Crockpot Chicken Noodle Soup Recipe

When I’m after a big bowl of comfort, nothing beats this crockpot chicken noodle soup. It’s so effortless yet full of flavor, thanks to the tender shredded chicken, hearty veggies, and perfectly cooked noodles. The chicken cooks low and slow in a flavorful broth, infusing every bite with rich chicken flavor. And my favorite part? There’s only 10 minutes of hands-on prep time—then my slow cooker does the rest of the work for me!

This crockpot chicken noodle recipe is one of those classic dishes that never goes out of style. It’s perfect for chilly nights, sick days, or any time I want a set-it-and-forget-it meal (which, let’s be real, is pretty much all the time!). I use dried herbs for maximum flavor with minimal effort, and then the veggies and noodles soak up all the deliciousness as they cook. I’ve also included options for cooking on low or high heat, so you can choose whichever works best for your schedule.

What’s in This Crockpot Chicken Noodle Soup Recipe?

This recipe is one of the few that breaks my ‘no more than 10 ingredients’ rule, but it’s totally worth it! And while there are a few more ingredients than usual, it’s all stuff you likely already have in your pantry or fridge.

• Chicken: I use boneless, skinless chicken breasts for this recipe because they shred easily. You can also use boneless chicken thighs if that’s what you have on hand. 
• Seasonings: Sea salt, ground black pepper, and poultry seasoning season the chicken, while dried parsley, thyme, basil, and bay leaves add flavor to the broth.
• Veggies: Classic chicken noodle soup wouldn’t be complete without carrots, celery, and onion. These veggies add a nice pop of color and texture to the recipe.
• Garlic: Use freshly minced garlic for the best flavor.
• Chicken Broth: Feel free to use a homemade chicken broth or your favorite store-bought version. 
• Egg Noodles: Use wide egg noodles for the classic chicken noodle soup experience, or swap in your favorite type of fresh pasta.
• Fresh Parsley: This is optional, but a sprinkle of freshly chopped parsley adds a little freshness to the soup.

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How to Store and Reheat

This crockpot chicken noodle soup stores well in an airtight container in the fridge for up to 4 days. When reheating on the stovetop, I usually add a little extra chicken broth to loosen it up (the noodles will continue to absorb liquid as they sit).

How to Freeze

I wouldn’t freeze this recipe with the noodles already added, as they can become mushy when thawed and reheated. Instead, freeze the soup without noodles and add them in fresh when you’re ready to enjoy it again. This way, your chicken noodle soup will taste just as delicious as the first time around! Frozen crockpot chicken noodle soup will keep in the freezer for up to 3 months.

Notes and Tips

• This is a great clean-out-your-fridge recipe! You can add any vegetables or herbs that you have in your kitchen.
• Don’t stir the noodles too much as they cook; they’ll only fall apart and become mushy. I usually stir them when I first add them in and then once again halfway through the cooking time.
• This recipe is great for making ahead and keeping on the ‘warm’ setting for serving at a party or gathering. However, I would wait to add the noodles until right before serving, as they can get too soft if left in the slow cooker for too long.
• A fully cooked rotisserie chicken works great for this recipe! Just shred the meat and add it in once the noodles are done cooking.

Crockpot Chicken Noodle Soup Recipe

When you are after a big bowl of comfort, nothing beats chicken noodle soup, and when it’s made in the Crockpot, it’s so effortless!

Prep: 10 minutes minutes

Cook: 4 hours hours

Total Time
: 4 hours hours 10 minutes minutes

Cook ModePrevent your screen from going dark

Instructions

• Add chicken to slow cooker; then season with salt, pepper, and poultry seasoning.

  4 boneless skinless chicken breasts, 1 teaspoon sea salt, ½ teaspoon ground black pepper, ¼ teaspoon poultry seasoning

• Add onion, carrots, celery, and minced garlic on top.

  1 large yellow onion, 5 medium carrots, 4 celery stalks, 3 teaspoons minced garlic

• Sprinkle parsley, thyme, bay leaves, and basil over vegetables.

  1 tablespoon dried parsley, 1½ teaspoon dried thyme, 1 teaspoon dried basil, 2 bay leaves

• Pour chicken broth over chicken and vegetables.

  8 cups chicken broth

• Place lid and set slow cooker on LOW for 8 hours; or on HIGH for 4 hours.

• When chicken is cooked, remove the bay leaves and discard. Then remove the chicken from slow cooker to shred.

• While shredding the chicken, add noodles to the slow cooker. The noodles will be done in about 6 minutes. Avoid over-stirring so your noodles don’t end up mushy.

  12 ounces wide egg noodles

• Place shredded chicken back into the Crockpot, and mix everything together.

• Serve immediately with fresh parsley on top.

  Fresh parsley

Notes

• Feel free to add in other veggies if you like. Peas or bell peppers make a great addition.
• When you add the noodles, don’t stir them too much or they can get soft and mushy.
• If making this ahead of time, wait until serving to add in the noodles so that they stay in tact.

Storage: Store Crockpot chicken noodle soup in an airtight container in the refrigerator for 4 days.

Nutrition Facts

Crockpot Chicken Noodle Soup Recipe

Amount Per Serving

Calories 263
Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 1g

Cholesterol 86mg29%

Sodium 1057mg46%

Potassium 700mg20%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 3g3%

Protein 25g50%

Vitamin A 5168IU103%

Vitamin C 18mg22%

Calcium 51mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Course:Soup

Cuisine:American

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