This Crockpot Chicken Noodle Soup is hearty and comforting, yet incredibly easy to make!  No need for a can of soup, homemade is the best!

Is there anything more comforting than a big bowl of hearty soup?  There’s something so natural about it, and it brings you right back to childhood.

If the only chicken noodle soup you’ve ever had is a can of good ol’ Campbells, then simply put… you NEED to try a homemade version!  The flavor is so rich, so complex, and it’s incredibly easy to make at home.

Crockpot chicken noodle soup in white bowl

Normally I think of chicken noodle soup as “sick food”… something you eat when you’re under the weather.  And don’t get me wrong, this easy crockpot chicken noodle soup recipe is FABULOUS for that, but it’s also fantastic on a night when you’re looking for some comfort food.  Paired with a green salad, it’s a great light meal as well!

I love cooking soups in the slow cooker because it adds great flavor plus I love coming home to dinner ready to go.  If you’re in a rush, I make an amazing stove top Chicken Noodle Soup in about 20 minutes too!

Ladle of crockpot chicken noodle soup in slow cooker

IS CHICKEN NOODLE SOUP REALLY GOOD FOR YOU?

It depends on the ingredients you use to make the soup, and when you use quality ingredients, yes!  Plus the soups steam warms you and eases any congestion, and the warm brothy soup helps ease a sore throat.  There’s a reason it’s the universal soup for when you’re under the weather!

I also like to buy reduced sodium chicken broth, so I can control the amount of salt in the dish.

If you’re wondering what are the best noodles for chicken noodle soup, I prefer to use wide egg noodles. They tend to keep their shape and texture in soup compared to other types of noodles.

Some people make crockpot chicken noodle soup with rotisserie chicken, but this slow cooker chicken noodle soup makes it so easy to use fresh chicken. After a long, hard day, a big bowl of this soup is the cure!

White bowl of chicken noodle soup with carrots

WHAT’S THE DIFFERENCE BETWEEN CHICKEN BROTH AND CHICKEN STOCK?

Is there a difference between broth and stock? Yes, there is! Traditionally, chicken broth is made from simmering meat, whereas chicken stock is made from simmering bones.  Chicken stock has a richer flavor, due to the gelatin released from the bones as they cook, and broth is much lighter, in color and mouth feel.  Since crockpot chicken and noodle soup is traditionally a brothy soup, with a relatively “clear” broth, I always use chicken broth instead of stock, but you can use whatever you prefer or have on hand.

CROCKPOT SOUP RECIPES AND IDEAS TO ENJOY

WHAT HERBS ARE USED IN CHICKEN NOODLE SOUP?

In this, the best crockpot chicken noodle soup, I’ve used dried rosemary and thyme, with some fresh minced parsley as a garnish.  Some dried tarragon, or using fresh herbs would be great additions and substitutions as well.  While not exactly herbs, we’ve also used the classic “mirepoix” or “holy trinity” of diced onions, carrots and celery.  These vegetables are used very frequently to start off just about any soup by adding amazing flavor and aromas.

Looking for more fantastic soup recipes?  Try my Copycat Olive Garden Zuppa Toscana, and hearty Slow Cooker Minestrone!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
White bowl of chicken noodle soup with carrots
4.87 from 299 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crockpot Chicken Noodle Soup

This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make!
Prep Time 20 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 30 minutes
Servings 6 servings
buy hollys book

Ingredients  

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 large yellow onion diced
  • 3 large carrots peeled and sliced into coins
  • 2 ribs celery sliced
  • 3 cloves garlic minced, more to taste
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 bay leaf optional
  • 2 teaspoons chicken bouillon I use Better Than Bouillon brand, optional
  • 8 to 9 cups reduced sodium chicken broth
  • 8 ounces egg noodles wide or extra wide
  • chopped fresh parsley for garnish

Instructions 

  • To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
  • Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  • Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.
  • Cook egg noodles al dente according to package directions.
  • Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.
  • Serve garnished with minced fresh parsley and a sprinkle of black pepper.

Notes

Chicken: If you have a little bit less chicken, this recipe is still delicious. You can add extra vegetables if desired.
Pasta: While this recipe originally had the noodles cook in the slow cooker, some brands did not work well. We strongly suggest cooking the pasta separately. 
Option to Cook Egg Noodles in Slow Cooker: Add raw egg noodles before serving, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender. 
4.87 from 299 votes

Nutrition Information

Calories: 258 | Carbohydrates: 33g | Protein: 22g | Fat: 3g | Cholesterol: 80mg | Sodium: 332mg | Potassium: 558mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6120IU | Vitamin C: 5.3mg | Calcium: 40mg | Iron: 1.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Lunch, Main Course, Soup
Cuisine American

Repin this Crockpot Soup Recipe

Crockpot Chicken Noodle Soup with a title

MORE RECIPES YOU’LL LOVE

Crock Pot Chicken and Dumplings

 

 

Crock Pot Chicken and Dumplings in a bowl

Slow Cooker Creamy White Chicken Chili

Overhead shot of White Chicken Chili in a black crockpot with a wooden spoon

Categories:

, , , ,

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

4.87 from 299 votes (227 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Excellent soup recipe. The only thing I added different was I added about a tsp of poultry season. It probably didn’t need it, but I like how the poultry season adds a little extra to the flavor. Thank you for the great recipe!5 stars

  2. I guess I’m the odd man out. I made this recipe as instructed, but the end product was not edible. It had no taste or resemblance of soup flavor, the chicken was tough, it didn’t even smell good during the cooking hours. I’m glad it worked for everyone. I will have to keep looking.1 star

  3. I served the Crockpot Chicken Noodle Soup yesterday. I made the soup base ahead of time and froze it, then added the noodles just before serving. It was wonderful and everyone loved it. Thanks for sharing your recipe.5 stars

  4. I chose to make the Crock Pot Chicken Noodle Soup during Holly’s cooking challenge this month. Let me tell you, that was absolutely the best chicken noodle soup I have ever made or eaten! My husband loved it as well. I shared some with a neighbor who said it was so delicious. You cannot go wrong with this recipe. This is great anytime, but particularly with the cold winter months or at times when you are sick. It makes a body feel good!5 stars

  5. So this was not great. I followed the recipe to the letter, and it came out with very little flavor.

    To rescue it I added 1/4 cup butter, several dashes of lemon juice, about 1/2 cup of Parmesan cheese, more salt, several more “dollops” (about 2.5 more tablespoons total) of better than bouillon chicken paste, and then added homemade egg noodles and it was much better.

    So overall a decent base soup, but you will need to add more things to get it to a level of flavor that is usually associated with homemade chicken noodle soup.2 stars

  6. This was delicious. My fiancee and I were stuck inside with colds and I only wanted soups. This really warmed me up and hit the spot. We added more broth because we like it that way. We could have added extra even. We cooked the egg noodles separately, which I prefer. Thank you for a great recipe! We’re making it again tomorrow. :)

  7. I made this yesterday and added quite a bit more rosemary and thyme. I only used two large carrots, as opposed to three. I also put 16 oz. of egg noodles. Some things I learned: when adding more egg noodles, add more broth. My concoction came out more like a stew than a soup because the egg noodles soaked up the liquid, leaving almost none. Lesson learned! Also, we found the soup/stew to be a bit sweet. Was it the yellow onion? Carrots? Extra egg noodles? No idea, but would love to hear options to cut the sweetness and/or make it a bit more savory. Otherwise, delicious and hearty!

    1. The sweetness would likely come from the onion. You could reduce the onion or use onion powder instead if you’d like.

      1. I made it and I used a bouillon cube and about 7 cups of chicken stock because that’s what I had. It turned out great, but I added some cajun seasoning at the end, as I felt it needed something else that popped with flavor. It is actually very good! Will definitely make it again.