Crockpot Chicken Noodle Soup is the recipe I reach for when I want dinner cooking in the background while I get on with the rest of the day. There is very little to prepare, and the slow cooker does most of the work for you.
The chicken cooks slowly with carrots, celery, onion, garlic, and chicken broth, giving the soup a warm homemade flavor. By the time you open the lid, the chicken is tender and ready to shred.
I always wait until the end to add the egg noodles. That small step makes a big difference because the noodles stay tender instead of sitting in the crockpot for hours and turning mushy.
A bowl of this with warm bread on the side is hard to beat. It is simple food, but sometimes that is exactly what I want.
What Is Crockpot Chicken Noodle Soup
Crockpot Chicken Noodle Soup is a slow-cooked soup made with chicken, vegetables, broth, and egg noodles. The chicken and vegetables cook together for several hours, allowing the broth to develop a rich, comforting flavor.
The noodles are added after the chicken has cooked so they only need a short time to become tender. Once the chicken is shredded and returned to the pot, everything comes together in one warm bowl.
You can use chicken breast for a lighter texture or chicken thighs if you prefer darker, more tender meat. Both work well in the slow cooker.
Ingredients for Crockpot Chicken Noodle Soup
For the Soup
- Chicken breast: Use 1 large boneless, skinless chicken breast, about 1 to 1½ pounds.
- Chicken broth: Use 6 cups of chicken broth.
- Carrots: Use 2 medium carrots, peeled and sliced.
- Celery: Use 2 celery stalks, sliced.
- Onion: Use 1 small onion, diced.
- Garlic: Use 2 cloves, minced.
- Italian seasoning: Use 1 teaspoon.
- Bay leaf: Use 1 bay leaf.
- Salt and black pepper: Season to taste.
For the Noodles and Finish
- Egg noodles: Use 2 cups of dry egg noodles.
- Fresh parsley: Use a small handful, chopped.
- Lemon juice: Optional, for a fresh finish.
How to Make Crockpot Chicken Noodle Soup
- Prepare the vegetables: Peel and slice the carrots, slice the celery, dice the onion, and mince the garlic before starting. Keeping the vegetables in fairly similar-sized pieces helps them cook evenly and makes the finished soup easier to eat.
- Add the chicken to the crockpot: Place the chicken breast in the bottom of the crockpot, then arrange the carrots, celery, onion, and garlic around it. Pour the chicken broth over everything so the chicken is surrounded by liquid and the vegetables are sitting in the broth.
- Season the soup: Add the Italian seasoning and bay leaf, then season with salt and black pepper. Start with a moderate amount of salt because the chicken broth may already contain some, and you can adjust the seasoning after the soup has finished cooking.
- Slow cook the chicken: Cover the crockpot with the lid and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The chicken should be completely cooked through and tender enough to pull apart easily when you check it with a fork.
- Remove the chicken: Carefully lift the cooked chicken out of the crockpot and place it on a plate or cutting board. Let it rest for a few minutes so it is cool enough to handle without burning yourself while you prepare it for the soup.
- Shred the chicken: Use two forks to pull the chicken apart into bite-sized pieces. You can shred it finely for a more traditional soup texture or leave slightly larger pieces if you prefer more noticeable chunks of chicken in each spoonful.
- Return the chicken to the soup: Put the shredded chicken back into the crockpot and stir it through the broth and vegetables. Taste the broth at this point and add a little more salt or black pepper if you think it needs more seasoning.
- Add the egg noodles: Turn the crockpot to HIGH and add the dry egg noodles directly into the hot broth. Stir them gently so they are submerged as much as possible, then cover the crockpot and let them cook for about 20 to 30 minutes, checking them toward the end so they do not become overly soft.
- Check the consistency: Once the noodles are tender, give the soup a good stir and check how much broth remains. If you prefer a soupier consistency or the noodles absorbed more liquid than expected, add a little extra hot chicken broth and stir until the soup looks right.
- Finish the soup: Remove the bay leaf and stir in the fresh parsley. Taste the broth one more time and adjust the salt and pepper if needed. If you want a slightly brighter flavor, add a small squeeze of lemon juice just before serving.
- Serve hot: Ladle the soup into bowls, making sure each serving has a good mix of shredded chicken, vegetables, noodles, and broth. Finish each bowl with a little extra parsley or black pepper if desired.
What to Serve Crockpot Chicken Noodle Soup
Crockpot Chicken Noodle Soup is filling enough to be served on its own, but I usually put warm crusty bread on the table with it. The bread is perfect for dipping into the flavorful broth and makes the meal feel a little more complete.
A simple green salad also works well if you want something fresh beside the soup. Lettuce, cucumber, tomatoes, and a light dressing are all you need.
For a heartier dinner, you can serve the soup with warm dinner rolls or garlic bread. I would keep the sides fairly light because the soup already has chicken, vegetables, and noodles in every bowl.
Sometimes I skip the sides altogether and just add a little fresh parsley on top. A big bowl of hot chicken noodle soup can be plenty for dinner.
How to Store and Reheat
Store leftover Crockpot Chicken Noodle Soup in an airtight container in the refrigerator for 3 to 4 days. Let the soup cool slightly before transferring it to the container, then refrigerate it promptly.
The noodles will continue absorbing broth while the soup sits, so you may notice that the leftovers are thicker the next day. Add a splash of chicken broth or water before reheating to bring the soup back to a more brothy consistency.
For the best results, reheat the soup in a saucepan over medium-low heat, stirring occasionally until the chicken, vegetables, noodles, and broth are heated through. Avoid boiling the soup for a long time, since the noodles can become too soft.
Individual portions can also be reheated in the microwave. Heat in short intervals and stir between each one so the soup warms evenly.
If you know you will have lots of leftovers, another option is to cook the noodles separately and add them to each bowl when serving. This keeps the noodles from soaking up too much of the broth while the soup is stored.
Ingredients
Method
- Prepare the vegetables: Slice the carrots and celery, dice the onion, and mince the garlic.
- Add everything: Place chicken in the crockpot and add vegetables, garlic, and chicken broth.
- Season: Add Italian seasoning, bay leaf, salt, and black pepper.
- Slow cook: Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the chicken is tender and cooked through.
- Shred chicken: Remove the chicken, let it cool briefly, then shred it into bite-sized pieces.
- Return chicken: Stir the shredded chicken back into the crockpot and adjust seasoning.
- Add noodles: Turn to HIGH, add egg noodles, and cook covered for about 20 to 30 minutes until tender.
- Finish: Remove the bay leaf, stir in parsley, add lemon juice if desired, and serve hot.
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