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–+ servings
Spoon scooping chicken noodle soup out of a Crock Pot.
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4.57 from 16 votes

Crockpot Chicken Noodle Soup Recipe

Hearty and classic chicken noodle soup is so easy to make in a Crockpot! Filled with a savory broth, chunky vegetables, juicy shredded chicken, and egg noodles, this slow cooker soup is so cozy.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, Soup
Cuisine: American
Servings: 10 people
Calories: 263kcal
Author: Becky Hardin

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
    Seasoned chicken breasts lined up in a Crock Pot.
  • Add onion, carrots, celery, and minced garlic on top.
    1 large yellow onion, 5 medium carrots, 4 ribs celery, 3 teaspoons minced garlic
    Chopped veggies, garlic, and chicken in a Crock Pot.
  • Sprinkle parsley, thyme, bay leaves, and basil over vegetables.
    1 tablespoon dried parsley, 1½ teaspoon dried thyme, 1 teaspoon dried basil, 2 bay leaves
    Soup ingredients combined in a Crock Pot.
  • Pour chicken broth over chicken and vegetables.
    8 cups chicken broth
    Soup broth in a Crock Pot.
  • 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
    Egg noodles added to soup broth in a Crock Pot.
  • Place shredded chicken back into the Crockpot, and mix everything together.
    Shredded chicken added to soup with egg noodles in a Crock Pot.
  • Serve immediately with fresh parsley on top.
    Chicken noodle soup cooked in a Crock Pot.

Notes

*I created and tested this recipe using boneless chicken breasts. If you prefer to use boneless thighs, you will need to increase the cook time slightly. You can also use any cooked/leftover chicken; just add in step 8 to warm through.
**Vegetable broth can be substituted.
Tips:
  • 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.
Storage: Store Crockpot chicken noodle soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 263kcal | Carbohydrates: 30g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1057mg | Potassium: 700mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5168IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 2mg