If you’re craving a cozy, heartwarming meal that feels like a hug in a bowl, then this Crockpot Chicken Noodle Soup Recipe is about to become your new best friend. Slow-cooked to perfection, every spoonful offers tender chicken, perfectly softened vegetables, and that golden broth infused with herbs and garlic — it’s all about simple ingredients transforming into a soul-soothing classic. Whether it’s a chilly day or you need a comforting pick-me-up, this recipe delivers that timeless flavor everyone loves with minimal effort.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating a delicious soup. The beauty of this recipe lies in its simplicity; each ingredient plays a vital role in building layers of flavor, texture, and color that make the soup so satisfying.
- 1 ½ lbs boneless, skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for leaner meat; either way, they shred beautifully after slow cooking.
- 4 cups low-sodium chicken broth: The rich base that carries all the flavors without being too salty.
- 2 cups water: Keeps the soup light while adding the perfect amount of liquid volume.
- 3 medium carrots, peeled and sliced: Adds a natural sweetness and vibrant orange color.
- 2 celery stalks, sliced: Provides crunch and a subtle earthy note that balances the flavors.
- 1 small onion, diced: Brings a deep aromatic foundation to the broth.
- 3 cloves garlic, minced: Infuses each bite with savory warmth.
- 1 teaspoon dried thyme: Offers a gentle herbal touch that complements the chicken perfectly.
- 1 teaspoon dried parsley: Adds fresh, mild green notes without overpowering.
- ½ teaspoon black pepper: Gives a subtle kick and rounds out the seasoning.
- Salt to taste: Essential for enhancing all the flavors — start small and adjust as you go!
- 2 cups egg noodles (added at end): The classic noodle choice that cooks quickly and absorbs the broth’s goodness.
- 1 tablespoon lemon juice (optional): Brightens the soup with a hint of citrus, balancing all the earthiness.
- Fresh parsley for garnish (optional): Adds a pop of color and fresh herbal aroma just before serving.
How to Make Crockpot Chicken Noodle Soup Recipe
Step 1: Build the Flavor Base
Start by placing the chicken in the crockpot, then add the broth, water, chopped carrots, celery, onion, garlic, thyme, parsley, black pepper, and a pinch of salt. This combination sets the stage for a deeply flavorful soup, with each ingredient releasing its essence during the long, slow cook time.
Step 2: Slow Cook to Tender Perfection
Cover the crockpot and cook everything on low for 6 to 7 hours, or if you’re short on time, on high for 3 to 4 hours. You’ll know it’s ready when the chicken is tender enough to shred easily with two forks — that tenderness is the secret to a rich and hearty soup.
Step 3: Shred the Chicken
Remove the chicken from the crockpot and shred it with two forks. Shredding helps the chicken absorb more broth and blend into the soup, giving every spoonful a satisfying bit of protein and texture. Once shredded, return the chicken to the crockpot.
Step 4: Add the Noodles
Pour in the egg noodles and turn the crockpot to high. Cook for another 15 to 20 minutes, until the noodles are tender but not mushy. This last step ensures the noodles soak up the flavors perfectly without falling apart.
Step 5: Final Touches
If you love a little brightness in your soup, stir in a tablespoon of fresh lemon juice at the very end. Taste and adjust the salt and pepper to your preference. Garnish with fresh parsley to add that burst of green and freshness just before serving.
How to Serve Crockpot Chicken Noodle Soup Recipe
Garnishes
Garnishing is where you can get creative with your Crockpot Chicken Noodle Soup Recipe. A sprinkle of freshly chopped parsley adds a lovely pop of color and fresh herbal taste. You can also try a drizzle of good olive oil or a few grinds of black pepper for a finishing touch.
Side Dishes
Pair your soup with a crusty piece of bread or warm dinner rolls for dipping into the broth. A light side salad with a tangy vinaigrette contrasts nicely with the richness of the soup. If you’re feeling indulgent, a grilled cheese sandwich always pairs beautifully with chicken noodle soup.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls with a small ramekin of freshly grated Parmesan cheese on the side. You can ladle the soup into hollowed-out bread bowls for a fun and edible serving vessel. For gatherings, keep the soup warm in a slow cooker and provide all the garnishes and sides so guests can customize their bowls.
Make Ahead and Storage
Storing Leftovers
This Crockpot Chicken Noodle Soup Recipe makes excellent leftovers. Cool the soup completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days. The flavors actually deepen, making it even tastier the next day.
Freezing
If you want to save soup for a later date, consider freezing it without the noodles. The noodles can become mushy if frozen and reheated. Freeze the broth and chicken mixture in freezer-safe containers for up to 3 months, then add freshly cooked noodles after thawing.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally. If your soup was frozen without noodles, cook fresh noodles separately and add them in just before serving to maintain perfect texture. Add a splash of broth or water if the soup has thickened too much.
FAQs
Can I use frozen chicken for this recipe?
Absolutely! Using frozen chicken is convenient and safe as long as you extend the cooking time slightly to ensure it cooks through. The slow cooker works well at gradually thawing and cooking the meat evenly.
What other noodles can I use instead of egg noodles?
Feel free to substitute egg noodles with pasta shells, ditalini, or even rice if you prefer a gluten-free option. Just add them towards the end of cooking to avoid overcooking and maintain their texture.
Can I make this soup in advance?
Yes! This soup actually tastes better the next day after the flavors have melded. Prepare the soup completely, then refrigerate and reheat when ready to serve, adding fresh noodles if you haven’t added them yet.
Is it possible to make this recipe vegetarian?
You can make a vegetarian version by replacing the chicken with hearty vegetables like mushrooms and chickpeas and using vegetable broth instead of chicken broth. Keep the herbs and veggies for that comforting soup vibe.
How can I make the soup more flavorful?
Adding a bay leaf at the beginning of cooking, along with a splash of lemon juice at the end, really elevates the flavor. Also, roasting the vegetables before adding them to the crockpot can add a deeper complexity if you have extra time.
Final Thoughts
If you’re looking for a deliciously simple yet deeply satisfying dish, this Crockpot Chicken Noodle Soup Recipe is a must-try. It’s perfect for busy days, cozy evenings, or anytime you want that classic homemade soup taste without the fuss. Once you try it, I promise this recipe will become a cherished staple in your kitchen, warming hearts and bellies alike.
Print
Crockpot Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours (on low)
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Chicken Noodle Soup is a hearty and easy-to-make meal perfect for chilly days. Tender chicken breasts simmer with fresh vegetables and herbs in a flavorful broth, then combined with tender egg noodles for a satisfying classic soup. The recipe uses a slow cooker to develop rich flavors with minimal hands-on time, making it ideal for busy days when you want a warm homemade meal waiting for you.
Ingredients
Soup Base
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- Salt to taste
Pasta
- 2 cups egg noodles
Finishing Touches
- 1 tablespoon lemon juice (optional)
- Fresh parsley for garnish (optional)
Instructions
- Combine Ingredients in Crockpot: Add the chicken, low-sodium chicken broth, water, sliced carrots, celery, diced onion, minced garlic, dried thyme, dried parsley, black pepper, and a pinch of salt to the slow cooker. Stir lightly to distribute ingredients evenly.
- Cook on Low or High: Cover and cook the soup on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the chicken is tender and fully cooked through. This slow cooking time allows the flavors to meld beautifully.
- Shred the Chicken: Once cooked, carefully remove the chicken from the crockpot and shred it into bite-sized pieces using two forks. Return the shredded chicken back into the pot with the soup base.
- Cook the Egg Noodles: Add the egg noodles directly to the crockpot and increase heat to high. Cook for an additional 15 to 20 minutes, or until the noodles are cooked tender but not mushy.
- Finish and Serve: Stir in the lemon juice if using, which brightens the soup with a subtle citrus note. Taste and adjust the seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving for a fresh herbaceous finish.
Notes
- You can substitute egg noodles with pasta shells or rice if preferred.
- For extra depth of flavor, add a bay leaf at the beginning of cooking and remove it before serving.
- To make this soup gluten-free, use gluten-free noodles or rice instead of egg noodles.
- Add vegetables like peas or spinach towards the end of cooking for added nutrition.
