Go Back
–+ servings
Crockpot Chicken Noodle Soup 1

Crockpot Chicken Noodle Soup

This timeless comfort food brings together convenience and healing properties in one soul-warming bowl. The slow-cooker version delivers homemade flavor with minimal hands-on time, perfect for busy weeknights or when you're feeling under the weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Noodle Addition Time 30 minutes
Total Time 6 hours 15 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 245 kcal

Equipment

  • Slow Cooker/Crockpot
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons

Ingredients
  

Soup Base

  • 1½ pounds boneless, skinless chicken breasts can substitute thighs for more flavor
  • 1 large yellow onion diced (about 1 cup)
  • 3 carrots peeled and sliced into ¼-inch rounds (about 1½ cups)
  • 3 celery stalks sliced (about 1 cup)
  • 4 garlic cloves minced
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • 8 cups low-sodium chicken broth
  • salt and freshly ground black pepper to taste

To Add Later

  • 8 ounces egg noodles about 3 cups
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh lemon juice optional, adds brightness

Instructions
 

  • Place chicken breasts in the bottom of your slow cooker. Add the diced onion, sliced carrots, sliced celery, and minced garlic around and on top of the chicken.
  • Add bay leaves, thyme, rosemary, and oregano to the crockpot. Pour chicken broth over all ingredients, ensuring everything is submerged. Season with salt and pepper (about 1 teaspoon salt and ½ teaspoon pepper to start).
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The soup is ready when the chicken is easily shreddable and the vegetables are tender.
  • About 45 minutes before serving, remove the chicken from the soup and place on a cutting board. Shred the meat using two forks, then return it to the slow cooker. Taste your broth and adjust seasonings if needed.
  • Add the egg noodles to the slow cooker 30 minutes before serving if cooking on LOW, or 20 minutes if cooking on HIGH. Stir gently to ensure all noodles are submerged in the hot broth.
  • Once noodles are tender, remove bay leaves. Stir in fresh parsley and lemon juice if using. Ladle into bowls and serve immediately while hot.

Notes

For best results, avoid overcooking the noodles by adding them only during the last 30 minutes of cooking time. If planning to store leftovers, consider cooking the noodles separately and adding them to individual servings to prevent mushiness. This soup freezes well without the noodles for up to 3 months.
If using frozen chicken, make sure it's completely submerged in hot broth and cook on HIGH for the first 2 hours before reducing to LOW. Add an additional hour to total cooking time.

Nutrition

Calories: 245kcalCarbohydrates: 23gProtein: 28gFat: 5gSaturated Fat: 1.5gSodium: 620mgPotassium: 685mgFiber: 2gVitamin A: 210IUVitamin C: 15mg
Keyword Chicken Noodle Soup, Slow Cooker, Crockpot Soup, Comfort Food, Cold Remedy
Tried this recipe?Let us know how it was!