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This easy Crockpot chicken noodle soup recipe is healthy, comforting, and quick to prepare. The classic soup is a must-have in your winter rotation.
You may also like my Sausage and Lentil Soup (Slow Cooker) or Crockpot Red Wine Braised Short Ribs next.
Try my stovetop Chicken Noodle Soup or my Instant Pot chicken noodle soup if you’d prefer to make it another way!
This slow cooker chicken noodle soup recipe is great for a family meal on a cold day or when someone in your house is feeling under the weather. Pop it on before work or bed, and most of the effort is done by your slow cooker. Sometimes nothing beats a good bowl of homemade chicken soup.
How to make chicken noodle soup in the Crockpot
- Prep your ingredients and add the onion, celery, carrots, garlic, chicken broth, water, chicken thighs, Italian seasoning, and bay leaves to your slow cooker;
- Cook on low for 6-8 hours or high for 3-4 hours;
- Take the chicken out of the slow cooker and cut it up. Add it back along with the egg noodles. Turn your Crockpot to “high”, cover it with the lid, and cook until the egg noodles are soft;
- Season soup with salt & pepper and serve with fresh chopped parsley.
(Full ingredients and instructions are in the recipe card below)
Chicken soup recipe notes:
- You can use chicken breasts, but they will dry out faster. I recommend cooking them on the lowest amount of time you can get away with (around 3 hours on high or 5-6 hours on low).
- You can use a different type of pasta than egg noodles, but cooking time may vary.
- Add some fresh lemon juice if you want this to be a lemon chicken soup.
- You can freeze this soup, but the noodles may get a little soggy. If you’re making a batch for freezing or for serving later, I suggest adding the noodles just prior to serving. When reheating leftovers, you may need to add a little extra chicken broth because the noodles will soak it up.
- Did you know that parsley is one of the healthiest herbs out there? I think of it as more than just a pretty garnish… it’s good for you, and it brings a freshness to so many dishes.
Other chicken soup recipes you’ll love:
- Crockpot Chipotle Chicken Soup
- Crockpot Lemon Chicken Orzo Soup
- Easy Chicken Tortilla Soup
- Easy Chicken and Rice Soup
- Easy Chicken Gnocchi Soup
- Crockpot Mexican Chicken Soup
Will you try this homemade Crockpot chicken noodle soup recipe?
Questions? Let me know in the comments below!
Crockpot Chicken Noodle Soup
Ingredients
- 1 medium onion chopped
- 2 sticks celery chopped
- 2 medium carrots peeled & sliced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 1.5 pounds chicken thighs boneless/skinless
- 1/2 teaspoon Italian seasoning
- 2 bay leaves (optional)
- 2 cups uncooked egg noodles
- Salt & pepper to taste
- Fresh parsley chopped
Instructions
- Prep your ingredients.
- Add all the ingredients to your slow cooker except for the noodles, salt & pepper, and parsley.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Take the chicken out and cut it up or shred it with two forks. Add the cut-up chicken back in, along with the egg noodles. Cook until the noodles are tender (I put the slow cooker on high), about 15 minutes or so.
- Season the soup with salt & pepper as needed (I added a fair bit of salt). Serve with fresh parsley sprinkled over top (add about a tablespoon or more... eyeballing it is fine).
Notes
- Anything over about a pound, up to around two pounds of chicken will work.
- You may use chicken breasts, but be aware that they're more likely to dry out the longer you cook them.
- This is the 7-quart Crockpot I used for this recipe.
- You can add some freshly squeezed lemon juice at the end if you'd like this to be a lemony chicken soup.
- You may need to add more chicken broth when reheating the soup (the noodles soak up more liquid the longer you leave it). If you plan on freezing the soup, I suggest doing it prior to adding the noodles.
- Other cooking methods: Try the stovetop version or the Instant Pot version of this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My husband is recovering from open heart surgery and wanted some comforting soup. This soup was just what the doctor ordered. It was filling and fulfilling after a stay in the hospital with bland and blah food. He liked it even better the next day. I know I can always find what I need in your recipes. Thanks!
You’re very welcome, Joanne! Wishing your husband a quick recovery!
Only add like 1/3 or 1/2 of the onion. 1 full onion was WAY TOO MUCH
Did you add a huge onion?
I have a recipe that I use to make the stock using a chicken carcass, I use that recipe for the stock. Than I used this recipe for the rest of it, the same vegetables and the same seasonings. This was very good, thank you so much for the recipe. My boyfriend had 2 bowls and he is normally a picky eater.
Love that!! 😀 You are very welcome!
I normally use chicken breasts but took your advice and used thighs. Boy, am I ever happy I did!! Tender meat and lots of flavor added. Also I used medium egg noodles and cooked only 8 minutes which kept them in shape but cooked. 😋😋
Awesome!! 😀 Thanks for your review, Cynthia!
Will this recipe work for a 1-3qt crockpot?
I think there may be too much liquid. It’s a 7 quart one in the pics so you may be able to gauge how full it is.
Easy to follow & quick to come together, thank you!
I do find my noodles do not feel/taste firm. They are soft, mushy. I’ve followed directions to a T!
I’m glad you enjoyed it! I would add the noodles in a bit later next time. That’s the thing with doing noodles in the Crockpot (or soups in general, actually) – they can get overcooked quite fast, unfortunately.
I’ve made this recipe a few times now and the entire family loves it! They always ask me to make it again, immediately.
That makes me happy, Ruby!! 🙂