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


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


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.



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!

White bowl of chicken noodle soup with carrots
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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
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  • 1 - 1 ½ pounds boneless, skinless chicken breasts, trimmed of excess fat
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into coins
  • 2 stalks celery, sliced
  • 3 - 4 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 bay leaf (optional)
  • 2 teaspoons chicken base (I use Better Than Bouillon brand) (optional but encouraged)
  • 8 - 9 cups reduced sodium chicken broth
  • 8 ounces egg noodles (wide or extra wide)
  • fresh parsley, minced (for garnish)


  • 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.


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. 
4.91 from 286 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

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. Hi! I don’t have dried rosemary on hand. Can you recommend a substitute for rosemary? Or would the soup taste great without it? Thank you!

    1. You can add a little extra thyme or some sage to add flavor. You can also just leave it out.

  2. Just wanted to say, the “bouillion base” that I made disappointed. Next time I make this, I won’t do that. My family hated it while I loved it. I wouldn’t do the “bouillion base” on the chicken ever again. But, I will make this recipe without it.4 stars

  3. Absolutely amazing recipe! I have made it multiple times so far. I am curious on what the serving size is for the nutritional information?5 stars

  4. Hi! I am planning on cooking this recipe and wanted to clarify if you are using ground black pepper or whole black pepper? I am not sure which would work best. Thanks!

  5. Love a crockpot soup. This is a great recipe but it does need one tweek. Brown the chicken first in a pan with a little oil, remove, sauté onions and garlic, and add all to the crockpot with everything else. Sautéing the onions gets rid of that metallic taste that raw onions get in a crockpot. It’s taken me a while to figure that out.
    Thanks for the recipe!

  6. I made some alterations but this was a great base. I decided to use some stuff up and I’m also a bit under the weather so from what I remember I didn’t have celery so I added a about 1/4 tsp of celery seed (I didn’t want to over do it), added about half a can of cream of chicken, DanO’s seasoning, turmeric, and ginger. I used the Better Than Bouillon Low Sodium Chicken as my broth and added a Chicken and Tomato Bouillon cube. My child was too cool for star pasta so, I boiled egg noodles for them and my ⭐ pasta separately then added the noodles to our soup.5 stars

    1. You can try using a small amount (1/2 teaspoon) of celery seeds to produce the taste of celery in the soup, or you can omit the celery altogether.

  7. My family LOVED this soup! Thank you! Changes I made…I used 2 containers of vegetable broth and a small can of chicken broth and I used a lot of chicken thighs and few chicken breasts.
    This is a repeat recipe!5 stars

    1. Not a silly question at all! The chicken is added raw, and slowly cooks with the rest of the soup ingredients. I would love to hear how it turns out for you, Meg!