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 and it turned out really well! I added two bay leaves because I love the flavor they give to the soup. However, my soup came out VERY chunky and by the time we had served 4 bowls there was only chicken and veggies left. Not sure if this is how it was supposed to be or we mis-measured the broth or what. Next time I might add more broth or less chicken! Also my egg noodles definitely didn’t disentegrate, but they were a little weird in consistency, sort of chewy which I haven’t had an issue with egg noodles before. Maybe I’ll try and different brand or cooking less next time!
Followed the recipe to a T. Not bad, a little too much Tyme and Parsley but it tastes like it’s missing…..something. I will dabble with it again, probably reducing the oil as well.
Egg Noodles turned to mush within 15 minutes. I read the above comments before preparing and wondered the same thing but I made certain to add Egg Noodles and they disintegrated into paste. Perhaps it was the brand as I went with Western Family brand. I also substituted home made broth with broth in a box (regular, not low sodium). Any ideas?
Thank you for including the brand Rob 🙂 I will put a note in the recipe letting people know which brand of noodles have not disintegrated.
What is the serving size for this? Going to make this for about 15 people.
This serves about 8 people, so I would make a double batch 🙂
I made this for a work potluck today. I used whole wheat extra wide Great Value noodles. Cooked the noodles for 10 minutes and they came out perfectly. A nice recipe-definately a keeper.
Thank you for sharing the brand of noodles Tanya 🙂 I am so happy you loved it!
mmm delicious I never made chicken noodle before, and those come out really good . And a never use chicken broth, I use cubes of
chicken flavor bouillon ,and taste very similar, is in the Spanish isle of the store.
Do you use 7 cups of water and 6 cubes to equal the 1 cup of water and 6 cups of broth in this recipe?