Warm and comforting, Crock Pot Chicken Noodle Soup is the perfect meal to make on a cold winter day. This recipe is easy to follow and includes simple ingredients. Enjoy on a busy weeknight or for a slow weekend meal!
Chicken noodle soup is known to be a cure-all for the common cold. It's warm, comforting, and packed full of fiber and nutrient-dense protein and vegetables.
While chicken noodle soup is typically made on the stovetop, this easy crock pot chicken noodle soup is an even easier way to make this classic dish! After all the ingredients are chopped and prepped, add them to your crock pot and stir.
Let all the ingredients slowly cook together, releasing all their flavors. Then, shred the chicken, cook the noodles, and you're ready for a warm bowl of comfort!
Slow cooker chicken noodle soup can be enjoyed on a cold day when you're under the weather or as a comforting meal to feed a crowd! Keep this easy crock pot soup recipe on hand for the fall and winter months ahead!
Why You’ll Love This Recipe
- Dump and go! Just add the ingredients to the slow cooker and let it do its magic.
- A great recipe to have on hand when anyone gets the cold or the flu.
- It's warm and comforting for a cold day.
- You can customize the flavors and vegetables to make it your own.
Ingredients You’ll Need
- Chicken Breast - Boneless skinless chicken breasts add texture, flavor, and a good amount of protein to this soup.
- Soup Vegetables - A mirepoix of onion, carrots, and celery plus garlic are used to give an aromatic vegetable flavor that is classic in chicken noodle soup.
- Dried Spices - A mix of dried thyme, rosemary, salt, and pepper, bring out the natural flavors in the soup while adding a touch of herb flavor.
- Chicken Broth & Water - This helps thin out the meal to a soup consistency while adding even more rich chicken flavor.
- Egg Noodles - Gives the chicken soup a hearty texture and makes it smooth and satisfying.
How To Make Chicken Noodle Soup In The Crock Pot
Prepare the chicken and vegetables: Remove excess fat from the chicken breasts. Chop the celery, onion, and carrot, and mince the garlic.
Assemble the soup: In a 6-quart slow cooker, add chicken, onion, garlic, carrots, celery, thyme, rosemary, salt, and black pepper. Pour water and chicken broth in. Stir to combine.
Slow cook the chicken soup: Add the lid and cook on LOW for 6-8 hours or on HIGH for 2½-3½ hours.
Shred the chicken: Remove the cooked chicken breast from the slow cooker and shred with two forks. Add it back to the soup and stir to combine.
Cook the noodles: Stir in the egg noodles and turn the heat to LOW if it isn't already. Cook for 20-30 minutes or until the noodles are tender. Serve hot, and enjoy!
- The chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit.
- You can use two forks or a stand mixer fitted with the paddle attachment to shred the chicken.
- Don't let the noodles sit too long in the soup as they can continue to cook and become mushy.
- If you want a thinner soup, add more water or chicken broth. For a thicker soup, let it cook longer or remove the lid during the last 30 minutes of cooking.
- Use rotisserie chicken instead of raw chicken breasts for an even easier crock pot chicken noodle soup recipe!
- For a vegetarian crock pot chicken noodle soup, omit the chicken and double the number of vegetables. Use vegetable broth in place of chicken broth.
- To make gluten-free crock pot chicken noodle soup, use gluten-free egg noodles or your favorite type of gluten-free pasta.
- Use other types of pasta, including shells, elbows, or bowties, in place of egg noodles.
- Add a can of corn, green beans, or peas for extra vegetables.
- Finish the soup with a squeeze of fresh lemon juice for a bright flavor.
- Top crock pot chicken noodle soup with chopped parsley or green onions for garnish. Serve with crusty bread on the side.
Storing: Leftovers must be cooled before storing. To store, place crock pot chicken noodle soup in an airtight container and refrigerate for up to five days.
Freezing: Chicken noodle soup can be frozen for up to six months. Let the soup cool completely before freezing in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheating: Crock pot chicken noodle soup can be reheated on the stove over low heat until warm. You can also reheat in the microwave, stopping to stir every minute or so.
Yes, but you want to keep an eye on them as they can quickly become overcooked. Add them during the last 30 minutes to an hour of cooking.
Boneless, skinless chicken breasts are a good option as they are lean and cook evenly. You can also use bone-in chicken breasts or thighs and remove the bones once they are cooked.
Chicken broth is typically made with water, chicken, and vegetables. It has a light chicken flavor and is good for soups and sauces. Chicken stock is made with water, chicken, bones, and vegetables. It has a richer flavor and is good for braising meats and making risotto.
More Crock Pot Soup Recipes
- Crock Pot Stuffed Pepper Soup
- Crock Pot Pasta Fagioli
- Crock Pot Baked Potato Soup
- Crock-Pot Taco Soup
- Creamy Slow Cooker Spinach Tomato Sausage Tortellini Soup
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Crock Pot Chicken Noodle Soup
- In a 6-quart slow cooker, add chicken, onion, garlic, carrots, celery, thyme, rosemary, salt, and black pepper. Pour water and chicken broth in.
- Cover an cook on low for 6-8 hours or on high for 2½-3½ hours.
- Remove chicken and shred with two forks. Add the chicken back into the slow cooker and add the egg noodles.
- Lower the heat to low and continue to cook for 20-30 minutes or until noodles reach your desired consistency.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.