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.
Table of Contents
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.
Instant Pot Chicken Noodle Soup Instructions
If you have an Instant Pot, you can use it to cook this soup easily. Just like the slow cooker soup instructions, place the chicken, vegetables and spices (except fresh parsley and lemon) into the Instant Pot. Lock lid and seal. Set to high pressure setting for 15 minutes. Allow a 15 minute natural release. Then manually release remaining steam and unlock lid. Shred the chicken, add the salt, pepper, lemon and stir. Remove the bay leaf. Add the cooked noodles. Enjoy!
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.
Equipment
Ingredients
- 1.5 pounds boneless skinless chicken breasts ((about 2 large chicken breasts))
- 2 cups carrots (peeled and chopped (about 3 large carrots))
- 2 cups celery (chopped (about 3 stalks))
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dried thyme
- 1 bay leaf
- 8 cups chicken broth
- 2 cups wide egg noodles (cooked (see note))
Garnish
- salt and pepper (add and taste then add more if needed)
- 3 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon juice (fresh)
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add onion, carrots, celery, chicken broth, bay leaf, thyme, olive oil and garlic. Stir.
- Cover and cook on high for 4 hours or low for 8 hours.
- Remove the bay leaf.
- Add cooked noodles, fresh parsley, a pinch of salt and pepper and lemon juice. (see note about noodles)
- Spoon into bowls and enjoy!
Saylor says
This was my first chicken soup. Very good!
shelly says
A great recipe. Thank you for sharing.
happy wheels says
Yum! It's so good. Thanks
Michelle says
This was such an easy and delicious recipe! Loved how quickly it came together! Thanks for sharing!
Tayler Ross says
I eat soup all year round, so I made this for dinner last night. It was incredible and it will definitely be on my regular rotation!
Shadi Hasanzadenemati says
I was looking for a recipe like this, thank you for sharing! I can't wait to try it soon!
Beth says
Making soup in the crock pot is the best! I love to make it for the family because it can feed us for a few days, and it's not a lot of work for me.
Savita says
This looks so hearty and delicious. Perfect to serve my family on chilly weeknights
Dannii says
This was total comfort food. My kids really liked it too.