Crockpot Chicken Noodle Soup
This Crockpot Chicken Noodle Soup is the ultimate comfort food made easy. Tender chicken, classic vegetables, and cozy egg noodles simmer slowly in a flavorful broth for a homemade soup that tastes like it cooked all day—because it did. Perfect for busy weeknights, sick days, or freezer meals, this slow cooker chicken noodle soup recipe is simple, soothing, and family-approved.
Ingredients
- Main Ingredients
- 1½ –2 lbs boneless skinless chicken breasts or thighs
- 3 carrots peeled and sliced
- 3 celery stalks chopped
- 1 medium onion finely diced
- Seasonings & Flavor Base
- 8 cups chicken broth low sodium preferred
- 3 cloves garlic minced
- 2 bay leaves
- ½ teaspoon dried thyme or parsley optional
- Pantry Staples
- 8 oz egg noodles
- Salt and black pepper to taste
- 1 tablespoon olive oil or butter optional, for richness
Instructions
- Place chicken in the bottom of a 6-quart crockpot.
- Add carrots, celery, and onion on top.
- Sprinkle garlic, herbs, and black pepper evenly over the vegetables.
- Pour chicken broth over everything and add bay leaves.
- Cover and cook:
- Low: 6–8 hours
- High: 3–4 hours
- Remove chicken, shred with two forks, and return it to the crockpot.
- Add egg noodles, cover, and cook on high for 20–30 minutes until noodles are tender.
- Remove bay leaves. Taste and adjust salt and pepper before serving.
Notes
- Always add noodles at the end to prevent them from becoming mushy.
- For freezer storage, leave noodles out and add fresh when reheating.
- A small pat of butter at the end adds extra depth and richness.