If you’re craving a cozy, hearty meal that practically cooks itself, you’ve got to try this Crockpot Chicken Noodle Soup Recipe. I absolutely love how this turns out—rich flavors, tender chicken, and perfectly cooked noodles without any fuss. Trust me, once you make this, you’ll want to keep this recipe in your go-to dinner rotation all year round!

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Why You’ll Love This Recipe

Effortless Cooking: Just dump your ingredients in the crockpot and walk away—perfect for busy days.
Rich, Homemade Flavor: Slow cooking melds the veggies, herbs, and chicken into a soul-soothing broth.
Tender Chicken & Perfect Noodles: The chicken stays juicy and the noodles are cooked right at the end, so they don’t get mushy.
Family Favorite: My family goes crazy for this comforting classic, and I bet yours will too.

Two white bowls with three layers of chicken noodle soup sit on a white marbled surface. Each bowl shows a clear broth base with light yellow, curly egg noodles, white shredded chicken pieces, and bright orange carrot chunks floating on top. Small light green celery pieces and fresh green herbs like rosemary and parsley add flecks of color. A silver spoon rests inside the closer bowl. On the right side, there are three slices of bread stacked slightly on the white marbled surface. A blue and white striped cloth is partly visible near the front bowl. Photo taken with an iphone --ar 2:3 --v 7 - Crockpot Chicken Noodle Soup, easy chicken noodle soup, slow cooker chicken soup, homemade chicken noodle soup, comforting crockpot recipes

Ingredients You’ll Need

These ingredients come together in a way that brings out the best in each component—the veggies add sweetness and earthiness, the herbs give it that fresh aroma, and the chicken stock creates a savory base. Here are a few thoughts on shopping for them.

Flat lay of boneless skinless chicken breasts, a small white ceramic bowl of chopped onion, peeled and chopped large carrots, chopped celery ribs, minced garlic cloves, fresh thyme sprigs, a single bay leaf, whole uncracked brown eggs, small white ceramic bowls containing salt and black pepper, small white ceramic bowl of chicken stock, a pile of fresh egg noodles, fresh parsley leaves, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Crockpot Chicken Noodle Soup, easy chicken noodle soup, slow cooker chicken soup, homemade chicken noodle soup, comforting crockpot recipes

Boneless skinless chicken breasts: They cook evenly and shred easily once done. You can swap with thighs if you prefer a juicier texture.
Chopped onion: Adds a sweet, savory foundation to the broth.
Carrots: Peel and chop fresh for natural sweetness and vibrant color.
Celery: Provides that classic soup crunch and subtle bitterness to balance flavors.
Garlic: Minced garlic infuses warmth and depth in every spoonful.
Fresh thyme or dried thyme: Fresh is best if you can get it—it brightens the soup beautifully.
Bay leaf: A stealthy flavor booster—just remember to remove it before serving.
Salt & black pepper: To taste, but start with a small amount as broth often has sodium.
Chicken stock or low sodium chicken broth: Full-flavored stock makes this soup sing, but broth works too!
Egg noodles: I love the classic soft, silky noodles—add them in during the last few minutes to keep them from overcooking.
Fresh parsley (optional): A sprinkle on top adds a fresh, herbaceous finish you’ll notice and appreciate.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Crockpot Chicken Noodle Soup Recipe easily lends itself to tweaks, depending on what I have on hand or who I’m cooking for. Don’t hesitate to make it your own!

Use Chicken Thighs: I’ve found that using boneless skinless thighs makes the soup even more tender and flavorful, especially if you enjoy darker meat.
Gluten-Free Noodles: Swap in gluten-free pasta or spiralized zucchini for a gluten-free or lower-carb option—just add these late in cooking to avoid mushiness.
Herbs Swap: Rosemary works great if you don’t have thyme, which I learned after running out of thyme one cold winter day—both herbs bring lovely aroma.
Vegetable Boost: Toss in some diced potatoes or peas for added heartiness and color; my kids loved it when I sneaked in extra veggies this way.

How to Make Crockpot Chicken Noodle Soup Recipe

Step 1: Load Your Crockpot Like a Pro

Start by placing the chicken breasts at the bottom of your slow cooker. This ensures they cook evenly while other ingredients sit on top soaking up all the flavors. Add the onions, carrots, celery, garlic, thyme, bay leaf, salt, pepper, and pour over the chicken stock or broth. No need to stir—just cover and set it to cook low for 6-8 hours or high for 3-4 hours. You want the chicken to reach 165°F internally and the veggies tender but not mushy.

Step 2: Shred the Chicken & Final Touches

When cooking is done, fish out the bay leaf and thyme stems—they can be a surprise if left in! Transfer the chicken to a cutting board, let it rest for 5 minutes, then shred with two forks into bite-sized pieces. Return the shredded chicken to the crockpot. If your slow cooker isn’t already on high, switch it now.

Step 3: Add Noodles & Finish Cooking

Stir in the egg noodles and cover again. They’ll cook quickly in the hot broth—about 10 minutes—to just the right tenderness. Be sure not to overcook the noodles here; you want them soft but still with a bit of bite. Finally, taste your soup and add extra salt or pepper if you feel it needs a little boost.

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Pro Tips for Making Crockpot Chicken Noodle Soup Recipe

Shred Chicken While Warm: It’s way easier to shred the chicken when it’s just rested out of the pot, plus it absorbs the broth flavor better on return.
Don’t Add Noodles Too Early: I learned the hard way that adding noodles upfront makes them gummy—adding near the end keeps them fresh and tender.
Prep Your Veggies Ahead: Chopping the day before saves time on busy cooking days and means your soup is ready faster.
Use Low Sodium Broth: Helps you control saltiness and allows you to adjust seasoning just right.

How to Serve Crockpot Chicken Noodle Soup Recipe

The image shows two white bowls filled with chicken noodle soup placed on a white marbled surface. Each bowl contains clear broth with three main layers: beige spiral egg noodles at the bottom, mixed with orange carrot pieces and light green celery cubes in the middle, and topped with white shredded chicken pieces and small green herb sprigs like parsley and rosemary. Next to the bowls, there are three white slices of toasted bread with a golden crust, and some parsley leaves are scattered around for decoration. A blue and white striped cloth is partially visible under one bowl. Photo taken with an iphone --ar 2:3 --v 7 - Crockpot Chicken Noodle Soup, easy chicken noodle soup, slow cooker chicken soup, homemade chicken noodle soup, comforting crockpot recipes

Garnishes

Fresh chopped parsley is my go-to garnish for this soup—it adds a pop of color and a brightness that wakes up every spoonful. Sometimes, I add a squeeze of fresh lemon juice for a bit of zing if I want to jazz things up. Cracked black pepper right on top also looks pretty and adds a nice peppery kick.

Side Dishes

My family loves pairing this soup with warm, crusty bread or soft dinner rolls to soak up all that flavorful broth. A simple green salad with a light vinaigrette also complements it nicely, giving the meal some fresh crunch without overpowering the soup’s delicate flavors.

Creative Ways to Present

For special occasions, I like to serve this soup in individual rustic bread bowls. It turns an everyday meal into a charming experience. Garnishing with edible flowers or microgreens also gives it a trendy, gourmet feel without adding work.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Because the noodles soak up broth over time, I usually leave the noodles out of the portion I’m saving and add freshly cooked noodles when reheating.

Freezing

Freeze this soup without the noodles for best results—once thawed, just cook fresh noodles and add them in. Soup freezes wonderfully and tastes nearly as good as fresh when reheated.

Reheating

I reheat leftovers gently on the stove over medium heat, adding extra broth or water to loosen the noodles if needed. This helps maintain that fresh-from-the-crockpot texture and flavor.

FAQs

Can I use chicken thighs instead of breasts in this Crockpot Chicken Noodle Soup Recipe?

Absolutely! Chicken thighs add more richness and tend to stay juicy during long cooking times. Just make sure they’re boneless and skinless for easy shredding when done.
When should I add the noodles to the crockpot?

It’s best to add the egg noodles in the last 10 minutes of cooking on high. Adding them too early makes them mushy and overly soft.
Can I make this Crockpot Chicken Noodle Soup Recipe in advance?

Yes! You can make the soup ahead, store it without noodles, and add fresh noodles when reheating for the best texture.
How do I avoid the soup becoming too salty?

Use low sodium chicken broth or stock and taste before adding any additional salt. You can always add more at the end, but you can’t remove it once it’s too salty.

Final Thoughts

This Crockpot Chicken Noodle Soup Recipe has truly become a comfort staple in my home. It’s simple, forgiving, and the flavors develop so beautifully over the slow cooking hours. Whether you’re nursing a cold, feeding your family on a busy weeknight, or just craving some warm goodness, this soup delivers every time. I hope you enjoy making (and eating) it as much as I do—nothing beats homemade comfort food with love.