A bowl of homemade chicken noodle soup is the pinnacle of cozy comfort food when you need something warming and satisfying. While classic recipes are already simple, tossing all of your ingredients into the slow cooker makes this Crockpot Chicken Noodle Soup easier than ever. After a few hours and very little effort, you will have a delicious meal ready to warm you up all fall and winter long.
Why You Will Love This Recipe
There is nothing quite like the aroma of a savory soup simmering in the kitchen. This Crockpot Chicken Noodle Soup is a favorite because it requires minimal prep time—only about 10 minutes—and the slow cooker does all the heavy lifting. By using fresh herbs like rosemary and thyme along with a touch of butter, you get a rich, silky broth that tastes like it has been simmering on the stove all day. It is the ultimate hands-off meal for busy weeknights or lazy Sundays.
Ingredients
- Chicken Breasts: Four boneless, skinless chicken breasts (about 6 to 8 oz. each) provide lean protein that becomes perfectly tender.
- Yellow Onion: One large onion, finely chopped, creates a savory flavor base.
- Carrots: Three peeled carrots sliced into coins for sweetness and texture.
- Celery: Two thinly sliced ribs to complete the classic mirepoix.
- Garlic: Five finely chopped cloves for a deep, aromatic punch.
- Fresh Herbs: Two sprigs of thyme, one sprig of rosemary, and one bay leaf for signature herbal notes.
- Unsalted Butter: Three tablespoons to add a rich flavor and silky mouthfeel to the broth.
- Kosher Salt and Pepper: Essential seasonings to bring out the flavors of the vegetables and poultry.
- Chicken Broth: Eight cups of low-sodium chicken broth to keep the salt levels balanced.
- Egg Noodles: Eight ounces of wide egg noodles for that traditional, comforting texture.
- Fresh Parsley: Finely chopped for a bright, fresh garnish before serving.
Step-by-Step Instructions
- Start the Base: In your slow cooker, combine the chicken breasts, chopped onion, carrots, celery, garlic, thyme sprigs, rosemary sprig, and the bay leaf. Add the unsalted butter and season the mixture with 4 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper. Cover the pot and cook on High for 2 hours.
- Infuse the Broth: After the initial 2 hours, pour in the 8 cups of low-sodium chicken broth. Cover the slow cooker again and continue to cook on High for another 30 minutes. This allows the flavors of the herbs and vegetables to meld deeply into the liquid.
- Shred the Chicken: Carefully transfer the cooked chicken breasts to a plate and let them cool slightly. Use two forks to shred the meat into bite-sized pieces. While the chicken is out, find and discard the thyme sprigs, rosemary sprig, and the bay leaf from the slow cooker.
- Cook the Noodles: Return the shredded chicken to the slow cooker and stir in the egg noodles. Cover and cook on High for approximately 20 minutes, or until the noodles are al dente.
- Garnish and Serve: Once the noodles are tender, give the soup a final stir. Ladle into bowls and top with a generous sprinkle of finely chopped fresh parsley.
Expert Tips / Pro Tips
To get the most flavor out of your Crockpot Chicken Noodle Soup, pay attention to the salt. If the soup tastes a bit flat, it often just needs an extra pinch of salt or a squeeze of fresh lemon juice to brighten the flavors. Using fresh herb sprigs is highly recommended over dried herbs for a more vibrant taste, but if you must use dried, remember that 1 tablespoon of fresh herbs equals roughly 1 teaspoon of dried. Finally, keep an eye on your noodles; cooking them just until al dente ensures they do not become mushy in the residual heat.
While chicken breasts are convenient, you can use bone-in, skin-on chicken thighs for a richer broth; just be sure to remove the skin and bones after cooking. If you want to swap the protein entirely, this method works beautifully with leftover turkey. For a vegetarian twist, try a “chickpea noodle soup” by replacing the chicken with canned chickpeas and using vegetable broth. If you do not have egg noodles on hand, any short pasta like rotini, fusilli, or bowtie will work perfectly.
Serving Suggestions
This hearty soup is a meal on its own, but it pairs wonderfully with a side of crusty sourdough bread or warm garlic knots for dipping. A simple green salad with a light vinaigrette can provide a refreshing contrast to the warm, savory broth. For those who enjoy a bit of heat, a sprinkle of crushed red pepper flakes or a dash of hot sauce can add a nice kick to your bowl.
If you plan on having leftovers, the best strategy is to store the noodles separately from the broth. If they sit together in the fridge, the noodles will continue to absorb the liquid and turn mushy.
To Store: Keep the soup in an airtight container in the refrigerator for up to 3 to 4 days.
To Freeze: You can freeze the broth, chicken, and vegetables for up to 3 months. It is best to freeze the soup without the noodles.
To Reheat: Warm the soup on the stovetop over medium heat. If you stored the soup without noodles, simply add fresh noodles to the boiling broth and cook for 5 to 7 minutes until tender.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 328 kcal |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 108 mg |
| Sodium | 997 mg |
| Total Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Protein | 32 g |
Crockpot Chicken Noodle Soup
Ingredients
Equipment
Method
- In your slow cooker, combine the chicken breasts, chopped onion, carrots, celery, garlic, thyme sprigs, rosemary sprig, and the bay leaf. Add the unsalted butter and season the mixture with 4 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper. Cover the pot and cook on High for 2 hours.4 boneless, skinless chicken breasts, 1 large yellow onion, 3 carrots, 2 ribs celery, 5 cloves garlic, 2 sprigs thyme, 1 sprig rosemary, 1 bay leaf, 3 tbsp unsalted butter, 4 tsp kosher salt, 1 tsp black pepper
- After the initial 2 hours, pour in the 8 cups of low-sodium chicken broth. Cover the slow cooker again and continue to cook on High for another 30 minutes. This allows the flavors of the herbs and vegetables to meld deeply into the liquid.8 cups low-sodium chicken broth
- Carefully transfer the cooked chicken breasts to a plate and let them cool slightly. Use two forks to shred the meat into bite-sized pieces. While the chicken is out, find and discard the thyme sprigs, rosemary sprig, and the bay leaf from the slow cooker.
- Return the shredded chicken to the slow cooker and stir in the egg noodles. Cover and cook on High for approximately 20 minutes, or until the noodles are al dente.8 oz wide egg noodles
- Once the noodles are tender, give the soup a final stir. Ladle into bowls and top with a generous sprinkle of finely chopped fresh parsley.fresh parsley
Notes
FAQ
Can I cook this soup on Low instead of High?
Yes, you can cook the initial stage on Low for 4 to 5 hours instead of High for 2 hours. However, you should still switch to High when adding the noodles to ensure they cook properly and do not become gummy.
Why is there butter in this recipe?
Butter adds a layer of richness and helps create a silkier texture in the broth. It mimics the fat that would usually render out if you were using skin-on chicken parts.
Can I use frozen chicken breasts?
It is generally recommended to thaw chicken before putting it in a slow cooker to ensure it reaches a safe internal temperature quickly enough. If you use frozen chicken, you may need to increase the initial cooking time.
How do I prevent the noodles from getting too soft?
The best way to prevent mushy noodles is to add them at the very end of the cooking process and check them frequently. Alternatively, you can boil the noodles separately on the stove and add them directly to each individual serving bowl.
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