If you’re looking for a cozy, hands-off meal that fills the house with the most comforting aroma, you’ll absolutely want to try this Crockpot Chicken Noodle Soup Recipe. I love this soup because it’s simple to throw together, requires minimal prep, and the slow cooker does all the magic while you get on with your day. Trust me, once you make it, this soup will become your go-to when you need something nourishing and soul-soothing without any fuss.
Why You’ll Love This Recipe
- Effortless Comfort Food: Just dump the ingredients in and let the crockpot do the work while you relax.
- Rich, Homemade Flavor: Fresh thyme, garlic, and homemade chicken broth bring deep, cozy flavor to every spoonful.
- Customizable and Flexible: You can swap herbs, adjust noodles, or even add veggies to match what you have on hand.
- Perfect for Busy Days: Prep in 15 minutes, then forget about dinner stress as it cooks slowly to perfection.
Ingredients You’ll Need
All the ingredients in this Crockpot Chicken Noodle Soup Recipe come together to create that classic, beloved soup flavor. Using fresh herbs like thyme really amps up the aroma, and the combination of carrots, celery, and onions gives it that iconic base you’d expect.
- Boneless skinless chicken breasts: They cook tender and shred beautifully without bones getting in the way.
- Chopped onion: Adds a natural sweetness and depth to the soup.
- Carrots: Peeled and chopped, they bring subtle sweetness and a pop of color.
- Celery: Gives a fresh, aromatic crunch that softens while cooking.
- Garlic: Minced, because a little garlic goes a long way in bringing cozy warmth.
- Fresh thyme or rosemary: Fresh herbs truly elevate the flavor, but dried thyme works well if that’s what you have.
- Bay leaf: This humble leaf adds a quiet complexity—don’t forget to remove it before serving!
- Salt and black pepper: To season and brighten all the flavors.
- Chicken stock or low sodium broth: Homemade or store-bought, chicken stock is your flavorful liquid base here.
- Egg noodles: They cook right in the crockpot at the end for tender, slurp-worthy noodles.
- Fresh parsley (optional): A sprinkle on top adds freshness and a bit of color.
Variations
I love how forgiving this Crockpot Chicken Noodle Soup Recipe is — it’s totally customizable to your taste or whatever you’ve got in your fridge. Don’t be afraid to add or swap veggies, herbs, or noodles to make it your own.
- Change up the herbs: I sometimes swap thyme for fresh rosemary for a woodsy twist that my family goes crazy for.
- Use different noodles: If you prefer gluten-free, swap egg noodles for a gluten-free pasta; just be mindful of cooking times.
- Add greens: Stir in some spinach or kale at the end for extra nutrients and color.
- Mild spice: I’ve added a pinch of crushed red pepper flakes to kick it up a notch when we want a little warmth.
How to Make Crockpot Chicken Noodle Soup Recipe
Step 1: Load up your Slow Cooker
Start by placing the chicken breasts right at the bottom of your crockpot — this helps them cook evenly. Then add your chopped onions, carrots, celery, minced garlic, fresh herbs (thyme or rosemary), and the bay leaf. Season everything with salt and pepper, and pour in the chicken stock or broth until the ingredients are just covered. This layering helps the flavors marry beautifully as it cooks.
Step 2: Slow Cook for Flavorful, Tender Chicken
Put the lid on and set your slow cooker to low for 6 to 8 hours (if you’ve got the time), or high for 3 to 4 hours if you’re short on time. The key is to make sure the chicken reaches an internal temperature of at least 165°F, ensuring it’s fully cooked and safe. The veggies should end up tender and bursting with flavor. This slow simmer is where all the magic happens.
Step 3: Shred the Chicken and Remove Herbs
Once the chicken is cooked, carefully fish out the bay leaf and thyme stems — they’ve done their job and can go to compost. Transfer the chicken breasts to a cutting board or bowl and let them rest for a few minutes. Then shred them finely using two forks. This step is key because shredded chicken blends into the soup perfectly, giving you juicy bites in every spoonful. Add the shredded chicken back into the slow cooker.
Step 4: Add Your Noodles and Finish Cooking
If your crockpot isn’t already on high, turn it up now. Stir in the egg noodles, cover, and let everything cook for about 10 minutes, or until the noodles are perfectly tender. Keep a close eye here—overcooked noodles can get mushy fast. When done, give the soup a taste and add more salt or pepper if it needs it. At this point, it’s all about adjusting to your flavor preference.
Pro Tips for Making Crockpot Chicken Noodle Soup Recipe
- Use an Instant-Read Thermometer: I used to guess doneness until I got an instant-read thermometer — it’s the best way to ensure your chicken is perfectly cooked.
- Add Noodles Last: Adding noodles too early? Don’t! I learned they quickly overcook, so stir them in only at the end for tender but not mushy texture.
- Keep the Bay Leaf and Herb Stems Separate: Removing the bay leaf and thyme stems before shredding keeps the soup smooth, but many thyme leaves fall off and add wonderful flavor – this is totally intended!
- Taste Before Serving: I always taste and adjust seasoning at the end—it turns out differently depending on your broth and freshness of ingredients.
How to Serve Crockpot Chicken Noodle Soup Recipe
Garnishes
I love topping my bowl of this Crockpot Chicken Noodle Soup with a handful of freshly chopped parsley. It adds a bright, fresh note and a little pop of color that just makes the whole dish feel lively and homemade. Some days, a squeeze of lemon juice brightens it up even more!
Side Dishes
For sides, I often serve this soup with warm crusty bread or soft dinner rolls—perfect for dunking. Sometimes I make a simple green salad with a vinaigrette for a light contrast that balances the hearty soup well.
Creative Ways to Present
If I want to dress things up a bit for guests, I serve this soup in rustic bread bowls, which makes it feel special and super inviting. You can also sprinkle toasted nuts or a bit of grated Parmesan on top for an unexpected flavor twist that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in airtight containers in the fridge for up to 3 days. Just be aware that the noodles soak up the broth over time, so the soup thickens—adding a splash of broth or water when reheating helps revive it.
Freezing
Freezing this soup is totally doable, but I recommend freezing it without the noodles. That way, when you thaw and reheat, you can add fresh noodles for perfect texture. I typically split soup into freezer-friendly containers — label them and freeze for up to 3 months.
Reheating
When reheating, I gently warm the soup on the stovetop over medium heat, stirring often. Add a bit of extra chicken broth or water as needed to adjust thickness, especially if noodles absorbed too much liquid. This keeps everything cozy and delicious, just like fresh.
FAQs
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Can I use frozen chicken breasts in this Crockpot Chicken Noodle Soup Recipe?
Yes! You can use frozen chicken breasts, but be sure to increase the cooking time slightly to ensure the chicken cooks through fully—generally an extra 1 to 2 hours on low should do it. Using an instant-read thermometer to check the temperature is the safest way to be sure.
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What’s the best way to prevent noodles from getting mushy in slow cooker soup?
The trick is to add the noodles towards the very end of cooking—about 10 minutes before serving—and cook them on high if your slow cooker has that option. This keeps them tender but not overcooked. Adding noodles at the start usually leads to mushiness!
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Can I make this Crockpot Chicken Noodle Soup Recipe in advance?
Absolutely! You can prepare the base soup and cook the chicken a day ahead, then refrigerate it. Add noodles and reheat when you’re ready to serve. This is perfect for meal prep or busy weeknights.
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What if I don’t have fresh herbs?
No worries! Dried thyme works well as a substitute—use about one teaspoon instead of fresh sprigs. It won’t be quite the same, but still delicious and comforting.
Final Thoughts
This Crockpot Chicken Noodle Soup Recipe really feels like a warm hug in a bowl—one of those dishes I turn to when I want effortless comfort and real flavor without the stress. It’s easy, forgiving, and satisfies every time. I can’t recommend it enough if you want homemade, nourishing soup waiting for you at the end of a busy day. Give it a try—you’ll see why it’s become a favorite in my kitchen and, I bet, soon in yours too.
Print
Crockpot Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This comforting Crockpot Chicken Noodle Soup is a hearty and flavorful meal perfect for busy days. Made with tender chicken breasts, fresh vegetables, and egg noodles slow-cooked to perfection, this easy dump-and-go recipe delivers classic homemade taste with minimal effort.
Ingredients
Chicken and Broth
- 1 pound boneless skinless chicken breasts
- 8 cups chicken stock (or low sodium chicken broth)
Vegetables and Herbs
- 1 cup chopped onion
- 4 large carrots (peeled and chopped, about 2 cups)
- 3 ribs celery (chopped, about 2 cups)
- 3 cloves garlic (minced)
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme, or 3 sprigs fresh rosemary)
- 1 bay leaf
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta
- 7 ounces egg noodles (about 3 cups)
Optional
- Fresh parsley (for serving)
Instructions
- Prepare Ingredients: Place the boneless skinless chicken breasts at the bottom of the slow cooker. Add chopped onion, carrots, celery, minced garlic, fresh thyme sprigs, bay leaf, salt, pepper, and pour in the chicken stock or broth.
- Slow Cook the Soup: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked (internal temperature of at least 165°F) and the vegetables are tender.
- Remove Herbs and Shred Chicken: Take out and discard the bay leaf and thyme stems (most thyme leaves will have fallen into the soup). Remove the chicken breasts to a bowl or cutting board; let rest for 5 minutes, then shred into small pieces. Return the shredded chicken to the soup pot.
- Cook Egg Noodles: If the slow cooker is not already on high, set it to high. Stir in the egg noodles, cover, and cook for an additional 10 minutes or until the noodles are tender.
- Adjust Seasoning and Serve: Taste the soup and add more salt and pepper as needed. Serve hot with chopped fresh parsley if desired.
Notes
- This Crockpot Chicken Noodle Soup recipe is an easy dump-and-go crockpot recipe that’s perfect for a busy day.
- The soup is a wholesome comfort food especially great for chilly weather or when feeling under the weather.
- Fresh herbs like thyme or rosemary add extra flavor, but dried herbs can be used as a substitute.
- Use low sodium broth to better control the salt content.
- Allowing the chicken to rest before shredding helps keep the meat moist.
Nutrition
- Serving Size: 1.5 cups
- Calories: 269 kcal
- Sugar: 6 g
- Sodium: 582 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 64 mg
