There's nothing quite like a warm bowl of Crockpot Chicken Noodle Soup to bring comfort on a chilly day. The smell of savory chicken and hearty vegetables simmering away fills the house, promising a meal that's as nourishing as it is delicious.

I first made this recipe on a hectic weeknight when I needed something simple yet satisfying. Since then, it’s become a staple in our home, perfect for everything from busy days to cozy weekends. Let’s dive into why this slow-cooked classic deserves a spot in your meal rotation.
Why You'll Love This Crockpot Chicken Noodle Soup
Get ready to embrace a recipe that’s as heartwarming as it is practical. Crockpot Chicken Noodle Soup is the ultimate combination of convenience and flavor.
First, it’s incredibly easy to make. Toss your ingredients into the slow cooker in the morning, and by dinnertime, you have a piping hot meal ready to serve. Minimal prep means more time for you and less time standing over the stove.
This soup is a nutritional powerhouse. Packed with tender chicken, fresh vegetables, and wholesome egg noodles, it’s a meal that nourishes your body while satisfying your taste buds.
It’s perfect for meal prepping or feeding a crowd. Whether you’re making a batch to freeze or need something comforting for a potluck, this recipe delivers.
Best of all, the flavors are downright irresistible. The slow cooking process allows the broth to develop a rich, savory depth that tastes like it’s been simmering all day—because it has!
Ingredients Notes

The beauty of Crockpot Chicken Noodle Soup lies in its simple ingredients, each contributing to the dish's comforting charm.
Chicken thighs or breasts are the star protein in this recipe. Thighs add extra richness and flavor, while breasts keep it lean. Use bone-in, skinless pieces for the most tender results, but boneless works too.
Carrots, celery, and onions form the classic soup trio. They provide sweetness and texture while infusing the broth with a savory base. Dice them small so they cook evenly.
Chicken broth is the foundation of the soup. Opt for low-sodium broth to control the saltiness, and consider homemade if you want to take it to the next level.
Egg noodles are the ideal choice for this dish. Their chewy texture holds up beautifully in the broth without getting mushy. If you prefer gluten-free options, substitute rice noodles or gluten-free pasta.
Don’t forget seasonings like garlic, thyme, and bay leaves. These aromatics enhance the soup with layers of subtle flavor.
You’ll also need a large slow cooker to bring everything together. A 6-quart model works perfectly for this recipe.
How To Make This Crockpot Chicken Noodle Soup

Making Crockpot Chicken Noodle Soup is a breeze. Here’s how to prepare this cozy classic step by step.
Start by preparing your ingredients. Dice the carrots, celery, and onions, and mince the garlic. Place them at the bottom of your crockpot to create a flavor-packed base for the soup.
Add your chicken on top of the vegetables. Whether you’re using thighs or breasts, ensure they’re arranged in a single layer for even cooking.
Pour in the chicken broth, then season with salt, pepper, thyme, and bay leaves. Stir gently to combine, making sure the seasonings are evenly distributed.
Set your slow cooker to low for 6-8 hours or high for 3-4 hours. During this time, the chicken becomes tender, and the vegetables soften while the flavors meld together.
About 30 minutes before serving, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot, then add the egg noodles. Let the soup continue cooking until the noodles are tender.
Once everything is cooked, give the soup a final taste and adjust the seasoning if needed. Remove the bay leaves, and your Crockpot Chicken Noodle Soup is ready to serve.
Storage Options
Crockpot Chicken Noodle Soup stores beautifully, making it a great option for meal prepping.
To refrigerate, let the soup cool completely before transferring it to an airtight container. It will keep for up to 4 days in the fridge. Reheat on the stovetop or in the microwave until steaming.
For freezing, skip adding the noodles initially, as they can become mushy when thawed. Freeze the soup in portions, leaving space in each container for expansion. It will last up to 3 months in the freezer.
When reheating frozen soup, thaw it overnight in the fridge, then warm it on the stove. Add freshly cooked noodles just before serving for the best texture.
Variations and Substitutions
One of the best things about Crockpot Chicken Noodle Soup is how versatile it is. Here are a few ideas to make it your own.
Swap the chicken for turkey if you’re looking to use up holiday leftovers. The flavors work beautifully, and it’s a great way to minimize waste.
Make it creamy by stirring in a splash of heavy cream or a dollop of sour cream just before serving. This adds a luxurious touch to the broth.
For an herby twist, add fresh parsley, dill, or rosemary during the last hour of cooking. These herbs brighten the soup and enhance its flavor.
If you’re vegetarian, replace the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth. You’ll still enjoy a hearty, comforting soup.
Experiment with grains like quinoa, barley, or farro in place of noodles. These options add a nutty flavor and extra fiber.
With its cozy flavors, easy preparation, and endless adaptability, Crockpot Chicken Noodle Soup is a recipe you’ll return to time and again. It’s the ultimate hug in a bowl, ready to warm you up on even the coldest days.
PrintCrockpot Chicken Noodle Soup Recipe
This Crockpot Chicken Noodle Soup recipe is a comforting, wholesome dish perfect for any season. Tender chicken, fresh vegetables, and flavorful broth combine effortlessly in the slow cooker for a healthy and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 cups egg noodles
- 1 tbsp olive oil (optional for sautéing vegetables)
- Fresh parsley for garnish (optional)
Instructions
- Add chicken, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper into the crockpot. Pour chicken broth over the top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove the chicken, shred it using two forks, and return it to the crockpot.
- Add egg noodles and cook for another 20-30 minutes on high until noodles are tender.
- Adjust seasoning if needed and garnish with fresh parsley before serving.
Notes
- You can use rotisserie chicken for a quicker version; just add it during the last 30 minutes.
- Substitute egg noodles with gluten-free pasta if needed.
- For richer flavor, sauté vegetables in olive oil before adding them to the crockpot.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 550mg
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