Crockpot Chicken Noodle Soup Recipe

Pull Up a Chair: Story Time With This Soup

I always say if you have a cold, a shiver, or just one of those blah days that sneak up on you after an exhausting week, this crockpot chicken noodle soup recipe is like a cozy blanket. It’s the kind of meal my family starts sniffing out before dinner because the whole house gets that savory, inviting smell. Honestly, I first made it by accident, trying to clear out my fridge after Thanksgiving (and forgetting half of the onions because the baby was grabbing at my ankles—classic move). Still, it worked. Now it’s a request every time someone feels under the weather, or just wants a little extra comfort.

Funny thing: I once tried making it on the stove because I’d misplaced the slow cooker lid (don’t ask), and not only did I burn the bottom, but my dog wouldn’t stop barking at the smell. The crockpot is foolproof. Barking optional, but recommended for fun.

Why You’ll Actually Love This (Or At Least Not Regret Trying)

I break out this chicken noodle soup whenever I know time’s going to sprint circles around me. Mondays, when I’m juggling work calls and half-finished laundry, this soup just bubbles away and lets me pretend I’m one of those super organized grown-ups. My family goes wild for it—it’s the one meal I make where nobody complains about “green stuff” floating around (although, one time I tried kale and, well, let’s not talk about the reactions). It’s perfect for lazy weekends too. Even picky eaters seem to give up their protests with a homemade soup like this. And yes, there’s something a bit magical about letting the crockpot do its thing while you nap or, say, reorganize your sock drawer (which takes roughly the same amount of time the chicken needs to get fall-apart tender).

What Goes in My Crockpot (a.k.a. The Not-So-Secret Ingredient List)

• 2 large boneless, skinless chicken breasts (I’ve used thighs, and it’s honestly just as good, maybe juicier)
• 8 cups low-sodium chicken broth (any boxed brand, or homemade if you’re feeling fancy)
• 3 carrots, peeled and sliced (sometimes I just use a few handfuls of baby carrots and call it a day)
• 3 celery stalks, chopped (I do love the leaves, but my kids “spot and remove” them)
• 1 medium onion, diced *fine* (or rough, depending on how late I start chopping—no judgment)
• 3 garlic cloves, minced (powder works in a pinch; my grandma would cringe, but it’s fine, really)
• 1 1/2 teaspoons dried thyme (sometimes I just use the Italian seasoning in the back of the drawer)
• 1 teaspoon dried parsley (fresh is nice but only if there’s some leftover from last week’s spaghetti)
• 1 teaspoon salt, more to taste (taste as you go or after, your call)
• 1/2 teaspoon black pepper (add more if you like it peppery)
• 2 cups egg noodles (the wiggly ones, but honestly any small pasta works—macaroni in a pinch)
• 1 tablespoon fresh lemon juice (optional, but I swear it brightens the whole pot)

How I Throw This Together (With Only Mild Chaos)

1. First, layer the chopped carrots, celery, and onion in the bottom of your crockpot. Dump in the garlic too. (Don’t worry if your dice is uneven—rustic, right?)
2. Plop those chicken breasts right on top. No need to cut or fuss. (Thighs work, too; sometimes I just toss in whatever cut looks best at the shop.)
3. Pour in the chicken broth. Everything should be swimming but not drowning.
4. Sprinkle in thyme, parsley, salt, and pepper. Give it a gentle stir. (Here’s where I try to look like a pro, but really, I just shove the spoon around a bit.)
5. Put the lid on and set to cook on low for 6-7 hours (or high for 3-4, if you’re running late or just impatient, like me, half the time).
6. Chicken should be super tender by now. Fish it out with tongs; shred it right there on a plate and toss it back in. (This is where I always sneak a piece—chef’s tax!)
7. Add in the egg noodles and turn the crockpot up to high. Let those cook for about 20-30 minutes, or until soft-ish, but not mushy (watch closely, they go from perfect to “where’d they go?” fast).
8. Squeeze in the lemon juice. Taste test—add salt or pepper if you must. Now’s a fine time for extra parsley, too.
9. Ladle into big bowls. Call everyone to the kitchen before you eat half of it standing in front of the sink.

A Couple Notes From My Many (Many) Attempts:

• If you like your noodles really slurpy and firm, cook them separately and add right at the end. I sometimes forget and they get soft, but it’s still tasty!
• Got leftovers? Well, just know the noodles soak up broth; you can always add an extra splash of water or stock when you reheat.
• If you want to get wild, add a bay leaf at the start. I did this once and my husband called it “fancy soup.”

Variations I’ve Foolishly (and Bravely) Tried

• I did mushrooms once—great flavor, but the texture was a tad weird for my crew. Try at your own risk!
• Leftover rotisserie chicken? Skip the raw chicken, just add chopped cooked chicken at the end when you add noodles. (And yes, it’s still fabulous.)
• I tried rice instead of noodles, but actually, it came out a bit gloopy. Not for me, but maybe you’ll love it?

What If My Crockpot Is Playing Hide-and-Seek?

No worries. I once used a Dutch oven on the stovetop. Just simmer it on low, covered, and check your chicken at around the same time marks. Or, honestly, borrow a slow cooker from your neighbor and offer them a bowl as thanks (that’s what I did back in 2019—thanks, Jenny!).

How to Store Your Leftovers (If There Are Any)

Pop leftover soup in an airtight container in the fridge. It’ll last up to 3 days—or at least, that’s what the pros say. In reality, mine rarely survives even 24 hours. If you do have some left, I swear it’s even better the next day, though you may want to add a splash of water because those noodles are like little sponges.

This Is How I Serve It (And What I Dream About)

I’m big on serving this with hunks of crusty bread and heaps of salted butter. My kids go for saltine crackers or, if we’re feeling ‘fancy,’ grilled cheese on the side (just dip and see for yourself). On really cold days, I add a shake of hot sauce to my own bowl. That’ll clear your sinuses faster than a winter wind!

Pro Tips Learned the Hard Way

• Don’t rush the chicken. I tried cranking the heat once, got tough shreds. Low and slow is the way.
• If you dump the noodles in too early, you’ll end up with noodle paste. Wait till the end! (One time I forgot and… yeah, not my finest hour.)
• I once tried skipping the garlic… don’t. Just trust me here, okay?

FAQ: Stuff People Actually Ask Me (And My Honest Replies)

• Can I freeze it? Eh, yes, but the noodles do get a bit soft. If you know you’ll freeze some, just make it without noodles and add fresh ones when you reheat.
• Can I make it vegetarian? Sure, swap in veggie broth and chickpeas or some canned white beans for the chicken. Might not fool a carnivore but it’s still proper cozy food.
• What if I don’t have egg noodles? Use any pasta shape that’s not too teeny—seriously, penne, fusilli, or even just broken up spaghetti.
• Can I add more veggies? Absolutely! Green beans, corn, peas—get wild. Just maybe avoid zucchini. It gets… soggy. Trust me.
• Why does my soup look cloudy sometimes? That’s from starch form the noodles or sometimes overloaded veggies. Don’t fret. It tastes the same, promise.

Last thing—sometimes, when I’m feeling really wild, I sit down with a bowl and watch my favorite mystery shows. (No, the kids aren’t allowed to judge me.) Make it your own and don’t sweat the small stuff; it’s just soup, after all.

★★★★★ 4.40 from 16 ratings

Crockpot Chicken Noodle Soup Recipe

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A comforting and easy crockpot chicken noodle soup loaded with tender chicken, hearty veggies, and egg noodles. Perfect for busy weeknights and chilly days.

🖨️ Print Pin Recipe

Ingredients

• 2 large boneless, skinless chicken breasts (I’ve used thighs, and it’s honestly just as good, maybe juicier)
• 8 cups low-sodium chicken broth (any boxed brand, or homemade if you’re feeling fancy)
• 3 carrots, peeled and sliced (sometimes I just use a few handfuls of baby carrots and call it a day)
• 3 celery stalks, chopped (I do love the leaves, but my kids “spot and remove” them)
• 1 medium onion, diced *fine* (or rough, depending on how late I start chopping—no judgment)
• 3 garlic cloves, minced (powder works in a pinch; my grandma would cringe, but it’s fine, really)
• 1 1/2 teaspoons dried thyme (sometimes I just use the Italian seasoning in the back of the drawer)
• 1 teaspoon dried parsley (fresh is nice but only if there’s some leftover from last week’s spaghetti)
• 1 teaspoon salt, more to taste (taste as you go or after, your call)
• 1/2 teaspoon black pepper (add more if you like it peppery)
• 2 cups egg noodles (the wiggly ones, but honestly any small pasta works—macaroni in a pinch)
• 1 tablespoon fresh lemon juice (optional, but I swear it brightens the whole pot)

Instructions

1. 1
   First, layer the chopped carrots, celery, and onion in the bottom of your crockpot. Dump in the garlic too. (Don’t worry if your dice is uneven—rustic, right?)
2. 2
   Plop those chicken breasts right on top. No need to cut or fuss. (Thighs work, too; sometimes I just toss in whatever cut looks best at the shop.)
3. 3
   Pour in the chicken broth. Everything should be swimming but not drowning.
4. 4
   Sprinkle in thyme, parsley, salt, and pepper. Give it a gentle stir. (Here’s where I try to look like a pro, but really, I just shove the spoon around a bit.)
5. 5
   Put the lid on and set to cook on low for 6-7 hours (or high for 3-4, if you’re running late or just impatient, like me, half the time).
6. 6
   Chicken should be super tender by now. Fish it out with tongs; shred it right there on a plate and toss it back in. (This is where I always sneak a piece—chef’s tax!)
7. 7
   Add in the egg noodles and turn the crockpot up to high. Let those cook for about 20-30 minutes, or until soft-ish, but not mushy (watch closely, they go from perfect to “where’d they go?” fast).
8. 8
   Squeeze in the lemon juice. Taste test—add salt or pepper if you must. Now’s a fine time for extra parsley, too.
9. 9
   Ladle into big bowls. Call everyone to the kitchen before you eat half of it standing in front of the sink.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 285cal

Protein: 27 gg

Fat: 6 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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