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Crockpot Chicken Noodle Soup Recipe

Crockpot Chicken Noodle Soup

iamwinfred
This comforting slow cooker chicken noodle soup is the ultimate set-it-and-forget-it meal, perfect for busy weeknights or when you're feeling under the weather. Tender chicken, hearty vegetables, and slurpable egg noodles simmer together in a rich, flavorful broth that tastes like it's been cooking all day—because it has! The crockpot does all the work while you go about your day, delivering a bowl of pure comfort with minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine American
Servings 8 bowls
Calories 285 kcal

Equipment

  • 6-quart slow cooker or larger
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts 680g, or chicken thighs
  • 8 cups chicken broth 1.9L, low-sodium preferred
  • 3 medium carrots about 1.5 cups or 180g, peeled and sliced
  • 3 stalks celery about 1 cup or 120g, sliced
  • 1 medium yellow onion about 1.5 cups or 200g, diced
  • 3 cloves garlic minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley or 2 tablespoons fresh
  • 2 bay leaves
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 8 oz egg noodles 225g, wide or extra-wide
  • 1 cup frozen peas 140g, optional

For Serving

  • fresh parsley chopped, for garnish
  • crusty bread optional

Instructions
 

  • Add chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaves, salt, and pepper to the slow cooker. Stir gently to combine.
  • Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
  • Remove chicken from crockpot and shred using two forks. Remove and discard bay leaves.
  • Return shredded chicken to the crockpot. Add egg noodles and frozen peas (if using), stirring to submerge noodles in the broth.
  • Cover and cook on HIGH for an additional 15-20 minutes until noodles are tender. Taste and adjust seasoning with additional salt and pepper if needed.
  • Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.

Notes

  • For deeper flavor, sauté the onion, carrots, and celery in a pan with a bit of oil before adding to the crockpot.
  • Chicken thighs can be substituted for chicken breasts for a richer, more flavorful soup that stays moist.
  • Don't add the noodles at the beginning—they'll become mushy. Always add them in the last 15-20 minutes of cooking.
  • If making ahead, prepare the soup without noodles. Add noodles when reheating, or cook them separately and add to individual bowls.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Note that noodles will absorb liquid as they sit.
  • For a lighter version, use rotisserie chicken and add it in the last 30 minutes—just long enough to heat through.
  • Freeze the soup without noodles for up to 3 months. Thaw overnight and add fresh noodles when reheating.
  • Add 1 teaspoon of poultry seasoning or Italian seasoning for extra depth of flavor.
  • For a creamier soup, stir in 1/2 cup of heavy cream or half-and-half before serving.
  • Fresh herbs like rosemary or sage can be added in the last hour of cooking for an aromatic twist.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 32gProtein: 28gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 850mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 80IUVitamin C: 12mgCalcium: 4mgIron: 12mg
Keyword chicken noodle soup, comfort food, crockpot soup, easy dinner, slow cooker chicken
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