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Easy Homemade Crockpot Chicken Noodle Soup Recipe

I think you’re going to love this Crockpot Chicken Noodle Soup! It’s the ultimate comfort food and incredibly easy to make.

If you love coming home from work with dinner ready and food waiting (ummm who doesn’t right?) – this soup is for you. Serve it up with Jiffy cornbread and enjoy!

Love warm, comforting soups? Try my Broccoli Cheddar Soup next!


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Ultimate Chicken Noodle Soup Recipe

This slow cooker chicken noodle soup recipe is satisfying enough to serve as a complete meal with a side of fresh bread or garlic bread and enjoy this cozy meal in a bowl.

We often think of chicken noodle soup as a cold weather soup for a cold winter day, or to soothe a sore throat but it’s really delicious any time of year!

The great thing about a crock pot is that it doesn’t heat up the kitchen on a hot summer day!

Why You’ll Love this Homemade Chicken Noodle Soup Recipe

  • incredible easy to make and delicious as the flavors mellow in the slow cooker.
  • hearty and satisfying
  • great make-ahead and just as delicious the next day.

Ingredients for Chicken Noodle Soup

Labelled ingredients for slow cooker chicken noodle soup placed on a white board.
  • chicken breasts – boneless skinless chicken thighs would also work, as well as rotisserie chicken (added near the end of cooking for rotisserie)
  • carrots
  • yellow onion – you could also use sweet onion.
  • celery ribs
  • garlic cloves, minced – fresh garlic is best in this soup.
  • bay leaves
  • fresh rosemary – if you don’t have access to the fresh herbs, add in 2 teaspoons of Italian seasoning instead.
  • dried thyme
  • chicken broth
  • Salt & Black Pepper
  • extra-wide egg noodles
  • fresh parsley
Crockpot chicken noodle soup in a white bowl.

Ingredients for chicken noodle soup in crock pot.

STEP ONE – Spray the bottom of a 7 quart (or larger) slow cooker with cooking spray.

STEP TWO – Lay the chicken breasts in the bottom, along with the sliced carrots, diced onions, sliced celery, minced garlic, thyme, rosemary and bay leaves.

Sometimes, if I have a bit of extra time, I saute the celery and onions in a bit of olive oil for five minutes first.

Chicken broth is added to ingredients in crock pot.

STEP THREE: Pour the chicken broth over the top.  Cover and cook on low for 6 hours (or on high for 4 hours).

Chicken is placed on a plate and shredded with two forks.

STEP FOUR – Remove the chicken breasts to a plate and shred with two forks. Season with salt and pepper to taste.

Shredded chicken on a plate covered with plastic wrap.

STEP FIVE – Cover the chicken with plastic wrap and set aside.

Noodles are added to crock pot.

STEP SIX – Add the egg noodles to the crock pot.  Cover and cook high for another 2- minutes.

Can I use different noodles for this soup?

You could use elbow macaroni, small shell, ditalini, orzo, bowtie pasta or fusili.

Add a different pasta shape in a bit sooner than the egg noodles since they will take longer to cook.

Chicken is added back to crock pot.

STEP 7 – Add the shredded chicken and chopped parsley back into the soup.

Soup ladel with scoop of crock pot chicken and egg noodles soup.

Stir and serve with crusty bread. We also love to sprinkle a little fresly grated Parmesan cheee on top for a tasty treat.

Two bowls filled with chicken noodle soup with two spoons on the side.

Storage Instructions

Store leftover crockpot chicken noodle soup in a covered airtight container in the refrigerator for up to three days.

More Chicken Recipes to Enjoy

Million Dollar Chicken

Chicken Enchilada Casserole

Chicken Tater Tot Casserole

Buffalo Chicken Pasta

Chicken Noodle Casserole

Chicken & Stuffing Casserole

Print
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Crock pot chicken noodle soup in a white bowl with a spoon on the side.

Easy Homemade Crockpot Chicken Noodle Soup Recipe


  • Author: Sandra Flegg
  • Total Time: 6 hours 25 minutes
  • Yield: 8 servings

Ingredients

2 large chicken breasts (or 3 small)

2 large carrots, sliced

1 medium yello onion, diced

2 celery ribs, sliced

4 garlic cloves, minced

2 large bay leaves

1 stalk fresh rosemary

1/2 teaspoon dried thyme

64 ounces chicken broth

Salt & Black Pepper to taste

8 ounces extra-wide egg noodles

1 Tablespoon chopped parsley


Instructions

  1. Spray the botom of a 7 quarter (or larger) slow cooker with cooking spray.
  2. Lay the chicken breasts in the bottom, along with the sliced carrots, diced onions, sliced celery, minced garlic, thyme, rosemary and bay leaves.
  3. Pour the chicken broth over the top.  Cover and cook on low for 6 hours (or on high for 4 hours).
  4. Remove the chicken breasts to a plate and shred with two forks. Season with salt and pepper to taste.
  5. Cover the chicken with plastic wrap and set aside.
  6. Add the egg noodles to the crock pot.  Cover and cook high for another 2- minutes.
  7. Add the shredded chicken and chopped parsley back into the soup.
  8. Stir and serve with some crusty bread.

Notes

Storage: Store leftover crockpot chicken noodle soup in a covered airtight container in the refrigerator for up to three days.

  • Prep Time: 5 minutes
  • Cook Time: 6 hours, 20 minutes
  • Category: Soup
  • Method: Crock Pot/Slow Cooker
  • Cuisine: American

Keywords: Crock Pot Chicken Noodle Soup, Slow Cooker Chicken Noodle Soup

One Comment

  1. Love this homemade crockpot chicken noodle soup going ii is going to be a staple for us!!

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