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.

A close-up view of chicken noodle soup in a shiny metal pot with clear golden broth filled with layers of wide, soft pale yellow noodles, light beige shredded chicken pieces, bright orange carrot slices, and light green celery slices, all mixed with small bits of white onion and sprinkled with finely chopped green herbs and black pepper. A silver ladle scoops up a portion, showing the soup’s contents clearly with the noodles and vegetables floating in broth, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crock-Pot Chicken Noodle Soup Recipe
Top Tip
How to Serve Crock-Pot Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crock-Pot Chicken Noodle Soup Recipe

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.

Flat lay of boneless, skinless raw chicken breasts with smooth pale pink flesh, a large yellow onion with bright golden skin, three fresh orange carrots sliced into round coins, two celery ribs with crisp light green stalks and leaves, five cloves of garlic with papery white skins, a small bundle of fresh green thyme sprigs, a single fresh rosemary sprig with dark green needle-like leaves, one dried bay leaf with muted olive color, a few tablespoons of creamy unsalted butter in a small white ceramic bowl, coarse kosher salt crystals in a small white bowl, freshly ground black pepper in a small white bowl, rich golden low-sodium chicken broth in a small white bowl, wide egg noodles with flat, broad strands of pale yellow pasta loosely piled, and a small pile of finely chopped bright green fresh parsley—all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Two white bowls filled with chicken noodle soup are placed on a white marbled surface. Each bowl has three main layers: light golden broth at the bottom, a layer of pale yellow, broad egg noodles with a soft texture, and on top, shredded white chicken pieces, bright orange carrot slices, and green celery slices. Small bits of chopped green herbs are scattered over the soup. One bowl has a shiny silver spoon resting inside. A small white bowl filled with finely chopped green herbs is nearby, with some herbs spilled onto the surface. photo taken with an iphone --ar 2:3 --v 7

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

chicken noodle soup - Serving Suggestion

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:

Can I use chicken thighs instead of breasts?

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.

What’s the best way to prevent soggy noodles?

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.

Can I make this soup vegetarian?

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.

How do I adjust cooking time if my slow cooker runs hot or cold?

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!