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This easy Crockpot Chicken Noodle Soup is warm, comforting, and perfect for busy days.
Tender chicken, carrots, celery, and egg noodles cook in a flavorful broth
for a cozy homemade dinner with only 10 minutes of prep.
Serve it with crusty bread or a simple salad for an easy comfort food meal.
Why You’ll Love This Recipe
What I love about this chicken noodle soup is how little work it takes. You can add everything to the slow cooker, let it cook for the day, then shred the chicken and add the noodles right before serving.
Easy to make: With only 10 minutes of prep, the slow cooker does most of the work for you.
Classic comfort food: Tender chicken, egg noodles, carrots, celery, and a flavorful broth make this the kind of cozy soup you’ll want on a chilly day.
Tender chicken: Chicken thighs cook low and slow in the broth, making them tender and easy to shred.
Great for busy days: Get everything started in the morning and come back later to a nearly finished dinner.
Family-friendly: The simple combination of chicken, vegetables, and noodles makes this an easy meal the whole family can enjoy.
For Crockpot Chicken Noodle Soup
- Onion – adds a savory base and subtle sweetness to the broth.
- Celery – brings freshness and classic chicken soup flavor.
- Carrots – add natural sweetness, color, and a tender bite.
- Garlic – gives the broth an extra layer of savory flavor.
- Chicken Broth – creates the flavorful base for the soup.
- Water – helps create the right amount of broth while keeping the soup balanced.
- Chicken Thighs – boneless and skinless chicken thighs cook until tender and are easy to shred.
- Italian Seasoning – adds a blend of herbs that complements the chicken and vegetables.
- Bay Leaves – add subtle herbal flavor to the broth; these are optional.
- Egg Noodles – added toward the end so they cook until tender without becoming too soft.
- Salt & Pepper – season the soup and bring all the flavors together.
- Fresh Parsley – adds a fresh finish and a little color when serving.
Step-by-Step Instructions
1. Prep
Chop the onion and celery, peel and slice the carrots, and mince the garlic.
2. Add to the Crockpot
Add all the ingredients to the slow cooker except the egg noodles, salt and pepper, and fresh parsley.
3. Cook
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Shred the Chicken
Remove the chicken from the slow cooker. Cut it into pieces or shred it using two forks, then add it back to the soup.
5. Add the Noodles
Add the uncooked egg noodles and cook until tender, about 15 minutes. I like to turn the slow cooker to high for this step.
6. Season and Serve
Remove and discard the bay leaves. Season with salt and pepper to taste, then serve with chopped fresh parsley sprinkled over the top.
Expert Tips
- Add the noodles at the end. Don’t add them with the chicken at the beginning or they can become too soft. They only need about 15 minutes at the end to cook until tender.
- Season after cooking. Chicken broth can already contain quite a bit of salt, so wait until the soup is finished before adding more.
- Use chicken thighs. Boneless, skinless chicken thighs work especially well for slow cooking because they stay tender and flavorful.
- Turn the slow cooker to high for the noodles. This helps the egg noodles cook quickly once the shredded chicken goes back into the soup.
- Adjust the amount of chicken if needed. Anything over about 1 pound and up to around 2 pounds of chicken will work in this recipe.
Recipe Variations
Extra vegetables: Add more carrots or celery if you want a vegetable-packed bowl of soup.
More herbs: Add a little extra Italian seasoning if you prefer a stronger herb flavor.
Different noodles: Egg noodles work perfectly here, but another short pasta can be used if that’s what you have. Just keep an eye on the cooking time since different pasta shapes may take longer.
Extra chicken: For an even heartier soup, use closer to 2 pounds of chicken.
No bay leaves: The bay leaves are optional, so you can simply leave them out if you don’t have any.
Storage & Reheating
To store: Let the soup cool, then transfer it to an airtight container and keep it in the refrigerator.
To reheat: Warm the soup in a saucepan over medium-low heat until heated through. Individual portions can also be reheated in the microwave.
The egg noodles will continue to soak up some of the broth as the soup sits. If your leftovers are thicker the next day, simply add a little chicken broth or water while reheating.
Serving Suggestions
There’s nothing better than a warm bowl of chicken noodle soup with a piece of crusty bread for dipping. You can also serve it with garlic bread, dinner rolls, or a simple green salad.
For serving, add plenty of chopped fresh parsley on top and a little freshly ground black pepper. It’s simple, cozy, and makes an easy complete dinner.
Recipe FAQs
Can I use chicken breasts instead of chicken thighs?
Yes, you can definitely use boneless, skinless chicken breasts if you prefer white meat. Chicken thighs will be a little more tender and flavorful, but both work well in this soup.
Why do I add the noodles at the end?
The noodles only need about 15 minutes to cook, so there’s no reason to add them at the beginning. Adding them near the end keeps them tender instead of letting them get overly soft during the long cooking time.
Can I add more vegetables?
Yes, you can easily add extra carrots or celery if you’d like. Just keep in mind that adding a lot more vegetables may mean you need a little extra broth to keep the soup from becoming too thick.
Do I need to cook the chicken before adding it to the slow cooker?
No, you don’t need to cook it first. The chicken thighs go directly into the slow cooker with the broth and vegetables, then cook until tender enough to shred.
Can I freeze Crockpot Chicken Noodle Soup?
Yes, you can freeze the soup, although the noodles may become softer after thawing and reheating. If you know you’re planning to freeze it, you can leave the noodles out and add freshly cooked noodles when you reheat and serve the soup.
Crockpot Chicken Noodle Soup
Ingredients
- 1 medium onion, chopped
- 2 sticks celery, chopped
- 2 medium carrots, peeled & sliced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1.5 pounds chicken thighs, boneless/skinless
- 1/2 tsp Italian seasoning
- 2 bay leaves, optional
- 2 cups uncooked egg noodles
- Salt & pepper, to taste
- Fresh parsley, chopped
Instructions
- Prep your ingredients.
- Add all the ingredients to your slow cooker except for the noodles, salt & pepper, and parsley.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Take the chicken out and cut it up or shred it with two forks. Add the cut-up chicken back in, along with the egg noodles. Cook until the noodles are tender (I put the slow cooker on high), about 15 minutes or so.
- Remove and discard the bay leaves. Season the soup with salt & pepper as needed (I added a fair bit of salt). Serve with fresh parsley sprinkled over top (add about a tablespoon or more… eyeballing it is fine).
Notes
Recipe Notes
- You can use anything from about 1 pound to around 2 pounds of chicken, depending on how hearty you want the soup to be.
- If you prefer another cooking method, this recipe can also be prepared on the stovetop or in an Instant Pot.
Calories: 370kcal | Carbohydrates: 25g | Protein: 29g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 600mg | Fiber: 2g | Sugar: 4g
You May Also Love
If this Crockpot Chicken Noodle Soup hit the spot, here are a few more cozy chicken Soups to add to your menu.
Tuscan-Style Chicken Soup is another creamy favorite loaded with rich Italian-inspired flavors,
while Marry Me Chicken Soup and Easy Lemon Chicken Orzo Soup offers a lighter, bright, and comforting twist.
