Tasty Crockpot Chicken Noodle Soup

Here is my favorite crockpot chicken noodle soup recipe, with tender chicken, hearty egg noodles, fresh herbs like rosemary and thyme, and lots of vegetables simmered all day in a flavorful broth.

This chicken noodle soup is what I make whenever someone in my family is feeling under the weather or when we just need something warm and comforting. I love that I can throw everything in the crockpot in the morning and come home to a house that smells amazing. Plus, the leftovers taste even better the next day!

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What Kind of Chicken Should I Use?

Boneless skinless chicken breasts are the go-to for this recipe since they’re lean and easy to shred once cooked, but you can definitely swap in chicken thighs if that’s what you have on hand. Thighs will give you a slightly richer flavor and tend to stay more moist during the long cooking time in the crockpot. If you’re using frozen chicken, no need to thaw it first – just add about 30 minutes to an hour to your cooking time. Just make sure whatever chicken you use is fully submerged in the broth so it cooks evenly and stays tender.

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Options for Substitutions

This classic soup is pretty forgiving when it comes to swaps:

• Chicken breasts: Boneless, skinless chicken thighs work great here and actually add more flavor. You can also use bone-in chicken pieces – just remove the bones before adding the noodles.
• Wide egg noodles: Any pasta shape works in this soup. Try rotini, shells, or even broken spaghetti. If you’re gluten-free, use rice noodles but add them in the last 10 minutes of cooking since they cook faster.
• Fresh herbs: The recipe already mentions dried alternatives, which work perfectly fine. Use half the amount of dried herbs compared to fresh.
• Celery: Not a fan of celery? You can leave it out or add extra carrots instead. The soup will still taste great.
• Chicken stock: Low-sodium or regular chicken broth both work. If using salted broth, skip the kosher salt initially and taste before adding any.
• Carrots: Baby carrots are a time-saver – just slice them in half lengthwise. You can also use frozen mixed vegetables if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot chicken noodle soup is adding the noodles at the beginning, which turns them into mushy, overcooked strands – always wait until the last 25-30 minutes of cooking to add them.

Another common error is leaving the chicken in too long, so pull it out as soon as it hits 160°F and shred it while the noodles cook, which keeps the meat tender instead of dry and stringy.

Don’t forget to remove those bay leaves before serving (they’re not meant to be eaten), and if you’re planning to store leftovers, cook the noodles separately since they’ll absorb too much liquid and get bloated in the fridge.

For even better flavor, brown your chicken breasts in a skillet for 2-3 minutes per side before adding them to the crockpot, which adds a deeper taste to the whole soup.

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What to Serve With Chicken Noodle Soup?

A warm bowl of chicken noodle soup calls for something on the side that you can use to soak up all that delicious broth. I love serving this with a basket of warm dinner rolls or some crusty French bread with butter – there’s something so satisfying about dipping bread into the soup. If you want to make it a more complete meal, a simple Caesar salad or mixed green salad with a light vinaigrette works perfectly alongside the soup without making things too heavy. For a cozy dinner, you could also serve some saltine crackers or oyster crackers on the side, which is what my family always does when someone’s feeling under the weather.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just keep in mind that the noodles will continue to soak up the broth, so it might get thicker as it sits. If you’re planning to store leftovers, you might want to add a splash of chicken broth when reheating to loosen it up.

Freeze: I recommend freezing this soup without the noodles if possible, since they can get mushy when thawed. The soup base will keep in the freezer for up to 3 months. When you’re ready to eat it, just thaw, reheat, and cook fresh noodles to add in.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop gives you better control. Add a bit of extra broth or water if it’s gotten too thick from the noodles absorbing liquid.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 100-115 g
• Fat: 20-28 g
• Carbohydrates: 180-200 g

Ingredients

• 8 oz wide egg noodles (adds heartiness to the soup)
• 2 dried bay leaves
• 8 cups unsalted chicken stock (I use Pacific Foods for clean flavor)
• 1 tbsp chopped parsley (fresh, added just before serving)
• 1 tsp fresh rosemary (finely chopped)
• 1 tsp kosher salt
• 2 tsp minced garlic (freshly minced preferred for best flavor)
• 1 cup celery (sliced into 1/4-inch pieces)
• 2 cups carrots (peeled and sliced into 1/4-inch rounds)
• 1 lb boneless skinless chicken breasts (cut into 1-inch chunks for even cooking)
• 1/8 tsp black pepper (freshly ground preferred)
• 1.5 cups yellow onion (diced into 1/2-inch pieces)
• 1.5 tsp fresh thyme (stripped from stems)

Step 1: Prepare Mise en Place and Build the Soup Base

• 1.5 cups yellow onion
• 1 cup celery
• 2 cups carrots
• 2 tsp minced garlic
• 1.5 tsp fresh thyme
• 1 tsp fresh rosemary
• 1 lb boneless skinless chicken breasts

Dice the onion into 1/2-inch pieces, slice the celery into 1/4-inch pieces, and slice the carrots into 1/4-inch rounds.

Peel and mince the garlic fresh, strip the thyme leaves from their stems, and finely chop the rosemary.

Cut the chicken breasts into 1-inch chunks for even cooking.

I find that prep work done before the slow cooker starts cooking ensures nothing gets forgotten and the soup comes together seamlessly.

Step 2: Add Ingredients to Slow Cooker and Begin Long Cook

• prepared chicken, carrots, onions, celery from Step 1
• 2 tsp minced garlic
• 1 tsp fresh rosemary
• 1 tsp kosher salt
• 1/8 tsp black pepper
• 1.5 tsp fresh thyme
• 2 dried bay leaves
• 8 cups unsalted chicken stock

Transfer the prepared chicken, carrots, onions, celery, garlic, thyme, rosemary, and bay leaves to the slow cooker.

Pour in the unsalted chicken stock and season with kosher salt and black pepper.

Stir gently to combine, ensuring the chicken is submerged.

Cover and cook on high for 3.5 hours (or on low for 5.5 hours) until the chicken reaches an internal temperature of 160°F.

The long cooking time allows the vegetables to soften and the flavors to meld beautifully.

Step 3: Remove and Shred the Chicken

• cooked chicken from Step 2

Carefully remove the chicken pieces from the slow cooker using a slotted spoon or tongs and transfer them to a cutting board.

Let the chicken cool slightly (about 2-3 minutes), then shred it into bite-sized pieces using two forks.

I like to shred the chicken while it’s still warm because it pulls apart more easily and the texture is more tender.

Step 4: Cook the Pasta in the Broth

• 8 oz wide egg noodles
• broth and vegetables from Step 2

Add the wide egg noodles directly to the slow cooker with the hot broth and vegetables.

Stir well to separate the noodles and ensure they’re submerged.

Cover and cook on high for 25-30 minutes, stirring occasionally to prevent sticking, until the noodles are tender.

The noodles will absorb some of the broth while cooking, so the soup will thicken slightly.

Step 5: Combine and Warm Through

• shredded chicken from Step 3
• pasta and broth mixture from Step 4

Return the shredded chicken from Step 3 to the slow cooker and stir gently to combine with the pasta and vegetables.

Cover and cook on high for 5 minutes until the chicken is heated through and fully incorporated.

Step 6: Season and Serve

• 1 tbsp chopped parsley
• kosher salt and black pepper to taste

Taste the soup and season with additional salt and black pepper as needed.

Ladle the soup into bowls and finish each serving with a generous sprinkle of fresh chopped parsley.

The bright parsley adds both color and a fresh herbal note that contrasts beautifully with the warm, savory broth.

Tasty Crockpot Chicken Noodle Soup

Delicious Tasty Crockpot Chicken Noodle Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 40 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 4 hours hrs 57 minutes mins

Servings 6 servings

Calories 1500 kcal

Ingredients

  

• 8 oz wide egg noodles (adds heartiness to the soup)
• 2 dried bay leaves
• 8 cups unsalted chicken stock (I use Pacific Foods for clean flavor)
• 1 tbsp chopped parsley (fresh, added just before serving)
• 1 tsp fresh rosemary (finely chopped)
• 1 tsp kosher salt
• 2 tsp minced garlic (freshly minced preferred for best flavor)
• 1 cup celery (sliced into 1/4-inch pieces)
• 2 cups carrots (peeled and sliced into 1/4-inch rounds)
• 1 lb boneless skinless chicken breasts (cut into 1-inch chunks for even cooking)
• 1/8 tsp black pepper (freshly ground preferred)
• 1.5 cups yellow onion (diced into 1/2-inch pieces)
• 1.5 tsp fresh thyme (stripped from stems)

Instructions

 

• Dice the onion into 1/2-inch pieces, slice the celery into 1/4-inch pieces, and slice the carrots into 1/4-inch rounds. Peel and mince the garlic fresh, strip the thyme leaves from their stems, and finely chop the rosemary. Cut the chicken breasts into 1-inch chunks for even cooking. I find that prep work done before the slow cooker starts cooking ensures nothing gets forgotten and the soup comes together seamlessly.
• Transfer the prepared chicken, carrots, onions, celery, garlic, thyme, rosemary, and bay leaves to the slow cooker. Pour in the unsalted chicken stock and season with kosher salt and black pepper. Stir gently to combine, ensuring the chicken is submerged. Cover and cook on high for 3.5 hours (or on low for 5.5 hours) until the chicken reaches an internal temperature of 160°F. The long cooking time allows the vegetables to soften and the flavors to meld beautifully.
• Carefully remove the chicken pieces from the slow cooker using a slotted spoon or tongs and transfer them to a cutting board. Let the chicken cool slightly (about 2-3 minutes), then shred it into bite-sized pieces using two forks. I like to shred the chicken while it's still warm because it pulls apart more easily and the texture is more tender.
• Add the wide egg noodles directly to the slow cooker with the hot broth and vegetables. Stir well to separate the noodles and ensure they're submerged. Cover and cook on high for 25-30 minutes, stirring occasionally to prevent sticking, until the noodles are tender. The noodles will absorb some of the broth while cooking, so the soup will thicken slightly.
• Return the shredded chicken from Step 3 to the slow cooker and stir gently to combine with the pasta and vegetables. Cover and cook on high for 5 minutes until the chicken is heated through and fully incorporated.
• Taste the soup and season with additional salt and black pepper as needed. Ladle the soup into bowls and finish each serving with a generous sprinkle of fresh chopped parsley. The bright parsley adds both color and a fresh herbal note that contrasts beautifully with the warm, savory broth.