Crock Pot Chicken Noodle Soup Recipe

Nothing says comfort like a steaming bowl of chicken noodle soup, especially when it’s made in the Crock Pot. This recipe is the perfect blend of convenience, flavor, and nostalgia. Whether you’re nursing a cold, craving a cozy meal, or just want something warm to eat on a chilly evening, Crock Pot Chicken Noodle Soup is a fantastic go-to. The slow cooker works its magic to meld all the ingredients together, infusing them with rich flavors that are just so satisfying.

What makes this recipe even better is that it’s incredibly simple. Set it and forget it, and hours later, you have a nourishing meal ready to serve. You can adjust the seasonings to your taste, and the best part? It’s easy to make in large batches, which means you can have leftovers for the next day or freeze some for future comfort food cravings.

In this guide, we’ll walk you through every step of the recipe, break down the ingredients, provide expert tips to elevate your dish, and even suggest variations to keep things interesting. Let’s get started!

This Crock Pot Chicken Noodle Soup recipe is a total game-changer. With tender chicken, hearty vegetables, and perfectly cooked noodles, it’s a well-balanced meal that’s as satisfying as it is easy. Plus, you don’t have to babysit it on the stovetop-just let the slow cooker do all the work.

Ingredients Needed

For this easy and tasty Crock Pot Chicken Noodle Soup, you’ll need:

Boneless, Skinless Chicken Breasts Or Thighs (4-6 Pieces)

These form the base of the soup. Breasts are leaner, while thighs offer a richer flavor, so choose according to your preference.
Carrots (2 Medium)

Adds sweetness and color to the soup. Cut into bite-sized rounds or half-moons.
Celery (2 Stalks)

A classic veggie in chicken soup. It gives crunch and a subtle earthy flavor.
Yellow Onion (1 Medium)

Finely chopped, it adds a rich base flavor to the soup.
Garlic (3-4 Cloves, Minced)

A small amount goes a long way in giving depth to the soup.
Low-Sodium Chicken Broth (6 Cups)

The liquid base of your soup. Low-sodium is recommended so you can control the salt levels. You can also use vegetable broth for a lighter flavor.
Bay Leaves (2)

A common soup ingredient, bay leaves release aromatic oils that infuse the broth with a subtle herbal flavor.
Dried Thyme (1 Teaspoon)

This herb pairs perfectly with chicken and adds a warm, earthy note.
Dried Parsley (1 Teaspoon)

A sprinkle of dried parsley adds a touch of freshness and color.
Egg Noodles (2 Cups)

Egg noodles are classic for chicken noodle soup. They soak up the broth but still maintain their texture.
Salt & Pepper (to Taste)

Essential for seasoning the soup to your liking. Taste as you go to get the perfect balance.

Cooking Instructions

Here’s how to turn these simple ingredients into a hearty bowl of comfort food:

Prepare The Chicken

Place the chicken breasts or thighs at the bottom of the Crock Pot. No need to cut them into pieces beforehand-the slow cooking will do the work.
Add Vegetables And Seasonings

Layer in the carrots, celery, onion, and garlic. Toss in the bay leaves, thyme, and parsley. Sprinkle salt and pepper over the top.
Pour In The Broth

Add the chicken broth to the Crock Pot, covering the ingredients. Stir gently to distribute the seasonings.
Set The Slow Cooker

Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easy to shred by the end.
Shred The Chicken

About 30 minutes before serving, take out the chicken breasts or thighs, shred them using two forks, and return the shredded chicken back into the Crock Pot.
Add The Noodles

Add the egg noodles to the soup. Stir them in and cook for the remaining 30 minutes (or until noodles are tender).
Taste And Adjust

Give the soup a taste before serving. Add extra salt, pepper, or herbs as needed.
Serve

Ladle the soup into bowls and serve hot. Pair it with crusty bread or crackers for an extra touch.

Ingredient Insights

Chicken: You can use either chicken breasts or thighs, depending on your texture preference. Breasts are leaner, while thighs have a slightly richer flavor and remain juicy after slow cooking. Using bone-in chicken will result in even more flavor, but requires extra effort when shredding.
Noodles: Egg noodles are the quintessential choice for this soup. They cook quickly and absorb the broth nicely without falling apart. For a gluten-free version, use rice noodles or gluten-free pasta instead.
Broth: Chicken broth is a staple, but you can swap it with vegetable broth if you’re looking for a lighter or vegetarian version. The broth forms the soup’s base, so use a good quality broth for the best flavor.
Herbs and Seasonings: The combination of thyme, bay leaves, and parsley brings an aromatic depth to the soup. Fresh herbs can be used instead of dried, but you’ll need to double the amount since dried herbs are more concentrated.

Expert Tips

Don’t Overcook the Noodles: If you’re going to store leftovers, don’t add the noodles all at once. Noodles tend to soak up the broth as they sit, and you might end up with a mushy consistency. Instead, cook them separately and add them when you’re ready to serve.
Chicken Tip: If you’re using frozen chicken, there’s no need to thaw it first. The slow cooker will cook it through, but it may take a little longer. Just ensure the internal temperature reaches 165°F before serving.
Flavor Boost: For a richer flavor, sauté the onion and garlic in a bit of butter or olive oil before adding them to the slow cooker. This will deepen the flavor and add a slight caramelization to the vegetables.
Thicken the Broth: If you like a thicker soup, create a simple roux (flour and butter mixture) or use a slurry (cornstarch and water) to add into the broth near the end of cooking.

Recipe Variations

Vegetarian Version: Skip the chicken and replace the broth with vegetable broth. You can add chickpeas or tofu for protein, or just load up on extra veggies like zucchini, potatoes, and green beans.
Spicy Twist: Add a pinch of red pepper flakes or some diced jalapeños for a kick of heat. If you’re really feeling bold, a few dashes of hot sauce can bring it to life.
Creamy Chicken Noodle Soup: Stir in a half cup of heavy cream or a few tablespoons of cream cheese during the last 10-15 minutes of cooking to create a richer, creamy version of this soup.
Italian-Style: Add some Italian seasoning, spinach, and a few tablespoons of Parmesan cheese for a Mediterranean twist.

Final Words

There’s something magical about a Crock Pot meal-it’s the ultimate in low-effort, high-reward cooking. And with this Crock Pot Chicken Noodle Soup, you get a dish that’s both comforting and nutritious, with a deep, homemade flavor that makes you feel all cozy inside. It’s a recipe that’s perfect for families, great for meal prep, and ideal for those days when you don’t want to spend much time in the kitchen.

This soup is incredibly versatile, so you can tweak the ingredients based on your preferences or what you have in your pantry. Whether you enjoy it as a classic comfort food or like to experiment with new flavors, this recipe will never disappoint.

Crock Pot Chicken Noodle Soup Recipe