There’s something undeniably soothing about a warm bowl of homemade chicken noodle soup—especially when it practically cooks itself.

This Crockpot Chicken Noodle Soup brings together tender chicken, hearty vegetables, and comforting noodles in a flavorful broth.

It’s the kind of cozy you’ll crave on chilly days or when you just need a hug in a bowl.

Why I Love This Recipe

It’s a true set-it-and-forget-it meal—prep in minutes, then relax.

The broth gets rich and flavorful with zero effort.

Perfect for sick days, snow days, or just soul-warming dinners.

Egg noodles hold up beautifully and add texture.

It freezes well, so I always make extra for later!

What You’ll Need (Ingredient Highlights)

Chicken breasts – Boneless, skinless for easy shredding.

Chicken broth – The foundation of the soup’s flavor.

Carrots, celery & onion – Classic aromatic base.

Garlic – Adds comforting depth.

Dried thyme & parsley – Earthy, savory herbs.

Egg noodles – Cooked right in the slow cooker.

Fresh parsley – Brightens each bowl at the end.

Pro Tips Before You Start

Cut the veggies evenly so they cook at the same rate.

Use low-sodium broth if you want more control over seasoning.

Add noodles only at the end so they don’t get mushy.

Shred chicken with forks or use a hand mixer for speed.

Double the recipe and freeze half—it reheats beautifully!

How to Make Crockpot Chicken Noodle Soup

Step 1: Load the Crockpot
Add chicken, broth, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper to your slow cooker.

Step 2: Let It Cook
Set on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked and veggies are tender.

Step 3: Shred and Add Noodles
Remove the chicken, shred it with two forks, then return it to the pot.

Stir in egg noodles and cook on high for 20–30 more minutes.

Step 4: Garnish and Serve
Ladle into bowls, top with fresh parsley, and enjoy warm!

What to Serve It With

Warm crusty bread or garlic toast

Simple green salad with lemon vinaigrette

Grilled cheese sandwich

Crackers or saltines for crunch

A squeeze of lemon for extra brightness

Variations / Substitutions

Use rotisserie chicken – Stir it in at the end to save time.

Swap egg noodles – Try orzo, rice, or gluten-free pasta.

Add more veggies – Peas, green beans, or spinach work great.

Spice it up – Add red pepper flakes or a dash of hot sauce.

Make it creamy – Stir in a splash of cream before serving.

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days.

Freezer: Cool completely, then freeze for up to 3 months.

Reheat: Warm gently on the stove or in the microwave.

Tip: Cook noodles separately if you plan to freeze, so they don’t over-soften.

FAQs

Can I use chicken thighs instead of breasts?
Yes! Thighs are even more flavorful and stay juicy.

Can I use pre-cooked chicken?
Absolutely. Just skip step 2 and add shredded chicken in step 3.

Will the noodles get soggy?
Not if added at the end. Don’t cook them the whole time.

Can I make it on the stovetop?
Yes, simmer everything (except noodles) for 25–30 minutes, then add noodles and cook until tender.

Is it okay to freeze with the noodles?
You can, but they’ll be softer upon reheating. For best texture, freeze without them.

How do I boost the flavor?
Try adding a splash of lemon juice or more herbs before serving.

What broth works best?
Homemade or low-sodium store-bought for best control of saltiness.

Final Thoughts

This Crockpot Chicken Noodle Soup is more than a meal—it’s a comforting ritual I come back to whenever I need something soothing and satisfying.

Whether you’re feeding your family on a busy weeknight or prepping for cold season, this soup has you covered with warmth, ease, and flavor in every spoonful.