I can’t stop making my Slow Cooker Chicken Noodle Soup because it consistently yields tender chicken, generous noodles, and a rich savory broth with almost no effort, and I’m excited to reveal the foolproof trick behind it.
I didn’t mean to get obsessed with a soup, but this Homemade Crockpot Chicken Noodle Soup kept calling my name. I love how the boneless skinless chicken just falls apart and the wide egg noodles soak up the flavorful broth, but it never feels boring.
Ive even compared it to other Crockpot Chicken Noodle Soup Recipes and Slow Cooker Chicken Noodle Soup that promise “set and forget”, yet this one surprised me in a few small ways. There’s a tiny trick that makes it sing, and yeah it’s a little messy to photograph, but you gotta try it tonight.
Ingredients
- Main protein, lean if using breasts, keeps you full and repair tissue.
- Adds sweetness and vitamin A, good for eyes, gives a slight crunch.
- Low calorie adds fiber and savory aroma, brightens broth.
- Builds savory depth, contains antioxidants, makes soup taste richer.
- Punchy flavor, small amount boosts immune support and aroma.
- Comforting carbs that thicken soup, gives chewiness, more filling.
- Base of the soup, hydrates, adds minerals and savory body.
- Fat for richness and mouthfeel, helps absorb fat soluble vitamins.
- Fresh parsley brightens flavor, adds vitamin C and fresh green notes.
- Earthy herb, subtle warmth, pairs well with chicken and carrots.
Ingredient Quantities
- 2 to 3 lb boneless skinless chicken breasts or thighs (about 900 g to 1.4 kg)
- 8 cups (64 fl oz) low sodium chicken broth
- 1 medium yellow onion, diced
- 3 medium carrots sliced (about 1 1/2 to 2 cups)
- 3 stalks celery sliced
- 3 cloves garlic, minced
- 8 oz wide egg noodles (about 3 to 4 cups uncooked)
- 2 tbsp olive oil or unsalted butter
- 1 tsp dried thyme
- 1 tsp dried parsley or 2 tbsp fresh chopped parsley
- 1 to 2 bay leaves
- 1 to 1 1/2 tsp kosher salt more to taste
- 1/2 tsp freshly ground black pepper
How to Make this
1. Heat 2 tablespoons olive oil or butter in a skillet over medium high heat, then sear the chicken 2 to 3 minutes per side until lightly browned for extra flavor, you can skip this if you are rushed; transfer chicken to the crockpot.
2. In the same skillet add the diced onion, sliced carrots and celery and cook 3 to 4 minutes until they start to soften, add the minced garlic and cook 30 seconds more, then scrape everything into the crockpot.
3. Pour in 8 cups low sodium chicken broth, add 1 teaspoon dried thyme, 1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley, 1 to 2 bay leaves, 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, give it a little stir.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and veggies are tender.
5. Remove the chicken to a cutting board or plate, shred with two forks, discard any fat, then return the shredded chicken to the crockpot; discard the bay leaves.
6. Two ways to handle the noodles: Option A cook the 8 ounces wide egg noodles directly in the crockpot for about 20 to 30 minutes on high until tender, but they will soak up broth and get softer the longer they sit. Option B my preference and a pro tip cook the noodles separately in salted boiling water until just al dente, drain and add to bowls before ladling soup over them so they never get mushy.
7. If you added noodles to the pot let everything heat together 5 to 10 minutes so flavors marry, if you used the separate noodle method just heat the soup on high for a few minutes to bring it back to serving temperature.
8. Taste and adjust seasoning with more salt and pepper if needed, stir in additional fresh parsley if you have it for brightness.
9. Serve hot with crusty bread or crackers, leftovers keep well in the fridge for 3 to 4 days, and if storing with noodles I recommend keeping them separate so they stay springy.
Equipment Needed
1. Crockpot or slow cooker (6 to 7 qt)
2. Large skillet or frying pan for searing and sauteing
3. Large pot for boiling the noodles
4. Cutting board
5. Chef’s knife
6. Measuring cups and measuring spoons
7. Wooden spoon or heatproof spatula for scraping the pan
8. Tongs and two forks for moving and shredding the chicken
9. Colander to drain noodles if you cook them separately
10. Ladle for serving (and bowls for eating)
FAQ
Homemade Crockpot Chicken Noodle Soup Recipe Substitutions and Variations
- Chicken (2–3 lb boneless): swap for shredded rotisserie chicken (add in the last 30 min), canned chicken (drain and stir in near the end), boneless turkey breast or thighs (same weight), or firm tofu for a vegetarian option (press, cube, and add later so it doesn’t fall apart).
- Low sodium chicken broth (8 cups): use low sodium vegetable broth, homemade chicken stock, or water with 2 to 3 tsp bouillon or concentrated stock paste (taste and adjust salt), or bone broth for richer flavor.
- Wide egg noodles (8 oz): any pasta works, use 8 oz of penne/fusilli/orzo or a gluten free pasta of equal weight; for rice noodles add them only in the last 10 to 15 minutes; whatever pasta you use, add it near the end so it won’t get mushy.
- Olive oil or unsalted butter (2 tbsp): substitute avocado oil, neutral oils like canola or vegetable, or ghee for a nuttier note; you can also omit and brown the chicken first in a skillet for extra flavor before putting it in the crockpot.
Pro Tips
1) Sear the chicken just long enough for good color, not to cook it all the way. Pull it off when the outside is browned and the inside is still a bit underdone, it’ll finish in the crockpot and stay juicier.
2) After browning meat, use the same pan to soften the onions and carrots and then deglaze with a splash of broth or a little white wine. Scraping up those browned bits adds a ton of flavor.
3) Cook the noodles separately and toss them with a little olive oil or butter so they dont clump, then add to bowls before ladling the soup over them. If you must cook noodles in the pot, add them at the very end so they dont turn mushy.
4) Always taste near the end and adjust seasoning. Add a squeeze of lemon or a teaspoon of vinegar and fresh parsley right before serving to brighten the soup. If you want a slightly thicker broth, blend a cup of the cooked veggies and stir that back in.
Homemade Crockpot Chicken Noodle Soup Recipe
I can’t stop making my Slow Cooker Chicken Noodle Soup because it consistently yields tender chicken, generous noodles, and a rich savory broth with almost no effort, and I’m excited to reveal the foolproof trick behind it.
6
servings
472
kcal
Equipment: 1. Crockpot or slow cooker (6 to 7 qt)
2. Large skillet or frying pan for searing and sauteing
3. Large pot for boiling the noodles
4. Cutting board
5. Chef’s knife
6. Measuring cups and measuring spoons
7. Wooden spoon or heatproof spatula for scraping the pan
8. Tongs and two forks for moving and shredding the chicken
9. Colander to drain noodles if you cook them separately
10. Ladle for serving (and bowls for eating)
Ingredients
-
2 to 3 lb boneless skinless chicken breasts or thighs (about 900 g to 1.4 kg)
-
8 cups (64 fl oz) low sodium chicken broth
-
1 medium yellow onion, diced
-
3 medium carrots sliced (about 1 1/2 to 2 cups)
-
3 stalks celery sliced
-
3 cloves garlic, minced
-
8 oz wide egg noodles (about 3 to 4 cups uncooked)
-
2 tbsp olive oil or unsalted butter
-
1 tsp dried thyme
-
1 tsp dried parsley or 2 tbsp fresh chopped parsley
-
1 to 2 bay leaves
-
1 to 1 1/2 tsp kosher salt more to taste
-
1/2 tsp freshly ground black pepper
Directions
- Heat 2 tablespoons olive oil or butter in a skillet over medium high heat, then sear the chicken 2 to 3 minutes per side until lightly browned for extra flavor, you can skip this if you are rushed; transfer chicken to the crockpot.
- In the same skillet add the diced onion, sliced carrots and celery and cook 3 to 4 minutes until they start to soften, add the minced garlic and cook 30 seconds more, then scrape everything into the crockpot.
- Pour in 8 cups low sodium chicken broth, add 1 teaspoon dried thyme, 1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley, 1 to 2 bay leaves, 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, give it a little stir.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and veggies are tender.
- Remove the chicken to a cutting board or plate, shred with two forks, discard any fat, then return the shredded chicken to the crockpot; discard the bay leaves.
- Two ways to handle the noodles: Option A cook the 8 ounces wide egg noodles directly in the crockpot for about 20 to 30 minutes on high until tender, but they will soak up broth and get softer the longer they sit. Option B my preference and a pro tip cook the noodles separately in salted boiling water until just al dente, drain and add to bowls before ladling soup over them so they never get mushy.
- If you added noodles to the pot let everything heat together 5 to 10 minutes so flavors marry, if you used the separate noodle method just heat the soup on high for a few minutes to bring it back to serving temperature.
- Taste and adjust seasoning with more salt and pepper if needed, stir in additional fresh parsley if you have it for brightness.
- Serve hot with crusty bread or crackers, leftovers keep well in the fridge for 3 to 4 days, and if storing with noodles I recommend keeping them separate so they stay springy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 630g
- Total number of serves: 6
- Calories: 472kcal
- Fat: 11.1g
- Saturated Fat: 1.2g
- Trans Fat: 0.03g
- Polyunsaturated: 1g
- Monounsaturated: 5g
- Cholesterol: 128mg
- Sodium: 400mg
- Potassium: 689mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 1.3g
- Protein: 52g
- Vitamin A: 2783IU
- Vitamin C: 4mg
- Calcium: 67mg
- Iron: 2.3mg
