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
I made this Crockpot chicken noodle soup for my sick girlfriend and it was amazing! I don’t cook a lot, but I can follow directions.
So glad you loved it Robert. I hope your girlfriend is feeling better 🙂
Thank you so much for this wonderful recipe! I came across the recipe about a month ago and have already made it five times and everyone loves it.
I have not had any problems with the pasta disintegrating or breaking up and I’ve tried two different types of gluten free versions: Trader Joe’s gluten free Rotini (rice based), and Safeway’s gluten free penne (corn and rice). I add 2-2.5 cups and cook for 12 minutes and it’s perfect.
Last night, I made it again and added two zucchini. Was so good! Thanks again!
Hi, I’d like to try substituting white rice for the egg noodles but as a slow cooker newbie I’m not really sure how to go about it (or if it’s really viable). Could you possibly suggest how much dry rice to use and when to add it? Would it be better to steam the rice separately and add it at the end, or do you think one could get away with cooking the rice in the slow cooker?
I would start with 1 cup of dry rice Mike. And it would be best to cook it separately and then add it in at the very end. I hope that helps 🙂
I cheat and get a pre roasted chicken at the grocery, skin it and cut all the meat off. Then I have bones for bone broth, which I prefer to regular chicken broth as it has WAY more protein in it and WAY less sodium. The rest is pretty much the same as what you have but I do not add any oil. I too use the No Yolk noodles and have never had an issue with them falling apart. I prefer to cook on high to have it done sooner and sometimes put thinly sliced cabbage in too.
I made this recipe last night, but I only ended up using 1/2 the onion it called for and a tad less chicken than it called for. Overall, I was really impressed with the way it turned out. Everything tastes great, and I can’t wait to pair it with a ranch saltine recipe I’m thinking of doing. Thank you so much for sharing this recipe and including the important details (I.e. not cooking the noodles too long)! 🙂 It’s going to be a great pick-me-up for my cold!