Crockpot Chicken Noodle Soup

overhead view of a large bowl of turkey or chicken noodle soup

5 from 2 reviews

Looking for an easy recipe that will help you ditch the canned chicken noodle soup? This hearty slow cooker chicken noodle soup will win over the family!


  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 4 large carrots, peeled and chopped
  • 1 medium yellow onion, diced
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced (or 1 1/2 teaspoons dried)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 bay leaf
  • 6 cups low-sodium chicken stock/broth
  • 1 cup water
  • 2 cups uncooked pasta (wide egg noodles, spaghetti, or fusilli)


  1. 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.
  2. After 4 or 6 hours (depending on temperature), remove the chicken and chop it into bite-size pieces. Place the chicken back in the crockpot.
  3. Add the pasta, turn the heat up to high, cover, and cook for another 15-20 minutes, until pasta is tender.
  4. Discard the bay leaf, and serve the soup immediately.



Although not as flavorful, I sometimes use already cooked, leftover chicken. Follow the recipe the same as you would here.


Keywords: chicken noodle soup, chicken soup, slow cooker soup, slow cooker chicken noodle soup