Crockpot Chicken Noodle Soup
by Sommer Collier — on Jan 5, 2026 
When I’m not feeling my best, or simply want a cozy all-in-one meal, I reach for this easy crockpot chicken noodle soup recipe. It’s packed with nourishing slow cooked chicken, fresh veggies, and tender egg noodles in a savory broth for the ultimate effortless comfort food that makes me feel good from the inside out, and tastes amazing!
I’ve always considered chicken noodle soup a go-to recipe whenever I’m not feeling well, whether it’s a winter cold or you’re simply in a crummy mood. Because no matter the season, or how I’m feeling, chicken soup loaded with thick egg noodles in a warm, flavorful broth is sure to make me smile! I have a well-loved homemade chicken noodle soup recipe here on the site. It’s easy to make, and so satisfying. However, sometimes I want to throw everything in the crockpot and head out the door, only to come home later to a hot, steaming dinner. Today’s crockpot version is just the thing! It has the same incredible depth of flavor as our stovetop recipe, with a lot less fuss!
Sommer’s Recipe Highlights
Dump-and-Go…ish – There’s no intense prep work when making chicken noodle soup in the crock pot, and no babysitting a pot over the stove. Just a ‘lil chopping, a quick sauté, dump in the crock, and go. Boom, prep is done in 10 minutes. Then I wait to stir in the noodles until the last 30 minutes of cooking so they are delightfully al dente when I’m ready to serve.
Hug in a Bowl – This soup has all of the soul-soothing comfort you crave on a cold day. The broth is thin but incredibly satisfying, with my secret ingredient that really makes the savory flavors pop. Ok, it’s just turmeric…Maybe not anything groundbreaking (I do include the spice in other soups, like my classic chicken detox soup and zesty southwest chicken detox soup recipes), but WOW, it makes a huge difference and creates an even deeper cozy taste that you have to try yourself.
Meal Prep Winner – I made this crockpot chicken noodle soup recipe for 8-10 servings. You are getting a lot of reward for very little effort. The soup is fantastic to serve at larger gatherings, or enjoy half tonight and save leftovers in the fridge or freezer. I’ve got some great storage tips below.
Key Ingredients and Tips
- Boneless skinless chicken – Use your choice of chicken breasts or thighs, or a combination of both. Chicken breasts are lean and tender, while thighs are more succulent and fatty in the best way. I like to use a few pieces of each to balance the fat and flavor.
- Thick egg noodles – These hold up the best to slow cooking and add a scrumptious buttery flavor to the broth. I prefer wide noodles over extra wide because they fit better on the spoon, so you can get a scoop of everything in one bite.
- Chicken broth: Use a quality broth with simple ingredients for the best taste. You can use low-sodium chicken broth, but note that it isn’t as flavorful. (Sometimes I also use chicken base and water.) Be sure to taste-test the soup before serving and adjust the amount of salt as needed.
- Veggies – I am not reinventing the wheel here. I keep things classic with white onion, garlic cloves, carrots, and celery.
- Butter – I use unsalted butter so I can control the sodium. You can also use a high-heat cooking oil, like avocado oil or olive oil. This swap will make it a dairy-free soup recipe.
- Seasonings – I’m using pantry staple spices, including dried thyme, turmeric, bay leaves, salt and pepper.
- Parsley – I add a bit of parsley to the soup to cook with the noodles, and also sprinkle on a bit of fresh chopped parsley when it’s time to serve. It balances the broth’s savoriness, so don’t skip it!
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep – I start by peeling and chopping the onion, slicing the carrots and celery, and mincing the peeled garlic, so everything is ready to go. The veggies get sautéed with the butter (or oil) in a skillet on the stovetop. I only cook them for about 5 minutes, just until they get a bit soft but not squishy.
Meanwhile, I add the pieces of chicken to the bottom of the crockpot. If you are using chicken thighs, be sure to use kitchen shears to trim off any excess fat.
Dump – The cooked veggies go on top of the chicken, followed by the seasonings.
Add Broth and Cook – Then I pour in the chicken broth. Don’t even bother stirring! The lid goes on, and I set the timer for either 6-8 hours if I’m slow cooking the soup on LOW, or 3-4 hours on HIGH. Like my crockpot chicken potato soup recipe, I prefer to cook this soup low and slow so the pieces of chicken practically melt when I shred the meat later on.
Now I’m out the door for errands or adventures, or onto the couch for a good read.
Shred Chicken – I get back in the zone about 30 minutes before I’m ready to serve. It’s time to shred the chicken. The best way to do this is to use tongs to carefully remove each piece from the broth, and place them all on a plate. Shred the chicken into large, thick shreds so they don’t disintegrate in the soup.
Then back into the broth goes the chicken…
Add Noodles – Lastly, I add the egg noodles and most of the chopped parsley.
Stir and Cover – I give everything a stir, pop the lid back on, and set the timer for 20 minutes. Then I’m off to get in one more chapter of that book before it’s time to set the table.
Expert Tip
Need a faster version of slow-cooker chicken noodle soup? You can reduce the time to 2-3 hours on HIGH by using shredded rotisserie chicken. Add the cooked chicken along with the noodles when you’re 30 minutes from serving.
But I will note that while the soup will surely still taste amazing, the broth won’t be quite as intense if you use precooked chicken.
Serving Suggestions
I like to sprinkle a bit more fresh parsley over each bowl as I’m serving. Otherwise, the chicken soup is a complete meal in, well, one pot! There’s protein-packed chicken, carb-a-licious egg noodles, and lots of vegetables. What else do you need?
However, if you want some more carb-y goodness, I’m right there with you. This broth is so good that I recommend having hunks of crusty bread to sop up every drop from the bowl or buttery crackers for dipping.
Storing and Reheating
Before storing, let the soup cool completely, then transfer to airtight containers and refrigerate for up to 3-4 days. Pro Tip: If possible, store the soup without the noodles – they can soak up the broth and become soft and mushy over time. You can keep the noodles in a separate container in the refrigerator, but I recommend boiling up a fresh batch of pasta instead when you’re ready to reheat the soup.
You can also freeze it for up to 2-3 months, but again, it’s best to freeze the chicken and broth without the noodles, then add fresh ones when reheating.
Reheat a larger batch on the stovetop on medium heat, stirring occasionally until fully warmed. Or transfer leftovers into a (microwave-safe) bowl in the microwave, heating in 1-minute increments, stirring in between until warm. Make sure you’re reheating only what you plan to eat, and avoid boiling to keep the chicken tender and the noodles from turning mushy.
Frequently Asked Questions
Technically, no. You can throw everything in the crockpot and come back later just to shred the chicken and toss in some noodles. However, I do recommend that you sauté the veggies for a few minutes before they go in the crock. This softens the vegetables so they have a silky texture and brings out their sweetness. Sometimes raw veggies cooked in a slow cooker come out rubbery.
Absolutely! Adding a splash of heavy cream near the end of cooking yields a rich and creamy broth that is absolutely delicious. However, to avoid a bland broth, be sure to taste as you go and add more salt and pepper before serving. Note: If you are looking for a richer, creamier soup, you might consider making my creamy chicken and rice recipe.
They likely cooked too long. It’s super important to add the noodles near the end of the cooking process so that they can cook to al dente (tender with a firm bite, and not overly soft), as they will continue to soften in the warm broth.
The easiest way to shred chicken is to place the pieces on a cutting board, plate, or in a bowl, then use two forks (claw-style!) to pull the meat apart, or use kitchen scissors to cut it into chunks. Alternatively, and this is pretty fun, you can use a large bowl and a hand mixer on low speed for a few seconds to shred it! Either way, it should separate naturally and easily as long as it’s fully cooked.
More Soup Recipes
Crockpot Chicken Noodle Soup
Video
Ingredients
- 2 tablespoons butter or oil
- 1 onion peeled and chopped
- 4-6 cloves garlic minced
- 1 ½ cups sliced celery
- 1 ½ cups sliced carrots
- 1 ½ pounds boneless skinless chicken breast and/or thighs
- 1 teaspoon dried thyme
- 2 bay leaves
- ¼ teaspoon turmeric
- 10 cups chicken broth
- 8 ounces thick egg noodles
- 2 tablespoons parsley
- Salt and pepper
Instructions
- Set a sauté pan over medium heat. Add the butter, onions, garlic, celery, and carrots. Stir and sauté for 5-8 minutes to soften the vegetables.
- Set out a 6-8 quart crockpot. Place the raw chicken pieces in the bottom. Scoop the sautéed vegetables over the top of the chicken. Then add the thyme, bay leaves, turmeric, and chicken broth. Add 1 ½ teaspoons salt and ½ teaspoon black pepper. Cover the crockpot and set on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
- About 30 minutes before you're ready to serve, use tongs to remove the chicken pieces. Shred the chicken pieces with forks, or alternatively chop them into small half-inch cubes, and toss the chicken back into the crockpot. Add the egg noodles and parsley. Stir the noodles until they are covered in broth then cover the crock again for 20+ minutes, until the noodles are al dente. Serve warm.
