Introduction
Crock-Pot Chicken Noodle Soup is a delicious and easy-to-make meal that is perfect for a cold winter night. This comforting soup is made with simple ingredients like chicken, carrots, celery, and egg noodles, and is cooked in a slow cooker for a few hours. The result is a hearty and flavorful soup that is sure to please the whole family. With minimal effort and time, you can have a delicious and nutritious meal that is sure to warm you up on a chilly day.
Easy Crock-Pot Chicken Noodle Soup
This easy Crock-Pot Chicken Noodle Soup is a comforting and delicious meal that is perfect for a cold winter night. It’s made with simple ingredients and is ready in just a few hours. The slow cooker does all the work, so you can just sit back and relax while it cooks.
To make this soup, you’ll need chicken breasts, carrots, celery, onion, garlic, chicken broth, egg noodles, and seasonings. Start by adding the chicken, carrots, celery, onion, garlic, and chicken broth to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Once the chicken is cooked through, remove it from the slow cooker and shred it. Add the shredded chicken back to the slow cooker along with the egg noodles and seasonings. Cook for an additional 30 minutes or until the noodles are tender.
This easy Crock-Pot Chicken Noodle Soup is a great way to warm up on a cold winter night. Serve it with a side of crusty bread and a salad for a complete meal. Enjoy!
A big hot bowl of slow cooker chicken noodle soup is the perfect comforting meal on those chilly days! It’s an easy set-it-and-forget recipe with lean white meat, hearty root vegetables, flavorful herbs, and large egg noodles.
Table of Contents
We’ve all been there when the cold and flu season hits, and you feel like a zombie. I know all I want is a big warm bowl of comforting soup. This crockpot chicken noodle soup recipe is one of those simple mom-approved remedies that bring a little relief when you’re not on top of your game.
Using a crock-pot makes the preparation nearly effortless. Just place chicken breast pieces in the vessel and a classic combination of onions, carrots, and celery. Drop in some thyme, rosemary, and bay leaf to add depth and pleasing aromatics when you lift the lid. Big, tender egg noodles swim in the savory soup base, giving you that extra energy you need.
Slow cooker size
This recipe makes a large batch of chicken noodle soup. I use a 6-quart Crock-Pot which works nicely. If you have a smaller unit, cut the recipe in half. It takes about 3 1/2 hours to cook on “high” or 5 1/2 hours on the “low” setting.
Chicken selection
I prefer boneless skinless chicken breasts. The thick pieces of lean meat gently cook in the hot soup liquid. Alternatively, you can use boneless or bone-in chicken thighs for this recipe. Note that if cooking with the skin on, it will add more grease to the liquid. Fresh or leftover roasted chicken also makes for a quick and easy protein add-in at the end of cooking.
Add vegetables and herbs
A mirepoix consisting of carrots, onions, and celery creates the classic chicken noodle soup flavor. If desired, add other vegetables like fennel, butternut squash, any type of potato, zucchini, green beans, or corn to the soup. Make sure to cut each vegetable into similar bite-sized pieces for even cooking.
Dried and fresh herbs add fragrant aromatics and dimension to the soup. I use rosemary, thyme, and bay leaves to infuse into the cooking liquid. Minced garlic adds a hint of spicy allium notes that mellows out over time. Use chicken broth or stock as a flavorful simmering liquid. I prefer chicken stock as it adds more richness and flavor from the gelatin in the bones.
Choosing the right pasta for slow cooking
Wide egg noodles are a top choice for chicken noodle soup. They have a soft -yet tender bite that complements the proteins and vegetables. If you don’t have any in the pantry or want to switch it up, other types of pasta can be used. Ditalini and rotini are good substitutes. Even broken pieces of thin fettuccine work well.
Just note that semolina-based pasta may take a little longer to cook as it is more durable than egg noodles. You’ll add them to the Crock-Pot after the chicken and vegetables finish cooking. Alternatively, you can cook the noodles separately on the stovetop to speed up the overall cook time.
How to make chicken noodle soup in a crock-pot
This homemade chicken noodle soup is straightforward to prepare! Add the chicken, vegetables, herbs, and stock to the slow cooker—cover and cook for about 3 1/2 hours on high or 5 1/2 hours on low setting. Chicken breast is very lean and can dry out if left too long in the pot. Use an instant-read thermometer to check for doneness every 30 minutes past the recommended cook time.
Keep the chicken covered after removing it from the vessel. Don’t shred the chicken until ready to serve to prevent moisture loss. Add the dried egg noodles and cook until tender, about 30 minutes on high setting. Add back the shredded chicken to warm it up. Grab a bowl and spoon and dig in!
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FAQ
Yes! Add the dried pasta to the slow cooker about 30 minutes before serving to prevent the noodles from turning too soft and absorbing too much chicken stock.
Raw chicken can be cooked along with any other flavorful ingredients for soups. This gently cooks the poultry in the simmering liquid, adding more flavor to the meat and soup. Ensure the chicken is fully cooked, between 160 to 165ºF (71 to 74ºC), before shredding and serving. It’s easy to see if the meat is still raw and pink. If using frozen chicken, defrost it first.
The dried pasta can be cooked in chicken stock and broth along with the other ingredients. This should be done at the end of cooking, right before serving. If the starchy pasta absorbs too much liquid, add more stock and season with salt as needed. The pasta could also be cooked separately, then added to the soup.
Preventing mushy noodles
Cook the pasta in the slow cooker at the end of the recipe process on the “high” setting right before serving. Depending on the size and shape of the noodle, the time may vary. I find 25 to 30 minutes gives a nice tender egg noodle. If using a different type of pasta, check at 10 minutes, then every 10 minutes after that time to gauge the doneness.
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Add Ingredients – In a 6-quart slow cooker, add chicken, carrots, onions, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock.
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Slow Cook – Cover and cook on the high setting for 3 ½ hours, or on the low setting for 5 ½ hours. Cook until the chicken reaches 160ºF (71ºC), adding more time as needed.
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Shred Chicken – Remove chicken and transfer to a clean plate. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving.
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Cook Noodles – Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
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Warm Chicken – Add shredded chicken back to the slow cooker, cover, and let cook for 5 minutes on high heat to re-warm. Season the soup with more salt and pepper as needed.
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To Serve – Garnish the chicken noodle soup with chopped parsley before serving.
- Recipe Yield: About 8 cups
- Serving Size: 1 cup chicken noodle soup
- Storing: Completely cool the chicken soup. Store in an airtight container in the refrigerator for up to 5 days. Add more stock if needed for reheating.
- Reheating: Cook over medium heat on the stovetop until hot.
- Freezing: Store in individual containers or resealable bags for up to 3 months. Defrost overnight in the refrigerator or run the container over cool water, then reheat.
Nutrition Facts
Crock-Pot Chicken Noodle Soup
Amount Per Serving
Calories 292
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 60mg20%
Sodium 479mg20%
Potassium 829mg24%
Carbohydrates 35g12%
Fiber 4g16%
Sugar 4g4%
Protein 24g48%
Vitamin A 5450IU109%
Vitamin C 9mg11%
Calcium 287mg29%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.