If you’re craving something wonderfully comforting and soul-soothing, this Crockpot Chicken Noodle Soup is about to become your go-to. It’s the kind of homemade classic that fills your kitchen with the best aromas, brings a sense of calm with every steamy spoonful, and is so easy to toss together that it practically cooks itself. This dish truly embodies cozy, whether you’re feeling under the weather, prepping for a chilly evening, or simply longing for that taste of childhood—and believe me, it hits the spot every time!

Crockpot Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

What’s magical about this recipe is how it transforms such humble ingredients into something special. Each addition plays a key role, lending richness, aroma, or satisfying texture to your Crockpot Chicken Noodle Soup. Don’t skip the basics—simple really is best here!

Chicken breasts: Boneless and skinless for easy shredding; they soak up all the broth’s flavor and keep the soup lean.
Chicken broth: Low-sodium gives you control over the salt and lets the natural flavors shine through.
Carrots: Peeled and sliced, they sweeten the broth and add beautiful color.
Celery: Brings a classic aromatic backbone and a bit of crunch to each bite.
Yellow onion: Diced for sweetness and depth; it practically melts into the background.
Garlic: Minced for just enough punchy warmth to round out the flavor.
Dried thyme: Earthy and herby, this ties the classic flavor profile together.
Dried parsley: Adds a freshness that brightens each spoonful.
Bay leaf: Just one, but it infuses the soup with an extra savory note and subtle complexity.
Egg noodles: The heart of any chicken noodle soup – these soak up all that homemade goodness.
Salt and black pepper: To taste; seasoning at the end truly brings everything together.
Olive oil: Just a drizzle to coax out the sweetness from the aromatics and keep things velvety.
Fresh parsley (optional): Chopped as a garnish for a burst of color and freshness right at the finish.

How to Make Crockpot Chicken Noodle Soup

Step 1: Layer the Vegetables and Herbs

Start by adding the olive oil to the bottom of your crockpot, followed by the carrots, celery, diced onion, and minced garlic. Sprinkle in the dried thyme, parsley, and tuck in the bay leaf. This creates a flavor base that slowly releases its essence into the soup while it cooks.

Step 2: Add the Chicken and Broth

Place the chicken breasts directly on top of your veggie and herb mix, then carefully pour in the chicken broth. Using low-sodium broth allows the flavors of the chicken and vegetables to truly shine and ensures your Crockpot Chicken Noodle Soup never tastes bland.

Step 3: Slow Cook to Perfection

Cover the crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. You’ll know it’s ready when the chicken is irresistibly tender and the vegetables have softened and sweetened the broth. The kitchen will smell incredible!

Step 4: Shred the Chicken

Once cooked, carefully remove the chicken breasts to a plate. Use two forks to shred the meat into bite-sized pieces (or bigger, if you love hearty bites), then return the shredded chicken to the crockpot so it can reabsorb all those delicious juices.

Step 5: Add Noodles and Finish

Stir in the egg noodles and turn your slow cooker to high if it isn’t already. Let the soup cook for 15 to 20 more minutes, or until the noodles are perfectly tender yet pleasantly chewy. Fish out the bay leaf, season generously with salt and black pepper, and you’re ready to serve!

How to Serve Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup Garnishes

A fresh, generous sprinkle of chopped parsley can make your bowl especially inviting, adding a burst of green that signals freshness. If you’re feeling fancy, a squeeze of lemon brightens up the broth, while extra black pepper gives each spoonful a lovely kick.

Side Dishes

This soup is a meal in itself, but it absolutely loves company. Classic buttered rolls or fresh baguette slices are perfect for dipping. For a lighter option, pair it with a simple green salad tossed with vinaigrette or some roasted veggies.

Creative Ways to Present

Try serving your Crockpot Chicken Noodle Soup in oversized mugs for a cozy lunch, or ladle it into bread bowls for a rustic, hearty presentation that’s as fun to eat as it is delicious. Individual portions garnished with parsley on a tray make for a beautiful option at gatherings.

Make Ahead and Storage

Storing Leftovers

Once the soup has cooled, transfer it to airtight containers and store it in the refrigerator. It keeps beautifully for up to four days—just be sure to cool completely before sealing to maintain freshness and flavor.

Freezing

This soup is a freezer superstar! If you plan to make ahead, consider cooking and storing the noodles separately so they don’t get too soft upon reheating. Freeze the soup base in airtight containers for up to three months, then add cooked noodles after thawing for best texture.

Reheating

Reheating is a breeze: gently warm the soup on the stovetop over medium heat, stirring occasionally. If the broth seems a little thick, just splash in more chicken broth or water. It’s equally easy to reheat single portions in the microwave for quick, comforting meals.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Using rotisserie chicken is a great shortcut. Simply add the shredded cooked chicken during the last 30 minutes with the noodles and reduce cook time accordingly, so your Crockpot Chicken Noodle Soup is ready even faster.

What kind of noodles work best?

Egg noodles are the classic choice and hold up well in the broth. If you’re looking for whole wheat or gluten-free options, both work wonderfully—just remember to check their cooking times to avoid mushy noodles.

Can I add extra vegetables?

Yes! Try stirring in peas, corn, or chopped spinach for more color and nutrition. Just add delicate greens in the last few minutes so they wilt without getting overcooked.

How can I make this soup richer in flavor?

For bonus flavor, sauté the vegetables in olive oil for a few minutes before adding them to the crockpot. This caramelizes their sugars and builds depth into your Crockpot Chicken Noodle Soup’s broth.

Is this recipe suitable for meal prep?

It’s perfect for meal prep! Portion the cooled soup into containers for easy grab-and-go lunches, or freeze for fast dinners on busy nights. Just keep any noodles separate if possible to ensure the texture stays just right.

Final Thoughts

I truly can’t recommend this Crockpot Chicken Noodle Soup enough—it’s a dish that’s always there to comfort and nourish you, no matter the weather or mood. Give it a try next time you need something easy, hearty, and guaranteed to bring a little extra warmth to your day!

Crockpot Chicken Noodle Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty Crockpot Chicken Noodle Soup recipe that is perfect for a cozy night in. This easy and delicious soup is made with tender chicken, vegetables, egg noodles, and flavorful herbs, all cooked to perfection in a slow cooker.

Ingredients

Scale

Chicken Noodle Soup:

1 ½ pounds boneless, skinless chicken breasts
8 cups low-sodium chicken broth
3 medium carrots (peeled and sliced)
2 celery stalks (sliced)
1 small yellow onion (diced)
3 garlic cloves (minced)
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
8 ounces egg noodles
salt and black pepper to taste
1 tablespoon olive oil
fresh parsley for garnish (optional)

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Instructions

Add Vegetables and Herbs: Add the olive oil, carrots, celery, onion, garlic, thyme, parsley, and bay leaf to the bottom of the crockpot.
Cook Chicken: Place the chicken breasts on top and pour in the chicken broth. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through and tender.
Shred Chicken and Add Noodles: Remove the chicken, shred it, and return it to the soup. Add the egg noodles and cook on high for 15–20 minutes until tender.
Season and Serve: Season with salt and pepper. Remove the bay leaf before serving. Garnish with parsley.