When I’m after a big bowl of comfort, nothing beats this Crockpot chicken noodle soup recipe. It’s so effortless yet full of flavor, thanks to the tender shredded chicken, hearty veggies, and perfectly cooked egg noodles. The chicken cooks low and slow in a flavorful broth, infusing every bite with rich flavor. And my favorite part? There’s only 10 minutes of hands-on prep time for this soup, then my slow cooker does the rest of the work for me!
Top Reader Review
Five all of the way. My family id always complimentary of my crock pot adventure. Same as usual. This time getting ready for lunch, almost all gone. All gone within 24 hours is a big stamp of approval. Thank you.
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Slow Cooker Chicken Noodle Soup
Making homemade chicken noodle soup in my Crockpot is perfect for chilly nights, sick days, or any time I want a set-it-and-forget-it meal. Which, let’s be real, is pretty much all the time! I use dried herbs for maximum flavor with minimal effort, and then the veggies and egg noodles soak up all the delicious soup as they cook. With juicy shredded chicken breast mixed in, this is the most comforting slow cooker soup!
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Use Leftover Shredded Chicken
Make this Crockpot soup even easier by using leftover chicken. Simply add cooked and shredded chicken to the soup in step 8, and let it warm through before serving.
Crockpot Chicken Noodle Soup Recipe
Equipment
- Crockpot
Ingredients
- 4 boneless, skinless chicken breasts (*)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon poultry seasoning
- 1 large yellow onion (diced)
- 5 medium carrots (peeled and sliced)
- 4 ribs celery (sliced)
- 3 teaspoons minced garlic
- 1 tablespoon dried parsley
- 1½ teaspoon dried thyme
- 1 teaspoon dried basil
- 8 cups chicken broth (**)
- 2 bay leaves
- 12 ounces dry wide egg noodles (1 package)
Instructions
- Add chicken to slow cooker; then season with salt, pepper, and poultry seasoning.4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon poultry seasoning
- Add onion, carrots, celery, and minced garlic on top.1 large yellow onion, 5 medium carrots, 4 ribs celery, 3 teaspoons minced garlic
- Sprinkle parsley, thyme, bay leaves, and basil over vegetables.1 tablespoon dried parsley, 1½ teaspoon dried thyme, 1 teaspoon dried basil, 2 bay leaves
- Pour chicken broth over chicken and vegetables.8 cups chicken broth
- Place lid and set slow cooker on LOW for 8 hours; or on HIGH for 4 hours.
- When chicken is cooked, remove the bay leaves and discard. Then remove the chicken from slow cooker to shred.
- While shredding the chicken, add noodles to the slow cooker. The noodles will be done in about 6 minutes. Avoid over-stirring so your noodles don’t end up mushy.12 ounces dry wide egg noodles
- Place shredded chicken back into the Crockpot, and mix everything together.
- Serve immediately with fresh parsley on top.
Notes
- Feel free to add in other veggies if you like. Peas or bell peppers make a great addition.
- When you add the noodles, don’t stir them too much or they can get soft and mushy. I usually stir them when I first add them in and then once again halfway through the cooking time.
- If making this ahead of time, wait until serving to add in the noodles so that they stay intact.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Noodle Soup in a Crock Pot Step by Step
Prep: Gather the list of ingredients for this slow cooker chicken noodle soup recipe. Dice the onion, peel and slice the carrots, and slice the celery.
Season the Chicken: Add 4 boneless, skinless chicken breasts to your slow cooker. Season with 1 teaspoon of sea salt, ½ teaspoon of ground black pepper, and ¼ teaspoon of poultry seasoning.
Add the Vegetables: Next, add 1 large diced yellow onion, 5 medium peeled and sliced carrots, 4 ribs of sliced celery, and 3 teaspoons of minced garlic to the pot.
Cook the Soup: Sprinkle 1 tablespoon of dried parsley,1 ½ teaspoons of dried thyme, 1 teaspoon of dried basil, and 2 bay leaves over the vegetables. Then pour 8 cups chicken broth over the chicken and vegetables. Place the lid on top and set your slow cooker on LOW for 8 hours, or on HIGH for 4 hours. When chicken is cooked, remove the bay leaves and discard, and remove the chicken to shred.
Add the Noodles: Next, add 12 ounces of dry wide egg noodles to the soup and let them cook for about 6 minutes, until tender. Avoid over-stirring so your noodles don’t end up mushy. While the noodles are cooking shred the chicken breast by pulling two forks through the meat.
Stir in the Chicken: When the noodles are done cooking, place the shredded chicken back into the Crockpot, and mix all soup ingredients to combine.
Garnish and Serve: Serve bowls of chicken noodle soup while hot! I love to garnish mine with fresh parsley.
How to Store, Freeze, and Reheat
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. If you’re planning ahead to freeze this soup, I recommend leaving out the noodles and cooking up a fresh batch before serving. Reheat on the stovetop over medium-low heat until warmed through. I add a bit more broth to loosen up the noodles.
More Chicken Soup Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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