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.
Nikkole says
I’m not sure what I did wrong. I followed the recipe to a T and it had no flavor. I am so bummed. It was all new spices and everything. Any ideas?
Jessica Gavin says
I would add more salt to taste to the stock to enhance the flavor.
Sophie says
I added some chicken boullion to it cause I like a super savory flavor and I liked that
Jessica Gavin says
Thanks for your feedback! I’ve also found that some soy sauce adds extra umami and savory notes.
Lucia says
Fry the chicken it will add more flavor maybe even fry some of the veggies too
Marie says
Hi Jessica, I was looking for a crockpot recipe for chicken noodle soup, and I’m so glad I found yours. It turned out delicious! The only thing I added was some oregano. I will definitely be trying some of your other recipes soon!
Jessica Gavin says
Thank you for your feedback, Marie!
Will Bray says
Can you use frozen chicken breast if so how long should I adjust the cooking time if any?
Jessica Gavin says
I recommend defrosting the chicken first so the vegetables don’t become too mushy with the extended cooking time.
Tricia says
I recommend using chicken broth and not
stock as it ruins the flavor IMO. I’m actually going to toss it because it tastes kind of sweet. I think if you use broth it will taste fine.
Jessica Gavin says
Thanks for sharing your feedback, Tricia. May I ask what brand of stock you used? I haven’t had the experience that it tasted sweet before.
Karen says
College Inn Chicken Broth gives soup a sweet flavor. I went back to good old Swanson broth.
Jessica Gavin says
Great to know!
Mike says
Can I use a dutch oven instead of a slow cooker? Same recipe?
Jessica Gavin says
I have a stove top chicken noodle soup version that I would recommend using instead. The temperature on the stove top is too variable, so I would not cook for several hours unless you are checking frequently.
Tom says
I have a question.. when is it safe to taste test the soup? I want to taste a little of the stock to see if the seasoning needs any adjustments, but I dunno if the chicken is done cooking yet. It’s been in on low for 2.5 hours. I’ll be sure to leave a review when I’m finished! So far, so good though! 😉
Jessica Gavin says
Great question! Salmonella is destroyed at temperatures above 150ºF. That would be a safe time to check the flavor of the liquid. However, I would look to see if the chicken has turned opaque. If it’s still raw, do not taste the soup. It’s best to adjust the seasoning level once the chicken is cooked and before you add the noodles.
Angela A says
Did you really mean 8oz of noodles? That’s not a lot at all. I got an 18 oz bag of wide noodles.
Jessica Gavin says
Yes, the noodles expand a lot. You can add more if you’d like.
Jim says
Maybe an unpopular opinion, but adding a little MSG and some red pepper flakes really popped off on the flavor. No where near enough to be spicy, but added a little something.
Also I was hungry and cheated with pressure cooking instead of slow cooking. Likely why the seasoning in my batch felt slightly lacking.
Either way, I love the final result. And only took like 30 mins prep to bowl. Will definitely make it again.
Jessica Gavin says
Thanks for sharing your flavor-boosting tips for the chicken noodle soup. I do something similar with some soy sauce for an umami flavor, but not to make it the dominate taste in the soup.
Michael Scampini says
Turned out great. I added chopped fennel and 4 spoonfuls of white miso paste and it was fantastic. Because I like the taste of celery in soup, I doubled it and added a tspn of celery seeds. I did use frozen chopped carrots that I had in my freezer because I wanted to get rid of them. They were a tad mushy at the end but still good. Fresh would have been better for this, or had I added the frozen halfway through.
I also added 2 cups of water with a bullion cube for a bit more broth and 4 diced mini potatoes because I had to use them. The combination of everything really worked well and tasted great. The fresh herbs are a must especially for the rosemary. M ok with dried thyme but nothing compares to fresh rosemary.
Jessica Gavin says
Thanks for sharing your tips! Your modifications, especially the miso paste sounds delicious to add to the chicken noodle soup.
Caprice Garcia says
My husband does not care for his chicken shredded can I cut them into cubes
Jessica Gavin says
Yes, you can remove the chicken after it’s fully cooked and cut into cubes.
Michelle says
Hi! May I ask, if I need to double this recipe to feed a crowd, will it all fit in one standard 6 qt. crock pot still, or do I need to use 2 crock pots? Thanks!!!
Jessica Gavin says
I would use two crock pots if double the recipe.
Stephanie Gerrish says
Hello! Quick question – should I pat dry the chicken before putting in the crock-pot?
Jessica Gavin says
You can dry the chicken pieces, but not required.
Jennifer H says
Made this tonight and was good, but flavor was lacking slightly. KEY to adding flavor is to add some poultry seasoning to the pot. Made a huge difference and gave me the flavor that was lacking and what I was expecting.