Crockpot Chicken Noodle Soup is the ultimate comfort food—warm, cozy, and brimming with wholesome flavors. Whether you’re warding off a chilly day, soothing someone you love, or just craving something nostalgic, this delightfully simple slow cooker classic brings together tender chicken, veggies, and the irresistible slurp of egg noodles in a golden, aromatic broth. It’s the kind of recipe that fills your kitchen with mouthwatering scents and ensures everyone around the table feels instantly at home.

Crockpot Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

This Crockpot Chicken Noodle Soup only asks for the basics, but don’t be fooled—each ingredient brings a special something to the pot, from the sweet pop of carrots to the cozy depth of fresh herbs. Gather what you need, and your only other job is to let your slow cooker work its magic.

Chicken: Use 1 1/2 pounds of boneless, skinless chicken breasts or thighs—the chicken turns juicy and shreds beautifully as it cooks.
Chicken Broth: Eight cups of low-sodium chicken broth make the base rich but not too salty, keeping the flavors balanced.
Carrots: Three medium carrots (sliced) add sweetness and a pop of color with every spoonful.
Celery: Three celery stalks (sliced) provide a gentle crunch and classic soup aroma.
Onion: One small chopped onion melts into the broth, rounding out the savory flavors.
Garlic: Three cloves minced—garlic is nonnegotiable for that home-cooked comfort.
Dried Thyme: One teaspoon brings an earthy, herby backdrop that feels like a big hug.
Dried Parsley: One teaspoon adds layers of herbal freshness.
Dried Rosemary: Half a teaspoon—just enough for a whisper of piney, fragrant goodness.
Salt and Black Pepper: To taste; keep it simple, but season generously for the best flavor.
Egg Noodles: Two cups uncooked—the squiggly strands soak up broth and become wonderfully tender.
Lemon Juice: One tablespoon wakes up all those flavors right before serving.
Fresh Parsley: Two tablespoons chopped for that final bright, herby garnish.

How to Make Crockpot Chicken Noodle Soup

Step 1: Layer in the Ingredients

Start by placing your chicken, chicken broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, and a generous dash of salt and black pepper right into your crockpot. There’s absolutely no need to precook a thing; the slow cooker will coax all those flavors together as they simmer.

Step 2: Cook Until Tender

Cover and set your slow cooker to low for about 6-7 hours (or high for 3-4 hours if you’re low on time). You’ll know it’s ready when the chicken is cooked through and the vegetables are perfectly tender—no knife required.

Step 3: Shred the Chicken

Carefully take the chicken out and shred it using two forks. Don’t worry about being too precise; rustic pieces are part of the charm. Drop the shredded chicken right back into the simmering pot.

Step 4: Add the Egg Noodles

Stir in the uncooked egg noodles, crank your crockpot to high, and let everything cook together for another 20-25 minutes. The noodles will drink up some of that golden broth and turn super silky, just the way homemade soup should be.

Step 5: Finish With Lemon and Parsley

Once the noodles are tender, stir in lemon juice, taste for seasoning, and adjust as needed. Ladle the soup into bowls and sprinkle each with plenty of fresh parsley. The result: irresistible Crockpot Chicken Noodle Soup ready to be devoured.

How to Serve Crockpot Chicken Noodle Soup

Garnishes

The easiest way to make every bowl inviting is with a shower of chopped fresh parsley—bright, herbal, and vibrant on top of the broth. A crack of black pepper or a squeeze of extra lemon can liven things up, too. For those craving even more depth, a drizzle of good olive oil is a delightful finishing touch.

Side Dishes

Pair your Crockpot Chicken Noodle Soup with crusty bread for dunking, a warm biscuit, or even a simple green salad for a satisfying meal. Garlic bread or a cheese toastie are fun options when you want to go extra cozy on a cold evening. This soup also stands tall on its own if you’re just looking for something light.

Creative Ways to Present

Serve your soup in oversized mugs for a casual, curl-up-on-the-couch dinner, or ladle it into bread bowls for a comforting bistro-style twist. Mini crocks or ramekins make for beautiful individual servings if you’re entertaining. Don’t forget the napkins—everyone will be reaching for seconds!

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Chicken Noodle Soup is a lifesaver! Cool the soup completely before stashing it in airtight containers. Keep it in the fridge for up to 3-4 days. The flavors deepen over time, making your next bowl even more delicious.

Freezing

To freeze, hold off on adding the noodles; they tend to soak up too much liquid and turn mushy after thawing. Scoop out the broth, chicken, and veggies, freeze in sturdy containers, and add fresh noodles when you reheat for that just-cooked texture.

Reheating

Warm leftovers on the stovetop over medium heat, adding a splash of broth or water if it’s become too thick. If you need to add noodles, toss them in and simmer just until tender. The microwave works, too—just use a microwave-safe bowl and stir halfway through to heat evenly.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Simply skip the initial slow cooking with raw chicken—stir in shredded rotisserie chicken during the last 20-25 minutes with the noodles so it stays juicy, not overcooked.

What kind of noodles work best in Crockpot Chicken Noodle Soup?

Classic egg noodles give the soup its iconic texture, but wide or extra-wide varieties are all delicious. If you prefer whole wheat or gluten-free, feel free to swap. Watch the cooking time, as some noodles soften faster than others.

How do I prevent the noodles from getting mushy?

For best results, cook the noodles right before serving or even separately, then add them to individual bowls. This keeps them perfectly tender and stops them from absorbing too much broth overnight.

Can I add extra veggies?

Of course! Diced potatoes, peas, corn, or green beans are wonderful additions. Just remember some cook faster than others; stir softer veggies in during the last hour so they keep their color and bite.

Is there a way to make this even more flavorful?

Try tossing in a bay leaf during cooking (just remember to remove it before serving), or add a splash of white wine to the broth. For a richer taste, sauté the onions, carrots, and celery before adding them to the crockpot, though it’s not essential for great flavor.

Final Thoughts

Give this Crockpot Chicken Noodle Soup a spot in your regular rotation—it’s comforting, simple, and always crowd-pleasing. The ease of the crockpot means more time to enjoy with loved ones (and less time hunched over the stove). Once you try that first steaming spoonful, you’ll see why this soup is a favorite in my kitchen. Happy slow cooking!

Crockpot Chicken Noodle Soup Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of Crockpot Chicken Noodle Soup, a classic dish made easy with the convenience of a slow cooker. Tender chicken, hearty vegetables, and flavorful herbs simmer together to create a delicious and satisfying meal.

Ingredients

Scale

Chicken Noodle Soup:

1 1/2 pounds boneless, skinless chicken breasts or thighs
8 cups low-sodium chicken broth
3 medium carrots, sliced
3 celery stalks, sliced
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
Salt and black pepper to taste
2 cups uncooked egg noodles
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Prepare the Ingredients: Place chicken, broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, salt, and pepper in the crockpot.
Cook: 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 it with two forks, and return it to the pot.
Add Noodles: Add the uncooked egg noodles and cook on high for another 20-25 minutes, or until noodles are tender.
Final Touches: Stir in lemon juice, adjust seasoning to taste, and garnish with fresh parsley before serving.

Notes

For extra flavor, add a bay leaf during cooking (remove before serving).
You can use wide or extra-wide egg noodles based on preference.
If making ahead, cook the noodles separately and stir them in before serving to avoid sogginess.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American