If you’re searching for the ultimate comforting meal, look no further than Crockpot Chicken Noodle Soup. This classic recipe transforms simple ingredients into a soul-soothing bowl of goodness, thanks to slow simmering that coaxes out every bit of flavor from tender chicken, fresh veggies, and fragrant herbs. It’s the kind of dish that fills your home with delicious aromas and brings everyone racing to the table, whether you’re fighting off a cold or just craving a warm hug in a bowl.

Crockpot Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Crockpot Chicken Noodle Soup brings something unique to the table—whether it’s a pop of color, a boost of nutrition, or that essential savory depth. With a handful of wholesome staples, you’ll be amazed by how much flavor you can achieve. Here’s what you’ll need, and why it matters:

Chicken (1 1/2 pounds boneless, skinless breasts or thighs): The heart of the soup, chicken adds satisfying protein and turns meltingly tender after hours of slow cooking.
Carrots (3 medium, sliced): Their natural sweetness softens and brightens the broth, adding cheerful orange color.
Celery (2 stalks, sliced): Celery brings classic savory flavor and a little crunch that pairs perfectly with the chicken.
Yellow Onion (1 small, diced): Onion provides a savory backbone, becoming buttery and mellow as it cooks down.
Garlic (3 cloves, minced): Fresh garlic wakes up the whole pot with aromatic depth—don’t skip it!
Low-Sodium Chicken Broth (8 cups): This forms the flavorful foundation and keeps everything beautifully hydrated; opt for low-sodium so you can salt to taste.
Dried Thyme (1 teaspoon): Thyme brings gentle, herby warmth that’s traditional in chicken soup.
Dried Parsley (1 teaspoon): Adds a grassy, fresh note to balance the richness.
Dried Rosemary (1/2 teaspoon): Just a bit gives aromatic woodsy flavor—don’t overdo it!
Salt (1/2 teaspoon): Essential for drawing out all the savory flavors—taste and add more if needed.
Black Pepper (1/4 teaspoon): For a subtle kick that lingers in the background.
Egg Noodles (2 cups, uncooked): These classic noodles soak up the broth and make every spoonful hearty and satisfying.
Lemon Juice (juice of 1/2 lemon, optional): A splash at the end adds brightness and depth, perfect for perking up leftovers.
Fresh Parsley (for garnish): Sprinkle on top for a burst of color and fresh flavor that finishes the dish beautifully.

How to Make Crockpot Chicken Noodle Soup

Step 1: Load Up the Crockpot

Add your chicken, carrots, celery, onion, garlic, chicken broth, thyme, parsley, rosemary, salt, and pepper into your trusty crockpot. No need for any fancy prep here—just layer everything in. This is where the magic begins, as all those ingredients mingle and slowly develop flavor together.

Step 2: Slow Cook to Perfection

Place the lid on the crockpot and cook on low for 6 to 7 hours, or high for 3 to 4 hours. The beauty of Crockpot Chicken Noodle Soup is that your slow cooker does all the heavy lifting, transforming those humble ingredients into a fragrant, golden broth with tender chicken and veggies. Your kitchen will smell amazing by the time it’s done.

Step 3: Shred the Chicken

Once the chicken is fully cooked and the vegetables are fork-tender, carefully remove the chicken from the crockpot. Use two forks to shred it into bite-sized pieces—don’t worry if it falls apart; that’s a good sign! Return the shredded chicken to the pot so every bowl is packed with protein.

Step 4: Add the Egg Noodles

With the chicken back in the pot, stir in the uncooked egg noodles. Crank the heat up to high if it isn’t already, then let the soup bubble away for another 20 to 25 minutes. The noodles will soak up plenty of rich broth and finish cooking right in the pot.

Step 5: Finishing Touches

If you like a hint of brightness, stir in the juice of half a lemon at the end. Taste and adjust the salt and pepper to your preference. Ladle the soup into bowls and garnish generously with fresh parsley—it’s simple, satisfying, and guaranteed to warm you from the inside out!

How to Serve Crockpot Chicken Noodle Soup

Garnishes

Fresh parsley is the classic topper, but don’t be afraid to get creative! Try a sprinkle of cracked black pepper, a squeeze of lemon, or even some shredded Parmesan for a cozy twist. These little flourishes not only add color but ramp up the flavor to new heights.

Side Dishes

Nothing complements a steaming bowl of Crockpot Chicken Noodle Soup quite like a slice of crusty bread or a handful of buttery crackers. You could also pair it with a simple green salad or even a grilled cheese sandwich if you’re in the mood for a heartier meal.

Creative Ways to Present

For a fun family dinner, serve your soup in large mugs or rustic bowls, letting everyone top their own with fresh herbs or extra lemon wedges. It’s also beautiful served in a bread bowl for ultimate comfort food vibes—just add a side of soup for dipping those warm, doughy edges.

Make Ahead and Storage

Storing Leftovers

If you plan to have leftovers, consider storing the noodles separately to avoid them getting mushy in the fridge. Otherwise, let the soup cool completely before transferring to airtight containers. It will stay fresh in the refrigerator for up to four days—and somehow, Crockpot Chicken Noodle Soup tastes even better the next day!

Freezing

To freeze, simply leave out the noodles (add freshly cooked ones when reheating). Let the soup cool, divide it into freezer-safe containers, and freeze for up to three months. It’s a lifesaver to have a batch on hand for busy days or when you’re feeling under the weather.

Reheating

To reheat, simmer gently on the stovetop or microwave single servings until hot. If you’ve kept noodles separate, add them just before serving for the perfect texture. If the soup has thickened after storing, just stir in a splash of extra broth or water to bring it back to its original glory.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in Crockpot Chicken Noodle Soup because they’re extra juicy and flavorful. Feel free to use a mix or whichever cut you prefer.

How can I make this soup gluten-free?

To keep it gluten-free, simply swap out the egg noodles for your favorite gluten-free pasta or even rice. Be sure to check your broth labels, too—some brands sneak in gluten-containing ingredients.

Can I add other vegetables?

Definitely! Crockpot Chicken Noodle Soup is very flexible. Peas, corn, spinach, or diced potatoes are all delicious additions—just add them during the last hour or so of cooking so they don’t overcook.

What’s the best way to prevent mushy noodles?

If you prefer firmer noodles, cook them separately and add them to each bowl just before serving. This method is especially handy if you plan on having leftovers or freezing portions of the soup.

Is there a way to make this recipe faster?

If you’re short on time, cook the soup on the high setting in your slow cooker for 3 to 4 hours instead of low. Or try using rotisserie chicken—just stir it in during the last 20 minutes along with the noodles!

Final Thoughts

If your idea of a perfect meal is one that’s effortless yet packed with homemade love, you can’t go wrong with Crockpot Chicken Noodle Soup. Give it a try on your next chilly evening, and don’t be surprised if it becomes an instant family favorite—your kitchen is about to get a whole lot cozier!

Crockpot Chicken Noodle Soup Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 7 hours 15 minutes (or 4 hours 15 minutes)
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up your soul with this hearty and comforting Crockpot Chicken Noodle Soup. Perfect for chilly days, this easy-to-make soup is packed with tender chicken, flavorful vegetables, and egg noodles in a delicious broth.

Ingredients

Scale

Chicken Noodle Soup:

1 1/2 pounds boneless, skinless chicken breasts or thighs
3 medium carrots, sliced
2 celery stalks, sliced
1 small yellow onion, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups egg noodles, uncooked
juice of 1/2 lemon (optional)
fresh parsley, for garnish

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Instructions

Prepare the Ingredients: Place the chicken, carrots, celery, onion, garlic, chicken broth, thyme, parsley, rosemary, salt, and pepper into a large crockpot.
Cook in the Crockpot: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through and vegetables are tender.
Shred the Chicken: Remove the chicken, shred with forks, and return it to the crockpot.
Add Noodles: Stir in the egg noodles and cook on high for another 20–25 minutes until noodles are tender.
Final Touches: Stir in lemon juice if using, adjust seasoning, and garnish with fresh parsley before serving.

Notes

To prevent mushy noodles in leftovers, cook and store noodles separately if planning to freeze or refrigerate.
This soup pairs perfectly with crusty bread or crackers.

Prep Time: 15 minutes
Cook Time: 7 hours (low) or 4 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: American