There’s nothing quite like a warm, comforting bowl of chicken noodle soup, especially when you’re craving something nourishing without the fuss. I’ve always found that the low and slow magic of a crockpot transforms simple ingredients into a deeply flavorful meal, and chicken noodle soup is no exception. It’s a staple in our home, particularly on busy weeknights or when someone needs a little extra TLC.
Why you’ll love this dish
If you’re looking for a meal that practically cooks itself, fills your home with an irresistible aroma, and delivers on taste, this Crockpot Chicken Noodle Soup is your answer. It’s the ultimate comfort food, perfect for chilly evenings, under-the-weather days, or simply when you want a hearty, homemade meal without being tied to the stove. The crockpot does all the heavy lifting, tenderizing the chicken and melding the flavors beautifully, resulting in a rich, satisfying broth that tastes like it’s been simmering for hours.
> “I used to think chicken noodle soup from scratch was a huge undertaking, but this crockpot method changed everything! It’s so easy and tastes way better than anything from a can.” — A Happy Home Cook
The cooking process explained
Making Crockpot Chicken Noodle Soup is wonderfully straightforward. You’ll begin by combining your chicken, vegetables, herbs, and broth in the slow cooker. This allows all the flavors to meld together as the chicken cooks to fall-apart tenderness. Towards the end of the cooking time, you’ll remove the chicken to shred it, then add your noodles and shredded chicken back to the pot to finish cooking, ensuring the noodles are perfectly al dente and not mushy.
What you’ll need
Gather these items for your ultimate comfort soup:
- Chicken: Boneless, skinless chicken breasts or thighs work best here. Thighs will add a richer flavor.
- Vegetables: Carrots, celery, and onion form the classic aromatic base.
- Broth: Low-sodium chicken broth is preferred so you can control the saltiness.
- Herbs & Seasonings: Dried thyme, bay leaf, salt, and black pepper are essential for that classic chicken soup flavor.
- Noodles: Egg noodles are traditional, but you can use your favorite pasta shape.
- Garlic: Fresh minced garlic adds a punch of flavor.
- Olive Oil: A little bit to sauté the aromatics if you choose to sear them first.
- Fresh Parsley: For garnish and a fresh finish.
Directions to follow
- Prepare Vegetables: Dice your carrots, celery, and onion. Mince the garlic.
- Combine Ingredients in Crockpot: Place the chicken breasts or thighs in the bottom of your slow cooker. Add the diced carrots, celery, onion, and minced garlic over the chicken.
- Add Liquids and Seasonings: Pour in the chicken broth. Add the dried thyme, bay leaf, salt, and pepper.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded with two forks.
- Shred Chicken: Carefully remove the cooked chicken from the crockpot and place it on a cutting board. Shred the chicken using two forks. Discard the bay leaf.
- Add Noodles and Chicken Back: Return the shredded chicken to the slow cooker. Add the egg noodles.
- Finish Cooking: Increase the heat to high (if it wasn’t already) and cook for another 20-30 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
- Taste and Adjust: Taste the soup and adjust seasonings as needed. Add fresh parsley just before serving.
Best ways to enjoy it
This Crockpot Chicken Noodle Soup is a meal in itself, but a warm, crusty bread or a side of garlic bread is the perfect accompaniment for dipping into that rich broth. A simple green salad with a light vinaigrette can also offer a refreshing contrast. For a pop of color and extra freshness, garnish generously with fresh parsley.
Keeping leftovers fresh
Once cooled, transfer any leftover soup to airtight containers. It will keep well in the refrigerator for up to 3-4 days.
Reheating: Reheat individual portions gently on the stovetop over medium-low heat or in the microwave until heated through. If the noodles have absorbed too much liquid, you can add a splash of extra chicken broth or water when reheating.
Freezing: You can freeze this soup, but with a caveat: the noodles might become a bit mushy upon thawing and reheating. If you plan to freeze, I recommend cooking the soup without the noodles. When you’re ready to serve, thaw the soup, bring it to a simmer, and then cook fresh noodles directly in the thawed broth. This way, you get perfectly textured noodles every time.
Helpful cooking tips
- Brown Your Chicken (Optional but Recommended): Searing the chicken breasts or thighs in a bit of olive oil before adding them to the crockpot can add an extra layer of depth and flavor to your soup.
- Sauté Aromatics: Similarly, quickly sautéing your onions, carrots, and celery in a pan before adding them enhances their natural sweetness and helps build a more complex flavor profile.
- Don’t Overcook Noodles: Add the noodles only during the last 20-30 minutes of cooking. Overcooked noodles absorb too much liquid and can turn mushy.
- Control Salt: Start with a moderate amount of salt and adjust at the end. As the soup simmers, the liquid reduces, concentrating the saltiness. Using low-sodium broth gives you more control.
- Fresh Herbs for Finish: While dried herbs work well during cooking, a sprinkle of fresh parsley or dill at the end brightens the flavor and adds visual appeal.
- Bone-in Chicken for More Flavor: For an even richer broth, use bone-in, skin-on chicken thighs. Just remember to remove the skin and bones before shredding.
- Add Acidity: A squeeze of lemon juice stirred in at the very end can brighten all the flavors beautifully.
- Don’t Forget Garlic: While the recipe calls for minced garlic, roasting a head of garlic and adding the softened cloves to the broth can add an incredible depth.
- Taste and Adjust: Always taste your soup before serving and adjust seasonings as needed. A little more salt, pepper, or even a dash of hot sauce can make a big difference.
Creative twists
- Spicy Kick: Add a pinch of red pepper flakes with the other seasonings for a subtle warmth, or a few dashes of your favorite hot sauce at the end.
- Creamy Version: Stir in a splash of heavy cream or a dollop of cream cheese during the last few minutes of cooking for a richer, creamier soup.
- Different Veggies: Feel free to add other quick-cooking vegetables like frozen peas, corn, or spinach during the last 15 minutes of cooking.
- Herb Variations: Experiment with different herbs like fresh dill or a sprig of rosemary for a unique twist on the classic flavor.
- Gluten-Free: Use gluten-free pasta and ensure your chicken broth is certified gluten-free.
- Whole Wheat Noodles: Opt for whole wheat egg noodles for added fiber.
Common questions
Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken breasts, but it will increase the cooking time slightly. Ensure they are fully cooked and easily shreddable before proceeding.
My soup is too thick after adding noodles. What can I do?
A: Noodles absorb a lot of liquid. If your soup becomes too thick, simply add more hot chicken broth or water, a half-cup at a time, until it reaches your desired consistency.
Can I make this soup vegetarian?
A: Absolutely! Omit the chicken and use vegetable broth. You can add extra vegetables like mushrooms, zucchini, or bell peppers, and consider adding a can of drained cannellini beans for protein.
Upgraded Crockpot Chicken Noodle Soup
Equipment
- Slow cooker (6-quart or larger)
- Skillet (optional)
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 cup frozen peas
- ½ cup chopped fresh dill and/or parsley
- 1 cup whole wheat elbow macaroni or egg noodles
- 1 cup chopped spinach or kale
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil optional, for sautéing
Instructions
Preparation
- If desired, sauté onion, carrots, and celery in olive oil for 5-7 minutes until softened, then add minced garlic and cook for an additional minute.
- Place chicken in the slow cooker; add sautéed or raw vegetables, onion, carrots, celery, and garlic, then sprinkle with thyme and oregano.
- Pour chicken broth over all ingredients in the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and easily shredded.
- Remove chicken from the slow cooker, shred it with two forks, and return it to the pot.
- Add noodles, peas, spinach or kale, and nutritional yeast to the slow cooker.
- Increase the slow cooker to high and cook for 20-30 minutes until noodles are tender.
- Stir in fresh dill and/or parsley, then season with salt and pepper to taste before serving.