Crockpot Chicken Noodle Soup is a comforting, wholesome meal that’s easy to prepare and perfect for any time of year. Packed with tender chicken, hearty vegetables, and soft noodles, this soup is slow-cooked to perfection, allowing the flavors to meld beautifully. It’s a simple, satisfying dish the whole family will love.
Why You’ll Love This Recipe
- Convenient and hands-off preparation in the slow cooker.
- A nourishing, hearty meal that’s perfect for chilly days or when you’re feeling under the weather.
- Easily customizable with your favorite vegetables or seasonings.
- Made with wholesome, simple ingredients.
- A crowd-pleaser that’s great for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts or thighs (boneless, skinless)
- Carrots, diced
- Celery, diced
- Onion, chopped
- Garlic, minced
- Chicken broth
- Bay leaves
- Dried thyme
- Dried parsley
- Salt and pepper, to taste
- Egg noodles or your preferred noodles
- Fresh parsley, for garnish (optional)
Directions
- Prepare the Slow Cooker: Place chicken, carrots, celery, onion, garlic, chicken broth, bay leaves, thyme, parsley, salt, and pepper into the crockpot. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the slow cooker.
- Add the Noodles: Stir in the egg noodles and cook on high for an additional 20-30 minutes, or until the noodles are tender.
- Serve: Remove the bay leaves. Ladle the soup into bowls and garnish with fresh parsley if desired.
Servings and Timing
- Servings: Makes approximately 6 servings
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Variations
- Low-Carb Option: Replace noodles with zucchini noodles or cauliflower rice.
- Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños for a little heat.
- Creamy Version: Stir in 1/2 cup of heavy cream or coconut milk at the end of cooking.
- Vegetarian Option: Replace chicken with tofu or chickpeas and use vegetable broth instead.
- Herbal Boost: Add fresh rosemary or dill for extra flavor.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stove over medium heat or in the microwave until warmed through. Add a splash of broth if needed.
- Freezing: Freeze the soup without the noodles in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then add freshly cooked noodles before serving.
FAQs
Can I use rotisserie chicken instead?
Yes, add cooked shredded rotisserie chicken during the last 20 minutes of cooking.
Can I use frozen chicken?
Yes, but ensure the chicken reaches an internal temperature of 165°F during cooking.
What type of noodles work best?
Egg noodles are traditional, but any pasta like ditalini or bowtie works well.
Can I add more vegetables?
Absolutely! Diced potatoes, green beans, or peas are great additions.
How do I prevent the noodles from getting soggy?
Add the noodles near the end of cooking and serve immediately after they’re tender.
Can I make this soup gluten-free?
Yes, use gluten-free noodles or rice and ensure your broth is gluten-free.
What’s the best way to thicken the soup?
For a thicker consistency, mash some of the cooked vegetables or add a slurry of cornstarch and water.
Can I cook this soup on the stovetop instead?
Yes, simmer all ingredients except the noodles for 1-2 hours, then add noodles during the last 10 minutes.
Is this soup freezer-friendly?
Yes, but freeze without the noodles for best results. Add fresh noodles when reheating.
Can I double this recipe?
Yes, as long as your crockpot can accommodate the volume. Adjust cooking times slightly if needed.
Conclusion
Crockpot Chicken Noodle Soup is the ultimate comfort food, offering warm, hearty flavors with minimal effort. Whether you’re making it for a cozy family dinner or preparing it ahead for the week, this recipe is sure to become a staple. Customize it to suit your taste, and enjoy the simple satisfaction of homemade soup!
PrintCrockpot Chicken Noodle Soup
This Crockpot Chicken Noodle Soup is a comforting, hearty meal made with tender chicken, vegetables, and egg noodles. Perfect for chilly days or when you’re feeling under the weather, it’s a set-it-and-forget-it recipe your whole family will love.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours 10 minutes
- Yield: 6–8 servings 1x
- Category: Soup, Main Dish
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 8 cups (2 L) chicken broth
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp dried parsley
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups (120 g) egg noodles (or your favorite pasta)
- 1 tbsp lemon juice (optional, for added brightness)
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Add Ingredients to the Crockpot:
- Place the chicken breasts or thighs in the bottom of the crockpot.
- Add the carrots, celery, onion, garlic, parsley, thyme, bay leaf, and a pinch of salt and pepper.
- Pour in the chicken broth, ensuring everything is submerged.
2. Cook the Soup:
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and fully cooked.
3. Shred the Chicken:
- Remove the chicken from the crockpot and shred it using two forks. Discard the bay leaf.
4. Cook the Noodles:
- Return the shredded chicken to the crockpot. Stir in the egg noodles and cook on HIGH for an additional 15-20 minutes, or until the noodles are tender.
5. Adjust and Serve:
- Stir in the lemon juice (if using) for a bright, fresh flavor. Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
- For a richer soup, use chicken thighs instead of breasts.
- Substitute egg noodles with gluten-free pasta or rice for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- If freezing, omit the noodles and add them fresh when reheating.