Nothing says comfort quite like a warm bowl of chicken noodle soup. This easy crockpot chicken noodle soup recipe simplifies the classic, letting your slow cooker do all the work. It combines tender chicken, wholesome vegetables, and fragrant herbs into a rich, nourishing broth that simmers to perfection. Whether you’re feeling under the weather or just need a simple, hearty meal for a busy weeknight, this recipe delivers cozy, delicious results with minimal effort. Get ready to fill your home with the most wonderful aroma.
Table of Contents
Why You’ll Love This Crockpot Chicken Noodle Soup
This recipe is a true game-changer for busy schedules and will quickly become a family favorite. It’s designed to be as simple as it is delicious, bringing classic comfort food to your table with almost no hands-on time.
- Effortless Preparation: This is the ultimate “dump-and-go” meal. Simply add the ingredients to your slow cooker, set it, and come back to a perfectly cooked soup.
- Classic Comfort: Every spoonful delivers the nostalgic and soothing flavors of homemade chicken soup, making it the perfect remedy for a chilly day.
- Hearty and Wholesome: Packed with lean protein from the chicken and essential nutrients from the carrots, celery, and onion, this is a meal you can feel good about serving.
- Incredibly Rich Flavor: Slow simmering allows the herbs and vegetables to meld together, creating a deeply savory and aromatic broth that tastes like it cooked for hours.
- Family-Friendly Favorite: This simple, flavorful slow cooker chicken soup is a universally loved dish that satisfies both kids and adults.
Ingredients for Crockpot Chicken Noodle Soup
Gathering the ingredients for this crockpot creamy chicken noodle soup is simple, focusing on fresh, wholesome basics that create incredible flavor. You’ll need a classic mirepoix, tender chicken, and a few key aromatics to build that signature comforting taste.
- Proteins: 1 pound boneless, skinless chicken breasts
- Vegetables: 2 cups carrots, 1 ½ cups yellow onion, 1 cup celery
- Aromatics: 2 teaspoons minced garlic, 1 tablespoon chopped fresh parsley
- Herbs: 1 ½ teaspoons fresh thyme, 1 teaspoon fresh rosemary, 2 dried bay leaves
- Liquid: 8 cups unsalted chicken stock or broth
- Pasta: 8 ounces wide egg noodles
- Seasoning: 1 teaspoon kosher salt, ⅛ teaspoon black pepper
Notes & Substitutions
- Chicken: For a richer, more succulent flavor, you can use boneless, skinless chicken thighs. Leftover shredded rotisserie chicken or cooked turkey also works beautifully; just add it at the end with the noodles.
- Vegetables: Feel free to add other veggies like sliced mushrooms, corn, or peas during the last 30 minutes of cooking. You can also stir in a handful of fresh spinach just before serving until it wilts.
- Pasta: If you don’t have egg noodles, ditalini, rotini, or another small pasta shape works well. For a healthier option, use whole wheat or gluten-free pasta, adjusting the cooking time as needed.
- Creamy Soup: For a creamier texture, stir in ¼ cup of heavy cream or full-fat coconut milk during the final 5 minutes of warming the chicken.
- A Little Spice: Add a pinch of red pepper flakes with the other seasonings for a gentle, warming heat.
Equipment
You only need a few kitchen essentials to make this simple soup. Having the right tools makes the process even smoother.
- 6-quart slow cooker (crockpot)
- Measuring cups and spoons
- A sharp knife and cutting board
- Two forks for shredding the chicken
- An instant-read meat thermometer
How to Make Crockpot Chicken Noodle Soup
This recipe is wonderfully straightforward. Just follow these simple steps, and you’ll have a delicious, comforting meal waiting for you. The slow cooker handles all the heavy lifting, making this the perfect crockpot creamy chicken noodle soup for any day of the week.
Step 1: Prepare the Vegetables
- First, prepare your vegetable base, also known as a mirepoix. Dice the yellow onion into ½-inch pieces. Peel and slice the carrots into ¼-inch thick rounds. Finally, chop the celery into ¼-inch pieces. Mince your garlic if you are using fresh cloves. This foundation builds the classic flavor of your slow cooker chicken soup.
Step 2: Add Initial Ingredients
- Place the boneless, skinless chicken breasts at the bottom of your 6-quart slow cooker. Top the chicken with the prepared carrots, onion, celery, and minced garlic. Sprinkle in the kosher salt, black pepper, chopped fresh thyme, and fresh rosemary. Add the two dried bay leaves, then pour the chicken stock over everything.
Step 3: Slow Cook
- Cover the slow cooker with its lid. Set it to cook on the high setting for 3 ½ hours or on the low setting for 5 ½ hours. Let it simmer away, filling your kitchen with a wonderful aroma while all the flavors meld together beautifully.
Step 4: Check the Chicken Temperature
- Once the initial cooking time is complete, it’s important to check that the chicken is fully cooked. Carefully insert an instant-read meat thermometer into the thickest part of a chicken breast. It should register at least 160°F (71°C). If it’s not quite there, continue cooking for another 20-30 minutes and check again.
Step 5: Remove and Shred the Chicken
- Carefully remove the cooked chicken from the slow cooker and transfer it to a clean plate or cutting board. Use two forks to shred the meat into bite-sized pieces. To keep the chicken moist and warm, you can cover it loosely with foil while you cook the noodles.
Step 6: Cook the Noodles
- Now it’s time to cook the pasta. Pour the dry egg noodles directly into the hot broth in the slow cooker. If you were cooking on low, turn the heat setting to high. Place the lid back on and let the noodles cook for 25 to 30 minutes, or until they are tender.
Step 7: Reincorporate the Chicken
- Once the noodles are cooked, stir the shredded chicken back into the soup. Cover the slow cooker again and let everything cook on high for another 5 minutes. This step ensures the chicken is warmed through completely and soaks up more of that delicious broth.
Step 8: Final Seasoning and Serving
- Before serving your crockpot chicken noodle soup, remove the bay leaves. Give the soup a final taste and adjust with more salt and pepper if needed. Ladle the hot soup into bowls and garnish with freshly chopped parsley for a touch of brightness and color.
Pro Tips & Troubleshooting
Here are a few tips to help you make the absolute best crockpot chicken noodle soup every time.
- Prevent Mushy Noodles: For the best texture, always add the pasta at the end of the cooking process. Cooking them directly in the crockpot on high ensures they cook quickly without turning mushy.
- Ensure Tender Chicken: Avoid overcooking the chicken, as it can become tough. Remove it from the slow cooker as soon as it reaches a safe internal temperature.
- Boost Flavor Depth: For an even richer taste, you can sauté the carrots, celery, and onion in a skillet with a bit of olive oil for 5-7 minutes before adding them to the crockpot.
- Brighten with Herbs: To maximize the flavor of fresh herbs, stir in the fresh parsley during the last 5 minutes of cooking. This preserves their bright, fresh taste.
- Fix a Salty Soup: If your soup tastes too salty, add an extra cup of unsalted broth or a peeled, quartered potato to the pot for the last 30 minutes to absorb some of the excess salt (remember to remove the potato before serving).
Serving, Storage, & Variations
Enjoying your homemade soup is the best part! Here are a few ideas for serving, along with instructions for storing and reheating leftovers.
Crockpot Chicken Noodle Soup Serving Suggestions
This hearty crockpot chicken noodle soup is a complete meal on its own, but it pairs wonderfully with a few simple sides. Serve it with warm, crusty bread for dipping, fluffy cornbread, or classic saltine crackers. For a lighter meal, pair a smaller bowl of soup with a simple green salad dressed in a light vinaigrette.
Crockpot Chicken Noodle Soup Storage Instructions
Allow the soup to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 5 days. Be aware that the noodles will continue to absorb liquid as they sit, so the soup may thicken.
Crockpot Chicken Noodle Soup Freezing Instructions
For the best results, freeze this soup without the noodles, as they can become very soft upon thawing. Let the soup base cool, then transfer it to freezer-safe containers or bags, leaving a little room for expansion. It will keep for up to 3 months. When you’re ready to serve, thaw the soup and reheat it on the stovetop, adding freshly cooked noodles.
Crockpot Chicken Noodle Soup Reheating
Gently reheat the soup in a saucepan over medium-low heat until warmed through. You may want to add an extra splash of chicken broth to thin it out, as the noodles will have absorbed some of the liquid. You can also reheat individual portions in the microwave.
Crockpot Chicken Noodle Soup Nutrition Information
This crockpot chicken noodle soup is a balanced and nourishing meal. It’s a great source of lean protein, which helps keep you full, and it’s loaded with vitamins and fiber from the wholesome vegetables. Each serving provides a satisfying and comforting option that you can feel great about enjoying.
Please note that the nutritional information provided is an estimate. The exact values can vary based on the specific ingredients and brands you use.
| Nutrient | Amount |
|---|---|
| Calories | 292 kcal |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Trans Fat | 0.02 g |
| Unsaturated Fat | 5 g |
| Cholesterol | 60 mg |
| Sodium | 479 mg |
| Total Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Protein | 24 g |
Serving Size: 1 serving
Crockpot Chicken Noodle Soup Frequently Asked Questions
Can I cook raw chicken directly in the slow cooker soup?
Absolutely! The slow cooker is designed to safely cook raw chicken. Just ensure the internal temperature reaches at least 160°F (71°C) before you shred it and serve.
In fact, the USDA provides helpful tips for safe slow cooker practices to ensure your meals are both delicious and safe.
How do I prevent the noodles from becoming mushy?
The key is to add the noodles at the very end of the cooking time. Cooking them on the high setting for just 25-30 minutes ensures they become tender but not overly soft.
Can I use frozen chicken breasts in this recipe?
It is generally recommended to thaw chicken before adding it to a slow cooker for food safety reasons. Using frozen chicken can keep the temperature in the “danger zone” for too long, but if you do, you will need to increase the cooking time significantly.
Is it necessary to pre-cook the pasta before adding it?
No, you do not need to cook the pasta separately. The convenience of this crockpot chicken noodle soup recipe is that the noodles cook directly in the flavorful broth, absorbing all that delicious taste.
What’s the best way to adjust the seasoning?
Always taste the soup before serving. You can add more kosher salt and freshly ground black pepper until the flavor is just right for your preference.
Conclusion
This crockpot chicken noodle soup is more than just a recipe; it’s a warm hug in a bowl. It proves that creating a deeply flavorful, nourishing, and comforting meal doesn’t have to be complicated or time-consuming. With just a few simple ingredients and the magic of your slow cooker, you can have a delicious dinner ready with minimal effort. It’s the perfect meal for busy families, chilly evenings, or anytime you crave a taste of home. We hope you love making and sharing this soup
Easy Crockpot Chicken Noodle Soup Recipe
Equipment
- 6-quart slow cooker
- clean plate
- plastic wrap
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups carrots peeled and sliced ¼” thick
- 1 ½ cups yellow onion ½” dice
- 1 cup celery ¼” pieces
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 ½ teaspoons fresh thyme chopped, or ¾ teaspoon dried
- 1 teaspoon fresh rosemary chopped, or ½ teaspoon dried
- 2 dried bay leaves
- 8 cups unsalted chicken stock or broth
- 8 ounces wide egg noodles
- 1 tablespoon chopped parsley
Instructions
Instructions
- Add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock to a 6-quart slow cooker.
- Cover and cook on high for 3.5 hours or low for 5.5 hours, until the chicken reaches 160ºF (71ºC).
- Remove chicken to a clean plate, cover with plastic wrap to keep warm, and shred into smaller pieces before serving.
- Add pasta to the slow cooker and cook on high for 25 to 30 minutes, or until the pasta is tender.
- Return shredded chicken to the slow cooker, cover, and cook for 5 minutes on high heat to re-warm; season the soup as needed.
- Garnish the chicken noodle soup with chopped parsley before serving.