If you’ve been craving a comforting bowl full of warmth and flavor, let me introduce you to the ultimate Crockpot Chicken Noodle Soup Recipe that feels like a hug in a bowl. This recipe transforms humble ingredients into a nourishing, soul-soothing meal that practically cooks itself while you go about your day. With tender chicken, perfectly cooked noodles, and a bright, herbaceous broth, it’s not just any soup — it’s a lifetime favorite you’ll want to make again and again.
Ingredients You’ll Need
Getting your ingredients together for this recipe is simple, and each one plays a vital role in building layers of flavor, texture, and color that make this soup truly special.
- 1 lb boneless, skinless chicken breasts: The star protein that becomes tender and shred-ready after slow cooking.
- 8 cups chicken broth (homemade or store-bought): A flavorful, savory liquid base that brings everything together beautifully.
- 3 carrots, sliced: Sweetness and a vibrant splash of orange brighten every spoonful.
- 3 celery stalks, sliced: Adds crisp freshness and a subtle crunch after slow cooking.
- 1 onion, diced: Builds depth with natural sweetness and balanced savoriness.
- 4 cloves garlic, minced: For a gentle kick that wakes up all the other flavors.
- 1 teaspoon dried thyme: A woody herb that complements the chicken perfectly.
- 1 teaspoon dried parsley: Adds a subtle, green herbaceous note.
- 1/2 teaspoon dried rosemary: Offers a delicate piney aroma for complexity.
- Salt and pepper, to taste: Essential for bringing all the ingredients to life.
- 2 cups egg noodles: The comforting, tender bites that make this soup irresistibly satisfying.
- 2 tablespoons fresh parsley, chopped (optional, for garnish): Adds a pop of color and fresh flavor at the end.
- 1 tablespoon lemon juice (optional, for brightness): A splash of acidity to brighten the whole pot.
How to Make Crockpot Chicken Noodle Soup Recipe
Step 1: Load Your Crockpot with Goodness
Start by layering your chicken breasts right into the crockpot, then pour in the chicken broth so everything is luxuriously submerged. Add your chopped carrots, celery, onion, and garlic straight on top. Sprinkle in the dried thyme, parsley, rosemary, along with salt and pepper. This combination of fresh and dried herbs will fill your kitchen with incredible aromas as they slowly mingle with the broth.
Step 2: Let the Slow Cooker Work Its Magic
Cover the crockpot and choose LOW for 6 to 7 hours, or if you’re pressed for time, HIGH works great for 3 to 4 hours. The beauty of this stage is patience, allowing the chicken to become tender enough to shred effortlessly while the vegetables soften into silky deliciousness, infusing the broth with deep, cozy flavors.
Step 3: Shred the Chicken to Perfection
Once the cooking time is up, carefully remove the chicken breasts. Using two forks, shred them into bite-sized pieces — this is where the magic truly happens. Return the shredded chicken back into the crockpot so it can soak up all that wonderful broth along with the softened veggies.
Step 4: Add the Egg Noodles
Stir in the egg noodles and switch your crockpot to HIGH. Let the noodles cook for about 15 to 20 minutes until tender but not mushy — they should still have a slight bite to complement the delicate texture of the chicken and vegetables beautifully.
Step 5: Bring Brightness and Freshness with Final Touches
To finish, stir in fresh parsley and a tablespoon of lemon juice if you want to add a fresh, vibrant kick that lifts the entire soup. This last step ensures each bowl feels lively and perfectly balanced, ready to be ladled into your favorite soup bowls.
How to Serve Crockpot Chicken Noodle Soup Recipe
Garnishes
Adding garnishes like a sprinkle of fresh parsley or a few twists of black pepper can enhance both the appearance and flavor, making each bowl of soup feel special and crafted just for you. A lemon wedge on the side is also a nice touch for anyone wanting extra brightness.
Side Dishes
This soup pairs wonderfully with some crusty bread or warm dinner rolls to soak up every last drop of broth. A simple green salad or steamed veggies make for a light but complementary pairing that won’t compete with the rich soup.
Creative Ways to Present
For entertaining or a fun twist, serve the soup in mini bread bowls or rustic mugs. You can also offer toppings like grated Parmesan, crushed red pepper flakes, or even a drizzle of extra virgin olive oil to let your guests customize their bowl to their heart’s desire.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken Noodle Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen even more overnight, making your next meal even tastier.
Freezing
Freeze soup portions without the noodles for best results, since noodles can become mushy after thawing. Store in freezer-safe containers up to 3 months. When ready, thaw in the refrigerator overnight and add fresh noodles when reheating.
Reheating
Reheat gently on the stovetop over medium heat, adding broth or water if it’s too thick. If frozen noodles were omitted, cook fresh noodles directly in the reheated soup just before serving for the perfect texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you a richer flavor and stay juicy. Just keep the cooking times the same and shred as usual.
Is it possible to make this soup without a crockpot?
Yes, you can simmer everything in a large pot on the stove over low heat for about 1.5 to 2 hours until the chicken is tender. Cooking times will be shorter, but the slow cooker offers a hands-off convenience that’s hard to beat.
Can I add other vegetables?
Definitely! Feel free to throw in mushrooms, peas, or green beans if you like. Just consider their cooking times so nothing turns too mushy.
What noodle type works best in this recipe?
Egg noodles are classic for their tender, slightly chewy texture. However, you can swap in other pasta shapes like rotini or even gluten-free noodles depending on your preference.
How can I make this soup more flavorful?
Using homemade chicken broth can make a big difference. Also, consider adding a bay leaf during cooking or a splash of soy sauce or Worcestershire sauce for added umami depth.
Final Thoughts
The Crockpot Chicken Noodle Soup Recipe is one of those delightful dishes that feels effortless yet utterly satisfying. It’s perfect for busy days when you want to come home to something warm and nourishing, or when you need a reliable classic for family gatherings. Give it a try, and I promise it’ll become your go-to soup — comforting, simple, and just bursting with love in every spoonful.
Print
Crockpot Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Crockpot Chicken Noodle Soup is a comforting and easy-to-make slow cooker recipe featuring tender chicken breasts, hearty vegetables, fragrant herbs, and classic egg noodles simmered to perfection. Ideal for cozy meals, it requires minimal prep and delivers rich, homemade flavors with the convenience of slow cooking.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth (homemade or store-bought)
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 cups egg noodles
Optional Garnishes
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Combine ingredients in crockpot: Place the chicken breasts, chicken broth, sliced carrots, sliced celery, diced onion, minced garlic, dried thyme, dried parsley, dried rosemary, salt, and pepper into the crockpot. This forms the flavorful base of your soup.
- Cook the soup: Cover the crockpot and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and fully cooked through, allowing all flavors to meld beautifully.
- Shred the chicken: Remove the cooked chicken breasts from the crockpot, shred them finely using two forks, then return the shredded chicken back into the soup to mix with the broth and vegetables.
- Add and cook noodles: Stir in the egg noodles, then cook the soup on HIGH for an additional 15 to 20 minutes until the noodles are soft and tender, ensuring they absorb the delicious broth.
- Finish with garnishes and serve: Stir in fresh parsley and lemon juice if desired for brightness and freshness. Ladle the soup into bowls and serve warm, perfect for a comforting meal.
Notes
- You can use homemade chicken broth for deeper flavor or store-bought broth for convenience.
- Feel free to substitute egg noodles for any type of pasta you prefer or have on hand.
- Adjust seasoning with salt and pepper to taste before serving.
- Adding lemon juice at the end brightens the soup but is optional based on your preference.
- If you want thicker noodles, you can reduce the cooking time slightly when adding them.
- Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 2 months.
