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CROCKPOT CHICKEN NOODLE SOUP cooks up low and slow all afternoon, making the house feel warm and cozy. This chunky chicken noodle soup is loaded with tender chicken, carrots, and celery, with plenty of thick egg noodles. Perfect for chilly nights!
We ate a whole lot of canned chicken noodle soup when I was a kid and I LOVED it.
Honestly, I ate it so often for lunch that I had my own secret recipe. Microwave it for 1 minute. Stir. Microwave for another 30 seconds.
I used to proudly tell my friends how to make the best canned soup and that was it. That was all there was to it. Ha! I really thought I was onto something with that mid-cook stir thing. #culinarygenius
Anyway, these days my recipes are a bit more advanced, so we’re going to skip the cans of soup and the microwave and we’re going to make this crockpot chicken noodle the right way!
This chunky chicken noodle soup is basically a big bowl of cozy love that feels like a warm hug. You’re going to love cozying up with a hot bowl.
Love soup? Check out my crockpot potato soup and Instant Pot Vegetable Soup!
Chicken Noodle Soup Ingredient Notes:
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Chicken – We like to use boneless skinless chicken breasts for this homemade chicken noodle soup recipe. No need to dice it up, it’ll get real tender in the crockpot for easy shredded chicken! You could also use chicken thighs.
Noodles – Frozen egg noodles are the best choice for this crockpot chicken noodle soup. We love to use Reame’s frozen egg noodles if you can find them at your grocery store! But just about any brand of egg noodle will work.
Chicken Broth – It’s important to choose a good, flavorful chicken broth for this soup as everything is going to be slow cooked in it and it will absorb all those flavors.
Veggies – Every good, hearty chicken noodle soup recipe includes plenty of carrots, celery, onion, and garlic!
Chicken Noodle Soup Seasoning – Some dried thyme, rosemary, bay leaf, fresh parsley, cracked pepper and salt are the perfect herbs & spices for this recipe!
What We Love About This Recipe!
There just aren’t many comfort foods that are better than homemade chicken noodle soup! It’s perfect for those cold Fall & Winter nights, or when you’ve got a pesky cold. But really, you can enjoy this crockpot chicken noodle soup any time of the year because it’s just so dang good!
How to Make Chicken Noodle Soup:
Add chicken, carrots, celery, onion, garlic, salt, pepper, thyme, rosemary, and a bay leaf to a crockpot. We make this chicken noodle soup with chicken breast, but you could also use chicken thighs, if preferred.
Pour 8 cups of chicken broth over the top and then cover and cook on low.
Remove your chicken from the slow cooker and shred with a couple of forks.
Add the chicken back to the pot along with the frozen egg noodles and fresh parsley. Stir, cover, and cook for another 45 minutes on high or until the noodles are cooked through and tender.
Serve this soup with a pile of crackers, beer bread, or an air fryer grilled cheese.
Helpful Tip!
- We use and love Reame’s frozen egg noodles. They’re the perfect size for chicken noodle soup and they’re made with just 3 ingredients.
- We like to add extra garlic and a teaspoon of ground turmeric when someone has a cold and requests this soup.
- This easy crockpot chicken noodle soup reheats well in the microwave or on the stove.
Leftover Hack!
This easy chicken noodle soup can be frozen, but the noodles may get mushy after cooking twice. We recommend that you remove the portion you’d like to freeze BEFORE adding the noodles. Freeze it, along with a small freezer bag of the noodles, and then rewarm on the stove and cook the noodles in the soup during the last 30 minutes. It’s not as easy this way, but we think it’s worth the effort!
FAQs:
If you prefer creamy chicken noodle soup you can easily modify this recipe! Try adding in a can of cream of chicken soup, or try using less chicken broth and whisk together milk and flour and add that to the soup.
Sure, you could just prepare it on the stove! But the crockpot makes this an easy chicken noodle soup recipe and we love how tender and juicy the chicken gets as it slow cooks in the broth. It shreds easily and the noodles also turn out perfectly tender! All that extra time in the slow cooker really adds flavor.
Most soup recipes will freeze well, but soups with noodles can be a little tricky as the noodles will often end up mushy. If you want to prepare this recipe ahead of time for freezing it’s best to leave the noodles out and then cook and add them separately after thawing the chicken soup.
Just make sure it is well covered and this chicken noodle soup will last in the fridge for at least 3 or 4 days!
More cozy soups!
Crockpot Chicken Noodle Soup
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 4 medium carrots diced
- 4 cloves garlic minced
- 3 ribs celery diced
- 1 medium onion diced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 8 cups chicken broth
- 24 ounces frozen egg noodles
- ¼ cup chopped fresh parsley
Instructions
- Add all of the ingredients except for the noodles and parsley to a crockpot. Stir to combine and cover.
- Cook on high heat for 3 hours, low heat for 6 hours, or until the chicken is tender. Remove the chicken from the slow cooker and shred with a fork. Return the chicken to the slow cooker.
- Add the frozen noodles and parsley, stir to combine, and cover. Cook on high heat for 45 minutes or until the noodles are tender.
- Taste and add additional seasoning, if desired. Remove the bay leaf before serving. Serve hot.
Jane DeSanti says
This was amazing. My noodles wouldn’t cook in the crockpot for some reason. I cooked them separately and added them.
I froze half of just the soup stock no noodles and the 2nd time around it was just as good.
Susan Gunn says
why does it say in how to make this soup does it say
after putting the broth in to cook on low but in the recipe it says to cook on high?
Karly says
Oh, sorry that’s confusing! You can cook on either, just adjust the time. High heat for about 3 hours, low for about 6 hours – just cook until the chicken shreds. 🙂
Ed Sturzen says
I’m making this now. I’m using dry country noodles. Not sure how much noodles so I’ll eye ball it. I’m also using chicken bouillon for taste.
Kate Frost says
Looks wonderful. How about a creamy chicken noodle soup? what would you add for creamy?
Karly says
Another reader commented that she mixes a can of cream of chicken with some of the hot broth and then adds that in.