This Crockpot Chicken Noodle Soup is a beloved, comforting classic. Made in the slow cooker with boneless chicken breast, egg noodles, hearty vegetables and a well-seasoned broth, it’s easy to prepare, forgiving, and perfect for soup season or when someone needs a soothing meal.
#1 CrockPot Chicken Noodle Soup Recipe
Many recipes claim to be the best, but this crockpot chicken noodle soup is a true favorite in our kitchen. It delivers a balanced mix of tender chicken, flavorful broth, and just the right amount of vegetables and noodles so every spoonful has substance and warmth. The seasoning is simple yet effective, combining fresh garlic, dried aromatics and a pop of acid to make a bright, satisfying broth.
Why make this chicken noodle soup?
Minimal ingredients: This recipe uses common pantry and fridge items you likely already have on hand. The basics include:
- boneless skinless chicken breast
- chicken broth
- carrots
- celery
- onion
- simple spices and fresh herbs
Optional swap: Boneless, skinless chicken thighs can be used instead of breasts for a slightly richer result.
Simple flavors: Italian seasoning, garlic, minced dried aromatics and a touch of vinegar or hot sauce come together to create a warm, comforting soup that still tastes fresh.
Hands-off cooking: The slow cooker makes this recipe nearly foolproof. Add the ingredients, set the cooker and let it do the work; cook time varies depending on the setting (see instructions below).
Our Secret Ingredients
What sets this version apart are a few thoughtful additions that boost flavor without fuss:
- Fresh garlic: The recipe calls for three cloves of garlic; doubling it will deepen the flavor if you love garlic.
- Dried minced aromatics: Dried minced garlic and onion add a concentrated savory note that complements the fresh ingredients.
- Vinegar or hot sauce: A splash of vinegar or a tablespoon of hot sauce adds acidity that balances and brightens the broth. Apple cider vinegar, white vinegar, or a favorite hot sauce all work well.
How to Make CrockPot Chicken Noodle Soup
Step 1: Chop the vegetables
Dice carrots, celery and onion to a similar size—finely chopped is ideal so you get a mix of vegetables in every spoonful. This is also part of what makes the soup gentle and comforting when someone is under the weather.
Quick tip
Cut the vegetables uniformly so they cook at the same rate and blend into the soup evenly.
Optional vegetable add-ins
If you want to add more veggies, try potatoes, sweet potatoes, frozen mixed vegetables, green beans, corn, or spinach. Choose heartier root vegetables if cooking for long periods in the slow cooker.
Step 2: Add ingredients to the slow cooker
Place the diced vegetables, raw chicken breasts, dried spices, minced garlic, fresh herb sprigs and the broth into the crockpot. Stir gently to combine and make sure the chicken is submerged so it cooks evenly.
Step 3: Cover and cook
Cover the slow cooker and choose your cooking time:
- High: Cook 3–4 hours, until chicken is fully cooked.
- Low: Cook 6–8 hours for more tender chicken—this is the preferred method for very tender, pull-apart meat.
How to check chicken doneness
The most reliable method is a meat thermometer; chicken should reach 165ºF (74ºC). If you don’t have a thermometer, the meat should be white and firm, with no pink remaining.
Step 4: Cube the chicken and add noodles
Remove the cooked chicken, cut or shred it into bite-sized pieces, then return it to the crockpot. Stir in 3 cups of egg noodles (dry) and cover the cooker. Allow the noodles to cook in the hot broth for about 10 minutes, or until tender. Egg noodles cook quickly—if using another type of pasta, adjust the final cook time accordingly.
A note on noodles
Egg noodles cook fast and are traditional here. If you prefer another pasta, check its cooking time. For meal prep or freezing, keep cooked noodles separate to avoid sogginess.
Step 5: Serve hot
Serve the soup immediately for best texture. Garnish with chopped fresh parsley and, if desired, a squeeze of lemon or a dash of hot sauce for brightness.
Make it creamy
For a creamy variation, stir in 1/4–1/2 cup heavy cream or Greek yogurt after the soup has finished cooking; heat until warmed through and serve.
Kitchen accessories
A good slow cooker and a reliable ladle make the process easy. A meat thermometer is helpful for precise doneness. Simple tools like a sharp knife and cutting board will make prep faster.
Chicken Noodle Soup Tips & Tricks
Ways to boost flavor
- Tie extra fresh herbs together as a bundle for easy removal and more aromatic flavor; sage pairs nicely with this soup.
- Add extra fresh garlic or a bit more Italian seasoning for a stronger savory profile.
- Make a roux or stir in cream or yogurt for a richer, creamier soup.
Stock vs. broth
Stock is typically made from simmered bones and can be thicker, while broth is made from simmered meat and vegetables and tends to be lighter and more flavorful. Either works in this recipe; use low-sodium broth if you want more control over salt level.
Should noodles be precooked?
With egg noodles, there’s no need to precook: add dry noodles at the end and cook for about 10 minutes. If meal prepping or freezing, cook and store noodles separately to avoid mushy texture.
Adding more vegetables
Yes — you can add more vegetables. Stick to heartier root vegetables for long slow-cooker cooks, and dice them to match the size of the carrots and celery so everything cooks evenly.
More veggie options
- Idaho potatoes
- Sweet potatoes
- Cauliflower (larger florets)
- Parsnips
- Frozen mixed vegetables
- Fresh spinach (added near the end)
How to make it creamy
Stir in 1/4–1/2 cup heavy cream or Greek yogurt after cooking finishes, then cover and heat until the soup is warmed through for a creamy finish.
Storage
Refrigerate leftover soup in an airtight container for up to 5 days. To reheat, warm on the stovetop over medium heat or microwave in a microwave-safe bowl until hot, about 60–90 seconds per serving in the microwave, depending on power.
Freezer directions
Yes — you can freeze this soup. Important: do not freeze the noodles. Freeze the broth, vegetables and chicken only. Cool completely, transfer to freezer-safe containers or bags, remove excess air and freeze for up to 3 months. Thaw overnight in the refrigerator and add freshly cooked noodles when reheating.
Recipe details
Prep: 30 minutes • Cook: 3–8 hours (depending on setting) • Serves: 6
Ingredients
- 4 medium carrots, diced (about 1.5 cups)
- 4 large celery stalks, diced (about 1 cup)
- 3 cloves garlic, minced (about 2 heaping tablespoons)
- 1/2 medium yellow onion, finely diced
- 1.5 lb boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon dried minced garlic
- 1 teaspoon dried minced onion
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon dried red and green pepper (optional)
- 6 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 1 tablespoon hot sauce or white vinegar (adjust to taste)
- 8 cups chicken broth
- 1/4 teaspoon salt (adjust to taste)
- 3 cups egg noodles*
- Optional toppings: fresh parsley and lemon wedges
*If you plan to freeze the soup, omit the noodles until serving.
Instructions
- Create an herb bundle by tying thyme and rosemary together with kitchen twine.
- Place all raw ingredients except the egg noodles into the slow cooker. Stir and ensure the chicken is submerged in the broth.
- Cook on High for 3–4 hours or Low for 6–8 hours, until chicken is fully cooked and tender.
- Remove the chicken, shred or dice into small pieces, then return it to the pot and stir.
- Add 3 cups of dry egg noodles, cover and let sit for about 10 minutes, or until noodles are tender.
- Serve hot with chopped parsley and a squeeze of lemon if desired.
Nutrition (approximate per serving)
Calories: 330 kcal • Carbohydrates: 32 g • Protein: 34 g • Fat: 8 g • Fiber: 2 g • Sugar: 9 g
Nutrition information is an approximation and will vary depending on exact ingredients used.