Crock-Pot Chicken Noodle Soup

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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 as lean white meat simmers with 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 walking zombie. I know all I want is a big steaming bowl of comforting soup. This recipe is one of those simple mom-approved remedies that bring a little relief when you’re not on the top of your game.

Using a crock-pot makes the preparation nearly effortless. Just place lean pieces of chicken breast in the vessel along with a classic combination of onions, carrots, and celery. Drop-in some thyme, rosemary, and bay leaf to add depth and pleasing aromatics the moment you lift the lid. Big, tender egg noodles swim in the savory soup base, giving 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 1/2 hours to cook on “high” setting or 5 1/2 hours on “low” setting.

Chicken, carrots, and celery in a slow cooker

Chicken selection

I prefer boneless skinless chicken breasts. The thick pieces of lean meat gently cook in the hot soup liquid, but they can dry out if left too long in the pot. Make sure to use an instant-read thermometer to check for doneness about every 30 minutes past the recommended cook time.

Make sure to keep the chicken covered after removing it from the vessel. To prevent moisture loss, don’t shred them into pieces until ready to serve. You can use either boneless or bone-in chicken thighs for this recipe, however, 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.

Flavorful add-ins

A mirepoix consisting of carrots, onions, and celery creates the classic chicken noodle soup flavor. If desired, you can 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 in similar bite-sized pieces for even cooking.

To add additional layers of flavor, I use minced garlic, rosemary, thyme, and bay leaves that slowly infuse into the cooking liquid. You can use chicken broth or stock, but I prefer the latter, as it adds more richness and flavor from the gelatin in the simmering bones.

Crockpot chicken noodle soup served with crackers

Cooking pasta noodles in the slow cooker

Wide egg noodles are a top choice for chicken noodle soup. You’ll add them to the crock-pot after the chicken and vegetables finish cooking. Alternatively, to speed up the overall cook time you can cook them in a separate pot on the stovetop.

Egg noodles have a soft -yet tender bite that complements the proteins and vegetables in the soup. 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 time for cooking as they are more durable compared to egg noodles.

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

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Preventing mushy noodles

Cook the pasta at the very end of the recipe process on the “high” setting right before serving. Depending on the size and shape of your 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.

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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.
Pin Print Review
3.58 from 154 votes
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Servings 6 servings
Course Soup
Cuisine American

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 cups carrots, peeled and sliced ¼-inch
  • 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, freshly ground
  • 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 chicken broth
  • 8 ounces wide egg noodles
  • ½ cup Italian parsley leaves, finely chopped

Instructions 

  • Add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock to a slow cooker.
  • Cover and cook for 3 ½ hours on the high setting, or 5 ½ hours on low.
  • Remove chicken and transfer to a clean plate.
  • Make sure the chicken is cooked through. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving.
  • Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
  • Taste the soup liquid and season with more salt and pepper as needed.
  • Add shredded chicken back to the slow cooker, cover and let cook for 5 minutes on high heat to re-warm.

Recipe Video

Notes

  • Garnish with a little bit of fresh chopped parsley and freshly cracked black pepper.
  • Serve with bread or saltine crackers.

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Nutrition Facts
Crock-Pot Chicken Noodle Soup
Amount Per Serving
Calories 268 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 124mg41%
Sodium 663mg28%
Potassium 249mg7%
Carbohydrates 35g12%
Fiber 3g12%
Sugar 5g6%
Protein 23g46%
Vitamin A 7350IU147%
Vitamin C 9.1mg11%
Calcium 30mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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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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Reader Interactions

34 Comments Leave a comment or review

  1. Maeve says

    Great base recipe!! The ratios ARE perfect! I am really into crock pot cooking these days and lower food bills. Too much waste! So this recipe is our go to formula for all sorts of cleaning out the fridge and using left overs cooking hocus pocus lol.

  2. Christine says

    Thanks Jessica! Our family loves soup and this recipe was so easy and so yummy! My kids just loved it and so we ate it for lunch and dinner. I actually used precooked sliced herbed chicken from Trader Joe’s. 😉

    • Jessica Gavin says

      You’re welcome Christine! That’s so great that it was a family hit, so important! I often feel like I’m cooking three separate meals to make everyone happy, ha! Great idea with using TJ chicken.

  3. Brandon Jones says

    Hi,
    I’m looking at making this recipe to bring to work for our break. Would I be able to keep the slow cooker on the “warm” setting and not have to worry about overcooking the soup or completely destroying the egg noodles? It’d be on warm for about 4-5 hours

    • Jessica Gavin says

      Hi Brandon- The warm setting can range between 165-175ºF, which will keep the food nice and warm. However I think the chicken may be ok, but the noodles may get mushy after 4-5 hours. Perhaps you could add that in later, or cook some and store in a plastic bag and add it in to rewarm an hour or so before serving?

  4. Linda says

    We were expecting lots of snow, which we got, so I thought a good chicken noodle soup. I would be really good. One of those that made your nose run, in a good way. I think I would add a few more spices though, maybe oregano or sage. It was real simple to make and heart warming on a cold snowy day.

  5. Ann Seipel says

    Thanks for this suggestion on a snowy no-school day. Found boneless skinless thighs in the freezer—had everything else. Oh, I added some poultry seasoning. Crock pot is on—I’m going to read my book! Love your recipes. Thanks again!

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