I’ll never outgrow uncomplicated, sentimental recipes I’ve loved since childhood, like Crockpot Chicken Noodle Soup. Made from scratch with simple, wholesome ingredients, this no-fuss, easy slow cooker soup recipe is just what the doctor (and the kid in all of us) ordered.
This healthy crockpot chicken noodle soup is not fancy or sophisticated.
Made with classic, everyday chicken noodle soup ingredients, it’s not even particularly unusual (for something with a twist, check out Lemon Chicken Orzo Soup).
But it is very, very yummy.
Plus thanks to the slow cooker, it cooks hands-free!
(If you’re a fan of low-and-slow, check out this Crockpot Vegetable Beef Soup next.)
5 Star Review
“I loved it! So comforting and really easy to make!”
— Toni —
Why You’ll Love This Crockpot Chicken Noodle Soup Recipe
Yummy—plus easy, healthy, and great leftover—are top-qualities we look for in our meals around here.
This easy crockpot chicken noodle soup with egg noodles is here to satisfy adults, kids, and kids-at-heart alike. (This Crockpot Chicken Wild Rice Soup is another crowd-pleasing recipe.)
- For the grown-ups, I added an elevated twist to make it one of the best chicken noodle soup recipes you’ll try.
- For the kid in all of us, I kept the classic aspects of chicken noodle soup that make it the deeply comforting, nourishing, and simple childhood favorite that it is. (Kids will also love this Broccoli Cheddar Soup)
It’s Betty Crocker’s crock pot chicken noodle soup, stepped up a notch.
How to Make Crockpot Chicken Noodle Soup
This is a “dump and go” crock pot recipe (like my Crockpot White Chicken Chili), meaning you essentially toss all the raw ingredients into your slow cooker without any advance prep like sautéing required.
It’s fairly fast and yields a generous portion, so you can enjoy it all week long.
- Chicken. I used boneless, skinless chicken breasts, which are nutritious, packed with protein, and crowd-pleasing. You can also use chicken thighs.
- Carrots and Celery. Chicken noodle soup doesn’t taste complete without these two (use your leftovers to make Healthy Chicken Pot Pie or Chicken and Biscuits.)
- Onion. Infuses the soup with delicate onion flavor and aroma.
- Fresh Rosemary. Perfumes the stock and imparts additional flavor.
- Whole Wheat Pasta Noodles. I made this healthy crockpot chicken noodle soup with egg noodles. To keep things wholesome, I opted for whole grain egg noodles.
While you can add uncooked noodles to a crockpot, I found the best results cooking them separately on the stove. Noodles simply can’t achieve that perfect al dente bite in the slow cooker and tend to fall apart.
- Chicken Stock. I recommend using chicken stock instead of broth in this recipe. Stock has a slightly fuller flavor, and I even think the texture is a little richer.
- Add everything but the noodles to the slow cooker. Cover and cook crockpot chicken noodle soup on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.
- Remove the chicken to a bowl and shred. Discard the onion and fresh herbs.
- Cook the noodles on the stovetop, then add them to the slow cooker with the chicken. ENJOY!
- To Store. Place cooked and cooled chicken soup in an airtight container in the refrigerator for up to 3 days.
- To Reheat. Rewarm soup gently in a medium saucepan on the stove top over medium-low heat until hot. You can also reheat the soup in a microwave-safe bowl in the microwave until warmed through.
- To Freeze. Store cooked and cooled soup in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Chop the garlic, celery, and carrots up to 1 day in advance. Refrigerate until you’re ready to finish the recipe.
What to Serve with Chicken Noodle Soup
While chicken noodle soup is an ideal all-in-one meal, I often enjoy pairing it with one (or more) of these fantastic serving ideas.
Recommended Tools to Make this Recipe
Programmable Slow Cooker
This slow cooker will switch to “keep warm” after the cooking time has ended, helping to make sure your food won’t overcook.
No matter your age, this homemade chicken noodle soup in a crockpot is easy to make, gratifying to eat, and guaranteed to help see us through these chilly days.
Frequently Asked Questions
No, you should not put frozen chicken in the crock pot. The meat could spend too long at room temperature, which may render it unsafe to eat. However, it is perfectly safe to use raw chicken in a slow cooker recipe, as long as it is thawed.
I haven’t played around with making slow cooker chicken noodle soup with whole chicken, but it’s on my list for future. If you decide to try it, I’d love to hear how it goes. (You could also make this crockpot chicken noodle soup with rotisserie chicken by stirring the chicken in at the end.)
Yes! You can make this crockpot chicken noodle soup recipe with chicken thighs if your household prefers dark meat or a mix. Use boneless, skinless thighs. You may need to add 30 minutes or so to the cook time.
- 1 1/2 pounds boneless, skinless chicken breasts trimmed of excess fat
- 1 teaspoon kosher salt plus additional to taste
- 1/4 teaspoon black pepper plus additional to taste
- 1 small yellow onion peeled and left whole
- 3 medium carrots peeled and cut into 1/4-inch coins (about 1/2 pound)
- 2 large celery stalks thinly sliced
- 2 large garlic cloves minced
- 3 stalks fresh rosemary* tied into a bundle for easy removal
- 1 bay leaf
- 7–8 cups low-sodium chicken stock divided
- 6 ounces whole wheat wide egg noodles about 4 heaping cups
To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
Remove the chicken from the slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don’t worry if a few of the rosemary leaves are left in the soup). Shred the chicken—a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
To cook the noodles on the stove (the best option so that you don’t worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup’s cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.
- INGREDIENT NOTE: I personally love rosemary, so I find three stalks to be perfect. If you would like a more mild rosemary flavor, feel free to reduce the amount to suit your family’s personal taste preferences.
- TO STORE: Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the soup in a microwave-safe bowl in the microwave until warmed through.
- TO FREEZE: Store cooked and cooled soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 6), about 2 cupsCalories: 302kcalCarbohydrates: 28gProtein: 34gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 96mgPotassium: 852mgFiber: 2gSugar: 3gVitamin A: 5169IUVitamin C: 4mgCalcium: 44mgIron: 2mg
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