If there’s one dish that wraps you in a cozy, homemade hug, it’s Crockpot Chicken Noodle Soup. Imagine tender chunks of chicken, perfectly cooked veggies, and noodles swimming in a golden, fragrant broth—all coming together in your slow cooker with no fuss at all. This soup is both comfort food and cure-all, guaranteed to brighten chilly evenings and make any mealtime feel special, whether you’re feeding a hungry family or just looking to treat yourself to something warm and nourishing.

Crockpot Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of wholesome staples, you can conjure up the heartwarming classic that is Crockpot Chicken Noodle Soup. Each ingredient adds a layer of flavor, color, or texture that makes this soup a crowd-pleaser from the very first spoonful.

Chicken: Use boneless, skinless chicken breasts or thighs for a juicy and protein-rich base that’s easy to shred.
Carrots: Sliced carrots bring a mild sweetness and a cheerful pop of orange to every bite.
Celery: Adds subtle earthy flavor and a satisfying crunch that softens nicely in the slow cooker.
Yellow Onion: Gives the soup a mellow, savory note and a bit of body in the broth.
Garlic: Minced fresh garlic infuses the soup with warmth and deep aromatic flavor.
Low-sodium Chicken Broth: This forms the comforting base of the soup; using low sodium lets you control the seasoning.
Dried Thyme: A staple herb that adds gentle woodsy notes, perfect for chicken soup classics.
Dried Parsley: Provides a subtle, uplifting herbal finish to the slow-simmered broth.
Bay Leaf: Just one bay leaf adds remarkable depth and complexity—don’t skip it!
Salt and Black Pepper: Essential for bringing all the delicious flavors together—add to taste.
Egg Noodles: Classic wide egg noodles soak up the flavorful broth and add heartiness to your soup.
Fresh Lemon Juice: A squeeze right at the end livens up the flavors, making the soup extra comforting.
Chopped Fresh Parsley: Sprinkled on top for a burst of color and a final fresh note before serving.

How to Make Crockpot Chicken Noodle Soup

Step 1: Layer Everything in the Crockpot

Start by adding your chicken (breasts or thighs), carrots, celery, onion, and minced garlic to the bottom of the crockpot. Sprinkle the dried thyme, dried parsley, salt, and black pepper over the top, nestle in your bay leaf, and then pour in all of the chicken broth. Everything goes in together—no extra pans or fuss required. Just give it a little stir to combine and set yourself up for a hands-off, flavor-packed meal.

Step 2: Let Your Slow Cooker Work Its Magic

Cover the crockpot with its lid and cook the soup on low for 6 to 7 hours (or on high for 3 to 4 hours if you’re pressed for time). This gentle heat slowly transforms the chicken into fork-tender perfection and coaxs sweet, savory flavors from the vegetables and herbs. Your kitchen will smell absolutely amazing as it bubbles away!

Step 3: Shred the Chicken

Once the chicken is fully cooked and beautifully tender, carefully remove it from the crockpot with tongs. Use two forks to shred the meat into bite-sized pieces right on a cutting board or plate. Discard the bay leaf at this stage, as it’s given all it can to the broth. Return the shredded chicken to the soup for the next step.

Step 4: Add the Noodles

Turn your slow cooker up to high if it’s not there already. Stir in the egg noodles and cook for about 20 to 30 minutes, just until the noodles are tender but not mushy. Keep an eye on them—no one wants soggy noodles in their Crockpot Chicken Noodle Soup!

Step 5: Finish and Adjust

Right before you’re ready to serve, squeeze in that bright, fresh lemon juice and give the soup a good stir. Taste the broth and add more salt or pepper if needed. The lemon adds just enough zing to balance the richness of this homemade soup, making each spoonful even more comforting.

How to Serve Crockpot Chicken Noodle Soup

Garnishes

Top each steaming bowl with a generous sprinkle of freshly chopped parsley—it adds a beautiful green pop and a touch of herbaceous flavor. For extra flair, you can also add a pinch of cracked black pepper or a scatter of grated Parmesan if you like a little cheesy finish.

Side Dishes

This cozy soup pairs wonderfully with crusty bread or garlicky toast for dunking. A crisp green salad with a light vinaigrette also makes a fantastic side, adding some vibrant crunch that complements the comforting warmth of the Crockpot Chicken Noodle Soup.

Creative Ways to Present

For a fun twist, serve your soup in hollowed-out bread bowls or offer a build-your-own soup bar with a variety of toppings on the side—think extra herbs, lemon wedges, or even a swirl of hot sauce for those who like a kick. Kids especially love the interactive approach, making dinner a little more memorable!

Make Ahead and Storage

Storing Leftovers

Store any leftover Crockpot Chicken Noodle Soup in airtight containers in the refrigerator for up to three days. The flavors will continue to deepen, making tomorrow’s bowl even tastier.

Freezing

If you’d like to freeze the soup, it’s best to do so before adding the noodles. The veggies and chicken freeze perfectly; simply thaw and reheat, then cook and add fresh noodles just before serving to avoid a mushy texture.

Reheating

To reheat, gently warm the soup on the stovetop over medium heat until hot, stirring occasionally. If you’re reheating in the microwave, use a microwave-safe bowl and heat in short intervals, stirring in between. Add a splash of broth or water if the noodles have absorbed too much liquid overnight.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! If you’re short on time, shredded rotisserie chicken can be stirred in during the last hour of cooking, just to warm through and absorb the flavors of the broth.

Can I make Crockpot Chicken Noodle Soup gluten-free?

Yes, simply swap in your favorite gluten-free noodles. Just keep an eye on the cooking time, as some gluten-free pastas cook a bit faster than traditional egg noodles.

What can I do to add even more flavor?

Try tossing in a Parmesan rind as the soup simmers for a subtle cheesy undertone, or add a splash of white wine with the broth for extra depth. Don’t forget to taste and adjust your seasonings at the end!

Will the noodles get soggy if I store leftovers?

Egg noodles will soften over time as they soak up more liquid, but the soup will still taste wonderful. To avoid this, you can cook the noodles separately and add them just before serving each time.

Can I cook Crockpot Chicken Noodle Soup on the stovetop instead?

You sure can! Sauté the veggies and aromatics in a large pot, add your chicken and broth, simmer until the chicken is cooked, then finish as instructed. The flavors will develop slightly differently, but will still be deliciously homey.

Final Thoughts

There’s nothing quite like a bowl of Crockpot Chicken Noodle Soup to turn any day around. If you’re looking for the ultimate easy, homemade comfort food, this recipe is bound to become a beloved staple at your table. Go ahead and give it a try—your future self (and anyone you share it with) will thank you!

Crockpot Chicken Noodle Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

Author: Emma
Total Time: 7 hours 15 minutes
Yield: 6 servings
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of Crockpot Chicken Noodle Soup, a hearty and delicious classic. This slow cooker recipe is easy to make and perfect for a cozy meal on a chilly day.

Ingredients

Chicken Noodle Soup:

1 1/2 pounds boneless, skinless chicken breasts or thighs
3 medium carrots, sliced
2 celery stalks, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and black pepper, to taste

Additional:

2 cups egg noodles, uncooked
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley, for garnish

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Instructions

Prepare the Ingredients: Place the chicken, carrots, celery, onion, garlic, chicken broth, thyme, parsley, bay leaf, salt, and pepper in a crockpot.
Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the soup. Discard the bay leaf.
Add Noodles: Add the egg noodles and cook on high for another 20-30 minutes, or until the noodles are tender.
Finish and Serve: Stir in the fresh lemon juice, adjust seasoning if needed, and garnish with chopped parsley before serving.