Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup is the ultimate comfort food—warm, soothing, and packed with flavor. It’s the easiest way to make a hearty, homemade soup that tastes like it’s been simmering all day. Perfect for cozy family dinners or when you just need a little extra comfort!

Love More Soup Recipes? Try My CopyCat Panera Bread Chicken Noodle Soup or this Chicken Tortilla Soup next.

Why You’ll Love This Recipe

This soup is easy and tastes incredible. The chicken gets fork-tender after sitting in the slow cooker all day, and the veggies are perfectly cooked – not mushy like some crockpot recipes I’ve tried. My 8-year-old who hates vegetables actually ate the carrots and celery without complaining.

Print

Ingredient List

For the Soup Base:

• 1½ pounds boneless, skinless chicken breasts
• 1 large yellow onion, diced
• 3 large carrots, peeled and sliced into coins
• 2 celery ribs, sliced
• 3 cloves garlic, minced (add more if you’re a garlic lover like me!)
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried rosemary
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 bay leaf (optional, but recommended)
• 2 teaspoons chicken bouillon paste (optional, for extra depth)
• 8–9 cups reduced-sodium chicken broth

For Serving:

• 8 ounces wide or extra-wide egg noodles
• Chopped fresh parsley, for garnish

Substitution Notes: No chicken breasts? Thighs work too. Can’t find wide egg noodles? Regular ones are fine, just watch them closely. Fresh herbs can replace dried – use about 3 times as much.

Why These Ingredients Work

Chicken breasts get super tender in the slow cooker – way better than when I try to cook them fast on the stovetop. Yellow onions are my go-to because they get sweet during the long cooking time. White onions stay too sharp and bitter for my taste.

Carrots and celery are classic chicken soup vegetables. My kids expect them, so I use them. The garlic and herbs smell amazing while it’s cooking, but I don’t go crazy with them. That bouillon paste was a game-changer when I discovered it – makes the broth taste richer without being too salty. Wide egg noodles don’t fall apart like thin ones do.

Essential Tools and Equipment

• 6-quart (or larger) slow cooker
• Large pot for cooking noodles separately
• Colander for draining noodles
• Two forks for shredding chicken
• Sharp knife and cutting board
• Measuring cups and spoons

How To Make Crockpot Chicken Noodle Soup

Put everything in your crockpot

Just layer the chicken, onions, carrots, celery, garlic, and seasonings in your slow cooker. I don’t worry about making it look pretty – it all gets mixed up anyway.

Add the liquids

Put that bouillon paste on top, then pour the chicken broth over everything. Give it one stir to mix the bouillon around a bit.

Cook it

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. I usually do low because I’m at work all day. You’ll know it’s done when the chicken shreds easily.

Shred the chicken

Take out the chicken breasts (they’re hot, so be careful) and shred with two forks. Don’t forget to fish out that bay leaf. Put the shredded chicken back in the pot.

Cook noodles separately

This is important – don’t cook them in the crockpot! Boil them separately until they’re al dente. I learned this the hard way when I ended up with mushy noodles.

Mix and serve

Stir the cooked noodles into your soup and let it sit on LOW for about 5 minutes. Serve with some parsley on top.

You Must Know

Don’t cook the noodles in the crockpot the whole time. I did this once and got complete mush. Now I cook them separately and add at the end.

Personal Secret: I taste the broth before adding noodles and fix the seasoning. Sometimes needs more salt or pepper.

Pro Tips & Cooking Hacks

• Sunday prep: I chop all vegetables on Sunday and store in the fridge. Monday morning just dump everything in before work.
• Make extra: Double the recipe and freeze one batch without noodles. Helps during busy weeks.
• Try chicken thighs: They taste better and don’t get as dry. Same cooking time.
• Add fresh herbs: Throw in some fresh dill or parsley right before serving.

Flavor Variations & Suggestions

Mediterranean style: Add a can of diced tomatoes and oregano. Finish with basil and lemon juice.

Winter version: Add diced potatoes with other vegetables, or frozen peas in the last 10 minutes.

Spicy version: Add red pepper flakes or diced jalapeño with the vegetables.

Creamy version: Stir in half cup heavy cream during last 15 minutes.

Make-Ahead Options

This works great for meal prep. Chop vegetables the night before and store in the fridge. The soup base keeps for 2 days in the fridge before using.

I freeze just the soup part without noodles. Keeps for 3 months in the freezer. When I want soup, thaw overnight, heat up, and add fresh cooked noodles.

Recipe Notes & Baker’s Tips

Cooking time varies by slow cooker, so check earlier than the time listed. If chicken isn’t tender enough, cook another 30 minutes.

Don’t skip the bouillon paste if you have it – really makes a difference. Better Than Bouillon is what I use.

If soup seems too thin, mix 2 tablespoons cornstarch with cold water and stir in during last 30 minutes.

Serving Suggestions

This soup is filling on its own, but goes great with:

• Crusty bread with butter
• Grilled cheese sandwiches for dipping
• Oyster crackers
• Extra black pepper and parsley

Perfect for cold days, when someone’s sick, or weekend meal prep.

Hope this becomes your go-to soup recipe. Nothing beats walking into a house that smells like homemade chicken soup after a long day. Makes everything better!

How to Store Your Crockpot Chicken Noodle Soup

Refrigerator: Store in airtight containers for up to 4 days. The flavors actually get better as it sits!

Freezer: Freeze the soup base without noodles for up to 3 months. Add fresh noodles when reheating.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems thick, add a splash of chicken broth. Microwave individual portions on 50% power, stirring every minute.

Allergy Information

Contains: Gluten (egg noodles), possible gluten in bouillon paste (check labels)

Gluten-free option: Substitute gluten-free noodles or rice Dairy-free: This recipe is naturally dairy-free Low-sodium: Use low-sodium broth and skip or reduce the bouillon paste

Questions I Get Asked A Lot

Can I use frozen chicken?

Yes, just add an extra hour to cooking time and make sure it hits 165°F.

Why do noodles get mushy?

Cook them separately and add at the end. They keep cooking in the hot soup.

Can I use chicken thighs?

Yes, they’re actually more flavorful. Use same amount and cooking time.

How do I know when chicken is done?

It should shred easily with a fork and reach 165°F.

Can I add other vegetables?

Sure. Peas, green beans, potatoes, or corn work. Add hard vegetables with carrots, soft ones in last 30 minutes.

My soup is too salty, what now?

Add more broth or water. A splash of lemon juice helps balance it out.

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your soup adventures and any tweaks you made.