Crockpot Chicken Noodle Soup

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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 with spoons

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
4.42 from 12 votes
Review Recipe

Crockpot Chicken Noodle Soup

Prep Time 10 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 20 minutes
Servings 6 servings
Author Amanda Batcher
Course Main Course
Cuisine American
This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make!


  • 1 - 1 1/2 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
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 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)

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  1. 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).

  2. 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.

  3. 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.

  4. Cook egg noodles al dente according to package directions.

  5. Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.

  6. Serve garnished with minced fresh parsley and a sprinkle of black pepper.

Recipe Notes

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

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

Keyword chicken noodle, soup recipe

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About the author


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Amanda is the creator behind the food blog The Chunky Chef, where she shares comforting family meals, and the healthy food blog Smart Skinny Recipes, where she shares delicious family recipes that are on the lighter side. She firmly believes life is all about balance; eat a salad, but enjoy some bacon along with it! When she’s not in the kitchen, you’ll find her behind a camera, reading, and spending quality time with her husband and 2 children! You can visit her at The Chunky Chef and Smart Skinny Recipes!

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  1. Very good thank you! Could you freeze the soup? If so, how? We have too many leftovers and I would hate to waste it. Thanks!!

    1. Hi Cami,
      To freeze soup, allow it to cool then store in a freezer safe container, or zipper seal baggie. I think you could freeze this, but your noodles may get a little mushy.

  2. Love the recipe The perfect blend of seasonings is what pulls it together and makes it the soup it is. I always cook my noodles seperatly and add the proper amount to each bowl as I dish it out. The noodles taste fresh this way and do not absorb too much broth. To me the broth is the most important part of a fine soup. Sorry, if I rambled a bit. Love your site.

    1. Hi Daniel,
      That is a great suggestion with the noodles. Thanks for sharing! I am glad you enjoyed the recipe and I hope you find many others to try soon!

  3. I use pre- cooked chicken breast because I like the broth to be “clean”. I want to clear. Usually I’ll bake or boil 2 chicken breasts, cool it, cut it in pieces, then add it in an hour before it’s done. I’ve used leftover roasted chicken also. I pre-cook the noodles to prevent the starch in the broth.

  4. This is a terrific recipe for the novice cook, and also for anyone who doesn’t want to fuss with making a traditional chicken noodle soup from scratch (by using a whole cut-up chicken). That being said, I also like to add some celery leaves into my chicken soup, which give the soup even more flavor. I thawed some chicken breasts overnight, since I was planning to make stuffed chicken breasts for dinner. But since it’s 17 deg. here today, chicken noodle soup sounds good, so I’ll give this recipe a try. A suggestion about noodles: No matter what soup you’re making, DON’T ever put the noodles into the soup, unless you’re sure that there will be no leftovers. When ‘any’ pasta sits in a (leftover) soup, it absorbs the liquid and becomes slimy & nasty. I always cook my pasta separately, drain it well, then keep it stored in a separate container in the fridge. I add it to the soup just before serving. I hope this info helps anyone who has ever had this problem.

    1. Thanks for the helpful tip about noodles! I’m making this today as well because it’s perfect weather that calls for it. :)

  5. Love this soup!!! Added peeled Roma tomatoes (in a can) and used large corkscrew noodles. Cooked them in the soup and they turned out great!!! 3.5 hours on high then just added noodles while it cooled. Fantastic easy recipe.

  6. Do not cook the noodles in the soup. It results in a white pasty liquid that’s like drinking pasta starch and the noodles turn to mush! Other than that it started out great.

  7. Just put my down the garbage disposal. Adding the noodles turned mine into a disgusting crockpot full of mush. Definitely looking for a new recipe.

    1. How disappointing Katie, I’m sorry this didn’t work out for you. Some brands don’t seem to work as well in the slow cooker. We have updated the recipe.

  8. I just wanted to leave a quick comment. I found this recipe, started it, and then saw two bad reviews and was very afraid it wouldn’t turn out. So I wanted others to know. I made this and it came out wonderfully and so tasty. No issues what so ever and was super simple! I’ll be adding it to my book of found recipes to remake! :)

  9. Very flavorful, but not nearly enough broth. Your broth to noodle ratio MUST be off. Also, definitely cook the noodles first, otherwise they dissolve into mush.

    1. We haven’t found the ratio to be off Shawn. I wonder if you possibly used regular noodles rather than egg noodles? They would soak up more of the liquid and also not hold their shape and texture as well as egg noodles.

  10. Not sure what I did wrong. The noodles are soggy and gross. I cooked them just as long as I was supposed to. I’m so defeated. Now I wasted 8 hours of my day and have no idea what to make for dinner.

    1. I’m sorry to hear that Aimee. We’ve made this many times and haven’t had that happen. Did you use egg noodles? They tend to hold their texture best for this soup.

  11. Just made this. Worst soup I ever made. I will be throwing it out as soon as it cools. I am going back to the way my dad used to make it. This soup Was a waste of my time and money

  12. This recipe is absolutely AMAZING. I was looking for a chicken soup recipe that was
    “different” and this fit the bill. My goodness, I could bathe in this (tho I promise I won’t) Thank you for posting this.

    1. You can substitute other noodles. They will not hold their shape and texture as well as the egg noodles. Enjoy Michelle!

  13. Yes i want to make the chicken noodle soup. But i want to cook the stock with the bone in it… So what d you suggest chicken bones like the neck …

    1. Most Flavorful Chicken Noodle recipe I’ve ever used! My whole family loves it, I also brought my friend a bowl to try and she agrees most flavorful Chicken Noodle recipe ever!! Will forever make my soup using this recipe thank you!!!!

  14. Hello! Can this recipe be used in a Dutch oven on stovetop instead of crock pot? If so, what directions do you suggest for stovetop Dutch oven ? Thanks!

    1. Yes, this recipe can be made on the stovetop. I would suggest cooking the onion in a little bit of olive oil until slightly tender. Add the remaining ingredients (except noodles) and simmer about 15-20 minutes or until tender. Shred the chicken, add the noodles and simmer until tender.

  15. Eek. I just realized I need to double this recipe for the carry-in I signed up for. Do you think i can make it in one 6qt crock pot? Or should i make 2 separate batches in 2 crock pots? Only 1 of my crock pots has the lid that latches, and since I I have to transport it, I’d really prefer to only use that crock pot! :)
    Thanks for your assistance!

    1. So glad you find the nutritional info helpful. The servings will vary a bit based on the size of veggies but it’s approx. 1.25 cups. Enjoy!

  16. This was my first time making soup. This recipe is delicious and easy to follow. My family loved it!
    your site is my go-to recipe book when I need to find a good recipe quick and I know it’s going to be good.
    Thank you for sharing!

    1. You’re welcome Geoge! So glad your family love it. I’m happy to know you are enjoying the recipes on the blog.

  17. I just put mine in the crockpot ; hopefully it turns out… I realized I had vegan chicken stock instead of broth and I somehow am out of garlic and onion so I used some onion soup that I keep on hand for a quick dip… with the store is 30 min from me I’m just crossing my fingers lol.

    1. I’m sure it’ll taste delicious! That’s the thing about soup, you can use what you have on hand. Enjoy Amber!

  18. yes good morning my name is Teresa Sullivan I have a question about homemade chicken noodle soup if I don’t have chicken broth or chicken stock should I use water

  19. I love this recipe so easy and delicious. However, I didn’t use boneless and skinless chicken breast for my soup instead, I used skinless thigh fillets with the bone-in and added a diced potato. It turned out great. Thanks.