Introduction
There’s nothing quite like a bowl of warm, comforting soup, especially when it’s easily made in your slow cooker. This crockpot chicken noodle soup is a classic for a reason. It’s simple, satisfying, and requires minimal effort, making it a perfect weeknight meal.
Why You’ll Love This Crockpot Chicken Noodle Soup Recipe
- It’s a deeply satisfying and hearty meal the whole family will enjoy.
- You likely have most of the required ingredients in your pantry already.
- It’s the ideal solution for those busy weeknights when time is short.
- Making it at home means it’s healthier and fresher than store-bought canned alternatives.
- Easily customize it to fit your dietary needs and personal preferences.
Crockpot Chicken Noodle Soup Ingredients
Here’s what you’ll need to make this comforting crockpot chicken noodle soup. The recipe features simple ingredients like chicken, egg noodles, flavorful broth, and a medley of fresh vegetables.
- 1 ½ pounds boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 3 cloves garlic, minced, more to taste
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoons chicken bouillon (optional)
- 8 to 9 cups reduced sodium chicken broth
- 8 ounces egg noodles (wide or extra wide)
- Chopped fresh parsley, for garnish
Crockpot Chicken Noodle Soup Notes & Substitutions
- Chicken: Boneless, skinless chicken breasts work best for convenience. Chicken thighs offer a richer, more flavorful alternative.
To ensure the chicken is cooked to a safe internal temperature, it’s important to follow guidelines from food safety experts. You can find more information on safe cooking temperatures for chicken on FoodSafety.gov.
- Noodles: Egg noodles are traditional, but feel free to use gluten-free noodles to accommodate dietary needs.
- Vegetables: Beyond carrots and celery, consider adding other vegetables such as potatoes, zucchini, or green beans.
- Broth: Using a low-sodium broth helps you control the saltiness of the final dish. Bouillon enhances the chicken flavor if desired.
Crockpot Chicken Noodle Soup Equipment
You only need a few kitchen essentials to make this simple soup. Having the right tools makes the process even smoother.
- 6-quart slow cooker (crockpot)
- Measuring cups and spoons
- A sharp knife and cutting board
- Two forks for shredding the chicken
- An instant-read meat thermometer
How to Make Crockpot Chicken Noodle Soup
This recipe is wonderfully straightforward. Just follow these simple steps, and you’ll have a delicious, comforting meal waiting for you. The slow cooker handles all the heavy lifting, making this the perfect crockpot creamy chicken noodle soup for any day of the week.
Step 1: Prepare the Vegetables
- First, prepare your vegetable base, also known as a mirepoix. Dice the yellow onion into ½-inch pieces. Peel and slice the carrots into ¼-inch thick rounds. Finally, chop the celery into ¼-inch pieces. Mince your garlic if you are using fresh cloves. This foundation builds the classic flavor of your slow cooker chicken soup.
Step 2: Add Initial Ingredients
- Place the boneless, skinless chicken breasts at the bottom of your 6-quart slow cooker. Top the chicken with the prepared carrots, onion, celery, and minced garlic. Sprinkle in the kosher salt, black pepper, chopped fresh thyme, and fresh rosemary. Add the two dried bay leaves, then pour the chicken stock over everything.
Step 3: Slow Cook
- Cover the slow cooker with its lid. Set it to cook on the high setting for 3 ½ hours or on the low setting for 5 ½ hours. Let it simmer away, filling your kitchen with a wonderful aroma while all the flavors meld together beautifully.
Step 4: Check the Chicken Temperature
- Once the initial cooking time is complete, it’s important to check that the chicken is fully cooked. Carefully insert an instant-read meat thermometer into the thickest part of a chicken breast. It should register at least 160°F (71°C). If it’s not quite there, continue cooking for another 20-30 minutes and check again.
Step 5: Remove and Shred the Chicken
- Carefully remove the cooked chicken from the slow cooker and transfer it to a clean plate or cutting board. Use two forks to shred the meat into bite-sized pieces. To keep the chicken moist and warm, you can cover it loosely with foil while you cook the noodles.
Step 6: Cook the Noodles
- Now it’s time to cook the pasta. Pour the dry egg noodles directly into the hot broth in the slow cooker. If you were cooking on low, turn the heat setting to high. Place the lid back on and let the noodles cook for 25 to 30 minutes, or until they are tender.
Step 7: Reincorporate the Chicken
- Once the noodles are cooked, stir the shredded chicken back into the soup. Cover the slow cooker again and let everything cook on high for another 5 minutes. This step ensures the chicken is warmed through completely and soaks up more of that delicious broth.
Step 8: Final Seasoning and Serving
- Before serving your crockpot chicken noodle soup, remove the bay leaves. Give the soup a final taste and adjust with more salt and pepper if needed. Ladle the hot soup into bowls and garnish with freshly chopped parsley for a touch of brightness and color.
Crockpot Chicken Noodle Soup Nutrition Information
This crockpot chicken noodle soup delivers a comforting, well-balanced meal in every bowl. It’s packed with lean protein to keep you satisfied and plenty of vegetables for essential vitamins and fiber. Each serving feels nourishing, cozy, and wholesome, a meal you can truly feel good about enjoying.
Crockpot Chicken Noodle Soup — FAQ
Can I add raw chicken straight into the slow cooker?
Yes, you can! Slow cookers are made to safely cook raw chicken. Just be sure it reaches an internal temperature of at least 160°F (71°C) before shredding.
How do I keep the noodles from getting mushy?
Add them at the very end. Cooking the noodles on HIGH for 25–30 minutes keeps them tender without turning soft and gummy.
Can I use frozen chicken?
It’s best to thaw chicken first. Starting with frozen chicken can keep the temperature too low for too long, which isn’t ideal for food safety. If you do use frozen, expect a longer cooking time.
Do I need to pre-cook the pasta?
Nope! The noodles cook right in the broth. This gives them amazing flavor and keeps the recipe simple.
What’s the best way to adjust the seasoning?
Taste before serving and add more salt and black pepper as needed. A small pinch can make a big difference in brightening the flavor.
Conclusion
This crockpot chicken noodle soup is comfort at its best, simple ingredients, slow-cooked flavor, and a cozy bowl that feels like a warm hug. It shows how easy it can be to make a nourishing, satisfying dinner without spending hours in the kitchen. With minimal prep and maximum comfort, it’s the perfect recipe for busy days, chilly nights, or anytime you want something that tastes like home. I hope you enjoy making and sharing this cozy soup as much as we do.
Crockpot Chicken Noodle Soup
Equipment
- slow cooker (6 quart or larger)
- Large mixing bowl
- Large Pot
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 large yellow onion diced
- 3 large carrots peeled and sliced into coins
- 2 ribs celery sliced
- 3 cloves garlic minced, more to taste
- 0.5 teaspoon dried thyme leaves
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 bay leaf optional
- 2 teaspoons chicken bouillon I use Better Than Bouillon brand, optional
- 8 cups reduced sodium chicken broth
- 8 ounces egg noodles wide or extra wide
- fresh parsley chopped, for garnish
Instructions
Instructions
- Place trimmed chicken breasts at the bottom of a 6-quart or larger slow cooker. Top with diced onion, sliced carrots and celery, minced garlic, dried thyme, dried rosemary, salt, pepper, and the bay leaf.
- Dollop chicken bouillon over the ingredients, then pour in chicken broth and gently stir. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
- Remove the cooked chicken from the slow cooker and shred it in a large mixing bowl. Discard the bay leaf if used, then return the shredded chicken to the slow cooker.
- Cook the egg noodles until al dente according to their package directions.
- Add the cooked egg noodles to the soup and continue to cook on LOW for 5 minutes to allow the flavors to meld.
- Serve the soup garnished with chopped fresh parsley and an additional sprinkle of black pepper.
