Step 6: Cook the egg noodles– Cook noodles separately according to package directions until just al dente — this prevents them from getting mushy in the soup!
Step 7: Combine and serve– Add the cooked noodles to the slow cooker. Stir and cook on LOW for 5 more minutes to meld the flavors. Taste and adjust seasoning!
Step 8: Garnish and enjoy– Serve hot with fresh parsley and an extra sprinkle of black pepper!
Tips for the Best Crockpot Chicken Noodle Soup
Taste before serving — slow cooking mellows flavors so always taste and adjust salt and pepper before serving!
Use Better Than Bouillon — this little jar is a game changer for depth of flavor in slow cooker soups. Worth every penny!
Cook noodles separately — adding dry noodles directly to the crockpot makes them mushy and they absorb too much broth. Always cook them separately!
Don’t skip the bay leaf — it adds a subtle but important herbal note to the broth
Add extra garlic — seriously, more garlic is always better in chicken noodle soup
Use chicken thighs — if you want an even richer, more flavorful soup substitute chicken thighs for breasts
Substitutions and Variations
- Chicken thighs — use instead of breasts for richer more flavorful soup
- Add more vegetables — peas, corn, or green beans make great additions
- Different noodles — rotini, ditalini, or orzo all work well
- Gluten free — use gluten free pasta or rice instead of egg noodles, use gluten free chicken bouillon
- Extra hearty — add diced potatoes with the vegetables for an even heartier soup
- Lemon version — squeeze fresh lemon juice into each bowl before serving for a bright fresh twist!
What to Serve with Crockpot Chicken Noodle Soup
- Crusty bread or dinner rolls for dipping
- Oyster crackers — the classic pairing!
- A simple green salad
- Grilled cheese sandwich for the ultimate comfort food combo
- Buttery biscuits
How to Store Crockpot Chicken Noodle Soup
Refrigerator: Store in an airtight container for up to 4 days. The noodles will absorb broth as it sits — add a splash of extra broth when reheating!
Freezer: Freeze the soup WITHOUT the noodles for up to 3 months. Cook fresh noodles when ready to serve. Noodles become mushy when frozen and thawed!
Reheating: Warm on the stovetop over medium heat or microwave in 2-minute intervals stirring between each.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs are slightly more flavorful and add a richer taste to the soup. Use the same quantity and cooking time.
Can I freeze leftovers? Yes — but freeze WITHOUT the noodles as they become mushy when reheated. Cook fresh noodles when you’re ready to serve!
Can I add the noodles directly to the crockpot? It’s not recommended — noodles added directly become overcooked and mushy and absorb too much of the delicious broth. Always cook separately!
Can I use rotisserie chicken? Yes! Add shredded rotisserie chicken in the last 30 minutes of cooking instead of raw chicken breasts. This is a great shortcut!
How do I make the broth richer? Use Better Than Bouillon instead of regular bouillon, and add an extra cup of broth. You can also add a parmesan rind to the crockpot during cooking for incredible depth!
Can I make this on the stovetop? Yes! Sauté the vegetables in a large pot, add the chicken and broth, simmer for 25-30 minutes until chicken is cooked through, then shred and add noodles.
More Easy Crockpot Soup Recipes You’ll Love
If you make this easy crockpot chicken noodle soup I’d love to hear what you think! Leave a comment below or tag me on Pinterest! 🎉
Easy Crockpot Chicken Noodle Soup
Ingredients
- 1 1/2 lb boneless skinless chicken breasts
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 bay leaf (optional)
- 2 tsp chicken bouillon
- 8 cup reduced sodium chicken broth
- 8 oz wide or extra wide egg noodles
- Fresh parsley for garnish
Instructions
- Step 1: Prepare the slow cooker- Place the chicken breasts at the bottom of your 6-quart slow cooker in a single layer. This ensures even cooking and makes shredding easier later!Step 2: Layer vegetables and seasonings- Add the diced onion, sliced carrots, celery, minced garlic, thyme, rosemary, salt, pepper, and bay leaf on top of the chicken.Step 3: Add the liquid- Dollop the chicken bouillon over the ingredients then pour in the chicken broth. Gently stir to combine, making sure vegetables and chicken are submerged.Step 4: Cook the soup- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The chicken will become incredibly tender and easy to shred!Step 5: Shred the chicken- Remove the cooked chicken to a large bowl and shred with two forks into bite-sized pieces. Discard the bay leaf. Return the shredded chicken to the slow cooker.Step 6: Cook the egg noodles- Cook noodles separately according to package directions until just al dente — this prevents them from getting mushy in the soup!Step 7: Combine and serve- Add the cooked noodles to the slow cooker. Stir and cook on LOW for 5 more minutes to meld the flavors. Taste and adjust seasoning!Step 8: Garnish and enjoy- Serve hot with fresh parsley and an extra sprinkle of black pepper!