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Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup is soothing, hearty, and perfect for cold weather. Made easily in the slow cooker with simple, real ingredients.
Course Main Course
Cuisine American
Keyword Crockpot Chicken Noodle Soup
Prep Time 10 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 30 minutes
Servings 8 servings
Calories 254kcal
Author Catalina Castravet


  • 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
  • 10 cups chicken broth low-sodium
  • Small bunch of fresh thyme
  • Small bunch of fresh rosemary
  • 3 bay leaves
  • 8 oz egg noodles dry


  • To an 8 quart slow cooker add chicken breasts, onion, garlic, carrots, celery, followed by dried parsley, red pepper flakes, salt, and pepper. Add the broth.
  • Top with fresh rosemary, thyme, and bay leaves.
  • Cover and cook on low, 6 to 8 hours or on high for about 3 to 4 hours.
  • After that, discard the herbs and bay leaves. Taste and adjust for salt and pepper.
  • Remove chicken from the pot, place 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 30 minutes or on high for about 15 to 20 minutes.
  • Garnish with fresh parsley and serve.



Calories: 254kcal | Carbohydrates: 28g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 1289mg | Potassium: 804mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5225IU | Vitamin C: 25.8mg | Calcium: 56mg | Iron: 1.7mg