A big hot bowl of slow cooker chicken noodle soup is the perfect comforting meal on those chilly days! It’s an easy set-it-and-forget recipe with lean white meat, hearty root vegetables, flavorful herbs, and large egg noodles.
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We’ve all been there when the cold and flu season hits, and you feel like a zombie. I know all I want is a big warm bowl of comforting soup. This crockpot chicken noodle soup recipe is one of those simple mom-approved remedies that bring a little relief when you’re not on top of your game.
Using a crock-pot makes the preparation nearly effortless. Just place chicken breast pieces in the vessel and a classic combination of onions, carrots, and celery. Drop in some thyme, rosemary, and bay leaf to add depth and pleasing aromatics when you lift the lid. Big, tender egg noodles swim in the savory soup base, giving you that extra energy you need.
Slow cooker size
This recipe makes a large batch of chicken noodle soup. I use a 6-quart Crock-Pot which works nicely. If you have a smaller unit, cut the recipe in half. It takes about 3 ½ hours to cook on “high” or 5 ½ hours on the “low” setting.
Chicken selection
I prefer boneless skinless chicken breasts. The thick pieces of lean meat gently cook in the hot soup liquid. Alternatively, you can use boneless or bone-in chicken thighs for this recipe. Note that if cooking with the skin on, it will add more grease to the liquid. Fresh or leftover roasted chicken also makes for a quick and easy protein add-in at the end of cooking.
Add vegetables and herbs
A mirepoix consisting of carrots, onions, and celery creates the classic chicken noodle soup flavor. If desired, add other vegetables like fennel, butternut squash, any type of potato, zucchini, green beans, or corn to the soup. Make sure to cut each vegetable into similar bite-sized pieces for even cooking.
Dried and fresh herbs add fragrant aromatics and dimension to the soup. I use rosemary, thyme, and bay leaves to infuse into the cooking liquid. Minced garlic adds a hint of spicy allium notes that mellows out over time. Use chicken broth or stock as a flavorful simmering liquid. I prefer chicken stock as it adds more richness and flavor from the gelatin in the bones.
Choosing the right pasta for slow cooking
Wide egg noodles are a top choice for chicken noodle soup. They have a soft -yet tender bite that complements the proteins and vegetables. If you don’t have any in the pantry or want to switch it up, other types of pasta can be used. Ditalini and rotini are good substitutes. Even broken pieces of thin fettuccine work well.
Just note that semolina-based pasta may take a little longer to cook as it is more durable than egg noodles. You’ll add them to the Crock-Pot after the chicken and vegetables finish cooking. Alternatively, you can cook the noodles separately on the stovetop to speed up the overall cook time.
How to make chicken noodle soup in a crock-pot
This homemade chicken noodle soup is straightforward to prepare! Add the chicken, vegetables, herbs, and stock to the slow cooker—cover and cook for about 3 ½ hours on high or 5 ½ hours on low setting. Chicken breast is very lean and can dry out if left too long in the pot. Use an instant-read thermometer to check for doneness every 30 minutes past the recommended cook time.
Keep the chicken covered after removing it from the vessel. Don’t shred the chicken until ready to serve to prevent moisture loss. Add the dried egg noodles and cook until tender, about 30 minutes on high setting. Add back the shredded chicken to warm it up. Grab a bowl and spoon and dig in!
Serve this with
More slow cooker recipes
FAQ
Yes! Add the dried pasta to the slow cooker about 30 minutes before serving to prevent the noodles from turning too soft and absorbing too much chicken stock.
Raw chicken can be cooked along with any other flavorful ingredients for soups. This gently cooks the poultry in the simmering liquid, adding more flavor to the meat and soup. Ensure the chicken is fully cooked, between 160 to 165ºF (71 to 74ºC), before shredding and serving. It’s easy to see if the meat is still raw and pink. If using frozen chicken, defrost it first.
The dried pasta can be cooked in chicken stock and broth along with the other ingredients. This should be done at the end of cooking, right before serving. If the starchy pasta absorbs too much liquid, add more stock and season with salt as needed. The pasta could also be cooked separately, then added to the soup.
Preventing mushy noodles
Cook the pasta in the slow cooker at the end of the recipe process on the “high” setting right before serving. Depending on the size and shape of the noodle, the time may vary. I find 25 to 30 minutes gives a nice tender egg noodle. If using a different type of pasta, check at 10 minutes, then every 10 minutes after that time to gauge the doneness.
Crock-Pot Chicken Noodle Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups carrots, peeled and sliced ¼-inch thick
- 1 ½ cups yellow onion, ½-inch dice
- 1 cup celery, ¼-inch pieces
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 ½ teaspoons fresh thyme, chopped, or ¾ teaspoon dried
- 1 teaspoon fresh rosemary, chopped, or ½ teaspoon dried
- 2 dried bay leaves
- 8 cups unsalted chicken stock, or broth
- 8 ounces wide egg noodles
- 1 tablespoon chopped parsley
Instructions
- Add Ingredients – In a 6-quart slow cooker, add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
- Slow Cook – Cover and cook on the high setting for 3 ½ hours, or on the low setting for 5 ½ hours. Cook until the chicken reaches 160ºF (71ºC), adding more time as needed.
- Shred Chicken – Remove chicken and transfer to a clean plate. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving.
- Cook Noodles – Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
- Warm Chicken – Add shredded chicken back to the slow cooker, cover, and let cook for 5 minutes on high heat to re-warm. Season the soup with more salt and pepper as needed.
- To Serve – Garnish the chicken noodle soup with chopped parsley before serving.
Recipe Video
Equipment
Notes
- Recipe Yield: About 8 cups
- Serving Size: 1 cup chicken noodle soup
- Storing: Completely cool the chicken soup. Store in an airtight container in the refrigerator for up to 5 days. Add more stock if needed for reheating.
- Reheating: Cook over medium heat on the stovetop until hot.
- Freezing: Store in individual containers or resealable bags for up to 3 months. Defrost overnight in the refrigerator or run the container over cool water, then reheat.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Jenna says
I’m so bummed! My toddler and I are incredibly sick with a bad cold and I just used what I had on hand, I dumped canned carrots in there not thinking they are already soft! It’s cooking now…Did I completely ruin it??? 😩
Jenna says
Good news.. it turned out amazing and the carrots held their shape even though they were the canned ones. I also added cut up potatoes, poultry seasoning and oregano, a chicken bouillon cube, cut down on the kosher salt because I used “less sodium chicken broth” rather than sodium-free. Tons of flavor and it was the only thing my sick toddler would eat the whole day. Thanks for the awesome recipe! Also really thankful you included the measurements for the dried herbs!
Matt says
W Jenna
Jessica Gavin says
Great to hear! I hope the family is feeling better.
Jessica Gavin says
The carrots will be very soft. How did it end up tasting? I would definitely add it in towards the end of cooking with the pasta next time.
Matt says
Fantastic recipe thanks for sharing, easy 😎🫡
Joan Pearling says
Great recipe! I used tortellini instead of noodles and my go-to Better Than Bullion for the stock. The seasoning is spot on – my husband and I loved it. I’ll definitely make this again.
Jessica Gavin says
Adding tortellini sounds amazing for the chicken noodle soup!
Natasha Spradlin says
Super good and easy! Definitely a keeper in the recipe book, thank you so much. 😋
Jessica Gavin says
You’re welcome!
Tom says
Could add saffron? When would I add?
BIG THANKS
Jessica Gavin says
Yes, you can add saffron. I would add it to the last 20-30 minutes of cooking. This will help the soup develop its full yellow color, while keeping the aromatic smell and strongest flavor.
H.M says
I’ve made this soup for my family over the last 3 weeks. Every week there was an odd flavour, I thought it was too much rosemary or thyme.. so I tried less. There was still an odd flavour, I changed the the herbs around… But it was still there! Then yesterday I decided to remove the bay leaves from the ingredients. Finally, my family demolished it without complaint of a “funny taste”!
Will definitely be using this recipe again 🙂
Jessica Gavin says
Bay leaves can be an acquired taste since it has notes of eucalyptus and pine. Glad to hear that the family is now enjoying the soup!
Molly Holper says
Hello! Should I use salted chicken broth next time if I want it to be saltier? Or should I just add more salt? Thanks!
Jessica Gavin says
I would reccomend adding more salt. I’ve also found that a splash of soy sauce adds dimension and saltiness. However if you use the salted stock, adjust with more salt if desired before serving.
Kellie says
Can frozen chicken for used? I have chicken legs that need to be cooked!
Jessica Gavin says
Yes, you can add frozen chicken thighs. You’ll just need additional cooking time to account for defrosting. I would factor in at least and extra 1-2 hours of cook time, depending on the setting. Make sure the chicken legs reach at least 165ºF, then takes more tender about 170ºF.
Mike says
Egg noodles came out very soggy on high for 20 minutes
Molly Paulson says
The taste was good but a few things – After 6 hours on low the carrots and celery are nowhere even close to done. Basically still raw. Egg noodles got super soggy and mushy after only 30 minutes on low. I was so excited at work to come home to this and super disappointed when the veggies were still hard.