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
OK I’m trying the chicken soup for the first time. Its in the crock pot right now! But I have to say after reading about some peoples problems with the egg noodles I am a little worried about them disintegrating….. I bought Manischewitz brand WIDE egg noodles will those be OK??
Amy, I used No Yoke wide noodles and everything turned out fine. I have never used the Manischewitz brand, so I can’t say for sure. I understand your worry, so Maybe only put in a handful in and see how those do. If you notice any thing weird, maybe cook the noodles separately. That would be the safest bet until I can figure out why that is happening to some people’s noodles. Luckily, there has only been a couple people to report this happening. The majority of emails I have received have not had noodle issues 🙂
I added the noodles per instructions…no problem…they did not disintegrate…The broth was lacking in any flavor…just flat out bland…and the broth is usually (for me) the best part. My mom made chicken noodle soup back in the 70’s…It was really good, but I suspect it had a heavy dose of salt in the mix…
Yes, salt does make things taste better 🙂 We try to reduce that with low sodium or homemade broth. It sounds like next time you would be better off using regular, full sodium broth 🙂
I have made this twice now. I never had any problems with my noodles? My boyfriend LOVES this reciepe. I add extra ground black pepper and seasonings to the broth. I also toss in one chicken bullion with the chicken broth for extra flavor.. I have never had a problem with bland broth… I only leave my noodles in for 10 mins and I buy the cheap egg noodles never had a problem… I told my boyfriend I’m making chicken noodle soup again today and he was super excited! I’m going to try some more of your soup reciepes. I am not sure why people say the broth is bland I’m not one to ” measure things. I just dump some seasonings in the broth taste it and add more if it needs it… Maybe it’s the chicken bullion cube I add who knows. But I love this soup I’m so looking forward to it I had some dental work and soup is all I can eat lately! Oh and right now my house smells amazing mmm!
Or defrost them in your microwave first.
Amy how did your noodles turn out. I’m making today with the same brand.
I have this in my crockpot now & can’t wait to try it for dinner!
This soup is delicious! I followed the directions and added the uncooked noodles for 15 minutes at the end and they turned out perfectly fine!
So I just finished eating the soup!! WOW was it delicious…. The whole family loved it! I did cook the egg noodles on the side for 8 minutes and then put them in the soup after and they came out perfect!! Thank Corey for a keeper recipe can’t wait to try more!!
I just made this recipe today and although the flavor was great, my noodles also disintegrated! I’ve never seen egg noodles do this, and it did make the broth very starchy and hard to enjoy the soup. I am going to try it again with a different brand of noodle and see if it works, because it was an otherwise delicious recipe! I used Light n Fluffy brand this time because they didn’t have my normal No Yolks at the store when I went!
Yes, please let us know how the No Yolk noodles go. Maybe that is the trick! If so, I’ll make sure to put that in the recipe. For anyone else this has worked for, please let us know what brand noodles you are using.
I use Country Pasta homemade style egg pasta from Costco. It works great. I also use Costco’s Rotisserie Chicken breast meat pack which saves even more time. This comes together in minutes! Love it!!
i used great value noodles and they took 35 mins to get tender. All good tho!
Thanks for letting use know Ali! Glad to hear that brand doesn’t fall apart 🙂