If you’re craving a comforting bowl of warmth that feels like a big, cozy hug, you have to try this Crockpot Chicken Noodle Soup Recipe. It’s everything you want in a classic soup—rich, tender chicken, perfectly cooked noodles, and a vibrant medley of veggies all simmered slowly so the flavors blend beautifully. This recipe is made effortlessly in your crockpot, letting you set it and forget it while your home fills with an irresistible aroma that invites you to relax. Whether you’re feeling under the weather or just want a delicious and easy dinner, this soup hits every mark for comfort food done right.
Ingredients You’ll Need
Each simple ingredient in this recipe plays a crucial role in building the hearty, welcoming flavors of the soup. From the tender chicken to the fresh veggies and fragrant herbs, everything works together to create a dish that’s more than the sum of its parts.
- 1 lb boneless, skinless chicken breasts: The star protein that becomes tender and shreddable after slow cooking.
- 8 cups chicken broth (homemade or store-bought): The flavorful liquid base bringing savory depth to every spoonful.
- 3 carrots, sliced: Add natural sweetness and a satisfying bite, plus a pop of orange color.
- 3 celery stalks, sliced: Provide fresh, aromatic green notes and a crunchy texture when cooked just right.
- 1 onion, diced: Adds a subtle sweetness and richness when softened in the broth.
- 4 cloves garlic, minced: Packed with warmth and intensity to elevate the soup’s overall flavor.
- 1 teaspoon dried thyme: Offers an earthy, herbaceous backdrop that complements the chicken beautifully.
- 1 teaspoon dried parsley: Brightens the broth with gentle freshness.
- 1/2 teaspoon dried rosemary: Brings a pine-like aroma that adds complexity without overwhelming.
- Salt and pepper, to taste: Essential seasonings that enhance all the flavors naturally.
- 2 cups egg noodles: Classic, tender noodles that soak up the soup and make it irresistibly hearty.
- 2 tablespoons fresh parsley, chopped (optional, for garnish): A fresh finish that adds a lovely herbal lift and color contrast.
- 1 tablespoon lemon juice (optional, for brightness): A splash of acidity that wakes up the flavors and balances the richness.
How to Make Crockpot Chicken Noodle Soup Recipe
Step 1: Combine Ingredients in the Crockpot
Start by layering all the raw ingredients into your crockpot—place the chicken breasts at the bottom to ensure they cook evenly in the rich chicken broth, then add your carrots, celery, onion, garlic, and herbs. Season everything with salt and pepper. This base forms the heart of your soup, where all the flavors get cozy and start melding during the long cook.
Step 2: Slow Cook Until Tender
Cover the crockpot and let the magic happen. Set it to LOW for 6 to 7 hours, or if you’re pressed for time, HIGH for 3 to 4 hours. The slow cooking process transforms the chicken into a tender, juicy delight that’s easy to shred, while the veggies soften and aromatics fill the kitchen with irresistible scent.
Step 3: Shred the Chicken
Once cooked, carefully remove the chicken breasts from the crockpot and shred them using two forks. Then, return the shredded chicken back into the soup to soak up even more of that delicious broth, reinforcing the flavor in every bite.
Step 4: Add Noodles and Finish Cooking
Stir in the egg noodles and switch your crockpot to HIGH. Let the noodles cook for an additional 15 to 20 minutes until they’re tender but still maintain just a slight bite—nothing soggy here! This step brings heartiness and satisfying texture that makes this Crockpot Chicken Noodle Soup Recipe memorable.
Step 5: Final Touches
Before serving, stir in fresh parsley and a splash of lemon juice if you like—these brighten the soup and add a fresh note that perfectly balances the savory flavors. Then ladle the soup into warm bowls and get ready to enjoy.
How to Serve Crockpot Chicken Noodle Soup Recipe
Garnishes
Garnishing with fresh parsley not only adds a burst of color but also lifts the herbal profile of the soup, making each spoonful lively and fresh. A squeeze of lemon juice adds a zing that highlights the depth of flavors without overpowering the natural comfort of the dish.
Side Dishes
Pair this soup with a warm crusty bread or garlic toast to soak up every last drop of broth. A light side salad with crisp greens and a tangy vinaigrette can also complement the warm, mellow notes of the soup for a balanced meal.
Creative Ways to Present
Serve the soup in rustic bowls for a homestyle feel or in elegant soup cups for a cozy dinner party. You can also ladle it into small jars with a slice of toasted baguette on top for a charming, portable lunch option that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in airtight containers to preserve freshness and prevent the noodles from soaking up too much broth, which helps maintain the soup’s perfect texture and flavor.
Freezing
If you want to freeze the soup, it’s best to keep the noodles separate and add them fresh when reheating. Freeze the broth, chicken, and veggies in a freezer-safe container for up to 3 months. This way, your soup stays perfect in texture and taste.
Reheating
When reheating, gently warm the soup on the stove over medium heat. If the soup feels too thick, add a splash of chicken broth or water. Stir in freshly cooked noodles to refresh the texture and enjoy a bowl just like it was freshly made.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add even more richness and flavor to your soup, and they tend to stay moist during the long cooking process. Just make sure to shred them well before returning to the broth.
Do I have to use dried herbs?
Dried herbs are convenient and develop deep flavors during slow cooking. You can swap in fresh herbs, but reduce the quantity by about one-third since fresh herbs are more potent.
Can I make this soup without a crockpot?
Yes! You can make this soup on the stovetop. Simmer the chicken and vegetables in broth for about an hour, shred the chicken, then add noodles and cook until tender. It just won’t have that slow-cooked depth from the crockpot.
What noodles work best in this soup?
Traditional egg noodles are classic for this recipe because they hold their shape nicely after cooking. You can also use other short pasta shapes like rotini or farfalle if you prefer.
How can I make this recipe gluten-free?
Simply swap out the egg noodles for gluten-free pasta or spiralized vegetables like zucchini noodles. Just add them at the end as you would with egg noodles to avoid overcooking.
Final Thoughts
There’s something truly special about a Crockpot Chicken Noodle Soup Recipe that nurtures the soul and satisfies like no other. It’s effortless to prepare, filled with wholesome goodness, and perfect for any day you need a little extra comfort. I wholeheartedly encourage you to make a batch soon and discover why this soup always feels like coming home.
Print
Crockpot Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
This comforting Crockpot Chicken Noodle Soup is a hearty, easy-to-make meal perfect for chilly days or when you need a cozy, home-cooked dish. Tender chicken breasts slow-cooked with fresh vegetables and herbs create a rich broth, complemented by soft egg noodles for a classic soup experience.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth (homemade or store-bought)
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 cups egg noodles
Optional Garnishes
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Combine Ingredients: In a crockpot, add the chicken breasts, chicken broth, sliced carrots, celery, diced onion, minced garlic, dried thyme, dried parsley, dried rosemary, salt, and pepper. This will form the flavorful base for your soup.
- Slow Cook Chicken and Vegetables: Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. This slow cooking ensures the chicken becomes tender and the vegetables soften, infusing the broth with delicious flavor.
- Shred Chicken: Remove the cooked chicken breasts from the crockpot, shred them finely using two forks, then return the shredded chicken back into the soup to mix well.
- Add and Cook Egg Noodles: Stir in the 2 cups of egg noodles and set the crockpot to HIGH. Cook for an additional 15-20 minutes until the noodles are tender but not mushy, absorbing the soup’s flavor.
- Finish and Serve: Stir in freshly chopped parsley and lemon juice, if using, to enhance brightness and freshness. Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- You can substitute the egg noodles with gluten-free noodles if desired.
- For a richer broth, use homemade chicken stock instead of store-bought chicken broth.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Add other veggies such as peas or corn in the final cooking stages if desired.
- Lemon juice is optional but helps to brighten the flavors just before serving.
