This crockpot chicken noodle soup is nourishing, flavorful and easy to make on a cold winter day. Nothing beats the taste of homemade chicken noodle soup!
Table of Contents
Easy Crockpot Chicken Noodle Soup
If you love your crockpot, this chicken noodle soup recipe is for you! Like many slow cooker recipes, it has a set-it-and-forget-it option, so you can’t go wrong.
Loaded with chicken, vegetables, tender egg noodles, and plenty of seasoning, all you’ll need is some bread on the side, and the soup’s ready! Instant Pot chicken noodle soup or stovetop chicken noodle soup are other variations to try.
Why This Recipe Works
- Let the crockpot do the work: The amazing thing about this crock pot chicken noodle soup is it is mostly hands-off. The flavors meld as the soup cooks low and slow.
- Nourishing: Just like grandma used to make, this homemade crockpot chicken noodle soup is nourishing and hearty and great for when you’ve got the sniffles.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Chicken breast: Use boneless skinless chicken breasts.
- Veggies: I used a yellow onion, sliced carrots and celery for texture and flavor.
- Garlic: Freshly minced garlic is best but jarred also works.
- Chicken stock: Choose a low-sodium chicken broth or stock so you can adjust the salt yourself.
- Seasoning: You can make a homemade Italian seasoning, or pick up a jar at the store, and add bay leaves. Season to taste.
- Egg noodles: I like wide egg noodles or homemade egg noodles when I have the time.
- Fresh chopped parsley: Add fresh parsley for more of a flavor enhancement but dried parsley also works.
Substitutions and Variations
There are lots of ways to change up the flavors in this slow cooker chicken noodle soup. That’s the beauty of most soup recipes, the ingredients are always flexible.
- Change up the egg noodles. You can also use wheat noodles or if gluten is a concern, rice noodles are a good option.
- Toss in some cooked rice. If you’ve ever had chicken and rice soup you know what a nice alternative rice is to the noodles.
- Modify the vegetables. Fresh or frozen potatoes, parsnips or green beans are great. Creamy ham and potato soup or this crockpot potato soup are perfect for an abundance of potatoes!
- Mix in other fresh herbs. A sprig of rosemary, fresh oregano, or dill would also enhance the flavor of the soup.
- Use chicken thighs instead of chicken breasts. Thighs add a nice flavor to this soup.
- Try turkey instead of chicken. Turkey soup makes a nice change of pace from chicken. It’s also a great way to use up holiday leftovers.
- Add some greens. To up the veggie count, stir in fresh spinach or kale at the end of the cooking time allowing a few minutes for it to wilt.
How to Make Crockpot Chicken Noodle Soup
- Add ingredients to the crock pot. Place the chicken, onion, carrots, celery, and garlic in the crockpot and pour the broth over it. Add seasonings, cover, and cook on low for 6-8 hours or high for 3-4 hours.
- Prepare the noodles. Cook the noodles according to the package instructions making sure they are al dente. Add to the crockpot just before it has finished cooking.
- Shred chicken. Once the soup is finished cooking, remove the chicken, shred it, and discard the bay leaves. Add the chicken back to the soup and adjust the seasoning.
- Serve. Ladle soup into a bowl, top with fresh parsley, and enjoy!
Expert Tips
- If you prefer not to dirty another pot, add the noodles directly to the crockpot and cook for the last 10-15 minutes or until they have softened. They will absorb some of the liquid so if you want you can add more broth.
- Feel free to use leftover cooked chicken in this crock pot chicken soup. You can add it to the crockpot so it cooks with the seasonings and the vegetables.
- Turkey stock makes a good substitute for chicken stock.
Recipe FAQs
Yes, you absolutely can put uncooked noodles in the soup. Let the raw noodles simmer in the broth until they soften up. Note that egg noodles tend to cook up faster than regular pasta but this also depends on how thick they are.
This is because noodles cook way too fast for the hours a crockpot is left to simmer, so they’ve probably been overcooked. This can happen if they are added too early and have too much time to absorb liquid.
You’ve probably seen them used interchangeably quite often, and while they can be, they’re not altogether the same thing.
Chick stock is made from simmering bones (and seasoning, veggies, and sometimes even the meat). It’s where it gets the rich flavor and deeper color. Broth, on the other hand, is made from simmering meat (and seasoning, veggies, and whatever else!). It’s lighter in color and not quite as rich. Use whichever you prefer to make this soup.
Storing, Freezing, and Reheating
- Storage: Store leftovers of this crockpot chicken noodle soup recipe in a covered container for up to 3 days in the refrigerator.
- To freeze: Prepare as directed, however, omit the egg noodles. Let the soup cool, then place it in a zip-top bag or freezer container and place it in the freezer.
- To thaw. Place the container or bag in the refrigerator (set in a pan so it doesn’t make a mess as it thaws). Then reheat on the stove or in the microwave. Cook the noodles separately while the soup is reheated. Stir in the noodles and serve.
More slow cooker soups we love include slow cooker seafood stew recipe, slow cooker turkey chili and crockpot lasagna soup!
More Crockpot Soup Recipes
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Crockpot Chicken Noodle Soup
Video
Ingredients
- 1-1 ½ pounds boneless, skinless chicken breast
- 1 small yellow onion , chopped
- 1-2 cups sliced carrots
- 1 cup chopped celery
- 2 teaspoons minced garlic , about 4 cloves
- 5-6 cups chicken stock , add more if you like more broth
- 1 teaspoon Italian seasoning
- 2 dried bay leaves
- 8 ounces wide egg noodles
- Salt , to taste
- Ground black pepper , to taste
Freshly chopped parsley and S&P, to taste
Instructions
- Place the chicken in the bottom of a 6 quart crock pot. Add the onion, carrots, celery, garlic and broth over top. Add seasonings and place the bay leaf on top. Sprinkle the top with salt and pepper.
- Cook on low for 5-7 hours or high for 3-4 hours.
- Remove chicken and shred. Discard the bay leaves.
- To cook the noodles on the stove, cook al dente according to the package and add the last 5 minute of cooking. You can also add the noodles directly in the crockpot (note they will absorb some of the liquid) and cook the last 10-15 minutes, or until tender.
- Add chicken back in. Season to taste.
- Serve warm and top with fresh parsley, if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Crockpot, Crockpot, Dairy-Free, Dinner, Kid-Friendly, Soups
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
This crockpot chicken noodle soup Is so comforting and easy to make! It’s the perfect recipe for leftover cooked chicken.
Yum!! What a comforting meal!! Chicken noodle soup has always been one of my favorites!! And, I love that this is made in the crockpot!
Thank you for making this in the crock pot! It doesn’t get much easier than this. Perfect comfort food.
I’m so glad you enjoyed the soup Eve! It’s easy and delicious :)
6-8 CUPS chicken broth, not ounces, right?
Yes! Thanks for pointing that out, I fixed the typo :)