Crockpot Chicken Noodle Soup

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Crockpot Chicken Noodle Soup

Cozy crockpot chicken noodle soup! Juicy shredded chicken, rich broth, and perfect noodles—all made in the slow cooker!

Prep Time15

Cook Time7

Total Time7 15

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 350kcal

Author: Nora from Savory Nothings

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.
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: Pour in the chicken broth, making sure everything is submerged. 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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