Crock Pot Chicken Noodle Soup

I love soups of any kind with crusty bread, and this Crock Pot Chicken Noodle Soup is the one I want on a cold day. It tastes like grandma’s, without the extra work.

The slow cooking brings out a warm, rich broth that makes the whole kitchen smell comforting. You come back to tender chicken, soft carrots and a pot of homemade chicken noodle soup that took almost no effort.

To make this recipe, I put raw chicken breasts, carrots, celery, onion, garlic and broth in my slow cooker. Later, I shred the chicken and stir in egg noodles, then finish it with lemon juice and fresh parsley.

Why Choose My Recipe

This slow cooker chicken noodle soup is the comfort food I lean on for busy days and sick days. You add simple ingredients, close the lid and walk away, and that’s about the whole job.

The slow cooking is kind to the chicken, too. It breaks it down gently, so the shredded chicken blends right into the broth.

It tastes like from-scratch soup, and it’s all made from basics you can pick up at Kroger. Even picky eaters usually finish their bowls, and one reader told me it won over a very picky boyfriend!

Ingredient Notes

These are all regular grocery store ingredients, so here’s just what I’d want you to know about a few of them.

Chicken breasts: Boneless skinless chicken breasts cook well in a Crock Pot and shred easily when they’re done. You can start with raw chicken, so there’s nothing to brown.

Carrots, celery, onion and garlic: This is the classic soup base. These vegetables soften as the soup cooks, and they add a lot of flavor to the broth.

Chicken broth: I use low sodium chicken broth, so I can season the soup myself at the end. One reader wanted more flavor, and chicken stock is a great choice for that. A spoonful of Better Than Bouillon helps, too.

Bay leaves and dried thyme: They simmer away all day and deepen the flavor with no effort from you. Remember to pull out the bay leaves before serving.

Egg noodles: Medium egg noodles cook quickly at the end and stay tender. Wide egg noodles work, too, although they swell more.

Lemon juice and fresh parsley: Don’t skip these. A little lemon wakes up the whole pot, and the parsley adds a fresh finish.

How to Make Crock Pot Chicken Noodle Soup

Put the chicken in a 6 quart Crock Pot and season both sides with salt and pepper. Add the vegetables, thyme and bay leaves, then pour the broth over everything.

Cover and cook until the chicken is done and the vegetables are tender. You can cook on low or cook on high, depending on how your day looks. I like to use low when I can, because it gives you the best flavor.

Remove the chicken and shred it with two forks, then return it to the pot. The internal temperature of the chicken should reach 165 F before you shred it.

Now add the noodles, stir and let them simmer until they’re tender. Turn off the heat, stir in the lemon juice and parsley, then taste it and add salt and pepper as needed.

The full printable recipe card is right below, so you’ll have every amount and time when you’re ready to fill the pot.

What You’ll Need

This soup doesn’t call for any special equipment. I use a 6 quart Crock Pot, a sharp knife and cutting board for the vegetables, and two forks for shredding the chicken. A ladle helps at serving time, and that’s really all there is to it.

Chicken Broth vs. Chicken Stock

Either one works in this soup. Chicken broth is lighter and is what I usually keep in my pantry. Chicken stock has a richer, deeper flavor, because it’s made with more bones.

One reader told me the soup needed a little more flavor and wondered about using stock. I think that’s a great idea if your broth tastes thin. Low sodium versions of either one let you control the salt.

How to Keep the Noodles from Getting Mushy

Noodles are the one thing that can go wrong here. They keep drinking up broth long after they’re done, so the soup you loved at dinner can be thick and soft the next day.

If you know you’ll have leftovers, cook the noodles separately on the stove and add them to each bowl. It’s one more pot, but your leftovers will taste just as good as the first bowl.

The same trick works if you’re taking soup to a friend who’s sick. Keep the noodles in a separate container, and let them stir everything together when they’re ready to eat.

How to Season Your Soup

A long cook can mute flavors, so a final taste matters. Add salt and pepper a little at a time, then taste again after the lemon goes in. You’ll be surprised how much that small bit of lemon wakes up the broth.

If your soup still tastes flat, it usually needs salt, not more herbs.

Crissy’s Crock Pot Chicken Noodle Soup Tips

• Add the noodles last. They cook fast, so adding them at the beginning would turn them mushy.
• Watch the clock. Noodles keep cooking in hot broth, so set a timer and start checking early.
• Season at the end. Salt and pepper taste different after a long cook. Add them last, with the lemon.
• Cook on low when you can. This gives you the most tender chicken and the deepest flavor.
• Serve it soon. The noodles keep soaking up broth, so serve the soup once they’re tender.

Substitutions and Variations

Chicken thighs: Boneless thighs work the same way as breasts, with a little more flavor.

Rotisserie chicken: Cook the vegetables in the broth first, then stir in the cooked chicken during the last 30 minutes. This is an easy trick when you have leftovers.

Noodles: Wide egg noodles work, too, and you can swap in a different pasta if that’s what you have. If you’d like a smaller noodle, my Crock Pot Chicken Orzo Soup is another good one to try.

Extra vegetables: Green beans, fresh rosemary or a pinch of red pepper flakes bring more flavor without changing the base recipe. Add green beans along with the other vegetables, so they have time to get tender in the broth.

Creamy chicken noodle soup: I make mine with a clear broth, but you can stir in a little heavy cream at the end. I haven’t tested it myself.

What to Serve with Chicken Noodle Soup

I can’t eat a bowl of soup without bread, and I think that’s the best part of soup season. Crusty bread is my first choice, and my Honey Butter Rolls or Easy Buttermilk Cornbread are just as good for dunking.

For a heartier meal, add green beans or a fresh green salad.

Storing Crock Pot Chicken Noodle Soup

Room temperature: Don’t leave the soup out longer than two hours.

Refrigerator: Let the leftover soup cool, then keep it in an airtight container for up to 4 days. The noodles keep absorbing liquid, so it will be thicker the next day.

Freezer: Freeze the soup without the noodles for up to 3 months, then add new noodles when you reheat it. This is the answer I give every reader who asks.

Reheating: Warm it on the stove over medium heat or in the microwave. Add extra broth or a little water if the soup seems thick.

Common Questions

Here are the answers to some of the questions I’ve received about this recipe.

How long do you cook chicken noodle soup in a Crock Pot?

Cook it on high for 3 to 4 hours or on low for 6 to 7 hours. The noodles go in at the very end and usually take about 6 minutes.

When do I add the noodles?

Add uncooked noodles at the end, after you shred the chicken. If you add them at the beginning, they’ll fall apart long before the soup is ready.

Can I put raw chicken in the Crock Pot?

Yes, that’s how I make it. The raw chicken cooks right in the broth and flavors it as it goes. Use thawed chicken rather than frozen chicken, so it heats through safely.

Can I freeze leftover soup?

Yes, but freeze it before you add the noodles. Pasta doesn’t freeze well, and a reader agrees with me on this one. Add fresh noodles after you reheat the soup for the best texture.

Can I use chicken thighs instead of chicken breasts?

Yes. Thighs stay tender and give the soup a rich, homemade taste.

Can I make this on the stove top?

Yes. Simmer the chicken in a Dutch oven over medium heat until it’s cooked, shred it, and follow the same steps for adding the noodles.

What size slow cooker do I need?

I use a 6 quart Crock Pot. All of that broth needs the room, so I wouldn’t go much smaller without cutting the recipe down.

Can I use cooked chicken?

Yes. Skip the raw chicken, cook the vegetables in the broth, and stir in the cooked chicken during the last 30 minutes so it warms through.

Can I get this ready the night before?

Yes. Chop the vegetables the night before and keep them covered in the fridge. Add everything to the Crock Pot in the morning, so the chicken isn’t sitting in the pot overnight.

Is this slow cooker chicken noodle soup good for a sore throat?

I think so. The warm broth, tender chicken and soft vegetables make it soothing during cold and flu season, and it’s what I want when someone at my house isn’t feeling well.

This is the kind of easy pot of soup you make on a cold winter day and end up keeping in the rotation. Whether it’s a sore throat or the winter blues, it makes everything feel just a little bit better!

More Crock Pot Meals

• Crock Pot Chicken Orzo Soup
• Crock Pot Cheesy Potato Soup
• Crock Pot Pork Chops
• Crock Pot Spicy Chicken Soup
• Crock Pot Vegetable Lentil Soup
• Crock Pot Potato Soup with Hash Browns