An easy, classic recipe for crockpot chicken noodle soup. The flavors of this soup are familiar and comforting, perfect for a cold day (or if you feel a cold coming on). Tastes like a hug in a bowl!
About The Recipe
This is classic recipe for crockpot chicken noodle soup that cooks everything but the noodles in the crockpot. You’ll cook the noodles separately and add them in at the end of the recipe.
Here’s the best parts of this recipe:
- Classic flavors: this recipe showcases all the chicken noodle soup flavors that make us nostalgic: hearty vegetables, tasty herbs and lots of chicken.
- Easy to make: this recipe is super simple and beginner-friendly. Your crockpot will do all the work.
- Large batch: this recipe makes a crockpot full of soup (about 10 servings). If you have leftovers, they’ll keep well in the fridge or freezer for another day when you don’t feel like cooking.
How to Make Crockpot Chicken Noodle Soup
The full recipe is at the bottom of this page, but here’s a quick overview of how to make it:
Step 1: Add Ingredients to the Crockpot
Add the chicken breasts to the bottom of your crockpot. Recommended crockpot size: 6 quarts or larger. Add the onion, carrots, celery and garlic on top of the chicken. Pour the chicken broth into the crockpot. Add the bay leaves, thyme, rosemary, sage (optional), salt and pepper.
Step 2: Cook
Cover and cook on low for 6 – 7 hours.
Step 3: Remove the Chicken
Remove the chicken from the crockpot and allow it to cool slightly. The chicken should be cook through to 165 degrees Fahrenheit.
Step 4: Cook the Noodles
Cook your egg noodles in a pot on the stove, according to the package’s instructions. Strain the noodles when done. While the pasta cooks, shred the chicken into bite-sized pieces using two forks or your hands.
Step 5: Add Everything to the Crockpot
Add the chicken, egg noodles, parsley and lemon juice into the crockpot and stir. Taste and season with more salt and pepper if preferred. Cover and cook on low heat for 5 – 10 minutes, until the soup is heated through.
Step 6: Enjoy!
Serve warm. Remove and discard the bay leaves before serving. Optionally, top with more chopped parsley and with a side of crackers or toasted bread.
Can you cook the noodles in the crockpot?
This recipe has instructions for how to cook the noodles separately (not in the slow cooker); however, you can also cook the noodles directly in your slow cooker.
Here’s how to cook the noodles in the slow cooker: add the noodles into your slow cooker when you remove the chicken and cook them (with the lid on) for 10 minutes on high heat. You may need to add more liquid (broth or water) to the soup after the noodles finish cooking.
Cooking the noodles directly in the crockpot is a convenient option, but I find that it can also make the noodles a little mushy! It’s a small difference, but that’s why this recipe says to cook them separately.
Helpful tips for this recipe:
- Slow cooker size: it’s recommended to use a 6 quart slow cooker for this recipe. This recipe is for a sizable batch of soup, about 10 servings.
- Noodle size: it’s recommended to use any wide egg noodles for this recipe. I use ‘old-fashioned egg noodles’ but you can also use spiral egg noodles. The key is to use a wide noodle so that it holds up to the vegetables & chicken in this recipe!
How to Store Crockpot Chicken Noodle Soup
- In the fridge: store your soup in an airtight container for up to 3 – 4 days.
- In the freezer: let your soup cool and then store it in an airtight container in the freezer for up to 4 – 6 months.
Crockpot Chicken Noodle Soup
- Total Time: 7 hours 25 minutes
- Yield: 10 servings 1x
Description
An easy, classic recipe for crockpot chicken noodle soup. The flavors of this soup are familiar and comforting, perfect for a cold day (or if you feel a cold coming on)!
Ingredients
- 2 boneless, skinless chicken breasts (about 1 ½ pounds)
- 1 yellow onion, diced
- 3 carrots, peeled & thinly chopped
- 4 celery stalks, thinly chopped
- 3 cloves garlic, minced
- 8 cups reduced-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage (optional)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces egg noodles (I used old-fashioned, wide egg noodles)
- ¼ cup fresh parsley, chopped
- 1 lemon, juiced
Instructions
- Add the chicken breasts to the bottom of your crockpot. Recommended crockpot size: 6 quarts or larger.
- Add the onion, carrots, celery and garlic on top of the chicken.
- Pour the chicken broth into the crockpot. Add the bay leaves, thyme, rosemary, sage (optional), salt and pepper.
- Cover and cook on low for 6 – 7 hours.
- Remove the chicken from the crockpot and allow it to cool slightly. The chicken should be cook through to 165 degrees Fahrenheit.
- Cook your egg noodles in a pot on the stove, according to the package’s instructions. Strain the noodles when done. While the pasta cooks, shred the chicken into bite-sized pieces using two forks or your hands.
- Add the chicken, egg noodles, parsley and lemon juice into the crockpot and stir. Taste and season with more salt and pepper if preferred.
- Cover and cook on low heat for 5 – 10 minutes, until the soup is heated through.
- Serve warm. Remove and discard the bay leaves before serving. Optionally, top with more chopped parsley and with a side of crackers or toasted bread.
Notes
- Noodles: you can use any wide egg noodle for this recipe. I used ‘old-fashioned egg noodles’ but you can also use spiral egg noodles. The key is to use a wide noodle so that it holds up to the vegetables & chicken in this recipe.
- Cooking the noodles: you can also cook your noodles directly in the crockpot. Add them when you remove the chicken and allow them to cook, covered, on high heat for 10 minutes. I prefer to cook mine separately as they tend to hold their texture better.
- Prep Time: 5 minutes
- Cook Time: 7 hours 20 minutes
- Category: Soup
- Method: Slow Cooker, Crockpot
- Cuisine: American
Keywords: soup, chicken noodle soup, slow cooker, crockpot
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