When I have a busy day ahead, this slow cooker chicken noodle soup saves dinner. It’s cozy, comforting, and it cooks itself while I tackle everything else.
Easy Crockpot Chicken Noodle Soup Recipe
When I have a pack of chicken and a little planning power, this slow cooker chicken noodle soup is my go-to because the chicken and veggies simmer all day in the broth, and by the time dinner comes around, all I have to do is toss in the egg noodles. On busy weekdays, I make the version with rotisserie chicken, or when I completely forgot about dinner, I’ll make this chicken noodle soup with frozen chicken. That’s how much we love this recipe and I know you will too!
Ingredients
This crockpot chicken noodle soup is made with boneless, skinless chicken breasts or thighs. Aromatics like carrots, onion, celery, and garlic infuse the chicken broth with rich, comforting flavor. Dried thyme and dried parsley for that classic taste, and a bay leaf (if you have it) adds depth. Classic egg noodles are cooked in the broth and a little extra water you’ll add in.
How to Make Chicken Noodle Soup in the Crockpot
The recipe card and the video below have all the details. Here are some must-know items about this recipe:
- Place all the ingredients, except the noodles, in the crockpot.
Yes, you’ll be adding the raw chicken now; it’s totally safe to cook it this way over a long period of time.
- Cook the soup.
Cook it on low if you need longer cooking time or on high if you need it sooner. It can also sit longer in the slow cooker, without the noodles, it’s no big deal. - Shred the chicken.
Place it on a board, and shred it with two forks or chop it with a knife. Add it back into the soup.
- Add the pasta noodles.
Continue cooking for about 20 minutes until they’re tender.
More Slow Cooker Soups
If classic slow cooker soups are your thing, make sure to try this slow cooker chili and this slow cooker chicken and rice soup.
Crockpot Chicken Noodle Soup
Watch how it’s made:
Ingredients
- 1 ½ pounds chicken, boneless & skinless breasts or thighs
- 4 large carrots, peeled and chopped
- 1 medium onion, diced
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 bay leaf
- 6 cups low-sodium chicken stock or broth
- 1 cup water
- 2 cups egg noodles
Instructions
Slow cook:
- In a large (6 quart) crockpot, place all the ingredients except the pasta. Cook for 6 hours on LOW heat or 4 hours on HIGH.
- 30 minutes before serving, remove the chicken from the slow cooker onto a cutting board and shred it between two forks. Return the chicken to the slow cooker and stir. Chopping it into small pieces will also work.
- Add the pasta to the slow cooker, stir, and cover. Cook on HIGH for 20 minutes, until the egg noodles are tender.
Serve & store:
- Discard the bay leaf, and ladle the soup into bowls.
- Once cooled, transfer leftovers into an airtight container and refrigerate for up to 4 days.
Notes
- 3 garlic cloves = ½ teaspoon garlic powder
- Swap the thyme and oregano for 1 teaspoon poultry seasoning
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Dorothy J Stachnik says
The chicken noodle soup turned out great. Everybody loved it. Thank you
Kelly Powers says
Love how simple, cozy, and family-friendly this recipe is!