When the weather gets chilly, nothing beats a warm bowl of homemade Crockpot Chicken Noodle Soup. Tender shredded chicken, hearty egg noodles, and a rich, flavorful broth come together effortlessly—all thanks to the slow cooker!
Why my recipe works
- Set it and forget it – The crockpot does all the work, creating a rich, slow-simmered broth with minimal effort.
- Perfectly cooked – Cooking the chicken low and slow makes it ultra-flavorful and fall-apart tender. And no mushy noodles here! They’re added at just the right time for the best texture.
- Make it your own: Chicken – Boneless, skinless works well, but bone-in adds depth. Bouillon – Boosts flavor; optional but recommended. Egg noodles – Swap with any pasta, adjusting cook time. Lemon juice – Optional but worth it! Fresh herbs – Dried herbs work too (just use less).
My tips for success
- Don’t overcook the noodles—check at 20 minutes to keep them from getting too soft.
- Need extra broth? Add more at the end if the soup thickens too much.
- Season to taste! Start with less salt and adjust as needed.
Printable recipe
Crockpot Chicken Noodle Soup
Ingredients
For the soup:
- 1 large yellow onion diced (about 1 ½ cups)
- 3 large carrots peeled and sliced into ¼" coins (about 2 cups)
- 2 ribs celery sliced (about 1 cup)
- 1 ½ pounds boneless, skinless chicken breasts (or bone-in for more flavor)
- 3 cloves garlic minced (about 2 teaspoons)
- 1 teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or 1 teaspoon fresh
- ½ teaspoon dried rosemary or 1 teaspoon fresh
- 1 bay leaf optional
- 2 teaspoons chicken bouillon optional, but recommended
- 8 cups low-sodium chicken broth or more if needed
For the noodles:
- 8 ounces wide egg noodles uncooked
For finishing:
- 1 tablespoon fresh parsley chopped
- 2 teaspoons lemon juice brightens the flavor; optional but recommended
- freshly cracked black pepper to taste
Instructions
- Add to slow cooker: Place the yellow onion, carrots, celery, chicken, garlic, salt, black pepper, thyme, rosemary, and bay leaf into a 6-quart slow cooker in the order given. Dollop the bouillon on top.1 large yellow onion, 3 large carrots, 2 ribs celery, 1 ½ pounds boneless, skinless chicken breasts, 3 cloves garlic, 1 teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 1 bay leaf, 2 teaspoons chicken bouillon, 8 cups low-sodium chicken broth
- Slow cook: Pour in the chicken broth, making sure everything is submerged. Cover and cook on low for six to seven hours or on high for three to four hours, until the chicken is tender and shreds easily.
- Shred the chicken: Remove the chicken from the slow cooker and transfer it to a clean plate. Shred into smaller pieces using two forks, then return the shredded chicken to the slow cooker. Remove and discard the bay leaf (if using).
- Cook the noodles: Add the uncooked egg noodles directly into the soup and cook, covered, on high for twenty to twenty-five minutes, or until the noodles are tender but not mushy. If the liquid level is too low for your taste, add more broth.8 ounces wide egg noodles
- Final touches: Stir in the fresh parsley and lemon juice to brighten the flavor. Taste and adjust seasoning as needed, adding more salt or black pepper if desired.1 tablespoon fresh parsley, 2 teaspoons lemon juice, freshly cracked black pepper
- Serve: Ladle the soup into bowls and garnish with fresh parsley and freshly cracked black pepper. Serve warm and enjoy!
Notes
Helpful hints
Troubleshooting & storage questions
The noodles absorb broth as they cook. Make sure you do not overcook them! If the soup is still too thick, just stir in extra warm broth before serving.
Yes! If you’re planning for leftovers, cook the noodles separately and add them to each bowl to prevent them from getting soggy.
Let the soup cool, then refrigerate in an airtight container for up to 3 days.
Reheat gently on the stove over low heat or microwave in 30-second bursts. If it’s too thick, stir in a splash of broth.
Yes, but freeze it without the noodles! Cook fresh noodles when reheating for the best texture.
Serving tips
For the best flavor, serve the soup hot right after cooking. I like to pair it with crusty bread, a side salad with lemon vinaigrette, or grilled cheese for a comforting meal. If you want a super flavorful bowl, stir in some parmesan or an extra squeeze of lemon.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
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