Crockpot Chicken Noodle Soup is the comfort food equivalent of a warm hug on a chilly day. Whether you’re fighting off a cold, wrangling a busy family, or just craving something cozy and satisfying, this recipe is here to save the day (and your dinner plans). Made from scratch with wholesome ingredients and that old-school “just like Grandma made it” flavor, this Crockpot Chicken Noodle Soup is everything we love about slow-cooked meals—without any of the fuss. You toss the ingredients in the slow cooker in the morning, go about your day, and come home to a delicious pot of golden goodness.
Table of Contents
What is Crockpot Chicken Noodle Soup?
Crockpot Chicken Noodle Soup is the ultimate slow cooker classic—a hands-off, simmer-all-day type of soup that delivers maximum flavor with minimal effort. It’s loaded with juicy chicken breasts, tender carrots and celery, garlic, and a touch of rosemary, all swimming in a savory chicken broth that just gets better the longer it cooks. And let’s not forget the egg noodles—they’re soft, slurpable, and soak up all that broth like little sponges of joy. What makes this version a standout is its simplicity. No searing, no sautéing, no stirring over the stove. You just layer everything in the crockpot, set it, and walk away.
Reasons to Try Crockpot Chicken Noodle Soup
First of all, it’s basically self-care in a bowl. But let’s break it down. Crockpot Chicken Noodle Soup is ridiculously easy to make—like, “toss it in and forget it” easy. If you’ve got a slow cooker and 10 minutes, you’re golden. It’s also wholesome and nourishing without feeling too “health food-ish”—your body and your taste buds will both be happy. This soup is kid-friendly (hello, picky eaters!), freezer-friendly, and perfect for feeding a crowd or stashing away for busy weeknights. It’s also a great option when someone’s under the weather—it’s gentle, warm, and hydrating, with just enough garlic and rosemary to feel like a little healing spell.
Ingredients Needed to Make Crockpot Chicken Noodle Soup
- 1 ½ pounds boneless, skinless chicken breasts, trimmed
- 1 teaspoon kosher salt (plus more to taste)
- ¼ teaspoon black pepper
- 1 small yellow onion, peeled and left whole
- 3 medium carrots, peeled and sliced
- 2 large celery stalks, thinly sliced
- 2 large garlic cloves, minced
- 3 sprigs fresh rosemary, tied together
- 1 bay leaf
- 7–8 cups low-sodium chicken stock, divided
- 6 oz whole wheat wide egg noodles (about 4 heaping cups)
- Chopped fresh parsley, for serving
Step-by-Step Guide to Making Crockpot Chicken Noodle Soup
Ready to make the coziest soup of your life? This step-by-step guide to Crockpot Chicken Noodle Soup walks you through each part of the process with extra tips and practical details that make it foolproof—even if you’ve never touched a slow cooker before. Whether you’re a soup pro or a total newbie, you’ll feel confident from your first chop to your final ladle. Let’s dive in spoon-first.
Step 1: Layer the Ingredients into the Crockpot
Start by placing your boneless, skinless chicken breasts in the bottom of a 6-quart (or larger) slow cooker. These will become deliciously tender as they cook low and slow. Sprinkle them with kosher salt and black pepper—this early seasoning helps infuse flavor right from the start.
Next, add the veggies: toss in your whole peeled onion, sliced carrots, celery, and minced garlic. Don’t worry about chopping the onion—leaving it whole allows you to extract flavor and easily remove it later (no onion pieces for picky eaters!).
Now, for the herby magic: tie together three sprigs of fresh rosemary with kitchen twine and toss it in along with a bay leaf.
Step 2: Slow Cook Until the Chicken is Tender
Place the lid on your slow cooker and set it to LOW for 4–6 hours or HIGH for 2–3 hours, depending on your schedule. The chicken is ready when it reaches an internal temperature of 165°F.
Tip: If your slow cooker runs hot (some do!), start checking the chicken at the early end of the cooking time to avoid drying it out. Overcooked chicken can go from juicy to stringy in a snap. If you’re meal prepping or using a newer slow cooker, here’s a handy chicken crockpot recipe collection for additional cooking time ideas.
Step 3: Shred the Chicken Like a Pro
Once the chicken is fully cooked, remove it carefully with tongs or a slotted spoon and place it in a large bowl. Before you shred, fish out the whole onion, bay leaf, and rosemary bundle from the slow cooker. No need to stress if a few rosemary leaves stay behind—they’ll just add extra flavor.
To shred the chicken, use two forks, your fingers (if it’s cool enough), or even a hand mixer on low speed for super-fast shredding. It’s oddly satisfying, and you’ll feel like a kitchen boss doing it. Set the shredded chicken aside—you’ll add it back in shortly.
Step 4: Cook the Egg Noodles (Two Ways to Choose From)
Here’s where your step-by-step choice comes in, and both are good—just depends on your style.
Option A (Stovetop – Best Texture): About 15 minutes before the soup is done, boil your whole wheat egg noodles in a separate pot until just al dente. Drain and set aside. This method keeps the noodles from getting mushy, especially if you plan to store leftovers.
Option B (Crockpot – Fewer Dishes): Prefer the one-pot life? Add the uncooked egg noodles directly into the slow cooker. Cook on LOW for about 10 minutes, or until the noodles are tender. Keep an eye on them—some crockpots cook faster than others!
Step 5: Return the Chicken and Adjust the Consistency
Now that your noodles are done and your chicken is beautifully shredded, add the chicken back into the slow cooker. If the soup seems a bit thick (especially if the noodles were cooked in the soup), pour in some of the remaining 1–2 cups of chicken stock until it reaches your ideal consistency.
Give everything a gentle stir and let it cook on LOW for another 5 minutes, just enough for the flavors to mingle. The aroma will be off-the-charts comforting by now.
Step 6: Serve It Up Hot and Fresh
Ladle the warm soup into bowls and top with a generous sprinkle of fresh chopped parsley. Want to level it up? Serve with crusty bread, buttery crackers, or a cozy side like this hearty Green Chicken Chili.
What to Serve with Crockpot Chicken Noodle Soup
This soup is a star on its own, but it plays well with others. Try serving it with fluffy dinner rolls or a slice of buttered cornbread (this slow cooker cornbread recipe is a great companion). For a cozy dinner, add a side salad with a light vinaigrette to balance the richness of the broth. Got some extra time? Whip up a quick grilled cheese—dip it into the broth for that nostalgic feel. And if you’re feeling extra, this Street Corn Chicken and Rice Bowl is a flavorful side dish that packs some crunch and spice alongside the mellow warmth of the soup.
Key Tips for Making Crockpot Chicken Noodle Soup
- Don’t overcook the chicken. Once it hits 165°F, pull it out. Overcooked chicken gets stringy fast.
- Go easy on the noodles. Cooking them on the stovetop keeps them from turning to mush. Trust me—your future leftovers will thank you.
- Customize the herbs. Rosemary adds a strong flavor. If you’re cooking for little ones or herb-sensitive folks, dial it back or try thyme instead.
- Layer your salt. Taste the broth before serving and adjust salt at the end—especially if you’re using store-bought stock.
- Shredding tip: Use a hand mixer to shred chicken fast—it’s a game changer when you’re in a rush.
Storage and Reheating Tips for Crockpot Chicken Noodle Soup
Leftovers? Yes, please. Cool the soup completely before storing. Keep it in an airtight container in the fridge for up to 3 days. If you plan to freeze it, leave the noodles out—they don’t hold up well after a freeze-thaw cycle. Freeze the soup (without noodles) for up to 3 months. When ready to eat, thaw overnight in the fridge. Reheat on the stovetop over medium-low heat or in the microwave. If it’s too thick, just splash in more broth. If you froze the soup without noodles, cook a fresh batch to stir in once everything’s hot and ready.
FAQs
Can I use chicken thighs instead of breasts?
Totally! Thighs will give you a richer, deeper flavor and tend to stay juicier.
Can I make this gluten-free?
Yep! Swap in gluten-free egg noodles or rice noodles. Just check cook times so they don’t over-soften.
Is it okay to skip the fresh rosemary?
If you’re not a rosemary fan, try a combo of thyme and parsley instead. Or use a pinch of dried herbs.
Can I add more veggies?
Absolutely. Throw in peas, corn, spinach, or whatever needs to be used up in your fridge drawer.
Final Thoughts
Crockpot Chicken Noodle Soup isn’t just dinner—it’s an act of kindness in a bowl. Whether you’re making it for yourself, a sick friend, or your family after a long day, it’s simple, comforting, and full of real-deal flavor. It’s a recipe worth bookmarking and repeating throughout the year. And hey—if you’re in a soup mood, check out this Slow Cooker Thai Chicken Noodle Soup or my ultra-cozy Healing Italian Penicillin Soup
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PrintCrockpot Chicken Noodle Soup You’ll Crave Again and Again
A simple, healthy crockpot chicken noodle soup to warm your soul! This easy slow cooker soup is made from scratch with old-fashioned flavor.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings (about 12 cups) 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, trimmed of excess fat
- 1 teaspoon kosher salt, plus additional to taste
- ¼ teaspoon ground black pepper, plus additional to taste
- 1 small yellow onion, peeled and left whole
- 3 medium carrots, peeled and cut into 1/4-inch coins (about 1/2 pound)
- 2 large celery stalks, thinly sliced
- 2 large garlic cloves, minced
- 3 stalks fresh rosemary, tied into a bundle for easy removal
- 1 bay leaf
- 7–8 cups low-sodium chicken stock, divided
- 6 ounces whole wheat wide egg noodles (about 4 heaping cups)
- Chopped fresh parsley, for serving
Instructions
1. To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.
2. Remove the chicken from the slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary sprigs. Shred the chicken using a hand mixer, two forks, or your fingers if cool enough. Set the shredded chicken aside.
3. To cook the noodles on the stove: Towards the end of the soup’s cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
4. To cook noodles directly in the slow cooker: Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
5. Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook.
6. Serve hot with a sprinkle of fresh parsley.
Notes
I personally love rosemary, so I find three stalks to be perfect. If you would like a more mild rosemary flavor, reduce the amount to suit your family’s taste preferences.
To store: Place cooked and cooled soup in an airtight container in the refrigerator for up to 3 days.
To reheat: Warm gently in a medium saucepan over medium-low heat until hot, or in a microwave-safe bowl in the microwave until warmed through.
To freeze: Store cooked and cooled soup in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 302
- Sugar: 3g
- Sodium: 852mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0.03g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 96mg
