If you’ve ever had a chilly day where you just craved something cozy, comforting, and downright satisfying, then this Crockpot Chicken Noodle Soup Recipe is about to become your new best friend. Imagine tender chicken, flavorful broth infused with herbs, perfectly cooked noodles, and fresh veggies all simmered low and slow in your crockpot to create a bowl of pure comfort. This recipe nails that classic homemade soup flavor with such ease, you’ll want to make it week after week. It’s not just soup; it’s a warm hug in a bowl, and I can’t wait to share all the delicious details with you.
Ingredients You’ll Need
What makes this soup so irresistible is the simplicity of its ingredients, each playing a vital role. From the sweetness of carrots to the fresh herb fragrance, every element contributes to a broth bursting with flavor and a texture that’s just right.
- 1 large yellow onion (diced – about 1 ½ cups): Adds a subtle sweetness and depth to the broth as it slowly cooks down.
- 3 large carrots (peeled and sliced into ¼ inch coins – about 2 cups): Bring natural sweetness and vibrant color to the soup.
- 2 ribs celery (sliced – about 1 cup): Adds a classic savory crunch and aroma that balances the sweetness.
- 1 ½ pounds boneless, skinless chicken breasts: Tender protein that perfectly absorbs the flavors from the broth and herbs.
- 3 cloves garlic (minced – about 2 teaspoons): Introduces a warm, aromatic base note that lifts the entire soup.
- 1 teaspoon kosher salt (adjust to taste): Essential for enhancing all the flavors naturally.
- ¼ teaspoon black pepper: Brings a gentle heat and depth without overpowering the dish.
- ½ teaspoon dried thyme (or 1 teaspoon fresh): Adds an earthy, herbal nuance that’s signature in chicken soup.
- ½ teaspoon dried rosemary (or 1 teaspoon fresh): Gives a woody, fragrant touch that melds beautifully with thyme.
- 1 bay leaf (optional): Infuses subtle complexity and a mild bitterness that balances richness.
- 2 teaspoons chicken bouillon (optional, but recommended): Intensifies the broth’s savory depth and brings out umami flavors.
- 8 cups low-sodium chicken broth (or more if needed): The nourishing base that ties all ingredients together.
- 8 ounces wide egg noodles (uncooked): These tender noodles soak up all the wonderful broth flavors without turning mushy.
- 1 tablespoon fresh parsley (chopped): Brightens the soup with fresh, herbal notes right before serving.
- 2 teaspoons lemon juice (optional but recommended): Adds a pop of acidity that lifts and balances the hearty flavors.
- Freshly cracked black pepper (to taste): Perfect for finishing the soup with a little spice.
How to Make Crockpot Chicken Noodle Soup Recipe
Step 1: Combine Your Ingredients in the Slow Cooker
Start by layering the diced onion, carrots, celery, chicken breasts, minced garlic, salt, pepper, thyme, rosemary, and bay leaf in your crockpot. Dollop the chicken bouillon on top if you’re using it. This simple step sets the stage for all the flavors to meld beautifully as they cook slowly.
Step 2: Pour in the Broth and Set the Timer
Next, pour in the 8 cups of low-sodium chicken broth, making sure everything is submerged to get an evenly flavored soup. Cover with the lid and set your crockpot to low for six to seven hours or high for three to four hours. You’ll know it’s ready when the chicken is so tender it shreds effortlessly with a fork.
Step 3: Shred the Chicken
Remove the chicken breasts from the slow cooker and place on a clean plate. Use two forks to shred them into bite-sized pieces, then return the chicken to the crockpot. Don’t forget to fish out the bay leaf here—it has done its job and should be discarded.
Step 4: Add Noodles and Cook Until Tender
Stir in the uncooked wide egg noodles straight into the soup. Cover and cook on high for 20 to 25 minutes until the noodles are tender but still have a little bite. If the soup looks too thick or you prefer more broth, now’s the time to add a little extra chicken broth.
Step 5: Brighten It Up with Parsley and Lemon
Once the noodles have softened, stir in fresh chopped parsley and lemon juice to give the soup a lively brightness. Do a quick taste test and adjust salt or pepper if needed for the perfect seasoning balance.
Step 6: Serve and Enjoy
Ladle your warm Crockpot Chicken Noodle Soup Recipe into bowls and garnish with additional fresh parsley and cracked black pepper. Each spoonful offers layers of comforting flavor, perfect for any day you want to feel nurtured and satisfied.
How to Serve Crockpot Chicken Noodle Soup Recipe
Garnishes
Simple garnishes can truly elevate your soup experience. A sprinkle of fresh parsley adds a pop of color and herbal freshness, while a grind of freshly cracked black pepper enhances the soup’s warmth. For a little extra zest, you can even add a thin lemon wedge on the side to squeeze in more lemon juice at the table.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm dinner rolls that are perfect for dipping and soaking up that flavorful broth. A light, fresh green salad with a tangy vinaigrette can balance the richness of the soup and add a vibrant contrast on your plate.
Creative Ways to Present
For a cozy gathering, serve the soup in charming rustic mugs or mini Dutch ovens for individual portions that feel special. You could also ladle the soup over a bed of steamed rice or quinoa for a twist on the classic. Adding a sprinkle of grated Parmesan or a drizzle of good olive oil just before serving can add a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken Noodle Soup Recipe keeps well in the refrigerator for up to 4 days. Store it in an airtight container to maintain freshness. Keep the noodles separate if you anticipate leftovers, as they can soak up too much broth and become soft over time.
Freezing
Freezing chicken noodle soup is best done before adding the noodles. Store the soup base in freezer-safe containers, leaving room for expansion. When ready to enjoy, thaw overnight in the fridge and cook fresh noodles just before serving for the best texture.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If stored with noodles, add a splash of broth or water to loosen it up, and heat until warmed through without boiling to keep the noodles intact and the flavors fresh.
FAQs
Can I use bone-in chicken instead of boneless?
Absolutely! Using bone-in chicken adds extra depth of flavor to the broth, making it richer. Just adjust the shredding time accordingly, and be sure to remove the bones before serving.
What type of noodles works best for this soup?
Wide egg noodles are ideal because they cook quickly and hold their shape without becoming mushy. You can also try other short pasta shapes, but avoid thin or very small noodles which may overcook during slow cooking.
Is it okay to add the noodles at the beginning?
It’s best to add noodles at the end of cooking to prevent them from getting too soft or mushy. Cooking them for 20-25 minutes at the end keeps the perfect texture and prevents them from absorbing all the broth too soon.
Can I make this soup vegetarian?
You can modify it by substituting vegetable broth and omitting the chicken, then adding hearty mushrooms or tofu for protein. The flavor will be different but still comforting and delicious.
How can I make this soup spicier?
Try adding a pinch of red pepper flakes or a dash of hot sauce when you add your seasonings. Fresh ginger or a clove or two of minced serrano pepper can also give the soup a nice kick without overpowering its classic flavor.
Final Thoughts
There’s something truly magical about a Crockpot Chicken Noodle Soup Recipe that soothes the soul and satisfies hunger all at once. With minimal prep and a slow cooker doing most of the work, this recipe brings tender chicken, fresh veggies, and comforting noodles together in one glorious pot. Whether you’re feeling under the weather or just craving a classic homemade meal, this soup promises warmth and happiness in every spoonful. Give it a try—you might just find your favorite new go-to comfort food!
Print
Crockpot Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 to 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Chicken Noodle Soup is a comforting, hearty meal perfect for chilly days or when you need a warm, nourishing dish. Made with tender chicken breasts, fresh vegetables, aromatic herbs, and wide egg noodles slow-cooked to perfection, it delivers a rich, flavorful broth with minimal effort. It’s an ideal make-ahead recipe that combines classic flavors and easy preparation for a satisfying homemade soup.
Ingredients
Vegetables
- 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)
- 3 cloves garlic, minced (about 2 teaspoons)
Protein
- 1 ½ pounds boneless, skinless chicken breasts (or bone-in for more flavor)
Herbs and Seasonings
- 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)
Liquids
- 8 cups low-sodium chicken broth (or more if needed)
Pasta
- 8 ounces wide egg noodles (uncooked)
Finishing Touches
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons lemon juice (optional but recommended for brightness)
- Freshly cracked black pepper (to taste, for garnish)
Instructions
- Add to slow cooker: Place the diced yellow onion, peeled and sliced carrots, sliced celery, chicken breasts, minced garlic, kosher salt, black pepper, dried thyme, dried rosemary, and bay leaf into a 6-quart slow cooker in the order given. Dollop the chicken bouillon on top if using.
- Slow cook: Pour in the low-sodium chicken broth, ensuring all ingredients are 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: Carefully remove the chicken from the slow cooker and place it on a clean plate. Use two forks to shred the chicken into smaller pieces. Return the shredded chicken to the slow cooker. Remove and discard the bay leaf if used.
- Cook the noodles: Add the uncooked wide egg noodles directly into the soup. Cover and cook on high for twenty to twenty-five minutes, or until the noodles are tender but not mushy. Add additional chicken broth if the soup appears too thick or the liquid level is too low.
- Final touches: Stir in the chopped fresh parsley and lemon juice to brighten the flavor. Taste the soup and adjust seasoning as needed by adding more salt or freshly cracked black pepper according to preference.
- Serve: Ladle the soup into bowls and garnish with additional fresh parsley and freshly cracked black pepper. Serve warm and enjoy the comforting flavors.
Notes
- Bone-in chicken breasts can be used instead of boneless for deeper flavor, just discard bones before shredding.
- If you prefer thicker soup, decrease the amount of broth or add noodles gradually to control consistency.
- Low-sodium broth is recommended to better control salt content.
- The bay leaf is optional but adds a subtle depth of flavor.
- Lemon juice at the end brightens and balances the savory flavor of the soup.
- For a gluten-free option, substitute egg noodles with gluten-free pasta or spiralized vegetables.
