Homemade Crockpot Chicken Noodle Soup Recipe

I’m sharing my Slow Cooker Chicken Noodle Soup, a fuss-free weekday favorite that layers tender chicken, plenty of noodles, and a deeply savory broth your family will request again and again.

I didn’t expect a single recipe to keep showing up at dinner requests, but this Crockpot Chicken Noodle Soup Recipes find did. I’ve read a ton of Slow Cooker Chicken Noodle Soup posts and still this one surprised me, mostly because the way the boneless skinless chicken breasts break apart and the wide egg noodles soak up the broth is oddly addictive.

It’s simple, but there’s a little trick I keep to make it sing, and yeah it’s perfect for nights when you want dinner done without babysitting the stove. Click through, try it, then tell me what you changed.

Ingredients

• Chicken breasts: rich in lean protein, helps muscle repair, adds hearty savory flavor.
• Low sodium chicken broth: hydrating, gives body to soup, it’s low in added salt.
• Carrots: sweet, crunchy, good source of fiber and vitamin A, brightens the bowl.
• Celery: mild, slightly salty, adds texture, low calorie, has some fiber.
• Yellow onion: sweet when cooked, builds savory depth, offers antioxidants and aroma.
• Garlic: pungent, boosts savory notes, may help your immunity, used in small amounts.
• Wide egg noodles: tender carbs, quick energy, make the soup filling and comforting.
• Fresh parsley: herbaceous finish, adds brightness, gives vitamin C and fresh color.

Ingredient Quantities

• 2 to 3 boneless skinless chicken breasts, about 1 1/2 to 2 lbs or 3 boneless thighs
• 8 cups low sodium chicken broth
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 8 oz wide egg noodles, uncooked
• 2 bay leaves
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
• 1/4 cup fresh parsley, chopped or 2 tablespoons dried parsley
• 2 tablespoons olive oil or unsalted butter
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon lemon juice, optional

How to Make this

1. Heat 2 tablespoons olive oil or butter in a skillet over medium heat, add the chopped onion, sliced carrots and celery and cook until they start to soften about 4 to 5 minutes; add the minced garlic and cook 30 seconds more, then transfer everything to your crockpot.

2. Nestle 2 to 3 boneless skinless chicken breasts (or 3 thighs) into the crockpot, pour in 8 cups low sodium chicken broth, add 2 bay leaves, 1 teaspoon dried thyme or 1 tablespoon fresh thyme, 1/4 cup fresh parsley or 2 tablespoons dried, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully tender and vegetables are soft.

4. Remove the chicken to a cutting board, shred it with two forks (or chop if you prefer), discard any fat, then return the shredded chicken to the crockpot.

5. Add the 8 ounces uncooked wide egg noodles to the hot soup, push them down so they’re submerged, cover and cook on high 20 to 30 minutes or on low 30 to 40 minutes, until noodles are tender but not mushy.

6. Pull out and discard the bay leaves, stir in 1 tablespoon lemon juice if using, taste and adjust salt and pepper as needed.

7. If the soup looks too thick thin with a splash more chicken broth or water; if it’s too thin let it sit with the lid slightly ajar for a few minutes to concentrate the flavor, stirring occasionally.

8. Serve hot with extra chopped parsley on top if you like. Cool leftovers to room temp, refrigerate up to 3 to 4 days or freeze for longer storage.

Equipment Needed

1. Large skillet or frying pan, for softening the onions, carrots and celery
2. 4 to 6 quart crockpot or slow cooker with lid
3. Chef’s knife, sharp enough to chop chicken and veggies
4. Cutting board, roomy and stable, dont forget to clean it after raw chicken
5. Wooden spoon or heatproof spatula for sautéing and stirring
6. Measuring cups and spoons plus a liquid measuring cup for the broth
7. Two forks for shredding the cooked chicken (or tongs and a bowl)
8. Ladle or big serving spoon and soup bowls for serving

FAQ

Homemade Crockpot Chicken Noodle Soup Recipe Substitutions and Variations

• Chicken breasts
  • Boneless skinless thighs, they stay juicier and are more forgiving with cooking times
  • Rotisserie or cooked shredded chicken, great for a fast version, add it near the end to just warm through
  • Bone in chicken pieces, they’ll give extra flavor to the broth, just remove bones before serving
  • Turkey breast or thighs, use same method but watch cook time if pieces are larger
• Chicken broth
  • Low sodium vegetable broth, makes a vegetarian friendly soup, taste and add salt as needed
  • Bone broth, richer and more gelatinous, good if you want deeper flavor
  • Water plus chicken bouillon or stock cubes, easy pantry swap, adjust salt cause bouillon can be salty
  • Mushroom broth, for a savory earthy twist, pairs well if you add extra herbs
• Wide egg noodles
  • Any short pasta like shells or rotini, they hold up similarly and are easy to find
  • Orzo or rice, if you want smaller pieces, add near the end so they don’t get mushy
  • Gluten free pasta, use your favorite brand and add it late so it stays firm
  • Thick-cut dumplings or gnocchi, for a heartier soup, adjust cooking time accordingly
• Thyme
  • Dried oregano or marjoram, similar Mediterranean notes, use about the same amount
  • Fresh or dried rosemary, use less cause it’s stronger, crush the leaves to release flavor
  • Italian seasoning blend, handy if you don’t want to measure multiple herbs
  • Sage, especially good with chicken and carrots, use sparingly so it doesn’t overpower

Pro Tips

1) Let the onions, carrots and celery brown a bit more than usual, dont just sweat them until soft. A little color adds big savory depth to the broth so it wont taste flat.

2) Salt the chicken itself before it goes in the crockpot, and taste the broth later to adjust. If you only salt at the end the flavor wont penetrate the meat. Also thighs hold seasoning better than breasts if you want juicier, more flavorful bites.

3) Cook the egg noodles separately to al dente and add them right before serving, or keep them out when freezing leftovers. Noodles in the slow cooker soak up too much broth and get mushy, especially after chilling.

4) Brighten the soup at the end with lemon juice and extra fresh parsley, and cool leftovers quickly before refrigerating. If you plan to freeze, omit the noodles and fresh herbs, then add them when you reheat so the texture and flavor stay fresh.