This crockpot chicken noodle soup tastes like it simmered on the stove all day, because in a way it did. Raw chicken, carrots, celery, onion and herbs cook slowly in broth, then you shred the chicken and add egg noodles at the end so they stay tender, not mushy.
It is the soup we make at the first sign of a sniffle.
Why You Will Love This Crockpot Chicken Noodle Soup
- Uses raw chicken. No pre-cooking needed.
- Noodles stay tender. They go in at the end.
- Real homemade flavor. Thighs and aromatics give the broth body.
- Freezer friendly. Freeze the soup without noodles.
Ingredients for Crockpot Chicken Noodle Soup
- Chicken: 1 1/2 lb (680 g) boneless skinless thighs for the richest broth, or breasts for leaner soup.
- Egg noodles: 8 oz (225 g) wide egg noodles added for the last 20 to 30 minutes.
How to Make Crockpot Chicken Noodle Soup
Step 1: Load the crock
Add the chicken, carrots, celery, onion, garlic, broth, thyme, rosemary, bay leaf, salt and pepper to a 6-quart slow cooker.
Step 2: Slow cook
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F (74°C) and the vegetables are tender.
Step 3: Shred
Remove the chicken, shred it with 2 forks, and return it to the pot. Remove the bay leaf.
Step 4: Add the noodles
Turn to HIGH, stir in the egg noodles, and cook 20 to 30 minutes until tender.
Step 5: Finish
Stir in the parsley and lemon juice, taste for salt, and serve.
Tips for the Best Crockpot Chicken Noodle Soup
- Thighs make better broth. They add more flavor and stay tender.
- Noodles last. Noodles cooked for hours turn soft and soak up the broth.
- For leftovers, cook noodles separately. Store them apart from the soup.
- Finish with lemon. A squeeze brightens the whole pot.
What to Serve with Crockpot Chicken Noodle Soup
Serve with crusty bread, crackers or grilled cheese. More cozy bowls are in our crockpot soup recipes.
Easy Variations
- Chicken and rice soup. Add 1 cup cooked rice at the end instead of noodles.
- Gluten-free. Use gluten-free pasta or rice.
- Extra veggies. Add 2 cups spinach or peas at the end.
- Ginger. Add 1 tbsp grated fresh ginger for a soothing twist.
How to Store and Reheat
Refrigerate up to 4 days. Freeze the soup without noodles for up to 3 months, then add fresh noodles when reheating.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
- Teak wood soup ladle: will not scratch the ceramic crock insert.
- Large airtight food storage container: for leftovers and freezer portions.
New to slow cooking? The Easy Slow Cooker Recipes guide is a beginner-friendly collection of easy crockpot breakfasts and dinners.
Crockpot Chicken Noodle Soup
Ingredients
Method
- Add the chicken, carrots, celery, onion, garlic, broth, thyme, rosemary, bay leaf, salt and pepper to a 6-quart slow cooker.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F (74°C) and the vegetables are tender.
- Remove the chicken, shred it with 2 forks, and return it to the pot. Remove the bay leaf.
- Turn to HIGH, stir in the egg noodles, and cook 20 to 30 minutes until tender.
- Stir in the parsley and lemon juice, taste for salt, and serve.
Notes
Crockpot Chicken Noodle Soup FAQ
Can you put raw chicken in a crockpot for chicken noodle soup?
Yes. Raw, thawed chicken cooks in the broth and is shredded at the end once it reaches 165°F.
When do you add noodles to crockpot chicken noodle soup?
During the last 20 to 30 minutes on HIGH, so they cook through but do not turn mushy.
How do you keep noodles from getting soggy?
Add them at the end, or cook them separately and add to each bowl.
Can I freeze chicken noodle soup?
Yes, without the noodles. Freeze up to 3 months.
