When the weather gets chilly, nothing beats a warm bowl of homemade Crockpot Chicken Noodle Soup. Tender shredded chicken, hearty egg noodles, and a rich, flavorful broth come together effortlessly—all thanks to the slow cooker!
Why you’ll love this recipe
- Set it and forget it – The crockpot does all the work, creating a rich, slow-simmered broth with minimal effort.
- Tender, juicy chicken – Cooking the chicken low and slow makes it ultra-flavorful and fall-apart tender.
- Perfectly cooked noodles – No mushy noodles here! They’re added at just the right time for the best texture.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken – Boneless, skinless chicken breasts work great, but bone-in chicken adds extra depth to the broth—just remove the bones before shredding.
- Chicken broth – Use low-sodium broth to control salt levels. Add extra if you like a more brothy soup!
- Bouillon – Boosts flavor better than just adding more salt. Totally optional, but highly recommended.
- Egg noodles – Wide egg noodles are classic, but any pasta works—just adjust the cooking time.
- Lemon juice – Brightens the soup! Optional, but I always add a splash.
- Fresh herbs – Fresh parsley, thyme, or rosemary make a big difference. If using dried, remember they’re more concentrated.
Step by step overview
1. Load up the crockpot:
2. Slow cook:
3. Shred the chicken:
4. Cook the noodles:
5. Final touches:
Taste and adjust seasoning, then serve!
Tips for success
- Use bone-in chicken for a richer broth (remove bones before shredding).
- Don’t overcook the noodles—check at 20 minutes to keep them from getting too soft.
- Need extra broth? Add more at the end if the soup thickens too much.
- Season to taste! Start with less salt and adjust as needed.
Helpful hints
Troubleshooting & storage questions
Why is my soup too thick?
The noodles absorb broth as they cook. Make sure you do not overcook them! If the soup is still too thick, just stir in extra warm broth before serving.
Can I cook the noodles separately?
Yes! If you’re planning for leftovers, cook the noodles separately and add them to each bowl to prevent them from getting soggy.
How do I store and reheat leftovers?
Let the soup cool, then refrigerate in an airtight container for up to 3 days.
Reheat gently on the stove over low heat or microwave in 30-second bursts. If it’s too thick, stir in a splash of broth.
Can I freeze chicken noodle soup?
Yes, but freeze it without the noodles! Cook fresh noodles when reheating for the best texture.
Serving tips
For the best flavor, serve the soup hot right after cooking. I like to pair it with crusty bread, a side salad with lemon vinaigrette, or grilled cheese for a comforting meal. If you want a super flavorful bowl, stir in some parmesan or an extra squeeze of lemon.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Printable Recipe Card
Crockpot Chicken Noodle Soup
Cozy crockpot chicken noodle soup! Juicy shredded chicken, rich broth, and perfect noodles—all made in the slow cooker!
Ingredients
For the soup:
- 1 large yellow onion diced (about 1 ½ cups)
- 3 large carrots peeled and sliced into ¼" coins (about 2 cups)
- 2 ribs celery sliced (about 1 cup)
- 1 ½ pounds boneless, skinless chicken breasts (or bone-in for more flavor)
- 3 cloves garlic minced (about 2 teaspoons)
- 1 teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or 1 teaspoon fresh
- ½ teaspoon dried rosemary or 1 teaspoon fresh
- 1 bay leaf optional
- 2 teaspoons chicken bouillon optional, but recommended
- 8 cups low-sodium chicken broth or more if needed
For the noodles:
- 8 ounces wide egg noodles uncooked
For finishing:
- 1 tablespoon fresh parsley chopped
- 2 teaspoons lemon juice brightens the flavor; optional but recommended
- freshly cracked black pepper to taste
Instructions
- Add to slow cooker: Place the yellow onion, carrots, celery, chicken, garlic, salt, black pepper, thyme, rosemary, and bay leaf into a 6-quart slow cooker in the order given. Dollop the bouillon on top, then pour in the chicken broth, making sure everything is submerged.1 large yellow onion, 3 large carrots, 2 ribs celery, 1 ½ pounds boneless, skinless chicken breasts, 3 cloves garlic, 1 teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 1 bay leaf, 2 teaspoons chicken bouillon, 8 cups low-sodium chicken broth
- Slow cook: Cover and cook on low for six to seven hours or on high for three to four hours, until the chicken is tender and shreds easily.
- Shred the chicken: Remove the chicken from the slow cooker and transfer it to a clean plate. Shred into smaller pieces using two forks, then return the shredded chicken to the slow cooker. Remove and discard the bay leaf (if using).
- Cook the noodles: Add the uncooked egg noodles directly into the soup and cook, covered, on high for twenty to twenty-five minutes, or until the noodles are tender but not mushy. If the liquid level is too low for your taste, add more broth.8 ounces wide egg noodles
- Final touches: Stir in the fresh parsley and lemon juice to brighten the flavor. Taste and adjust seasoning as needed, adding more salt or black pepper if desired.1 tablespoon fresh parsley, 2 teaspoons lemon juice, freshly cracked black pepper
- Serve: Ladle the soup into bowls and garnish with fresh parsley and freshly cracked black pepper. Serve warm and enjoy!
Notes
Ingredient notes Chicken – Boneless, skinless works well, but bone-in adds depth—just remove bones before shredding. Broth – Low-sodium helps control salt; add more if you like it brothy. Bouillon – Boosts flavor; optional but recommended. Egg noodles – Wide egg noodles are classic; swap with any pasta, adjusting cook time. Lemon juice – Brightens the soup; optional but worth adding. Fresh herbs – Parsley, thyme, or rosemary add freshness; dried herbs work too (use less).
Tips for success Use bone-in chicken for a richer broth. Check noodles at 20 minutes to prevent mushiness. Add extra broth if the soup thickens too much. Start with less salt and adjust to taste.
Storage & reheating Let cool, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or microwave in short bursts, adding broth if needed.
Freezing Freeze without noodles; cook fresh ones when reheating for the best texture.
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