This easy crockpot chicken noodle soup is a warm, comforting, and family-friendly meal made with tender chicken, vegetables, flavorful broth, and hearty egg noodles. Everything slowly cooks together in the slow cooker, creating a delicious homemade soup with minimal effort.
This comforting chicken noodle soup is perfect for busy weeknights, cold weather, or anytime you want a simple homemade meal. The slow cooker does most of the work, making this recipe an easy option for families.
Tender shredded chicken, carrots, celery, onion, and egg noodles come together in a flavorful broth for a classic soup everyone will love.
Why You’ll Love This Crockpot Chicken Noodle Soup
- Easy slow cooker recipe
- Warm and comforting
- Family-friendly
- Made with simple ingredients
- Tender shredded chicken
- Minimal preparation
- Perfect for busy days
- Great for meal prep
- Delicious leftovers
- Easy to customize
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 bay leaves
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Optional:
- 1 tablespoon lemon juice
- Extra fresh parsley for serving
Ingredient Notes
Chicken
Boneless, skinless chicken breasts work well because they become tender and easy to shred.
You can also use boneless, skinless chicken thighs for a richer flavor.
Chicken Broth
Use a good-quality chicken broth for the best flavor.
Low-sodium broth makes it easier to control the amount of salt in the soup.
Vegetables
Carrots, celery, and onion create the classic flavor of homemade chicken noodle soup.
Cut the vegetables into similar-sized pieces so they cook evenly.
Egg Noodles
Add the egg noodles near the end of cooking.
Adding them too early can cause them to become overly soft.
How to Make Crockpot Chicken Noodle Soup
1. Add the Chicken
Place the chicken breasts in the bottom of the slow cooker.
2. Add the Vegetables
Add the:
- Carrots
- Celery
- Onion
- Garlic
Spread the vegetables evenly around the chicken.
3. Add the Seasonings
Add:
- Dried parsley
- Dried thyme
- Dried oregano
- Salt
- Black pepper
- Bay leaves
4. Add the Chicken Broth
Pour the chicken broth over the chicken and vegetables.
Make sure the ingredients are mostly covered by the broth.
5. Slow Cook
Cover the slow cooker with the lid.
Cook on:
- LOW for 6–7 hours
or
- HIGH for 3–4 hours
The chicken should be fully cooked and tender.
6. Shred the Chicken
Carefully remove the cooked chicken from the slow cooker.
Place it on a plate or cutting board.
Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the slow cooker.
7. Add the Egg Noodles
Remove the bay leaves.
Add the egg noodles to the soup.
Stir gently.
8. Cook the Noodles
Cover the slow cooker again.
Cook on HIGH for approximately 20–30 minutes, or until the noodles are tender.
Stir once or twice if possible.
9. Add Fresh Parsley
Stir in the fresh chopped parsley.
Add lemon juice if desired.
10. Serve
Ladle the warm crockpot chicken noodle soup into bowls.
Serve immediately.
Tips for the Best Crockpot Chicken Noodle Soup
Don’t Add the Noodles Too Early
Egg noodles cook quickly.
Adding them near the end helps prevent them from becoming mushy.
Use Fresh Vegetables
Fresh carrots, celery, and onion create the best texture and flavor.
Shred the Chicken While Warm
Warm cooked chicken is easier to shred.
Use two forks or gently shred it with clean hands after it has cooled slightly.
Adjust the Seasoning Before Serving
Taste the soup after the noodles have finished cooking.
Add extra salt, pepper, or herbs if needed.
Add More Broth for Leftovers
The noodles may absorb additional broth while stored.
Add a little extra chicken broth when reheating if needed.
Crockpot Chicken Noodle Soup Variations
Creamy Crockpot Chicken Noodle Soup
Add 1/2 cup heavy cream near the end of cooking for a creamy version.
Crockpot Chicken and Vegetable Soup
Add extra vegetables such as:
- Peas
- Corn
- Green beans
- Spinach
Add delicate vegetables near the end of cooking.
Lemon Chicken Noodle Soup
Add fresh lemon juice before serving for a bright, fresh flavor.
Rotisserie Chicken Version
You can use cooked shredded rotisserie chicken.
Add the chicken during the last part of cooking instead of slow cooking raw chicken.
Gluten-Free Version
Use your favorite gluten-free noodles.
Add them according to the package instructions because cooking times may vary.
How to Store Crockpot Chicken Noodle Soup
Allow the soup to cool before storing.
Place leftovers in an airtight container.
Store in the refrigerator for up to 3–4 days.
The noodles may absorb some of the broth during storage.
Add additional chicken broth when reheating if needed.
Can You Freeze Chicken Noodle Soup?
Yes, but for the best texture, freeze the soup without the noodles.
Cook and cool the chicken and vegetable soup base.
Place it in a freezer-safe container and freeze for up to 3 months.
When ready to serve, thaw and reheat the soup.
Cook fresh noodles separately or add them while reheating.
What to Serve with Crockpot Chicken Noodle Soup
This comforting soup pairs well with:
- Crusty bread
- Dinner rolls
- Garlic bread
- Simple green salad
- Crackers
- Grilled cheese sandwiches
Frequently Asked Questions
Can I Put Raw Chicken in the Crockpot?
Yes.
Raw chicken can be cooked in the slow cooker until it is fully cooked and reaches a safe internal temperature.
Can I Use Chicken Thighs?
Yes.
Boneless, skinless chicken thighs work well and add extra flavor.
Should I Cook the Noodles Separately?
You can cook them separately if you prefer.
Cooking the noodles separately is especially helpful if you plan to store leftovers because it prevents them from absorbing too much broth.
Can I Use Frozen Chicken?
For food safety, it is generally best to thaw chicken before placing it in a slow cooker.
Use thawed chicken for more even and reliable cooking.
Why Are My Noodles Mushy?
Noodles can become mushy when they cook too long.
Add them near the end of the cooking process and check them frequently.
Recipe Card
Easy Crockpot Chicken Noodle Soup
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW
Total Time: About 6 hours 15 minutes
Servings: 6–8
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 bay leaves
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the chicken breasts in the slow cooker.
- Add the carrots, celery, onion, and garlic.
- Add the dried parsley, thyme, oregano, salt, pepper, and bay leaves.
- Pour the chicken broth over everything.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Remove the cooked chicken and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Remove the bay leaves.
- Add the egg noodles.
- Cook on HIGH for 20–30 minutes, until the noodles are tender.
- Stir in fresh parsley.
- Serve warm.
Storage: Refrigerate leftovers for up to 3–4 days.