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 just made this today, I was feeling a bit under the weather. It was deliouse. I cooked the noodles on the stove and then pored what I wanted in a bowl, as to store the noodles and broth separately to keep longer. Thanks for the yummy recipe.
Hi I’m in the process of cooking this recipe now. I’m preparing it for my little guy who is sick. I didn’t realized before starting that it took 7 hours to cook! Would it be possible to cook it faster on high for 3-4 hours?
Hi Keena,
I did the same thing. Did your soup turn out ok 0n the high setting
Curious too – can it be cooked on high for 3-4 hours?
Yes please let me know if soup turned out ok when you cooked it on high 3-4 hrs. Currently have it in my crockpot on high.
For anyone curious still, I cooked the recipe on high for 3 hours and 30 minutes. The chicken was perfect. I then turned it to low when I added the noodles and cooked them for 15 minutes. I used Publix brand extra wide no-egg pasta ribbons. Everything turned out perfect! Great recipe.
I bought double the veggies and chicken to freeze for another batch in a few weeks. Two awesome meals for the effort of one!
I followed this recipe, the egg noodles should not be cooked on high in the crock pot, nor for that long. They disintegrated and turned what was broth into a chowder. Very disappointed. I recommend turning the crockpot off and putting the noodles in there with the lid on for them to cook slowly.
I am so sorry you were disappointed. Yes, the cooking directions no longer have the noodles cooked on high, and only cooking them until your individual brand of noodles are tender (5-10 minutes) Different brands of noodles seem to cook differently 🙂
I cooked my noodles on top of the stove and then added them to the soup, they were perfect, however, I was very disappointed in my soup. I followed the recipe, but used store bought broth and my soup was very bland.
Just try added some more salt Jan 🙂 I like to keep my soups on the low sodium side, and some people might find that bland. Also, unfortunately, store bought broth won’t give you as much flavor as homemade.
Try adding 1-2 Tablespoons of “Better than Bouillon” chicken base or 1-2 Knorr chicken bouillon cubes along with McCormick’s garlic pepper to taste.
Overall a good soup, but I think I’ll have to use less Thyme next time. For me, it has just slightly overpowered the overall flavor. YMMV.
Thanks for the recipe.
I feel the same way about the thyme, too over powering.