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When the winter blues start creeping in, this crockpot chicken noodle soup is what I reach for. There’s nothing I love more than settling in with a warm, comforting bowl of chicken soup on a chilly day, and this one couldn’t be easier to make. I keep it simple with low-sodium chicken broth, plenty of fresh veggies, and lots of protein-packed chicken, so it’s cozy, nourishing, and exactly what I want simmering away in the kitchen.
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Pin ItEasy Crockpot Chicken Noodle Soup Recipe
I’m a firm believer that a bowl of soup can fix just about anything, especially when I’m fighting a cold or feeling run down. There’s something about a warm, hearty bowl of chicken soup filled with tender noodles and fresh vegetables that instantly comforts me and makes the whole day feel a little better.
This chicken noodle soup is slow-cooked, giving the flavors time to build and intensify, so every spoonful is comforting and full of flavor. This is my go-to for an easy lunch or dinner because the chicken doesn’t need any pre-cooking, which makes the whole meal completely effortless. I love how simple it is to throw together without sacrificing flavor or satisfaction.
Tips For Beginners.
- If you don’t have fresh chicken. Use leftover rotisserie chicken or roasted chicken.
- Add more flavor. Lightly sear the chicken before adding it to the crockpot. Add cheese rinds to the broth (remove when you remove the bay leaves), add a squeeze of lemon juice, or a drizzle of heavy cream before serving.
- Make it creamy version. Add ½ cup of heavy cream at the end of cooking.
- For spicy soup. Add red chili flakes, cayenne pepper, or chipotle.
- Make chicken and rice soup. Follow the recipe, and instead of egg noodles, add 1 cup of dry white rice with the chicken. Cook until the rice is cooked through.
- Add more veggies. Potatoes, edamame, peas, and cabbage are a few that can be added.
Crockpot Chicken Noodle Soup Recipe
Ingredients
- 1½ lbs. boneless, skinless chicken breasts boneless chicken thighs also work
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 8 cups low-sodium chicken broth
- 1 onion chopped
- 3 carrots peeled and sliced into ¼-inch slices
- 2 ribs celery chopped
- 4 cloves garlic minced
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 bay leaf
- ½ lemon juiced
- 8 oz. egg noodles ⅔ standard package, your favorite, or gluten-free, if needed
- fresh parsley for garnish
Video
Instructions
- Place the chicken in the bottom of the crockpot and season with salt and pepper.1½ lbs. boneless, skinless chicken breasts, ½ tsp kosher salt, ¼ tsp ground black pepper
- Add the broth, onion, carrots, celery, garlic, thyme, oregano, and bay leaf.8 cups low-sodium chicken broth, 1 onion, 3 carrots, 2 ribs celery, 4 cloves garlic, ½ tsp dried thyme, ½ tsp dried oregano, 1 bay leaf
- Cover and cook for 3-4 hours on low.
- Transfer the chicken to a bowl and shred it with two forks. Remove and discard the bay leaf.
- Return the chicken to the slow cooker and add the lemon juice.½ lemon
- Now add egg noodles, then season with salt and pepper to taste. Cover and cook on low for an additional 20-30 minutes, until the noodles are al dente.8 oz. egg noodles, fresh parsley
Equipment
- Crockpot
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken Noodle Soup Step by Step
Gather your ingredients.
Put the chicken in the crockpot: Place 1½ pounds boneless, skinless chicken breasts in the crockpot and sprinkle with ½ tsp salt and ¼ tsp pepper.
Add the remaining ingredients: Add 8 cups low-sodium chicken broth, 1 chopped onion, 3 sliced carrots, 2 ribs chopped celery, 4 cloves minced garlic, ½ teaspoon dried thyme, ½ teaspoon dried oregano, and 1 bay leaf.
Slow cook: Cover the crockpot and cook for 3-4 hours on low.
Shred the chicken: Take the chicken out of the crockpot and, using two forks, shred it before returning it to the crockpot. Add the juice of half a lemon. Remove and discard the bay leaf.
Add the noodles: Stir in 8 oz. egg noodles. Season with salt and pepper to taste. Cover and cook on low for 20-30 minutes more, or until the noodles are al dente.
Garnish & serve: Garnish with fresh parsley, serve, and enjoy.
How to Store
Store leftover crockpot chicken noodle soup in an airtight container in the refrigerator for up to 3 days. While storing, the noodles will keep absorbing the broth and become softer. so I usually store the cooked noodles separately and add them to the soup just before reheating.
Be sure to cook the soup without the noodles if you intend to freeze it. Store leftovers in an airtight container in a large batch or in individual portions and freeze for up to 3 months. Thaw overnight in the refrigerator, cook the noodles, add to the soup, and reheat.
Serving Suggestions
I find this hearty soup satisfying on its own, but I’ll often start my meal with a kale salad or a refreshing Asian cucumber salad. So that no spoonful goes to waste, I’ll prepare either homemade Hawaiian rolls or a simple no knead Dutch oven bread for soaking up the broth in my bowl.
