Crockpot Chicken Noodle Soup Recipe

Crockpot chicken noodle soup is a winner for everyone. It’s easy to make with no sauteing. Toss your ingredients into the slow cooker before you head to work and eat dinner when you come home! This slow cooker chicken noodle soup recipe will make its way into your regular rotation.

Ingredients

Full ingredient amounts and instructions for this hearty homemade chicken noodle soup are in the recipe card below.

Refrigerated:

• boneless skinless chicken breasts. You can substitute chicken breast tenders or boneless skinless chicken thighs, if you prefer.

Pantry:

• Chicken broth or chicken stock from a can or a box works great, or you can use powdered bullion if you prefer. I do not like using the low sodium chicken broth in soups.
• Wide egg noodles are my favorite in chicken noodle soup but you can use any type of egg noodle. I do not like using Italian pasta noodles in slow cooker chicken soup.

Vegetables and Fresh Herbs:

• carrots
• yellow onion
• stalks celery
• garlic cloves
• fresh parsley (optional)
• fresh lemon (optional)

Seasoning:

• dried thyme
• dried bay leaf
• sea salt
• black pepper

If you enjoy this chicken soup recipe, try my Instant Pot White Chicken Chili, Crockpot Taco Soup recipe or my Instant Pot Chicken Soup recipe. Or try one of these Cosy Fall Soups.

Instructions

Full step-by-step instructions for slow cooker chicken noodle soup are in the recipe card below. You can print or save to Pinterest for later.

Prep: Chop carrots, celery and onions into bite sized pieces. Mince the garlic.

Cook: Place chicken, chopped veggies, olive oil and seasonings to the crockpot. Cover and cook on high for 4 hours or low for 8 hours.

Finish: Remove the bay leaf. Shred the chicken with two forks. I prefer to remove the chicken and shred on a cutting board then place the shredded chicken back into the soup. Add the lemon juice, season with salt and pepper, and sprinkle with fresh parsley. Add cooked noodles* to the soup. Ladle into soup bowls and serve while warm. Once it’s in the bowl, serve with warm bread or rolls.

Note About Noodles: For this recipe I recommend cooking the noodles according to the package and then add to the soup at the end. I’ve tried cooking the noodles in the crock pot the last 15 minutes, like some recipes call for, and the noodles just don’t turn out that well. 

You’ll notice the recipe says to use salt and pepper to taste. This is SO important! I add a lot of salt and pepper to my soup. I know, I know, sodium. But I like my soups nice and salty. So taste the broth as you’re adding salt and pepper until it’s just like you like it.

Storing

Store this easy slow cooker chicken noodle soup in an airtight container or ziplock bag in the refrigerator for up to 3 days or freeze in the freezer for 2-3 months. Defrost in the refrigerator and reheat on the stove-top.