This post may contain affiliate links. Please read our disclosure policy.
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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Hi Natashia,
I made this soup and it was very good and fast to prepare! I didn’t get a clear broth and I think it was the small amount of fat within the chicken thigh meat.
When I cook a chicken on the stove, I bring the whole chicken to a boil/low simmer for about 20 minutes to skim off the foamy fat and residue that floats to the surface. I then have a clean broth and add chopped onions and salt to simmer the chicken until done. I debone the chicken and go from there to complete the soup.
I like your recipe for the crockpot because it’s fast! Is there a way to get a cleaner broth cooking in the crock pot?? Thank you!
Hi Sharon! I’m so glad you liked it! 🙂 I would say that if the color of the broth is a big concern for you, you could perhaps try using chicken breasts since they’re leaner, but keep in mind they do tend to be drier. I think as long as the soup tastes good, that’s all that matters. I am not really sure how you’d do the same thing in the Crockpot as you do on the stove re: skimming the fat off unless you check it several times during the cooking process, but then you may as well do it on the stove I’d say.
Made this last night as my husband has the flu and I wanted something comforting. So delicious!! I added extra spices and can’t wait to make it again!!
Wonderful to hear, Gloria! Hoping he feels better soon! 🙂
Could this soup be pressure canned?
I’ve never pressure canned before, so I would use your best judgement.
This is always great! I also add in mushrooms. And i’ll make some matzah balls on the side and put them in the soup as well for a bit of “Jewish Penicillin”. 🙂
That sounds awesome!! 😀
Yes! 100%!
Hello,
This is my first time making chicken noodle soup. The recipe was very easy and the soup came out great, the only question I have is how can I make is so it’s not so greasy? I felt that after I took a bit and sucked in I could taste the grease in my mouth, other then that I loved it and so did my family. Thank you !! 😀
Hi Deana! I’m so glad you and your family enjoyed it. So, chicken thighs are naturally more fatty than chicken breasts. It’s a bit of a tradeoff, unfortunately. Slow cooking chicken breasts can dry them out, but chicken thighs are a great choice for slow cooking because they stay tender, but they do release more fat. You could try this stovetop version with chicken breasts: https://bit.ly/3ED7GAh
Thank you!! Cooking now. Can’t wait to try!
Hope you enjoy it!!
Is it ok to use bone in thighs?
You bet! Hope you like the recipe!
I fixed this tonight and it was awesome. I thought I added a lot of salt but apparently not, it needed more still! Live & learn, as the saying goes! My husband loved it, too! Thanks for this recipe!
That’s awesome!! You’re welcome! Yup, salting definitely varies recipe to recipe, and it’s so easy to underestimate how much is needed sometimes… I’ve been there too. 🙂
Does the chicken go in raw?
Yes, unless I otherwise specify, assume that the ingredient is raw. 🙂
Making this recipe as I type with about 45 min til it’s done and it’s smells INCREDIBLE. Have a quick question though, the 2 cups of pasta, is that with a measuring cup or food scale?
Hi Jennifer!! I just put the uncooked pasta into a measuring cup. 🙂 Hope you enjoy the soup!