Homemade Crockpot Chicken Noodle Soup Recipe
There’s something about a bowl of homemade chicken noodle soup that instantly feels like a warm hug from the inside out. This crockpot version? It takes that comfort to a whole new level by letting all those flavors slowly meld together over the course of the day, filling your home with that tantalizing aroma that makes everyone ask, “Is dinner ready yet?” I don’t know about you, but when the weather cools down, I find myself craving this soup more than anything else—especially when I’ve had one of those weeks.
This is the kind of recipe that feels familiar, but with the ease of a crockpot doing all the heavy lifting. It’s simple enough for a weeknight dinner but hearty and flavorful enough to share with company. And trust me, once you’ve made chicken noodle soup in a slow cooker, you’ll never want to go back to the stovetop method again.
A soup that always brings me back 🥣
I’ve always associated chicken noodle soup with my grandmother’s kitchen. When I was little, I’d sit at her table, my feet dangling off the chair, watching her chop carrots and onions with the speed and precision of someone who’d been doing it for decades. The steam from her soup pot would fog up the kitchen windows, and the smell of garlic and herbs would make my stomach growl long before the soup was ready. Now, making this crockpot version at home, I’m reminded of those moments every time I take a spoonful of that savory broth. It’s the ultimate comfort food, not just because it’s warm and filling, but because of the memories it stirs up (pun intended).
The origins of chicken noodle soup (a classic with staying power)
Did you know chicken noodle soup dates back thousands of years? Versions of it have been made in cultures around the world—basically wherever chickens and noodles exist, there’s some version of this soup! The modern “American” chicken noodle soup, however, became a household staple in the early 1900s thanks to canned soup companies, particularly Campbell’s, which introduced it as a quick, easy-to-make meal. Of course, there’s nothing wrong with a can in a pinch, but homemade? That’s where the magic really happens. Slow-cooking your own batch gives you rich, layered flavors that no can could ever match.
Let’s talk ingredients: chicken, veggies, and flavor boosters
- Chicken breasts: These give the soup that tender, shredded chicken texture we all love. You can swap in chicken thighs if you prefer darker, juicier meat (it’s a bit more forgiving if you overcook, too!).
- Carrots, celery, and onion: This classic trio, known as a mirepoix in French cooking, forms the base flavor of the soup. If you’re out of one, no worries—just add extra of the others, and it’ll still be delicious.
- Garlic: Garlic adds a lovely depth to the broth. Fresh is best, but I’ve been known to sneak in a teaspoon of garlic powder when I’m running low.
- Herbs: The combination of dried thyme, rosemary, and a bay leaf gives the soup a fragrant, earthy quality. If you have fresh herbs, you can absolutely use those instead—just double the amount.
- Better than Bouillon: This chicken base is like a secret weapon. It brings an umami-rich depth to the soup that you just don’t get with regular broth alone. If you don’t have it on hand, you can substitute with a regular bouillon cube or more chicken broth, but the flavor won’t be quite as intense.
- Egg noodles: Wide or extra-wide egg noodles are perfect here because they hold up well in the soup without turning mushy. I’ve even used gluten-free noodles, and they worked like a charm. (Chef tip: Cook your noodles separately and add them to each bowl if you want to avoid them soaking up too much broth over time!)
Kitchen gear: what you need (and what you can totally skip)
For this recipe, your slow cooker is obviously the star of the show. A 6-quart crockpot works perfectly for this soup, and if you don’t have one, you could use an Instant Pot on the slow-cook setting. I do recommend a good sharp knife for chopping the veggies (nothing worse than fighting with a dull knife when you’re in a hurry) and a sturdy ladle for serving.
If you’re wondering about shredding the chicken, two forks work just fine, but if you have a hand mixer, you can shred the chicken in seconds right in the bowl—it’s a total game changer and saves your wrists some work!
Step-by-step: my foolproof method (and a few hard-learned lessons)
- Layer the ingredients in the slow cooker: Start by placing the trimmed chicken breasts in the bottom of your slow cooker. Then, add the diced onion, sliced carrots, celery, and garlic. Sprinkle in your dried thyme, rosemary, salt, and pepper. If you’re using a bay leaf, now’s the time to throw it in. Tip: I’ve forgotten to trim the fat off the chicken more times than I’d like to admit. It’s not the end of the world, but you might find some greasy spots in the broth if you skip this step. A few extra minutes up front make a big difference!
- Add the bouillon and broth: Dollop the better than bouillon chicken base on top, then pour in the chicken broth. Give it all a gentle stir. (Don’t go overboard—you don’t need to mix it thoroughly; the slow cooker will do the work.) Mistake I’ve made: Adding too much salt at the start! The bouillon is already salty, so it’s best to wait until the end to adjust seasoning.
- Cook low and slow: Set the slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours, depending on how much time you have. Personally, I find the longer cook time on LOW results in more tender chicken.
- Shred the chicken: Once the chicken is cooked through, remove it and shred it using two forks or that nifty hand mixer trick I mentioned earlier. Discard the bay leaf, and then return the shredded chicken to the slow cooker.
- Add the noodles: Stir in the egg noodles and cook for another 10-15 minutes on LOW, just until the noodles are tender. Keep an eye on them—they can go from perfect to overcooked pretty quickly! Tip: If you’re making a big batch to eat over a few days, consider cooking the noodles separately and adding them to each bowl as you serve. That way, they won’t soak up all the broth.
- Taste and adjust: Before serving, taste the soup and add more salt and pepper if needed. Garnish with a sprinkle of fresh parsley for a pop of color and a little extra flavor.
Variations and adaptations to make this soup your own
- Gluten-free: Swap the egg noodles for gluten-free pasta (just be sure to watch them closely as they cook—they tend to absorb more liquid).
- Low-carb: Skip the noodles altogether and use zucchini noodles or spaghetti squash instead. It adds a veggie boost without the carbs.
- Add more veggies: I’ve tossed in some chopped spinach or kale at the end for an extra green boost. You can also add mushrooms or peas for even more texture.
- Spice it up: If you’re like me and love a little heat, a pinch of red pepper flakes or a dash of hot sauce can give this soup a spicy kick.
- International twist: Add some ginger and soy sauce for an Asian-inspired version, or throw in some Mexican spices like cumin and coriander, then top with avocado and lime.
How to serve (and make it look fancy)
For serving, I like to ladle the soup into wide bowls, ensuring each one gets a good balance of chicken, veggies, and noodles. A sprinkle of fresh parsley and a few extra cracks of black pepper on top make it look restaurant-worthy. Pair it with some crusty bread or homemade biscuits for dipping, and you’ve got yourself a meal!
Drink pairings
I usually opt for something light and crisp to go with this soup. A cold glass of sparkling water with a wedge of lemon is my go-to for lunch. But if it’s dinner, a light white wine like Sauvignon Blanc or even a mild, herbal tea pairs beautifully with the warm, comforting flavors of the soup.
Storage and reheating tips
Got leftovers? Lucky you! This soup stores beautifully in the fridge for up to 4 days. I recommend keeping the noodles separate if possible (they can get mushy sitting in the broth). When reheating, do it gently on the stove or in the microwave—just add a splash of extra broth if it’s thickened up overnight.
Scaling up or down
This recipe makes about 6 servings, but it’s easy to scale up if you’re feeding a crowd—just make sure your crockpot is big enough! If you’re making a smaller batch, you can halve the recipe, but keep in mind that the cook time might be a little shorter since there’s less to heat.
Potential issues (and how to avoid them)
- Too salty? Add a bit more broth or even a splash of water to balance it out.
- Overcooked noodles? Always cook the noodles at the end, and consider cooking them separately if you’re planning to have leftovers.
- Bland broth? Don’t be shy with the herbs and seasonings. Chicken soup needs a good balance of salt, herbs, and that all-important Better than Bouillon base to really shine.
Go ahead, give it a try!
I hope this crockpot chicken noodle soup becomes a regular in your kitchen like it has in mine. It’s one of those recipes that’s incredibly forgiving and endlessly customizable, so don’t be afraid to tweak it to your taste. Whether you’re craving comfort food or simply want to make a big batch of soup to have on hand, this recipe has you covered.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts—just increase the cooking time by an hour or so.
Can I add potatoes to this soup?
Definitely! Diced potatoes (about 1-inch cubes) add a lovely heartiness to the soup.
What’s the best way to store leftovers?
Keep the noodles separate from the broth if you plan to store leftovers. The soup will last 3-4 days in the fridge.
Can I freeze this soup?
You can freeze the broth and chicken, but I recommend leaving the noodles out if freezing—they don’t hold up well after thawing.
What can I substitute for Better than Bouillon?
You can use a regular chicken bouillon cube or just extra chicken broth, but Better than Bouillon gives the soup that extra boost of flavor!
Homemade Crockpot Chicken Noodle Soup Recipe
Cozy up with this easy homemade crockpot chicken noodle soup, packed with tender chicken and egg noodles in a flavorful broth.
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
Ingredients
- 1 – 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
- 1 med to large yellow onion, diced
- 3 large carrots, peeled and sliced into circles
- 2 stalks celery, sliced
- 3-4 cloves garlic, minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried rosemary leaves
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 bay leaf (optional)
- 2 tsp better than bouillon base, chicken flavor
- 8 – 9 cups reduced sodium chicken broth
- 8 oz. egg noodles (wide or extra wide) ** see chef tip #1 below
- fresh parsley, minced (for garnish)
- salt and pepper, to taste
Instructions
- Layer the ingredients in the slow cooker: Start by placing the trimmed chicken breasts in the bottom of your slow cooker. Then, add the diced onion, sliced carrots, celery, and garlic. Sprinkle in your dried thyme, rosemary, salt, and pepper. If you’re using a bay leaf, now’s the time to throw it in. Tip: I’ve forgotten to trim the fat off the chicken more times than I’d like to admit. It’s not the end of the world, but you might find some greasy spots in the broth if you skip this step. A few extra minutes up front make a big difference!
- Add the bouillon and broth: Dollop the better than bouillon chicken base on top, then pour in the chicken broth. Give it all a gentle stir. (Don’t go overboard—you don’t need to mix it thoroughly; the slow cooker will do the work.) Mistake I’ve made: Adding too much salt at the start! The bouillon is already salty, so it’s best to wait until the end to adjust seasoning.
- Cook low and slow: Set the slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours, depending on how much time you have. Personally, I find the longer cook time on LOW results in more tender chicken.
- Shred the chicken: Once the chicken is cooked through, remove it and shred it using two forks or that nifty hand mixer trick I mentioned earlier. Discard the bay leaf, and then return the shredded chicken to the slow cooker.
- Add the noodles: Stir in the egg noodles and cook for another 10-15 minutes on LOW, just until the noodles are tender. Keep an eye on them—they can go from perfect to overcooked pretty quickly! Tip: If you’re making a big batch to eat over a few days, consider cooking the noodles separately and adding them to each bowl as you serve. That way, they won’t soak up all the broth.
- Taste and adjust: Before serving, taste the soup and add more salt and pepper if needed. Garnish with a sprinkle of fresh parsley for a pop of color and a little extra flavor.
Notes
How to serve (and make it look fancy)
For serving, I like to ladle the soup into wide bowls, ensuring each one gets a good balance of chicken, veggies, and noodles. A sprinkle of fresh parsley and a few extra cracks of black pepper on top make it look restaurant-worthy. Pair it with some crusty bread or homemade biscuits for dipping, and you’ve got yourself a meal!
- Prep Time: 15 minutes
- Cook Time: 6 hours on LOW
- Category: Lunch