Crockpot Chicken Noodle Soup

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!
• Economical
• Uses basic pantry ingredients
• Perfect for meal planning
• Is freezer-friendly

Ingredients Needed

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.

Noodle Variations

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.

If you love bread, my simple bread in a bag is a great idea and so is my French bread recipe. My sour cream biscuits are a quick 3-ingredient recipe that’s quick and easy.

Storage

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.

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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

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