Crockpot Chicken Noodle Soup

I adore this Crockpot Chicken Noodle Soup because it’s the ultimate cozy comfort staple—tender chicken, hearty veggies, and warm broth simmered effortlessly in the slow cooker. It’s nourishing and nostalgic, perfect for chilly evenings or when I’m craving something soothing and satisfying.

Why You’ll Love This Recipe

I appreciate how hands‑off this soup is—it practically makes itself. I toss in simple ingredients, set it, and let the slow cooker do the work. The flavors meld beautifully over hours, resulting in rich, comforting broth and soft noodles that feel like a hug in a bowl.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breasts or thighs

• carrots, sliced

• celery stalks, chopped

• onion, diced

• garlic cloves, minced

• chicken broth

• dried thyme and/or rosemary

• bay leaf

• salt and pepper

• egg noodles (or chicken noodle–style pasta)

• fresh parsley, chopped

directions

1. I prepare the slow cooker by lightly spraying the inside with cooking spray.

2. I place chicken, carrots, celery, onion, and garlic into the crock pot.

3. I pour in enough chicken broth to fully cover the ingredients.

4. I season with dried thyme, rosemary, salt, pepper, and add a bay leaf.

5. I cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and vegetables are tender.

6. I remove the chicken, shred it with two forks, then return it to the pot.

7. I stir in the egg noodles, cover, and continue cooking on high for 15–20 minutes, until the noodles are tender.

8. I taste and adjust seasoning, remove the bay leaf, then stir in fresh parsley before serving.

Servings and timing

• Makes 6–8 servings, depending on portion size.

• Prep time: 10–15 minutes

• Cook time: 6–8 hours on low or 3–4 hours on high, plus 15–20 minutes for noodles.

Variations

• Dairy‑free: I keep it light and simple—no cream needed.

• Veggie boost: I sometimes add diced potatoes, green beans, or peas during the final cooking stage.

• Instant Pot option: I sauté the onion and garlic, then pressure cook chicken, broth, veggies, and seasonings for 10 minutes; shred chicken, add noodles, and cook on sauté until pasta is done.

• Herby twist: I add fresh herbs like dill or thyme just before serving for brightness.

• Lemon‑garlic kick: I stir in a squeeze of lemon juice and extra garlic for a fresh flavor lift.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm a single serving in the microwave or on the stovetop, adding a little broth if it’s too thick. If I freeze portions (without noodles), they stay fresh for up to 3 months—then I cook noodles fresh when reheating for best texture.

FAQs

Can I use frozen chicken?

Yes—I use frozen chicken, just adding about 30 minutes to the cooking time when on low. I always ensure it reaches a safe temperature before shredding.

Can I add more noodles upfront?

I prefer adding noodles at the end to avoid them absorbing too much broth or getting mushy—but adding them at the beginning works if I like softer pasta.

What if I don’t have egg noodles?

I swap in any small pasta I have, like ditalini, small shells, or even spaghetti broken into pieces.

How do I make it gluten‑free?

I use GF noodles and ensure the chicken broth is labeled gluten‑free—everything else stays the same.

How do I thicken the broth?

If I want a richer broth, I whisk in a tablespoon of cornstarch mixed with cold water near the end and simmer until slightly thickened.

Conclusion

This Crockpot Chicken Noodle Soup has become one of my go‑to comfort meals. It’s easy, wholesome, and endlessly flexible. I love how it warms me from the inside out, and I hope it becomes as comforting in your kitchen as it is in mine.

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