Crockpot Chicken Noodle Soup (Easy + Extra Tasty!)

4.80 from 5 votes

Crockpot Chicken Noodle Soup (Easy + Extra Tasty!)

Crockpot chicken noodle soup is easy comfort food you need. Make the best with this easy slow cooker chicken soup recipe - just 15 min prep!

Prep Time15

Cook Time6

Total Time6 15

Course: Soup

Cuisine: American

Keyword: Crockpot chicken noodle soup

Servings:

Author: Jennifer Pallian BSc, RD

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

US Customary - Metric

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.

Video

Notes

Chicken substitutes: You can use boneless chicken thighs or breasts as a substitute for bone-in thighs. Adjust cooking time to ensure the chicken stays tender.

Soy sauce: Adding soy sauce gives the broth a subtle umami depth, especially if you're omitting extra salt.

Carrots: Slice up baby carrots instead of peeling whole carrots to shave off a few minutes of prep time! They make the perfect-sized round slices for soup.

Noodles: It might not look like many noodles when dry, but they absorb a lot of liquid. If you want your soup to remain brothy, don't be tempted to add more.

Nutrition