The Best Crockpot Chicken Noodle Soup
This Crockpot Chicken Noodle Soup is an easy way to make a comforting homemade soup without standing over the stove. Chicken breasts, carrots, celery, onion and garlic slowly cook in a flavorful broth, then the egg noodles are added at the very end. It’s a cozy family dinner that’s especially good on chilly days or when you’re craving a warm bowl of chicken noodle soup.
Ingredient Notes
- Chicken breasts: Boneless, skinless chicken breasts cook right in the broth until tender.
- Carrots: Add a little sweetness and plenty of classic chicken soup flavor.
- Celery: A must for that familiar chicken noodle soup taste.
- Yellow onion: Slowly cooks into the broth and adds lots of flavor.
- Garlic: Fresh minced garlic gives the soup another layer of flavor.
- Chicken broth: Use homemade chicken broth or your favorite low-sodium broth so you can control the salt.
- Olive oil: Adds a little richness to the broth.
- Thyme and bay leaf: These season the soup as it cooks.
- Wide egg noodles: Add them near the end of cooking so they don’t become too soft.
- Fresh parsley: Stirred in at the end for a little fresh flavor and color.
- Salt and pepper: Season to taste depending on how salty your chicken broth is.
The most important thing is not adding them too early. Add the egg noodles during the final few minutes of cooking and check them often. You can also cook the noodles separately and add them to individual bowls when serving.
Absolutely. Cook the noodles according to the package directions and add them to each bowl as you serve the soup.
Boneless, skinless chicken thighs can be substituted for the chicken breasts. Keep in mind that this recipe was originally developed using chicken breasts, so check the chicken for doneness rather than relying only on cooking time.
– Refrigerator. Store in an airtight container up to 4 days. The noodles keep drinking broth as they sit, so add a splash of broth or water when you reheat.
– Freezer. Freeze up to 3 months. For the best texture, freeze the soup before the noodles go in and cook fresh noodles when you reheat. Thaw overnight in the refrigerator.
– Meal prep. Make the soup base ahead and keep it separate from the noodles. Portion the base into containers, then add hot noodles at serving time.
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- Wait to add the noodles. The egg noodles only need about 5–10 minutes in the Crockpot. Adding them too early can leave you with very soft or mushy noodles.
Cooking the noodles separately is also an option. This works especially well if you expect leftovers. Spoon the cooked noodles into each bowl and ladle the hot soup over them. - Buy sturdy noodles. No Yolks and Great Value wide egg noodles both hold their shape. The thinner store brands are the ones readers report breaking apart.
- Cut your vegetables into similar-sized pieces. This helps the carrots and celery cook at about the same rate.
- Taste before adding extra salt. Chicken broth can vary quite a bit in saltiness, so adjust the seasoning toward the end.
- Use thawed chicken. If your chicken is frozen, thaw it before putting it into the slow cooker. Cook chicken to an internal temperature of 165°F.
How to Make Chicken Noodle Soup in the Crockpot
- In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
- Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper. Cover and cook on low heat 6 – 7 hours.
- Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley. Cover and cook just until noodles are tender, 5-10 minutes.
- Enjoy with your favorite crackers!
Here are more soup recipes we love!
- Loaded Crockpot Hash Brown Potato Soup
- The Best Crockpot Beef Stew
- The Best Crockpot Minestrone Soup
- Instant Pot Chicken Noodle Soup
- Easy Homemade Chicken Broth
- Creamy Crockpot Chicken Vegetable Soup
- 25 Comforting Crockpot Soup and Stews
- Chicken Alfredo Soup
The Best Crockpot Chicken Noodle Soup
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Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 2 cups carrots peeled and chopped
- 1 medium yellow onion diced
- 3 stalks celery chopped
- 3-4 cloves garlic minced
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1 bay leaves
- 6 cups chicken broth use my EASY homemade broth or low-sodium
- 1 cup water
- Salt and freshly ground black pepper to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
- 2 cups uncooked wide egg noodles
- 3 Tablespoons chopped fresh parsley
Instructions
- In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
- Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper.
- Cover and cook on low heat 6 – 7 hours.
- Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.
- Cover and cook just until noodles are tender, 5-10 minutes.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Originally Posted: October 2014
Post Updated: August 2026
My house smells wonderful right now. I have this soup cooking in the crock pot for a little one who is feeling under the weather. This was easy to put together, and is going to be the perfect medicine. I look forward to trying some of the other crock pot soup recipes that you have listed. Thank you for the recipe!
I hope the soup helps 🙂 xo
I loved this recipe, easy and had wonderful flavor. HOWEVER, the noodles literally disintegrated after 20 minutes in the crock, and upon being stirred, kept going until they were just starch colored broth. Any suggestions from anyone who has used this? I used egg noodles that look just like the picture. Thanks!
Traci, you are only supposed to add the noodle in for the last 10-15 minutes of cooking. I hope that helps.
I had a similar problem with the noodles and did follow the recipe only cooking the on high for the last 15 minutes but then we didn’t eat until a bit later and maybe that’s why they disintegrated? I think next time I will just cook them separately and add them into each bowl separately so that doesn’t happen again. So I can’t say it tasted great because of the noodles changing the taste. A little frustrating.
Did you let it sit in the crockpot, still cooking until you ate later in the day? Sorry, but I haven’t had a problem with noodles disintegrating. I believe the other person who did have that issue put the noodles in at the beginning of the cooking process, and that’s why they had that problem, but it does seem strange that your noodles would fall apart and disinterested from being in a hot broth for a little while.
my noodles taste very undone and they turn to mush if you pinch them in your finger, very weird. Not like regular noodles.
I think there must be a batch of defective noodles floating around somewhere….If people are using common egg nooles or yolk free noodles there should be no problem with them disintegrating and/or turning to mush if this recipe’s directions are followed.
I used No Yolks name brand because I had seen the comments about the noodles. I followed the recipe to the letter and the noodles completely disintegrated with a texture that went from sodden dough to egg drop soup-like wisps to mixing totally in with the broth. I had to turn the whole batch into vittles for the pups because it just didn’t taste right after.
Sorry that happened Kat. How long did you have your noodles in the pot for?
I think the problem may be the style of noodle. My noodles desinagrated also. I used No YOLKS, dumplings style. Very thin quick cooking noodle. Plus, when I put the noodles in, the slow cooker was done cooking, in the warming STAGE. Great recipe, my mistake.
I’m feeling under the weather tomorrow, so i’m looking forward to trying this tomorrow! I have a question.. I plan on using stock from your chicken broth recipe for the soup. When making the soup do I use the already cooked chicken from the stock, or add uncooked chicken?
If you are doing the crockpot version, use raw chicken. But I also have a stove top chicken noodle soup that you can use cooked chicken with 🙂
https://www.familyfreshmeals.com/2014/03/best-homemade-chicken-noodle-soup.html
Hi Corey,
I am making the chicken soup now in a crockpot. I used the remainders of a cooked chicken from Costco. I also added frozen mixed veggies. I will add the no yolk noodles for the last 5-10 minutes. I would magine that since the chicken iscooked-I will only cook itfor about4hours in crockpot rather than the six hrs so that the spices savor it! Do you think that it shoud cook less or more?
Thank you,
Liz
Thanks sounds like a good plan Elizabeth. I would make sure you cook it on LOW for 4.
can you use frozen chicken breasts?
Yes, just adjust the cooking time to be a bit longer to make sure the chicken cooks all the way through.
Someone please tell me what I did wrong? This is tje first time i ever tried to make homemade soup. I followed the recipe to the letter… Everything came out amazing until I put the egg noodles. They turned to mush in less than 5 mins. I have cooked egg noodles before and have even over cooked them by boiling in pot on the stove but never have they turned to mush… It turned into a white gravy consistency. Kind of like a chicken and dumplings minus the dumplings … The kids ate it and loved it … Next time I think I will try rice instead!
I am curious, for those of you having problems with the egg noodles…what size/shape and brand are you using? I just don’t understand how ANY noodle would turn to mush in under 5 minutes of being in hot (not even boiling) water. Sorry I am not much help. My noodle have been fine every time…even the leftovers days later.
I just made this and I used No Yolk brand egg noodle and it was mush! I have made this recipe before and the noodles were fine but not No Yolk brand. So strange.
I’m cooking this recipe right this very minute, with about 4 hours left. Since reading these reviews, I think that I’m going to cook my noodles on the stove, the add to soup just before serving. I’m not taking any chances. No rating just yet in terms of taste, but for easy recipe, I will.