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Bowl of Crockpot chicken noodle soup with egg noodles, carrot slices, and parsley on a wooden surface with a linen napkin

Crockpot Chicken Noodle Soup

This Crockpot chicken noodle soup is a comforting, hands-off meal perfect for busy days or chilly evenings. Made with tender chicken, hearty vegetables, and flavorful broth, this easy crockpot chicken noodle soup recipe is both healthy and delicious. It's the best homemade chicken noodle soup in a slow cooker for any occasion, offering the perfect balance of convenience and taste.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 large yellow onion diced
  • 3 large carrots peeled and sliced into coins
  • 2 ribs celery sliced
  • 3 cloves garlic minced (use more if you’re a garlic lover!)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 bay leaf optional
  • 2 teaspoons chicken bouillon (I recommend the Better Than Bouillon brand for extra flavor.)
  • 8 to 9 cups reduced-sodium chicken broth
  • 8 ounces wide or extra-wide egg noodles
  • Fresh parsley chopped (for garnish)

Equipment

  • 6-quart or larger crockpot
  • Shredding fork or tongs

Method
 

  1. Layer Ingredients in Your Crockpot: Add the chicken breasts to the bottom of your slow cooker. Top with the onions, carrots, celery, garlic, thyme, rosemary, salt, pepper, and the bay leaf (if using).
  2. Add Broth and Flavor: Stir in the chicken bouillon, then pour in the chicken broth. Give it a gentle stir to combine everything.
  3. Cook Low and Slow: Cover your slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
  4. Shred the Chicken: Remove the chicken breasts and transfer them to a mixing bowl. Use two forks to shred the chicken into bite-sized pieces, then return it to the crockpot. Discard the bay leaf if you added one.
  5. Prepare the Noodles: Cook the egg noodles according to the package directions until they're al dente. Drain and set aside.
  6. Finish the Soup: Stir the cooked noodles into the crockpot and let everything simmer on LOW for another 5 minutes to meld the flavors.
  7. Serve and Enjoy: Ladle your soup into bowls and sprinkle with fresh parsley and a pinch of black pepper. Serve warm and enjoy the comforting goodness!

Notes

Boost the flavor with chicken bouillon for a richer broth. For a veggie-forward version, double up on carrots and celery. Storing leftovers? Keep noodles separate to prevent sogginess and add when reheating. Noodles can also be cooked directly in the crockpot in the last 10–15 minutes of cooking, but keep an eye on them to avoid overcooking.