This easy Crockpot Chicken Noodle Soup recipe is one of my favorite meals to warm up with on a cold winter day! With juicy chicken, vegetables, and an aromatic mix of seasonings, it’s a family favorite!
It’s no secret that I love soup – it’s my favorite comfort food and I could eat it every day of the week!
While my kids aren’t normally soup lovers, this Chicken Noodle Soup is one of those meals I always know my family will devour.
This slow cooker chicken noodle soup recipe makes a filling and nutritious meal that’s perfect any time of year. With vegetables, grains and protein it ticks all of my boxes!
We love crockpot meals here for busy days! There’s nothing better than the smell of dinner filling the air with no effort on your part 😉
It’s also the perfect pick-me-up when you’re under the weather with a sore throat or just to warm up in cold weather, so keep it on hand for chilly days!
- Broth: a low-sodium chicken broth is best for this recipe. That way we can control the salt and add it just as needed.
- Vegetables: carrots, celery, and onion make the perfect savory flavor base for this soup.
- Seasoning: a combination of salt, freshly minced garlic, dried parsley, dried thyme, freshly ground black pepper, turmeric (optional), and a bay leaf brings so much flavor to this soup, while fresh parsley adds an extra vibrant flavor.
- Chicken: boneless skinless chicken breasts give you tender chicken that shreds easily. Boneless, skinless chicken thighs would work as well!
- Noodles: I’ve used dry egg noodles in a twist shape, but you can use any kind of short-cut pasta here.
How to Make Homemade Chicken Noodle Soup
This recipe is so easy to make! Full instructions are included in the recipe card below.
- Combine ingredients in crockpot: Add broth, veggies, and seasonings to the crock pot and stir well. Add the chicken breasts and cook until vegetables are tender.
- Shred chicken: Remove the chicken, shred it, and stir it back into the soup.
- Cook pasta: Cook egg noodles until al dente.
- Add pasta to soup: Stir noodles into the soup with fresh parsley, then season and serve.
Easy Chicken Noodle Soup FAQs
Thicken your soup by adding a cornstarch slurry to it. Simply whisk together equal parts water or cream with corn starch and stir it into the hot soup.
Alternatively, you can remove some of the vegetables before adding the shredded chicken, blend it with an immersion blender, and add it back into the soup.
Any leftover chicken noodle soup you have will last in the fridge for 3-5 days in an airtight container. The pasta will soak up the liquid and soften as the soup sits, so it’s best to enjoy it as soon as you can. If you’re planning to make it ahead, you can leave the pasta out until you’re ready to serve.
If you’re planning to freeze this soup, I recommend doing so without the pasta. Cooked noodles can become mushy in the freezer. To freeze your soup, follow the recipe as instructed, but don’t add the pasta. Instead, cool the soup completely, then store it in the freezer. When you’re ready to enjoy, thaw the soup and add cooked pasta just before serving.
Tips and Notes
- Get to know your crockpot: All slow cookers are different and cook differently. I’ve used a 4-6 quart pot for this recipe, but if yours is a different size, the cooking time may vary.
- Don’t overcook the pasta: Catch the pasta right at the point of al dente, as it can become overcooked quickly.
- Adjust seasonings to taste: Chicken broths and stocks have slightly different flavors and salt content, so you may need to adjust the seasonings after cooking.
Crockpot Chicken Noodle Soup Variations
- Use other fresh herbs: Add some fresh thyme or fresh rosemary instead of fresh parsley to add other flavors.
- Make it creamy: Add some heavy cream to this soup to make it a little bit creamy, or check out my Slow Cooker Creamy Chicken Noodle Soup for a super creamy crockpot chicken noodle soup!
- Use turkey instead: Swap the chicken for turkey and turkey stock if you prefer. It’s a great recipe for leftover Thanksgiving turkey. Alternatively, check out my Turkey Noodle Soup.
- Use a roast chicken: if you’ve got leftover Perfect Roast Chicken, you can use the meat to add to your soup and you can use the bones to make this Homemade Chicken Stock. It will be even more flavorful and nutritious!
- Change up the veg: You can use any kind of vegetable you like in this slow cooker chicken soup to add nutrients, color, and flavor. Just remember that not all vegetables need a long cook time: broccoli, green beans, spinach, and more can be added just at the end.
This crockpot chicken noodle soup is great to make dinner for the whole family with minimal effort!
It’s a hearty soup with noodles and delicious chicken that can be served on it’s own, but we love to have bread on the side to make it a complete meal.
More Slow Cooker Soup Recipes to Try
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Crockpot Chicken Noodle Soup
- 6 cups low sodium chicken broth
- 2 large carrots (peeled and chopped)
- 2 ribs celery (chopped)
- ½ medium onion (finely diced)
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric (optional)
- 1 bay leaf
- 2 boneless skinless chicken breasts (about ¾lb or 340g)
- 2 cups dried egg noodles
- ¼ cup fresh parsley (optional)
- Add broth, carrots, celery, onion, salt, garlic, parsley, thyme, pepper, turmeric and bay leaf to a 4-6 quart slow cooker and stir well. Add chicken breasts and press down into the liquid.
- Cook on low for 5-6 hours, or on high for 2.5-3 hours, until vegetables are tender.
- Remove the chicken and shred with two forks and stir back into the soup.
- Near the end of the cook time, bring a large pot of salted water to a boil. Cook egg noodles to al dente. (OPTIONAL: you can also turn the slow cooker to high and cook the noodles in the soup — I find this takes about 20-30 minutes so it saves a little time to boil them separately)
- Stir the noodles into the soup with fresh parsley, season with salt and pepper to taste and serve.
- Broth: I always use low sodium chicken broth so I can adjust the salt to our tastes. If you are starting with salted broth you may want to reduce the added salt and taste before serving.
- Vegetables: Carrots, celery and onion are a classic threesome for any soup, but you can always add more vegetables your guests enjoy.
- Chicken breasts: I use chicken breasts, but any boneless, skinless cut of chicken will work great here, including chicken thighs. If you have bone-in chicken, you can sear it in a skillet and add it to the soup to cook in the broth and veggies and debone later — just don’t miss any bones!
- Fresh parsley: fresh herbs are optional but they really help to brighten the flavor after a long cook time. Fresh dill would also be delicious!
- Store: Any leftover chicken noodle soup you have will last in the fridge for 3-5 days in an airtight container. The pasta will soak up the liquid and soften as the soup sits, so it’s best to enjoy it as soon as you can. Your leftovers will still taste delicious, though!
- Freeze: If you’re planning to freeze this soup, I recommend doing so without the pasta. Cooked noodles can become mushy in the freezer. To freeze your soup, follow the recipe as instructed, but don’t add the pasta. Instead, cool the soup completely, then store it in the freezer. When you’re ready to enjoy, thaw the soup and add cooked pasta just before serving.
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