Made from scratch, this Crockpot Chicken Noodle Soup is pure comfort food that’s full of delicious and classic flavors. It’s an easy dump-and-go recipe made with chicken, veggies, and noodles, all in a savory broth.
When you want a hearty one-pot soup to warm you up when there’s a chill in the air, chicken noodle soup is it! If you’re feeling under the weather or just want a bowl of steaming coziness, this slow-cooker chicken noodle soup never disappoints.
Just layer most of the ingredients in your crockpot in the morning, set it, and come back 8 hours later to a fragrant meal just waiting to be ladled into your soup bowl. One taste of this satisfying broth is the best way to end a hectic day and relax into the simple pleasure of savoring each slurp of a hearty homemade soup.
Why You’ll Love This Recipe
- Easy – no cooking skills required!
- Uses basic pantry ingredients
- Perfect for meal planning
- Is freezer-friendly
Chicken Breasts – I like to use boneless skinless breasts, but thighs work, as well. You can use thawed or frozen chicken for this crockpot recipe.
Carrots – Chopped. You can also use a package of frozen carrots.
Celery – Chopped.
Onion – Diced. I use white or yellow onion.
Garlic – Minced. It gives a little spiciness to the soup.
Chicken Broth – I always use unsalted.
Salt And Pepper – To taste.
Spices: Dried rosemary and dried thyme are my favorite to use in this chicken soup.
Egg Noodles – Use either wide or standard-size – totally up to you!
How To Make Crockpot Chicken Noodle Soup
STEP 1: Add the chicken breasts to your crockpot. (These can be thawed or frozen.)
STEP 2: Add in the chopped veggies and garlic.
STEP 3: Pour the chicken broth and season with salt, pepper, and dried herbs.
STEP 4: Cover and slow cook for 3-4 hours on high or 6-8 hours on low.
STEP 5: About 30 minutes before cooking has finished, remove the chicken breasts from the crockpot and shred them. Return the shredded chicken to the crockpot.
STEP 6: Boil the egg noodles, drain them, and add them to the crockpot. Stir them in to combine. Add 1-2 cups of additional chicken broth, if needed, before serving the soup.
Meal Planning Tip
If you’re making this slow cooker chicken soup to freeze for meal planning and eat at a later time, leave out the egg noodles. They won’t freeze and reheat well. Just cook the egg noodles separately when you’re planning to serve the soup.
What Type Of Chicken Is Best To Use?
This recipe calls for boneless skinless chicken breasts. I always have a few packages of these in my freezer because I use them in so many recipes. I love them for this soup because they’re easy to remove and shred before serving the soup.
That said, you can certainly use chicken thighs, as well. You can even use the bone-in varieties of either chicken breasts or thighs. Just be sure and remove all the bones when shredding!
Can I Use Frozen Chicken?
Good news – yes! Since this crockpot version cooks for hours and hours, the frozen chicken will slowly cook to doneness over that amount of time.
Can I Use Frozen Veggies?
Absolutely. This recipe calls for a mix of onions, celery, and carrots, and you can find this mirepoix blend in the frozen packaged veggie section of most grocery stores. You can also add in other frozen vegetables, such as peas and carrots.
I use either the wide or standard-sized egg noodles, which you cook separately, drain, and then add to the crockpot to stir them in before serving.
- Other pasta: Really, almost any pasta will work. You could even use broken fettuccine, linguine or spaghetti noodles (cooked, of course) to mimic the look of egg noodles.
- Zoodles: If you’re trying to keep it low carb, consider spiralized zucchini, or zoodles. Just add them to the hot soup and they’ll instantly soften into the perfect veggie noodle.
- No Noodles: And lastly, if you’re not a fan of noodles, you can always leave them out.
What To Serve With Slow Cooker Chicken Noodle Soup
If you love crackers, you can’t beat a sleeve of saltine crackers or my easy crispy olive oil crackers to dunk in the soup.
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop.
If you plan on freezing any leftovers, do so without the egg noodles as they will not freeze and reheat well. The soup itself can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop. Cook the noodles separately and add them to the heated soup before serving.
Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking
Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!
Made from scratch, this Crockpot Chicken Noodle Soup is pure comfort food that's full of delicious and classic flavors. It's an easy dump-and-go recipe made with chicken, veggies, and noodles, all in a savory broth.
- 2-3 chicken breast
- 4 large carrots, chopped
- 2 celery stalks, chopped
- ½ of a large onion diced
- 3 cloves of garlic, minced
- 5-6 cups of chicken broth
- Salt and pepper, to taste
- 1 tsp. Dried rosemary
- 1 tsp. Dried thyme
- 12 oz. egg noodles
- Gather all of the ingredients.
- To the crockpot add chicken breasts. These can be frozen!
- Add chopped veggies and garlic.
- Pour in 4 cups of the chicken broth.
- Sprinkle over seasonings and salt and pepper.
- Cook for 3-4 hours on high or 6-8 hours on low.
- About 30 minutes before cooking has finished, remove the chicken breast from the crockpot and shred it.
- Return to the crockpot, then boil egg noodles, according to the package directions.
- Add the egg noodles to your crockpot, and add 1-2 cups of additional chicken broth, if needed.
About 30 minutes before cooking has finished, remove the chicken breast from the crockpot and shred it.
Return to the crockpot, then boil egg noodles, according to the package directions.
Add the egg noodles to your crockpot, and add 1-2 cups of additional chicken broth, if needed.
TIP: If you're making this slow cooker chicken soup to freeze for meal planning and eat at a later time, leave out the egg noodles. They won't freeze and reheat well. Just cook the egg noodles separately when you're planning to serve the soup.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
DOWAN Soup Bowls - 22 Oz Porcelain Large Soup Bowl, Cereal Bowl, Dishwasher and Microwave Safe Bowl Set of 4, Multifunction Colorful Kitchen Bowls for Soup, Cereal, Salad, Pasta, Cool Assorted Color
Soup Ladle Spoon - Soup Ladles Stainless Steel Ladle - Gravy Ladle Large Soup Ladle Stainless Steel Soup Ladle for Soup Extra Large Ladle Soup Serving Spoon Deep Ladle Bpa-Free Soup Ladle Large
Thyme, Whole Leaves | 9 Ounce - 257 Gr | Dried Thyme Spice - Seasoning | Extra Grade,Dried Thyme Leaf Tea | Eat Well Premium Foods
Morton & Bassett Rosemary, 1-Ounce jar
Amazon Brand - Happy Belly Chicken Broth, 32 Ounce
Ifuerte 10-Piece Stainless Steel Measuring Cups and Spoons Set
Amount Per Serving Calories 206Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 69mgSodium 3561mgCarbohydrates 19gFiber 2gSugar 6gProtein 22g