Crock-Pot Chicken Noodle Soup

4.87 from 694 votes
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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.

Crock-Pot chicken noodle soup.

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, carrots, celery, and seasonings inside a slow cooker.

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.

Top down photo of homemade chicken noodle soup in a crockpot.

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!

Crockpot chicken noodle soup served with saltine crackers.

Serve this with

More slow cooker recipes

FAQ

Can I add noodles to the slow cooker?

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.

Can you cook raw chicken in soup?

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.

Do you cook the pasta before adding it to chicken soup?

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.

White bowl filled with chicken soup with slices of carrots on top.

Recipe Science

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

When the cold season hits make this easy slow cooker chicken noodle soup recipe by adding lean white meat, vegetables, stock, and pasta to your crock-pot.
4.87 from 694 votes
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings 8 servings
Course Soup
Cuisine American

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
  • 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

YouTube video

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

Serves: 8 servings
Calories 292kcal (15%)Carbohydrates 35g (12%)Protein 24g (48%)Fat 8g (12%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 4gTrans Fat 0.02gCholesterol 60mg (20%)Sodium 479mg (20%)Potassium 829mg (24%)Fiber 4g (16%)Sugar 4g (4%)Vitamin A 5450IU (109%)Vitamin C 9mg (11%)Calcium 287mg (29%)Iron 8mg (44%)

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.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating




97 Comments Leave a comment or review

  1. Zach says

    I found this recipe back in September and have made it about three or four times, the most recent being today. It is the perfect chicken noodle soup recipe. I love the heartiness of it. The weather was cold and rainy today, and this was the perfect dish to boost our mood. Definite keeper, and I have recommended it to friends!

    • Jessica Gavin says

      Thanks, Zach! I’m happy to hear that this has become your got to slow cooker chicken noodle soup recipe.

  2. 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.

    • 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.

  3. 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.

  4. 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!

    • 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.

  5. 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.

  6. 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!

    • 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.

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