This crockpot chicken noodle soup is a classic that is easy to make in the slow cooker! I love how this homemade soup recipe is so comforting and nourishing on a chill day.
Easy Crockpot Chicken Noodle Soup
If you love your slow cooker, this crockpot chicken noodle soup recipe is for you! Like many slow cooker recipes, it’s a dump and go recipe, which means you can add the ingredients to the crockpot and then let it do the work for you!
Loaded with chicken, vegetables, tender egg noodles, and plenty of seasoning, making chicken soup from scratch couldn’t be more simple. Instant Pot chicken noodle soup or stovetop chicken noodle soup are other variations to try.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Chicken breast: Use boneless skinless chicken breasts. Boneless skinless chicken thighs would also work.
- Veggies: I used a yellow onion, sliced carrots and celery for texture and flavor.
- Garlic: Freshly minced garlic is best but jarred also works.
- Chicken stock: Choose a low-sodium chicken broth or stock so you can adjust the salt yourself.
- Seasoning: You can make a homemade Italian seasoning, or pick up a jar at the store, and add bay leaves.
- Egg noodles: I like wide egg noodles or homemade egg noodles when I have the time. Feel free to use other noodles if preferred or gluten free noodles if needed.
- Fresh chopped parsley: Add fresh parsley for more of a flavor enhancement but dried parsley also works.
How to Make Crockpot Chicken Noodle Soup
Place the chicken, onion, carrots, celery, and garlic in the crockpot and pour the broth over it. Add seasonings, cover, and cook on low for 6-8 hours or high for 3-4 hours.
Cook the noodles according to the package instructions making sure they are al dente. Add to the crockpot just before it has finished cooking.
Once the soup is finished cooking, remove chicken, shred, and discard bay leaves. Add chicken back to the soup and adjust seasoning. Ladle soup into a bowl, top with fresh parsley, and enjoy!
Slow Cooker Chicken Noodle Soup Tips and Variations
- If you prefer not to dirty another pot, add the noodles directly to the crockpot and cook for the last 10-15 minutes or until they have softened. They will absorb some of the liquid so if you want you can add more broth.
- Feel free to use leftover rotisserie chicken in this crock pot chicken soup. You can add it to the crockpot so it cooks with the seasonings and the vegetables.
- A sprig of fresh rosemary, fresh thyme, fresh oregano, or sage would enhance the flavor of the soup.
- Turkey stock makes a good substitute for chicken stock.
- Add uncooked noodles directly to the slow cooker and let the raw noodles simmer in the broth until they soften up.
Storing, Freezing, and Reheating
- Storage: Store leftovers of this crockpot chicken noodle soup recipe in a covered container for up to 3 days in the refrigerator.
- To freeze: Prepare as directed, however, omit the egg noodles. Let the soup cool, then place it in a zip-top bag or freezer container and place it in the freezer.
- To thaw. Place the container or bag in the refrigerator (set in a pan so it doesn’t make a mess as it thaws). Then reheat on the stove or in the microwave. Cook the noodles separately while the soup is reheated. Stir in the noodles and serve.
More slow cooker soups we love include slow cooker seafood stew recipe, slow cooker turkey chili and crockpot lasagna soup!
More Crockpot Soup Recipes
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Crockpot Chicken Noodle Soup
Video
Ingredients
- 1-1 ½ pounds boneless, skinless chicken breast
- 1 small yellow onion , chopped
- 1-2 cups sliced carrots
- 1 cup chopped celery
- 2 teaspoons minced garlic , about 4 cloves
- 5-6 cups chicken stock , add more if you like more broth
- 1 teaspoon Italian seasoning
- 2 dried bay leaves
- 8 ounces wide egg noodles
- Salt , to taste
- Ground black pepper , to taste
Freshly chopped parsley and S&P, to taste
Instructions
- Place the chicken in the bottom of a 6 quart crock pot. Add the onion, carrots, celery, garlic and broth over top. Add seasonings and place the bay leaf on top. Sprinkle the top with salt and pepper.
- Cook on low for 5-7 hours or high for 3-4 hours.
- Remove chicken and shred. Discard the bay leaves.
- To cook the noodles on the stove, cook al dente according to the package and add the last 5 minute of cooking. You can also add the noodles directly in the crockpot (note they will absorb some of the liquid) and cook the last 10-15 minutes, or until tender.
- Add chicken back in. Season to taste.
- Serve warm and top with fresh parsley, if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Crockpot, Crockpot, Dairy-Free, Dinner, Kid-Friendly, Soups
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Good flavors and turned out well.- recipe tester
This crockpot chicken noodle soup Is so comforting and easy to make! It’s the perfect recipe for leftover cooked chicken.
Yum!! What a comforting meal!! Chicken noodle soup has always been one of my favorites!! And, I love that this is made in the crockpot!
Thank you for making this in the crock pot! It doesn’t get much easier than this. Perfect comfort food.
I’m so glad you enjoyed the soup Eve! It’s easy and delicious :)
6-8 CUPS chicken broth, not ounces, right?
Yes! Thanks for pointing that out, I fixed the typo :)