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This easy Crockpot chicken noodle soup recipe is nourishing, cozy, and so quick to prepare! It has tender chicken, egg noodles, and carrots in a richly flavored broth.
Try my stovetop Chicken Noodle Soup or Instant Pot Chicken Noodle Soup for other cooking methods.
Why you’ll love it
Your Crockpot does most of the heavy lifting in this slow cooker chicken noodle soup, which means it’s perfect when you’re craving low-effort comfort food! Whether it’s a family meal on a chilly day or someone is under the weather, this is the ideal homemade soup.
We’ve got juicy shredded chicken that’s nestled in a perfectly seasoned broth with Italian herbs. Celery, garlic, and onions add even more savory goodness. It truly warms you up from the inside out. Nothing beats a tasty bowl of homemade chicken soup!
What you’ll need
- Onion, celery, garlic, and carrots – the foundation to any good chicken soup. I like sweet (Vidalia) onions best.
- Chicken broth – along with water, it’s the base of the broth and adds lots of flavor
- Chicken thighs – we’re using boneless skinless. They’re great in this soup because they’re more forgiving than chicken breasts and remain tender.
- Italian seasoning – this aromatic blend of dried herbs is fabulous to add depth
- Bay leaves – optional, but they give a little extra herb-y oomph to round out the flavors
- Pasta – my go-to personally is egg noodles
- Parsley – don’t underestimate the punchy, fresh boost that this herb adds! It’s not just a pretty garnish.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s the Crockpot model I use.
- Dice the onion, celery, etc. with a quality chef’s knife on my fave cutting board.
- I always cook with my garlic press!
How to make Crockpot chicken noodle soup
This is an overview, and full ingredients & instructions are in the recipe card below.
- Prep all the ingredients. Add everything apart from the noodles, salt & pepper, and parsley to your slow cooker.
- Cook on low or high depending on preference. Remove the chicken thighs, and shred the meat. Return it to the Crockpot.
- Add the egg noodles, and cook until soft. Season with salt & pepper, and top with chopped fresh parsley.
Substitutions and variations
- You can use chicken breasts, but they will dry out faster. I recommend cooking them on the lowest amount of time you can get away with (around 3 hours on high or 5-6 hours on low until they’re 165F).
- Add some fresh lemon juice for a pop of brightness!
- You can use a different type of pasta than egg noodles, but cooking time may vary.
What to serve with slow cooker chicken noodle soup
- This one is great as a hearty meal on its own, but I’ll never say no to a slice of warm bread with it. Sourdough is my go-to.
- A salad always works. Try your favorite lettuce and veggies with my Creamy Balsamic Dressing, zesty Homemade Ranch Dressing, or my crave-worthy Italian Dressing. They’re all so much better than store bought. Add in some Garlic Parmesan Croutons too!
Leftovers and storage
- Store leftovers of this chicken soup for 3-4 days in the fridge.
- When reheating leftovers, you may need to add a little extra broth because the noodles will soak it up. Reheat over a low heat on the stove.
- You can freeze this soup, but the noodles may get a little soggy. If you’re making a batch for freezing or for serving later, I suggest adding the noodles just prior to serving.
If you made this homemade chicken noodle soup in the Crockpot, please leave a star rating and review below! You can also tag me on Instagram with your photos.
Crockpot Chicken Noodle Soup
Ingredients
- 1 medium onion chopped
- 2 sticks celery chopped
- 2 medium carrots peeled & sliced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 1.5 pounds chicken thighs boneless/skinless
- 1/2 teaspoon Italian seasoning
- 2 bay leaves (optional)
- 2 cups uncooked egg noodles
- Salt & pepper to taste
- Fresh parsley chopped
Instructions
- Prep your ingredients.
- Add all the ingredients to your slow cooker except for the noodles, salt & pepper, and parsley.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Take the chicken out and cut it up or shred it with two forks. Add the cut-up chicken back in, along with the egg noodles. Cook until the noodles are tender (I put the slow cooker on high), about 15 minutes or so.
- Remove and discard the bay leaves. Season the soup with salt & pepper as needed (I added a fair bit of salt). Serve with fresh parsley sprinkled over top (add about a tablespoon or more… eyeballing it is fine).
Notes
- Anything over about a pound, up to around two pounds of chicken will work.
- Other cooking methods: Try the stovetop version or the Instant Pot version of this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this today for my 83 year old Mom who has been feeling under the weather. Absolutely delicious. It was so good I kept some for dinner for my husband and I. Thank you Natasha for another great recipe.
You’re very welcome, Kimberly! 😀 Hope your mom feels better soon! XO
Want to make without chicken hiw long should cook
I’d say as long as the veggies take to soften, which can vary depending on how big you cut them.
Loved this recipe so did the family
That’s what I like to hear! 😀 Thanks, Colleen!