Crockpot chicken noodle soup reminds me of home, healing, and how food brings us together. I’m Anitta, raised near Austin, Texas, where my mom taught me how to stretch ingredients and make every meal count. My first dish was for my dad’s birthday a creamy chicken casserole without salt, but full of love. Cooking became my therapy and joy, even on messy days with music playing and dishes in the sink. I created this recipe for real life easy, comforting, and made for people who want something warm without overthinking it. This soup is my way of saying: it’s okay to slow down.
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Table of Contents
How to Make Crockpot Chicken Noodle Soup Step-by-Step
Step-by-Step: How to Make Crockpot Chicken Noodle Soup
Making crockpot chicken noodle soup is incredibly simple just load the ingredients, walk away, and come back to a home that smells like comfort. I use a 6-quart slow cooker, but you can cut the recipe in half for a smaller one. Here’s how it goes:
Step 1: Add the Ingredients
Layer boneless skinless chicken breasts into your slow cooker. Add sliced carrots, diced onions, chopped celery, minced garlic, salt, pepper, thyme, rosemary, and bay leaves. Pour in unsalted chicken stock or broth about 8 cups. Stir lightly to combine.
Step 2: Slow Cook
Cover and set the crockpot on high for 3 ½ hours or low for 5 ½ hours. You’re looking for the chicken to hit an internal temp of 160ºF (71ºC). If you’re multitasking, use an instant-read thermometer to avoid overcooking. Once it’s ready, pull out the chicken and keep it covered.
Step 3: Cook the Noodles
Now it’s time to add the egg noodles. Drop them right into the hot broth and let them cook on high for 25–30 minutes. This prevents soggy noodles a common mistake when people ask, “when do you add noodles to crockpot chicken noodle soup?” Trust me: timing matters.
Step 4: Shred the Chicken and Warm It
While the noodles cook, shred the chicken using two forks. Once the pasta is tender, gently stir the shredded chicken back in and cook for 5 more minutes just to warm it through.
Add chopped parsley before serving and taste for salt. That’s it no fuss, just flavor.
If you love practical, cozy dishes, my chicken sausage recipe and salad meal prep ideas also pair great with this soup on busy weeks.
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Crockpot Chicken Noodle Soup: The Ultimate Comfort Food Made Easy
- Total Time: 4 hrs 15 mins
Description
When the chill of winter sets in, toss tender chicken breast, fresh veggies, broth, and noodles into your slow cooker for a cozy crockpot chicken noodle soup that practically makes itself.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups carrots, peeled and sliced ¼” thick
- 1 ½ cups yellow onion, ½” dice
- 1 cup celery, ¼” pieces
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 ½ teaspoons fresh thyme, chopped, or ¾ teaspoon dried
- 1 teaspoon fresh rosemary, chopped, or ½ teaspoon dried
- 2 dried bay leaves
- 8 cups unsalted chicken stock, or broth
- 8 ounces wide egg noodles
- 1 tablespoon chopped parsley
Instructions
1. Load the Crockpot
Place the chicken, sliced carrots, chopped onions, celery, minced garlic, herbs (thyme, rosemary), bay leaves, salt, pepper, and chicken stock into a 6-quart slow cooker.
2. Let It Simmer
Cover the lid and set it to high for 3 ½ hours or low for 5 ½ hours, until the chicken is fully cooked and tender (aim for 160ºF or 71ºC). Add extra time if needed.
3. Shred the Chicken
Carefully remove the chicken to a plate and cover it to keep warm. Just before serving, shred it into bite-sized pieces with two forks.
4. Add the Noodles
Toss the pasta straight into the broth and cook on high for 25–30 minutes, or until the noodles are soft and cooked through.
5. Finish and Reheat
Return the shredded chicken to the pot. Let it sit on high heat for 5 minutes to warm everything up. Taste and adjust seasoning with extra salt and pepper if needed.
6. Serve with Love
Ladle the soup into bowls and top with freshly chopped parsley for a fresh pop of flavor.
Notes
Yields: Approximately 8 cups
Serving Size: 1 cup per person
Storage Tips:
Let the chicken noodle soup cool to room temperature before storing. Transfer to a sealed, airtight container and refrigerate for up to 5 days. If it thickens over time, simply stir in a splash of chicken broth or water when reheating.
Reheating Instructions:
Warm the soup on the stovetop over medium heat until thoroughly heated, stirring occasionally for even warmth.
Freezer Friendly:
For longer storage, portion the soup into freezer-safe containers or zip-top bags and freeze for up to 3 months. To serve, thaw overnight in the fridge or place the container under cool running water to loosen. Then reheat as usual.
- Prep Time: 15 mins
- Cook Time: 4 hrs
- Category: chicken
- Cuisine: American
Variations, Substitutions & Creative Twists
How to Make Crockpot Chicken Noodle Soup Your Way
The beauty of crockpot chicken noodle soup is how flexible it is. This recipe is just the starting point you can switch things up based on what you have or what you’re craving.
Change Up the Protein
Don’t have chicken breasts? No problem. Use bone-in chicken thighs for deeper flavor, or stir in leftover rotisserie chicken at the end for convenience. Even turkey works well, especially after the holidays.
Want it heartier? Add in some baked chicken wings or swap in sausage for a flavorful twist like in my orange chicken. The slow cooker handles the flavors beautifully either way.
Swap the Veggies
You’re not stuck with just carrots, celery, and onions. Try adding chopped zucchini, corn, spinach, or even butternut squash. If you want a more filling bowl, cubed potatoes or white beans make great additions. Just be sure to cut veggies into bite-sized pieces so they cook evenly.
Go Creamy or Spicy
Craving something richer? Stir in ½ to 1 cup of heavy cream when you add the chicken back in. It gives the soup a cozy, creamy texture. To spice things up, toss in red pepper flakes, a dash of cayenne, or your favorite hot sauce for a warm kick.
Change the Pasta
Not a fan of egg noodles? Use rotini, ditalini, or even broken spaghetti. Just remember pasta goes in after the chicken has cooked. That’s the key to avoiding mushy noodles (and a top answer to how to make crockpot chicken noodle soup properly).
Whether you stick to the classic or create your own version, the goal is the same: easy, delicious, comforting food that fits your life even if that life is a little chaotic.
Storage, Reheating & Pro Tips for Perfect Crockpot Chicken Noodle Soup
How to Store and Reheat Crockpot Chicken Noodle Soup
The good news? Crockpot chicken noodle soup is just as delicious the next day and it freezes like a dream. Here’s how to handle leftovers the smart way.
Refrigerator:
Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 5 days. When reheating on the stovetop, you may want to add a splash of chicken stock or water the noodles soak up a lot of broth overnight.
Freezer:
If you’re freezing, consider cooking the noodles separately and freezing the soup without them. Otherwise, you might end up with soggy pasta after thawing. Freeze in individual portions in sealed containers or resealable freezer bags for up to 3 months. Defrost overnight in the fridge or in a cold water bath.
Microwave:
For a quick reheat, pop a bowl in the microwave, covered loosely, and heat in 1-minute intervals, stirring in between. Add broth if needed.
Pro Tips for Next-Level Flavor
1. Use bone-in chicken if you want a richer broth. The collagen adds body and depth that makes the soup feel like it simmered all day.
2. Always season to taste at the end. Even with stock, you may need an extra pinch of salt to bring the flavors to life.
3. Add herbs fresh and dried. Dried rosemary and thyme go in early, but sprinkle fresh parsley just before serving for brightness.
4. Make it a full meal. Serve with crusty bread or a simple side like my Italian summer salads or top Mexican salads for a fresh contrast.
By following these simple tips, you’ll have a nourishing meal that comforts now and later. Crockpot chicken noodle soup is the weeknight hero your dinner table deserves.
Conclusion
Crockpot chicken noodle soup is everything we love about home cooking: simple ingredients, deep flavor, and a recipe you can trust to turn out right every single time. It’s the kind of meal that makes you feel cared for, whether you’re cooking for family, friends, or just need something warm after a long day.
With all the flexibility to make it creamy, spicy, or veggie-packed, it’s more than just soup it’s a kitchen ritual. And just like my chicken and dumplings, it proves that good food doesn’t need to be complicated.
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Frequently Asked Questions
How do you make chicken noodle soup in the crockpot?
It’s easy! Add chicken breasts, carrots, celery, onions, garlic, herbs, salt, pepper, and chicken stock to your slow cooker. Cook on high for 3 ½ hours or low for 5 ½ hours. Then shred the chicken, add noodles, cook 30 minutes more, and stir the chicken back in to warm.
When do you add noodles to crockpot chicken noodle soup?
Always add the noodles after the chicken has finished cooking. Add them during the last 25–30 minutes on high. This keeps them tender without turning mushy.
How long to cook chicken noodle soup in the crockpot?
Cook on high for 3 ½ hours or low for 5 ½ hours. Always check the chicken’s internal temp it should reach 160ºF before removing to shred.
How to make homemade chicken noodle soup in a crockpot?
Use fresh, whole ingredients: chicken, root vegetables, garlic, dried herbs, and egg noodles. Layer into the crockpot, cook slowly, and finish with fresh parsley and seasoning to taste.