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
On busy weekdays, I often make my quick rotisserie chicken noodle soup. But when I have a pack of raw chicken and a little planning power, this slow cooker chicken noodle soup is my go-to.
The chicken and veggies simmer all day in the broth while I’m out, filling the house with that homemade smell we all love. By the time I’m back, the chicken is tender, the veggies are soft, and all I have to do is toss the egg noodles.
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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Amy Dong says
I love how the slow cooker does all the work to develop those deep, savory flavors while keeping the chicken so tender. It’s the perfect “set it and forget it” meal for a busy weeknight
Ben says
Fully awesome! I threw this together a few hours before dinner, and that was literally all the work it took. Love this one.
Terri says
This was really good! I made it last night with some garlic bread. Om nom nom.
Kristin says
Such a great recipe. I made this for dinner last night. We loved it, and I loved being able to make it in the crock pot with zero babysitting a pot!
Maria says
This is so good and so easy. It’s been incredibly cold here, so serving up bowls of this for dinner was perfect!