Nothing warms you up quite like a bowl of homemade soup on a chilly day, and this Crock-Pot Chicken Noodle Soup Recipe is my go-to for cozy comfort made effortlessly. With tender chicken, fresh veggies, and silky noodles, it’s like a hug in a bowl you can set and forget.
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Why You'll Love This Recipe
This isn’t just any chicken noodle soup — it’s slow-cooked to perfection so every ingredient melds into a rich, savory broth with juicy chicken that falls apart effortlessly. I love how easy it is to set up in the morning and come home to a delicious, home-cooked meal.
- Simple Prep: Just toss everything into the slow cooker, and go about your day—no stirring required.
- Fresh Herb Flavor: Thyme, rosemary, and bay leaf bring that classic, aromatic touch that makes homemade soup so comforting.
- Perfectly Tender Chicken: Slow cooking turns chicken breasts tender without drying them out, then shredding makes every bite mouthwatering.
- Customizable Noodles: Adding noodles near the end means they’re cooked just right, never mushy or overdone.
Ingredients & Why They Work
Each ingredient in this Crock-Pot Chicken Noodle Soup Recipe plays a key part, creating a balanced, hearty dish. Choosing good-quality chicken and fresh vegetables makes a big flavor difference, and don’t skip the fresh herbs—they tie everything together beautifully.
- Boneless skinless chicken breasts: Easy to shred and cook evenly; they soak up all those lovely broth flavors.
- Yellow onion: Adds mellow sweetness that's essential to the soup's base.
- Carrots: Their natural sweetness contrasts perfectly with savory broth.
- Celery ribs: Give a subtle, fresh aroma and slight crunch before cooking down.
- Garlic cloves: Infuse the soup with warm, robust flavor without overpowering.
- Thyme sprigs: Earthy and fragrant; they bring depth without being too bold.
- Rosemary sprigs: Adds a pine-like aroma that complements chicken beautifully.
- Bay leaf: Classic in soups, it slowly releases subtle, herbal notes.
- Unsalted butter: Enriches the broth with smooth, creamy mouthfeel.
- Kosher salt: Releases and balances all the flavors harmoniously.
- Freshly ground black pepper: Adds mild heat and a bit of zing.
- Low-sodium chicken broth: The flavorful liquid base — low sodium lets you control seasoning better.
- Wide egg noodles: Their broad shape holds onto broth nicely, making each bite slurp-worthy.
- Fresh parsley: Bright, fresh garnish that lightens the finished soup.
Make It Your Way
One of my favorite things about this Crock-Pot Chicken Noodle Soup Recipe is how easy it is to customize. You can tweak the herbs, swap noodles, or even add extra veggies to suit your taste or what you have on hand.
- Vegetable Boost: I've tossed in some diced parsnips or mushrooms when I want a heartier veggie hit; they cook beautifully alongside the carrots and celery.
- Herb Swap: If rosemary isn’t your thing, try substituting with sage or basil for a different twist.
- Noodle Substitutions: Wide egg noodles work best, but if you prefer gluten-free, rice noodles or spiralized veggies like zucchini work well added at the end.
- Protein Variations: When time is tight, shredded rotisserie chicken can be stirred in near the end instead of cooking raw chicken in the crock pot.
Step-by-Step: How I Make Crock-Pot Chicken Noodle Soup Recipe
Step 1: Layering the Flavors
I start by placing the chicken breasts in the bottom of my crock pot, then pile on the chopped onion, sliced carrots and celery, and finely minced garlic. Adding the thyme, rosemary, bay leaf, and butter on top helps the herbs and butter melt through everything as it cooks. I always season with kosher salt and pepper here to ensure the chicken and veggies are well-flavored from the start.
Step 2: Slow Cook to Tender
Cover and cook on High for about 2 hours. This timing is perfect for tender chicken breasts that stay juicy and vegetables that soften just right—not mushy. The smell at this point is already making my house feel like a cozy haven!
Step 3: Add Broth and Simmer
Next, pour in the chicken broth, cover again, and continue cooking on High for 30 more minutes. This step lets the flavors marry and deepen. Your soup base is coming together beautifully here.
Step 4: Shred and Noodle
I carefully remove the chicken to a plate and use two forks to shred it while it’s still warm. This is where the magic happens—perfectly shredded chicken is the soul of the soup. I discard the thyme, rosemary, and bay leaf pieces (they’ve done their job). Then, return shredded chicken to the crock pot, stir in the egg noodles, cover, and cook for about 20 minutes until noodles are al dente. I check the texture regularly to make sure those noodles don’t overcook.
Top Tip
After making this Crock-Pot Chicken Noodle Soup Recipe a dozen times, I've learned a few tricks to get it just right. These tips will keep your soup flavorful, the chicken moist, and noodles perfectly cooked.
- Timing the noodles: Adding noodles at the end is key. If you add them too soon, they’ll turn mushy fast, so trust the clock for that al dente bite.
- Herb removal: Don’t forget to remove sprigs and bay leaf before shredding chicken to avoid unexpected bites of woody herbs.
- Shred warm chicken: Shredding while chicken is warm makes it easier and results in a nicer texture in your soup.
- Buff up your broth: If the broth tastes a bit flat, a splash of fresh lemon juice or a sprinkle of grated Parmesan just before serving can really brighten it up.
How to Serve Crock-Pot Chicken Noodle Soup Recipe
Garnishes
I always sprinkle fresh chopped parsley over the soup right before serving—it adds a lovely pop of color and fresh flavor that livens up each spoonful. Sometimes I add a few crushed red pepper flakes for a gentle heat kick.
Side Dishes
Crusty bread or warm, buttery dinner rolls are what I reach for to soak up every last drop of broth. For a lighter side, a crisp mixed green salad with vinaigrette offers a refreshing contrast.
Creative Ways to Present
For a cozy family dinner, I’ve served this soup in rustic bread bowls—perfect for soaking up broth and impressing guests. You can also ladle it into small mugs or soup cups for casual gatherings or lunchtime servings.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the refrigerator for up to 3 days. The soup tastes even better the next day when the flavors have had extra time to meld. To avoid noodles getting soggy, you can store them separately and add fresh noodles when reheating.
Freezing
This soup freezes well, but I recommend freezing it without the noodles—they don’t freeze as nicely. Freeze the broth, chicken, and veggies in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight and add freshly cooked noodles.
Reheating
To reheat, warm the soup gently on the stove or in the microwave, stirring occasionally. If noodles were stored separately, add them towards the end and heat just until warmed through to avoid overcooking.
Frequently Asked Questions:
Absolutely! Chicken thighs are a great alternative if you prefer a richer flavor and slightly more fat. Just make sure to adjust the cooking time if needed to ensure they cook through completely.
The secret is to add the egg noodles in the last 20 minutes of cooking. Adding them too early makes them mushy. Alternatively, cook noodles separately and stir them into the soup right before serving.
You can, by substituting the chicken and chicken broth with hearty vegetables and vegetable broth. You might consider using tofu or chickpeas for protein and boosting flavor with additional herbs and spices.
Slow cookers vary a lot, so if yours runs hot, check the soup after 1.5 hours to avoid overcooking the chicken and veggies. If it runs cold, you might need a bit more time. It’s always best to check texture along the way.
Final Thoughts
This Crock-Pot Chicken Noodle Soup Recipe has become a cornerstone in my meal rotation because it combines ease, flavor, and that nostalgic comfort food magic we all crave. I promise once you try it, it will be one of your favorites too — the slow cooker does all the hard work, and you get to enjoy a soul-soothing bowl at the end of the day. So grab your crock pot and give it a try—you’ll wonder why you ever ordered takeout on a chilly night!
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Crock-Pot Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 50 minutes
- Total Time: 3 hours
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crock-Pot Chicken Noodle Soup is a comforting and easy-to-make slow cooker recipe featuring tender chicken breasts, fresh vegetables, aromatic herbs, and wide egg noodles simmered to perfection for a hearty and flavorful meal.
Ingredients
Soup Ingredients
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 1 large yellow onion, finely chopped
- 3 carrots, peeled and sliced into coins
- 2 celery ribs, thinly sliced
- 5 garlic cloves, finely chopped
- 2 thyme sprigs
- 1 rosemary sprig
- 1 bay leaf
- 3 tbsp. unsalted butter
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 8 cups low-sodium chicken broth
- 8 oz. wide egg noodles
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Combine Ingredients in Slow Cooker. In a slow cooker, add the chicken breasts, finely chopped onion, sliced carrots, sliced celery, chopped garlic, thyme sprigs, rosemary sprig, bay leaf, and unsalted butter. Season with kosher salt and freshly ground black pepper according to the recipe.
- Cook on High for Initial Phase. Cover the slow cooker and cook the mixture on High heat setting for 2 hours to allow the flavors to begin developing and the chicken to cook through.
- Add Broth and Continue Cooking. Pour in the low-sodium chicken broth, then cover again and cook on High for about 30 minutes to meld the flavors together fully.
- Shred the Chicken. Transfer the chicken breasts to a plate and let them cool slightly so they can be easily handled. Shred the chicken into bite-sized pieces using two forks. Remove and discard the thyme, rosemary, and bay leaf from the slow cooker.
- Cook Noodles with Chicken. Return the shredded chicken to the slow cooker and add the wide egg noodles. Cover and cook on High for about 20 minutes, or until the noodles are cooked al dente.
- Serve Garnished with Parsley. Spoon the soup into bowls and top each serving with a sprinkle of finely chopped fresh parsley for a fresh finish.
Notes
- Use boneless skinless chicken breasts for a lean protein option and easy shredding.
- Wide egg noodles work best for texture and to hold up in the slow cooker; avoid small pasta varieties that may overcook.
- If low-sodium chicken broth is unavailable, reduce added salt to keep sodium levels balanced.
- Fresh herbs like thyme, rosemary, and bay leaf infuse the soup with classic flavors—dried herbs can be substituted but use less quantity.
- For a thicker soup, cook noodles separately and add them just before serving to avoid over-softening.
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 4 g
- Sodium: 1329 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 144 mg
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