Crockpot Chicken Noodle Soup – Cozy, Simple, and Comforting
Nothing warms you up like a bowl of chicken noodle soup, and the crockpot makes it easier than ever. This recipe is hands-off, dependable, and tastes like something your grandma might’ve made on a chilly day. The broth is savory and soothing, the chicken is tender, and the noodles cook up just right.
It’s the kind of meal that makes the house smell amazing and brings everyone to the table. Whether you’re feeding a family or stocking the freezer, this one never disappoints.
Crockpot Chicken Noodle Soup - Cozy, Simple, and Comforting
Ingredients
- 1.5–2 pounds boneless, skinless chicken (breasts, thighs, or a mix)
- 8 cups low-sodium chicken broth (or enough to cover ingredients)
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 1 medium yellow onion, diced
- 3–4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 teaspoon dried parsley (or 2 teaspoons fresh)
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 8 ounces egg noodles (wide or homestyle)
- 1–2 tablespoons lemon juice (optional but brightens the flavor)
- Fresh parsley, chopped, for garnish
- 1–2 tablespoons butter or olive oil (optional, adds richness)
Instructions
- Load the crockpot: Add carrots, celery, onion, garlic, bay leaves, thyme, parsley, rosemary, salt, and pepper. Place the chicken on top. Pour in the chicken broth to cover everything.
- Set and cook: Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender and the vegetables are soft.
- Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Discard any large fat pieces if using thighs. Return the chicken to the crockpot.
- Add noodles: Stir in the egg noodles. Cook on High for 15–20 minutes, or until the noodles are just tender. Stir once halfway through to prevent clumping.
- Finish the flavor: Stir in lemon juice and butter or olive oil if using. Taste and adjust with more salt and pepper. Remove bay leaves.
- Serve: Ladle into bowls and top with fresh parsley. Add extra broth if you prefer a soupier bowl.
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This crockpot version takes all the guesswork out of timing and technique. You get slow-simmered flavor without babysitting a pot on the stove.
The vegetables soften perfectly, the chicken becomes pull-apart tender, and the broth develops that rich, homemade taste.
It’s also flexible. You can use chicken breasts or thighs, add extra veggies, or swap in gluten-free noodles. Minimal prep, reliable results, and crowd-pleasing comfort—that’s the magic here.
What You’ll Need
- 1.5–2 pounds boneless, skinless chicken (breasts, thighs, or a mix)
- 8 cups low-sodium chicken broth (or enough to cover ingredients)
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 1 medium yellow onion, diced
- 3–4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 teaspoon dried parsley (or 2 teaspoons fresh)
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 8 ounces egg noodles (wide or homestyle)
- 1–2 tablespoons lemon juice (optional but brightens the flavor)
- Fresh parsley, chopped, for garnish
- 1–2 tablespoons butter or olive oil (optional, adds richness)
How to Make It
- Load the crockpot: Add carrots, celery, onion, garlic, bay leaves, thyme, parsley, rosemary, salt, and pepper. Place the chicken on top.
Pour in the chicken broth to cover everything.
- Set and cook: Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender and the vegetables are soft.
- Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Discard any large fat pieces if using thighs. Return the chicken to the crockpot.
- Add noodles: Stir in the egg noodles.
Cook on High for 15–20 minutes, or until the noodles are just tender. Stir once halfway through to prevent clumping.
- Finish the flavor: Stir in lemon juice and butter or olive oil if using. Taste and adjust with more salt and pepper.
Remove bay leaves.
- Serve: Ladle into bowls and top with fresh parsley. Add extra broth if you prefer a soupier bowl.
How to Store
- Refrigerator: Store in an airtight container for up to 4 days. The noodles will continue to absorb broth, so you may want to add extra broth when reheating.
- Freezer: For best results, freeze the soup without noodles for up to 3 months.
Reheat and add fresh noodles at the end.
- Reheating: Warm gently on the stovetop over medium heat or in the microwave. Add a splash of broth or water to loosen if it looks thick.
Benefits of This Recipe
- Hands-off cooking: Let the crockpot do the work while you go about your day.
- Nutritious and balanced: Lean protein, fiber-rich veggies, and satisfying carbs.
- Kid-friendly: Familiar flavors and soft textures usually win over picky eaters.
- Budget-friendly: Simple ingredients, big batch, and great for leftovers.
- Perfect for sick days: Warm, soothing, and easy on the stomach.
Common Mistakes to Avoid
- Overcooking the noodles: Add them only at the end. They cook fast and can turn mushy if left too long.
- Underseasoning: Broth varies.
Taste before serving and adjust salt, pepper, and lemon juice.
- Too little liquid: Vegetables and noodles absorb broth. Keep extra broth on hand to add if needed.
- Skipping aromatics: Garlic, onion, and herbs build depth. Don’t leave them out unless necessary.
- Cooking on High too long: High heat is fine, but prolonged cooking can dry out chicken breasts.
Use Low when possible for the best texture.
Recipe Variations
- Creamy Chicken Noodle: Stir in 1/2 cup heavy cream or half-and-half at the end and warm gently. Add a splash more broth if it gets too thick.
- Herb Forward: Add a sprig of fresh thyme and a small bunch of parsley stems during cooking; fish them out before serving.
- Rotisserie Shortcut: Use shredded rotisserie chicken. Add it during the last 30 minutes so it warms without drying out.
- Gluten-Free: Use gluten-free noodles or rice.
If using rice, add 30–40 minutes before serving and monitor doneness.
- Extra Veg: Add peas, corn, or diced potatoes. For spinach or kale, stir in during the last 5 minutes.
- Lemon-Dill: Finish with more lemon juice and 1–2 teaspoons chopped fresh dill for brightness.
- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for gentle heat.
- Bone-In Flavor Boost: Use bone-in chicken thighs for deeper flavor; remove bones before shredding.
FAQ
Can I put raw chicken in the crockpot?
Yes. Raw chicken cooks safely in the crockpot as long as it reaches 165°F internally.
Cooking on Low develops the best flavor and texture.
When should I add the noodles?
Add noodles in the last 15–20 minutes on High, just until tender. If they sit too long, they’ll absorb broth and soften too much.
How can I thicken the soup?
You can blend a cup of the soup (vegetables and broth) and stir it back in, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in, then simmer until slightly thickened.
Can I make this ahead?
Yes. Cook the soup without noodles, cool, and refrigerate.
Reheat, then add noodles just before serving to keep them from getting mushy.
What’s the best chicken to use?
Thighs stay juicy and forgiving. Breasts are lean and shred nicely but can dry out if overcooked. A mix gives great texture and flavor.
My soup tastes flat.
What should I add?
Start with more salt, then a squeeze of lemon juice. Fresh parsley and a small knob of butter also brighten and round out the flavor.
Can I use frozen chicken?
It’s best to thaw first for even cooking and food safety. If you must cook from frozen, extend the cook time and ensure the chicken reaches 165°F, but note that many crockpot manufacturers advise against starting with frozen meat.
How do I keep the noodles from getting soggy in leftovers?
Cook noodles separately and add them to individual bowls.
Store the soup and noodles in separate containers.
Is this good for meal prep?
Absolutely. Portion into containers, refrigerate, and reheat through the week. Add a splash of broth when warming to refresh the consistency.
In Conclusion
Crockpot Chicken Noodle Soup is classic comfort with almost no effort.
It’s flexible, forgiving, and built for busy days. With a few simple ingredients and a little time, you get a hearty, soothing soup that tastes like home. Keep this one in your back pocket—you’ll come back to it again and again.
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