Crockpot Chicken Noodle Soup
Crockpot chicken noodle soup has become a staple in my kitchen during colder months or when someone in the family feels a bit under the weather. This effortless and nourishing soup takes only 10 minutes to prep; after that, the slow cooker does all the work. The combination of tender shredded chicken, hearty vegetables, and soul-warming broth is guaranteed to win you over!
I made this wholesome recipe not just simple but also budget-friendly. Nothing is better than a bowl of warm, homemade soup on a gloomy day. I like to serve it with my foolproof and easy-to-make 30-minute bread rolls or a hearty Caesar sandwich on the side. If you are looking for a recipe that offers great flavor and convenience, you must try this one! Bonus points for making your kitchen smell amazing!
Table of contents
This slow-cooker chicken noodle soup is the perfect comfort meal for those who want something satisfying, delicious, and effortless. It all comes together in the slow cooker, making preparation and clean-up a breeze. Toss all the ingredients in the crockpot, close the lid, and let it cook slowly. After that, just shred the chicken and add the noodles! The result is a rich and flavorful soup that is medicine for the soul and body!
Why you will love this recipe
- Homemade soup with just 15 minutes of prep: I like making soup from scratch with just 15 minutes of prep time. The crockpot does all the work for me.
- Healthy, simple comfort food: I use fresh organic chicken, vegetables, and herbs, so there are no pesticides or antibiotics to worry about.
- A one-pot meal to feed the family: This recipe serves eight, and I only have one pot to clean at the end, making it even easier.
- Make a bunch and stock up: This is the perfect recipe for meal prep. I like to double the recipe and stock the freezer with quart freezer bags of chicken noodle soup for when I need a bowl.
What you will need
- Main ingredients: I use 1½ pounds of skinless, boneless chicken breasts and egg noodles, which I add just before the soup is done cooking.
- Vegetables: Celery and carrots, peeled and sliced into rounds.
- Liquid: Use low-sodium chicken broth for extra flavor without too much salt.
- Aromatics: I use one diced sweet onion and freshly minced garlic cloves.
- Seasonings: I add salt, pepper, and a pinch of red pepper flakes for a tiny bit of heat to this recipe.
- Herbs and spices: I also use dried parsley flakes, fresh thyme, rosemary, and bay leaves.
How to make
Add it all to the pot: First, I place the chicken breasts, garlic, onion, carrots, celery, dried parsley, and seasonings in the pot with the broth. Then, top that with rosemary, thyme, and bay leaves.
Cover and cook: I cover the crockpot and cook it on low for six to seven hours or on high for three to four hours.
Shred: Afterward, I discard the rosemary, thyme, and bay leaves before adjusting the salt and pepper to taste. Then, I remove the chicken breasts and shred them with two forks.
Add noodles: I return the shredded meat to the pot with the egg noodles, stir, and cook for another 2–30 minutes on low or 15 minutes on high.
Serve: I serve the soup with a bit of chopped fresh parsley on top.
Expert tip
Avoiding mushy noodles
If added too early, pasta can be easily overcooked in the slow cooker. My most important recommendation to get the best pasta texture is not to rush and add the pasta during the last 15-20 minutes of cooking. I also prefer to cook the pasta on the high setting and check to turn off the slow cooker when the noodles are al dente.
More tips to consider:
- For extra flavor, saute the onion and garlic before adding them to the slow cooker.
- Instead of using raw chicken breast, use leftover rotisserie chicken meat.
- Adding frozen raw meat to the slow cooker is not recommended and is considered unsafe. Per the Food Safety guidelines, you should always thaw poultry before adding it to the slow cooker.
- Use the correct noodles. Thin noodles will turn soggy quickly.
- Allow the condensation to evaporate from the crockpot during the last 30 minutes to prevent the mixture from being too watery.
- Be sure to use low-sodium chicken broth so it is not too salty.
- Taste the soup as it cooks to prevent oversalting it as well.
Recipe variations and add-ins:
- Add more vegetables: I love to add more vegetables to my soup to make it a heartier meal. Sometimes I add green beans, corn, and peas, and other times I do winter veggies like chopped sweet potatoes, zucchini, and squash.
- Make it creamy: I like to add 1/2 cup of heavy cream about 15 minutes before I finish cooking my chicken noodle soup. T
- Heat it up: For spicy food lovers, I like to toss in some chopped red chiles and cayenne pepper.
- Italian chicken noodle soup: To give it an Italian flavor, I add a teaspoon of my homemade Italian seasoning and sprinkle on some shredded parmesan when serving it.
- Taco soup: My kids love it when I turn this into taco chicken noodle soup. I add a teaspoon of homemade taco seasoning and serve it with cheddar cheese on top.
- Stove version: If you don’t own a slow cooker but still want to try this fantastic soup, make my chicken noodle on the stove recipe.
Serving suggestions:
The most important thing I serve with this soup is bread. I like serving my homemade breadsticks or fluffy Amish dinner rolls to soak up all the delicious broth. They are super soft and fluffy, perfect for dipping. Any French crusty bread will do, too. I also like to have a salad with this soup. A regular green garden salad or something more sophisticated and nutritious like this crunchy Mexican salad is a great choice.
Sandwiches go hand in hand with soup, and it’s my kid’s favorite way to enjoy it. I either make some Big Mac Sloppy Joes or these Italian chopped sandwiches. For dessert, I serve a fresh fruit salad or this cheesecake berry salad to keep it simple and hassle-free.
How to store leftovers:
- Refrigerate: Leftovers will last a week in a sealed container in the fridge.
- Freezing: Or freeze for up to three months in a freezer-safe container.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Reheat in a saucepan over medium-low heat or the microwave for one to two minutes.
Make it a freezer meal
To turn this recipe into the perfect make-ahead freezer meal, prepare the soup as directed, but leave out the noodles. Once the soup has been cooked and cooled, just portion it into freezer-safe containers or Ziploc bags. When ready to serve, thaw it overnight in the fridge and add freshly cooked noodles before serving.
Frequently Asked Questions
If too much broth is used, the soup can become too watery because crockpots trap moisture. I recommend placing a tea towel under the lid to absorb excess moisture. Another way to solve this is to leave the lid open for the last 30 minutes of cooking.
First, use dry, uncooked noodles. They will cook in the last minutes of the cooking process. Also, if cooking on low, do not add the noodles until 30 minutes before the end of the cooking time. Otherwise, they will absorb too much juice. If cooking on high, do not put them in until the last 15 minutes.
Overcooking will dry out the chicken no matter how slow it is cooked. As chicken is cooked, the meat fibers shrink and squeeze out the juices, making it dry. The longer it cooks, the dryer it gets. Only cook it until it reaches 155 degrees F. Anything higher than that will make the meat tough and dry.
Fresh veggies and a nice mix of seasonings and herbs guarantee a delicious, full-flavored soup. I suggest you use onion and garlic—lots of garlic if you are a fan. Carrots will add some sweetness, and the celery has a nice crunchy and earthy flavor. Other veggies that I enjoy in this soup are chopped sweet potatoes, zucchini, and broccoli. The herbs also make a difference. I love adding dried basil, Italian seasoning, and oregano. If you can add fresh thyme, rosemary, and dried bay leaves, this will add a punch of fresh flavors to the broth.
More delicious Slow Cooker recipes:
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Crockpot Chicken Noodle Soup
Ingredients
- 1 1/2 lb. chicken breasts boneless and skinless
- 1 large sweet onion diced
- 5 cloves garlic minced
- 4 medium carrots peeled and sliced into rounds
- 3 stalks celery cleaned and sliced
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 8 cups low-sodium chicken broth more if needed
- Small bunch of fresh thyme
- Small bunch of fresh rosemary
- 3 bay leaves
- 8 oz egg noodles dry
Instructions
- Add chicken breasts, onion, garlic, carrots, and celery to an 8-quart slow cooker. Then, add dried parsley, red pepper flakes, salt, and pepper. Finally, add the broth. Top with fresh rosemary, thyme, and bay leaves.
- Cover and cook on low for six to seven hours or on high for about three to four hours.
- After that, discard the herbs and bay leaves. Taste and adjust for salt and pepper.
- Remove the chicken from the pot, place it on a plate, and shred it with two forks. Return it to the slow cooker and add the dry egg noodles.
- Cover and cook on low until al dente, for about 20-30 minutes or on high for about 15 minutes.
- Garnish with fresh parsley and serve.
Video
Notes
Avoiding mushy noodles
If added too early, pasta can be easily overcooked in the slow cooker. My most important recommendation to get the best pasta texture is not to rush and add the pasta during the last 15-20 minutes of cooking. I also prefer to cook the pasta on the high setting and check to turn off the slow cooker when the noodles are al dente.More tips to consider:
- For extra flavor, saute the onion and garlic before adding them to the slow cooker.
- Instead of using raw chicken breast, use leftover rotisserie chicken meat.
- Adding frozen raw meat to the slow cooker is not recommended and is considered unsafe. Per the Food Safety guidelines, you should always thaw poultry before adding it to the slow cooker.
- Use the correct noodles. Thin noodles will turn soggy quickly.
- Allow the condensation to evaporate from the crockpot during the last 30 minutes to prevent the mixture from being too watery.
- Be sure to use low-sodium chicken broth so it is not too salty.
- Taste the soup as it cooks to prevent oversalting it as well.