Warm, comforting, and absolutely packed with flavor, Crockpot Chicken Noodle Soup is the ultimate feel-good meal. This classic favorite is a cinch to make, thanks to the slow cooker doing most of the heavy lifting, and the result is a bowl of soul-soothing goodness that’s just as inviting for a family dinner as it is for a cozy lunch at home. With tender pieces of chicken, a deeply savory broth, and perfectly cooked noodles, every spoonful tastes like a gentle hug. Whether you’re feeling under the weather or simply craving a homey touch, you’ll fall in love all over again with this easy twist on a beloved classic.

Ingredients You’ll Need

Crockpot Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Crockpot Chicken Noodle Soup has a starring role, working together to create layers of savory depth, just the right amount of freshness, and that irresistible, cozy texture. You’ll be amazed at how ordinary kitchen staples transform into something extraordinary when simmered low and slow.

Chicken: Boneless, skinless breasts or thighs become meltingly tender and add satisfying protein; thighs stay extra juicy, but breasts work beautifully too.
Low-sodium chicken broth: This is the flavorful base of your soup, and using low-sodium lets you control the saltiness from the start.
Water: Helps lighten the broth and ensures you have plenty of soup to go around.
Carrots: Sliced carrots bring subtle sweetness and a vibrant burst of color, plus classic “chicken noodle soup” vibes.
Celery: Adds gentle peppery crunch and essential aromatic flavor to the broth.
Onion: A small chopped onion brings sweetness and depth as it gently cooks down into the liquid.
Garlic: Three cloves infuse rustic warmth that plays perfectly with the herbs and broth.
Dried thyme: Provides earthy, savory notes that scream comfort food, even in small amounts.
Dried parsley: Lends an herby freshness and rounds out the flavors in every spoonful.
Salt: Just enough to wake up all the ingredients, but remember—you can always adjust to taste.
Black pepper: A touch of pepper brightens the soup and keeps the flavors balanced.
Egg noodles: Wide, tender egg noodles soak up the broth and make the soup irresistibly slurpable.
Lemon juice (optional): A quick squeeze at the end gives a sunny pop of brightness and cuts through the richness.
Fresh parsley (for garnish): Sprinkle on top for a finishing touch of color and flavor—it’s simple but so pretty!

How to Make Crockpot Chicken Noodle Soup

Step 1: Layer Everything Into Your Crockpot

Start by grabbing your trusty slow cooker and placing the chicken in the bottom. Add in the chicken broth and water, then pile in the diced carrots, celery, onion, and minced garlic. Sprinkle the dried thyme, parsley, salt, and pepper over the top. There’s zero need to fuss—no sautéing, no browning—just let everything snuggle up together for maximum flavor infusion as it cooks.

Step 2: Slow Cook Until Tender and Delicious

Place the lid on your crockpot and set it to cook: low for 6 to 7 hours or high for 3 to 4 hours. The magic here is giving the chicken and vegetables plenty of time to soften and meld their flavors. When you open the lid, your kitchen will smell like you’ve been cooking all day (because, technically, you have—just with way less effort!).

Step 3: Shred and Return the Chicken

Once the chicken is thoroughly cooked, carefully pull it out of the crockpot and shred it using two forks—it should fall apart effortlessly. Return the shredded chicken to the soup, dunking it right back into all that golden broth. This step creates those hearty, rustic shreds that make Crockpot Chicken Noodle Soup especially satisfying.

Step 4: Add Noodles and Finish Cooking

Now, stir in the egg noodles and recover the crockpot. Turn the heat to high, and let the noodles cook for another 15 to 20 minutes, just until they’re soft but not mushy. Their texture is part of the soup’s irresistible charm—tender, pillowy, and ready to soak up every drop of flavor.

Step 5: Brighten and Taste for Seasoning

For a zingy little twist, stir in a dash of lemon juice (totally optional, but so good!). Give the soup a final taste and adjust the salt and pepper if you need. Your Crockpot Chicken Noodle Soup is now ready for action!

How to Serve Crockpot Chicken Noodle Soup

Garnishes

A finishing sprinkle of fresh parsley is not just for looks—it adds a lovely, vibrant freshness to each bowl. If you’re feeling extra fancy, a crack of black pepper or a few lemon wedges on the side let everyone customize their soup just the way they like.

Side Dishes

There’s nothing cozier than a slice of crusty bread or a warm buttered roll to go with your Crockpot Chicken Noodle Soup. For something lighter, a crisp green salad or roasted veggies make wonderful companions that don’t overpower the star of the meal.

Creative Ways to Present

Serve the soup in deep mugs for a hands-wrapped-around-the-bowl moment, or add a swirl of extra fresh herbs and thinly sliced green onions for a modern touch. At gatherings, try a big family-style pot with a platter of toppings—think lemon wedges, crackers, or shredded cheese—so everyone can dress up their own bowl.

Make Ahead and Storage

Storing Leftovers

Leftovers of Crockpot Chicken Noodle Soup are a lifesaver for busy weekdays! Let the soup cool, then transfer to an airtight container and keep it in the fridge for up to four days. If the noodles soak up extra liquid, just add a splash of broth when you reheat to bring it back to its original cozy magic.

Freezing

Want to freeze some for later? It’s best to freeze the soup without the noodles, as they tend to get overly soft after thawing. Ladle the soup (minus noodles) into freezer-safe containers, leaving a little space for expansion. It’ll keep beautifully for up to three months. When you’re ready, reheat and add freshly cooked noodles.

Reheating

To reheat, simply warm your Crockpot Chicken Noodle Soup gently on the stovetop over medium heat, or use the microwave in short bursts, stirring in between. If the soup seems too thick—no problem—a splash of broth or water brings it right back to life.

FAQs

Can I use pre-cooked or rotisserie chicken?

Absolutely! This is a great shortcut if you’re low on time. Just add the shredded cooked chicken towards the end, when you add the noodles, and you can shorten the slow-cooker time to just the vegetables and broth.

What noodle shapes work best besides egg noodles?

Egg noodles are classic, but any small pasta shape like rotini, fusilli, or even broken spaghetti works well. For gluten-free versions, use your favorite gluten-free pasta and simply adjust the cooking time.

Is it possible to add more veggies?

Yes, definitely! Try adding diced potatoes, sweet corn, peas, or chopped spinach. Just keep in mind that extra veggies might soak up more broth, so consider adding an extra cup of liquid.

How do I prevent mushy noodles in Crockpot Chicken Noodle Soup?

Only add the noodles during the last 15–20 minutes of cooking, and check for doneness early. If making ahead, consider cooking the noodles separately and adding them just before serving.

Can I make this in an Instant Pot instead?

You sure can! Use the sauté function for onions and garlic, then add everything but the noodles and pressure cook. Stir in the noodles after pressure release and cook on the sauté setting until tender.

Final Thoughts

If you’re searching for a soul-soothing, fuss-free meal the whole family will love, give Crockpot Chicken Noodle Soup a try. With its heartwarming flavors and easy prep, it might just become your go-to comfort in a bowl. Dive in and experience just how effortless homemade happiness can be!

Crockpot Chicken Noodle Soup Recipe

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4.7 from 13 reviews

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

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Description

Warm up with a comforting bowl of Crockpot Chicken Noodle Soup. This easy-to-make soup is loaded with tender chicken, wholesome vegetables, and hearty egg noodles, all simmered in a flavorful broth. Perfect for a cozy meal any day of the week!

Ingredients

Scale

Chicken Noodle Soup:

1 1/2 pounds boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
2 cups water
3 medium carrots, sliced
2 celery stalks, sliced
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups egg noodles
1 tablespoon lemon juice (optional)
fresh parsley for garnish

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Instructions

Add Ingredients: Place chicken, broth, water, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper in the crockpot.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
Shred Chicken: Remove chicken, shred, and return to the pot. Add noodles and cook for 15–20 minutes until tender.
Season and Serve: Stir in lemon juice, adjust seasoning, and garnish with parsley.