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This image shows a comforting bowl of Crockpot Chicken Noodle Soup, featuring tender noodles, shredded chicken, and pieces of carrots and beans in a flavorful broth, served in a white bowl.

Crockpot Chicken Noodle Soup Recipe

Crockpot chicken noodle soup is a comforting dish where tender chicken, vegetables, and herbs are slow-cooked in a flavorful broth. The addition of egg noodles at the end creates a rich and hearty meal that's perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 258 kcal

Equipment

  • 6-quart or larger slow cooker
  • Large mixing bowl
  • Fork
  • Ladle
  • Knife

Ingredients
  

  • 1 large yellow onion diced
  • 2 ribs celery sliced
  • 3 large carrots peeled and sliced into coins
  • 1 bay leaf optional
  • 1½ lbs boneless skinless chicken breasts
  • 8 oz egg noodles wide or extra wide
  • 9 cups reduced sodium chicken broth
  • 2 tsp chicken bouillon I use Better Than Bouillon brand, optional
  • chopped fresh parsley for garnish
  • ¼ tsp black pepper
  • ½ tsp dried rosemary
  • ½ tsp kosher salt
  • ½ tsp dried thyme leaves
  • 3 cloves garlic minced, more to taste

Instructions
 

  • Place trimmed chicken breasts in the bottom of a 6-quart or larger slow cooker.
    This image shows raw chicken breasts being placed in the slow cooker as the first step in preparing Crockpot Chicken Noodle Soup.
  • Add chopped onion, carrots, celery, garlic, dried thyme, rosemary, salt, pepper, and bay leaf (optional).
    This image shows chopped carrots, celery, and a mix of seasonings being added to the slow cooker, surrounding the raw chicken to create a flavorful base.
  • Spoon chicken base over the ingredients, then pour in chicken broth.
    This image shows chicken broth being poured into the slow cooker, along with bouillon cubes, to create the savory liquid for Crockpot Chicken Noodle Soup.
  • Stir gently to combine, then cover the slow cooker.
    This image shows a spoon stirring the chicken, vegetables, and broth together in the slow cooker, ensuring the ingredients are well combined.
  • Set the cooker to LOW for 6-8 hours or HIGH for 3-4 hours.
  • Once the chicken is cooked, remove it from the slow cooker and place it in a mixing bowl.
    This image shows tongs lifting the cooked chicken breasts from the slow cooker, ready to be shredded.
  • Shred the chicken with a fork, then discard the bay leaf (if used).
    This image shows cooked chicken being shredded with two forks on a cutting board, creating tender pieces for the Crockpot Chicken Noodle Soup.
  • Return the shredded chicken to the slow cooker.
    This image shows shredded chicken being added back to the slow cooker, mixing into the broth and vegetables.
  • Cook the egg noodles al dente according to package instructions.
    This image shows egg noodles being cooked in a pot of boiling water, ensuring they are ready to be added to the soup.
  • Add the cooked noodles to the soup, cooking on LOW for an additional 5 minutes.
    This image shows cooked egg noodles being stirred into the Crockpot Chicken Noodle Soup in the slow cooker.
  • Serve with minced parsley and black pepper.
    This image shows a hearty bowl of Crockpot Chicken Noodle Soup, garnished with fresh parsley and ready to enjoy.

Notes

  • You can swap chicken breasts for thighs for a richer flavor.
  • Use fresh herbs instead of dried ones for a more vibrant taste.
  • For a creamier version, add a splash of heavy cream or half-and-half.