I’m a Food Scientist and I know the key to making Crockpot Chicken Noodle Soup that’s delicious and totally foolproof. You’re gonna want to steal my secrets + easy recipe (it takes just 15 minutes of prep)!
This Crockpot Chicken Noodle Soup recipe simmers in the slow cooker, totally hands off, and at the end of the day you’re greeted with the richest-flavored chicken soup with silky, fall-apart-tender chicken pieces in a delicious golden broth.
It’ll probably heal your soul and whatever else ails you 👌
Crockpot Chicken Noodle Soup Ingredients
Try my creamy Crockpot Chicken and Noodles, too!
- Olive oil
- Onion and garlic
- Celery and carrot
- Chicken broth: If you use low sodium chicken broth or chicken stock, you’ll want to add a bit more salt.
- Dried parsley: You could also use chopped fresh parsley.
- Unsalted Butter
- Egg noodles
- Bone-in chicken thighs or legs: Perfect for slow cooking, these cuts release natural juices and fats. The result is chicken you can slurp up with the broth.
- Soy sauce: This little secret sauce adds salty goodness and a boost in savory umami. Trust me, you can’t taste that it’s there, it just makes the soup *better*!
Plus, of course, salt and ground black pepper!
Substitutions and Variations
There are loads of swaps and add-ins you can make with this recipe:
- Chicken options: Boneless thighs or boneless skinless chicken breasts work well if you don’t have bone-in chicken. You could make a lazy-day version of this with shredded rotisserie chicken. Just add it a few minutes before serving.
- Gluten-free: Swap the egg noodles for gluten-free pasta, rice noodles, or even zucchini noodles. Adjust the cooking time based on the noodle type to prevent them from becoming too soft and mushy.
- Add more vegetables: Boost the nutrition by adding other vegetables like diced potatoes, zucchini, or green beans. Leafy greens like spinach or kale work, too; stir them in during the last few minutes of cooking.
- Herb variations: Try dried thyme, fresh rosemary, basil, bay leaf, or Italian seasoning instead of dried parsley. Most fresh herbs work well in this recipe.
- Add a creamy touch: Stir in some heavy cream, half-and-half, or coconut milk in the last few minutes of cooking.
RELATED: Chicken and Dumpling Soup
ALL I WANT from September to March is a version of this homemade chicken noodle soup for dinner. (I also love my Instant Pot Chicken Soup for when I need it quicker!).
Tools to Grab
Get your tools out and ready to go before you start this recipe:
- Crockpot or slow cooker: Related: Slow Cooker Vs Pressure Cooker
- Skillet: For sautéing veggies (unless your Crockpot has a sauté function).
- Two forks: Shredding the cooked chicken before adding it back to the soup.
How to Make Crockpot Chicken Noodle Soup: An Easy Guide
This recipe is actually super simple. Here are the steps to making your easy slow cooker chicken noodle soup:
Prep the veggies: Heat the olive oil in a skillet over medium heat. Sauté the onion, celery, and carrots with 1 teaspoon of kosher salt until softened. Add the garlic and cook for an additional minute. Transfer the sautéed vegetables to the Crockpot.
Add chicken and broth: Pour the chicken broth into the crockpot. Add the raw chicken thighs or legs, dried parsley, and the remaining teaspoon of kosher salt.
Slow cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
Shred the chicken: Remove the chicken from the crockpot and let it rest briefly. Shred the meat with two forks, discarding the bones. Return the shredded chicken to the Crockpot.
Cook the noodles: Add the egg noodles to the crockpot and stir. Cook on high for an additional 20–30 minutes or until the noodles are tender.
Finish the soup: Stir in the butter for extra richness. Taste, and if the soup needs more flavor, add a splash of soy sauce or a bit more salt to season.
3 Tips for Extra Delicious (And Never Bland!) Soup
Here are a few gems from my science degree in food.
- Add Soy Sauce: A splash of soy sauce brings an umami depth that deepens the flavor without making the soup taste like soy sauce. It also enhances that golden color.
- Finish with Butter: Stir in a bit of butter at the end for a rich, velvety finish that rounds out the flavors and adds body to the texture.
- Avoid Diluting Flavors: Resist the urge to add extra water to stretch the soup. This can dilute the flavor and make it less satisfying. Stick to the recipe’s liquid amounts for the best results.
Make Ahead and Storage
Crockpot chicken noodle soup is perfect for meal prep! I love having it on hand for lunch on a cold winter day.
- Storing leftovers: Keep any leftover soup in an airtight container in the refrigerator for up to 3–4 days.
If the noodles have already been added, remember they may absorb more broth and become softer.
- Freezing leftovers: Freeze the soup for up to 3 months. I like to freeze it in individual portions in freezer bags.
When ready to serve, remove the frozen dish from the freezer and thaw it in the refrigerator or a bowl of warm water. Reheat it on the stove or microwave.
How to Serve this Crockpot Chicken Noodle Soup Recipe
Serve this easy Crockpot chicken noodle soup recipe with a crack of black pepper, loads of fresh, and a chunk of buttered dutch oven bread, oatmeal brown bread, buttermilk drop biscuits or ciabatta on the side.
FAQs About Crockpot Chicken Noodle Soup
Just skimming through this article? Here are a couple of queries I get about this soup recipe:
Yes, you can add uncooked noodles directly to the soup in the crock pot, but it’s best to add them during the last 20–30 minutes of cooking. This allows the noodles to cook just until tender without becoming too soft or mushy.
Noodles become mushy when they’re cooked for too long in the crockpot. Since they cook quickly, it’s essential to add them toward the end of the cooking process—about 20–30 minutes on high is ideal for perfectly tender noodles that hold their texture.
Yes, it’s safe to add raw chicken directly to the slow cooker. As it cooks over several hours, the chicken will reach a safe internal temperature and become tender. Just ensure that the soup cooks for the recommended time to fully cook the chicken.
Flavors can mellow over hours of cooking, so always taste the soup before serving. If it needs a boost, add a pinch of salt, a splash of soy sauce, or a bit of lemon juice to brighten it up (like in my Lemon Chicken Orzo Soup recipe).
Yes! Add extra vegetables like potatoes, zucchini, or green beans. Remember that some veggies (like potatoes) may require more cooking time, while softer vegetables (like spinach) can be added toward the end.
Other Soup Recipes You’ll Love
If soups are your thing, dive into my bank of yummy soup recipes:
- The absolute Best Tomato Soup Recipe (says it all, right?)
- Ground Turkey Soup
- Easy Creamy Tortellini Soup
- My Best Vegetable Beef Soup
- Vegetarian Orzo Soup
Crockpot Chicken Noodle Soup (Easy + Extra Tasty!)
Video
Ingredients
- ⅓ cup olive oil
- 2 ½ cups finely-chopped onion
- 1 cup sliced celery
- 1 cup diced carrot
- 2 tsp kosher salt divided
- 2 tsp minced garlic
- 8 cups chicken broth
- 1 tsp dried parsley
- 2 tbsp unsalted butter
- 4 oz egg noodles
- 2 lbs bone-in chicken thighs or legs
- A splash of soy sauce optional
Instructions
- Prep the Veggies: In a skillet, heat the olive oil over medium heat. Sauté onion, celery, and carrots with 1 tsp of kosher salt for 5-6 minutes until softened. Add garlic and cook for 1 minute more. Transfer the sautéed veggies to the Crockpot.
- (If your Crockpot has a “Saute” setting, you can do it right in the machine!)
- Add Chicken and Broth: Pour the chicken broth into the Crockpot.
- Add the raw chicken thighs or legs, dried parsley, and the remaining tsp of kosher salt.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken from the Crockpot and let it rest for a few minutes. Shred the chicken with two forks and discard the bones. Return the shredded chicken to the Crockpot.
- Cook Noodles: Add the egg noodles to the slow cooker and stir. Cook for an additional 20-30 minutes on high, or until the noodles are tender.
- Finish the Soup: Stir in the butter for extra richness. Taste and if it needs a bit more flavor/salt, add a splash of soy sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Turned out good. Solid 4.5 stars.
Turned out very good. Added frozen mixed vegetables toward the end of cooking time for more veggies.
Love this! So easy to make.
Hey, does anyone know if it’s cool to throw in frozen chicken or should it be thawed first? Still learning my way around the kitchen haha
MarkT, it’s best to thaw the chicken to ensure it cooks evenly. Using frozen chicken might extend the cooking time.
Hi Mark, definitely thaw the chicken first or the cooking time will be off.
The recipe is very good.
Just tried making the crockpot chicken noodle soup and it turned out amazing! Big thanks for sharing this, definitely adding it to my go-to recipes for busy weeknights!
love the idea of crockpot meals especially soup gonna try this one for sure thanks jennifer