There’s just something so soothing about a warm bowl of chicken noodle soup that feels like a big cozy hug. This Easy Crockpot Chicken Noodle Soup Recipe turns that comfort into a simple, set-it-and-forget-it meal you can come home to — and honestly, it’s one of my favorite ways to feel instantly at ease after a busy day.
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Why You'll Love This Recipe
This soup isn’t just your average chicken noodle soup. I love how easy it is to throw everything into the crockpot first thing in the morning and come back to a delicious, homemade meal that tastes fresh and full of flavor. It’s a true game-changer when you need dinner without any stress.
- Set-It-And-Forget-It Convenience: Toss the ingredients in and let the slow cooker work its magic, freeing you up all day.
- Rich, Homemade Flavor: No canned soups here — just natural, wholesome ingredients that result in deep, cozy tastes.
- Perfect Comfort Food: This soup is exactly what you want when life feels hectic and you need a comforting meal.
- Customizable & Flexible: Easy to tweak — whether you prefer wider noodles or want to add extra veggies, it adapts to your kitchen.
Ingredients & Why They Work
Each ingredient in this soup has its purpose, balancing flavor and texture to build that classic comforting bowl. Plus, shopping is straightforward because most of these are pantry staples you probably already have on hand.
- Boneless, Skinless Chicken Breasts: Shreds easily and soaks up all the broth’s flavor — I prefer breasts for lean protein, but thighs work too if you want richer taste.
- Yellow Onion: Adds sweetness and depth; I like dicing it finely so it melts right in.
- Carrots: Naturally sweet and tender, they give each bite a little crunch.
- Celery: Gives that subtle aromatic flavor classic to chicken noodle soup.
- Garlic: Fresh garlic brings an earthy zing that wakes up the broth.
- Dried Thyme and Rosemary: These herbs lend a comforting, fragrant note — they’re my secret to a more “homemade” taste.
- Kosher Salt & Black Pepper: Essential seasoning balance — don’t be afraid to adjust these to taste.
- Bay Leaf (Optional): Adds a subtle layer of flavor but can be skipped if you don’t have one on hand.
- Better Than Bouillon Chicken Base: Concentrated flavor booster that’s way better than store-bought broth alone — I recommend this for real depth.
- Reduced Sodium Chicken Broth: Keeps the soup from getting too salty and lets you control seasoning perfectly.
- Egg Noodles (Wide or Extra Wide): Absorb the broth beautifully and stay tender — I never go with skinny noodles for this soup!
- Fresh Parsley: Adds a fresh, bright pop on top — I like the color and a little herbal lift in every spoonful.
Make It Your Way
I love customizing this soup to keep it interesting. Sometimes I swap in leftover turkey after holidays, or sneak extra vegetables like peas or green beans in. You can easily swap herbs or noodle types — just make it yours!
- Variation: One fall, I added diced sweet potatoes along with carrots for a subtly sweet twist — it was surprisingly delicious and hearty!
- Dietary Mods: Use gluten-free noodles and chicken broth if you need a gluten-free version, or skip noodles and add more veggies to keep it low-carb.
- Seasonal Switch: In summer, I like fresh dill instead of rosemary and thyme for a light, fresh flavor.
Step-by-Step: How I Make Easy Crockpot Chicken Noodle Soup Recipe
Step 1: Layer the Base Ingredients
Start by placing trimmed chicken breasts right at the bottom of your slow cooker. Then, top with diced onion, sliced carrots, celery, minced garlic, thyme, rosemary, salt, pepper, and the bay leaf if you’re using it. This layering helps the flavors infuse the chicken and vegetables evenly.
Step 2: Add Flavor Boosters and Broth
Dollop the chicken base over everything — this concentrated flavor makes all the difference. Pour in the chicken broth gently, then give a light stir so it mixes but doesn’t disrupt the layering too much. Cover and set your crockpot to LOW for 6-8 hours or HIGH for 3-4 hours.
Step 3: Shred the Chicken and Add Noodles
Once cooking time is up, take the chicken out and shred it with two forks — it falls apart beautifully. Remove the bay leaf, then stir the shredded chicken back into the slow cooker. Add your egg noodles last and cook on LOW for another 10-15 minutes until the noodles are perfectly tender but not mushy.
Step 4: Adjust Seasoning and Serve
Taste and add more salt and pepper as needed. I always sprinkle fresh minced parsley on top for a burst of color and fresh flavor before serving. Enjoy warm and cozy!
Top Tip
Over the years, I’ve learned a few tricks that really help this Easy Crockpot Chicken Noodle Soup Recipe stand out and turn out perfectly every time.
- Use Wide Egg Noodles: Thin noodles tend to get soggy quickly; wide or extra-wide noodles hold their texture and soak up broth nicely.
- Shred Chicken After Cooking: I always take the chicken out to shred it separately — it makes shredding easier and keeps the soup clear instead of cloudy.
- Better Than Bouillon for Depth: This ingredient takes the broth from simple to savory and rich — trust me, it’s worth the slight extra step.
- Don’t Overcook the Noodles: Add them towards the end and keep an eye — noodles can turn mushy fast in the slow cooker environment.
How to Serve Easy Crockpot Chicken Noodle Soup Recipe
Garnishes
I always finish each bowl with a generous sprinkle of fresh minced parsley — it brightens up the soup and adds a little fresh crunch. Sometimes I add a dash of black pepper or a squeeze of lemon for a tangy lift. A grating of Parmesan cheese on top can be a wonderful indulgent touch too.
Side Dishes
This soup pairs beautifully with crusty bread or classic garlic toast — helps sop up all that delicious broth. A simple green salad on the side offers a fresh contrast. When I’m feeling indulgent, I serve it alongside buttery homemade biscuits.
Creative Ways to Present
For family dinners, I like serving this soup in rustic mugs to keep everyone cozy and hands warm. One time, I made mini bread bowls by hollowing out small rolls — it was such a hit and adds a fun twist for guests during a casual gathering.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. I always keep the noodles and broth together since the noodles continue to soak up liquid — if you prefer, you can store noodles separately and add fresh cooked ones when reheating.
Freezing
This soup freezes very well without noodles. I freeze just the broth, veggies, and shredded chicken, and then cook fresh noodles when reheating. It keeps the texture much nicer than freezing with cooked pasta.
Reheating
Reheat gently on the stovetop over low heat, adding a bit of chicken broth or water if it seems too thick. If you froze the soup without noodles, add freshly cooked noodles after reheating the base to keep them from getting mushy.
Frequently Asked Questions:
Absolutely! Chicken thighs add a richer flavor and stay juicy, but the soup might be a little fattier. Just adjust your cook time if your thighs are bone-in.
Add the egg noodles during the last 10-15 minutes of cooking and cook on LOW. Avoid cooking noodles for the entire time since they’ll overcook and become mushy in the slow cooker.
Definitely! This recipe is naturally dairy-free. For gluten-free, simply choose gluten-free egg noodles or substitute with zucchini noodles or rice noodles added toward the end of cooking.
You can add extra vegetables like potatoes, green beans, or peas. For more protein, add extra chicken or toss in cooked beans toward the end of cooking.
Final Thoughts
This Easy Crockpot Chicken Noodle Soup Recipe holds a very special place in my kitchen — it’s the one I turn to when I want comfort without fuss. I hope you’ll love how simple it is to get this classic, soothing soup on your table and that it becomes a new favorite for you and your family, just like it did for me.
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Easy Crockpot Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This homemade crockpot chicken noodle soup is a hearty, comforting, and easy-to-make meal featuring tender shredded chicken, fresh vegetables, and wide egg noodles simmered slowly in flavorful chicken broth and herbs.
Ingredients
Main Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts, trimmed of excess fat
- 1 medium to large yellow onion, diced
- 3 large carrots, peeled and sliced into circles
- 2 stalks celery, sliced
- 3-4 cloves garlic, minced
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoon better than bouillon base, chicken flavor
- 8 ½ cups reduced sodium chicken broth
- 8 oz. egg noodles (wide or extra wide)
- Fresh parsley, minced (for garnish)
- Salt and pepper, to taste
Instructions
- Prepare the slow cooker: To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and bay leaf if using.
- Add broth and seasoning: Dollop the better than bouillon chicken base over the vegetables and chicken, then pour in the reduced sodium chicken broth. Gently stir to combine all ingredients.
- Slow cook the soup: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours until the chicken is fully cooked and vegetables tender.
- Shred the chicken: Remove the chicken breasts from the slow cooker and place in a large mixing bowl. Shred the chicken using two forks. Discard the bay leaf from the soup and return the shredded chicken back into the slow cooker.
- Add egg noodles and finish cooking: Stir in the egg noodles, cover the slow cooker again, and cook on LOW for 15 minutes or until the noodles are tender.
- Season and serve: Taste the soup and adjust salt and pepper to your preference. Serve hot, garnished with freshly minced parsley and an optional sprinkle of black pepper.
Notes
- This crockpot chicken noodle soup is perfect for a comforting and hearty meal without preservatives.
- Use wide or extra-wide egg noodles as narrower noodles can become too mushy when cooked in the slow cooker.
- If you prefer thicker soup, you can reduce the amount of broth slightly or remove the lid for the last 30 minutes to concentrate flavors.
- Fresh herbs like parsley add brightness—add just before serving for best flavor.
- Adjust seasoning at the end since broth and bouillon add saltiness during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 175 kcal
- Sugar: 3 g
- Sodium: 245 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 31 mg
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