There's something deeply satisfying about a warm, homemade bowl of chicken noodle soup that soothes you from the inside out. This Homemade Crockpot Chicken Noodle Soup Recipe is exactly that — easy to prepare, full of comforting flavors, and perfect for those days when you want dinner waiting for you without any fuss.

This image shows a white bowl filled with clear chicken noodle soup, with a spoon lifting some of the ingredients. The soup has a golden broth base, with layers of chopped orange carrots and small pieces of pale green celery scattered throughout. There are soft, curly egg noodles in light yellow twisted shapes, mixed with shredded white chicken pieces. Small green specks of parsley or herbs float on the surface and inside the broth. The white marbled texture can be seen around the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Crockpot Chicken Noodle Soup Recipe
Top Tip
How to Serve Homemade Crockpot Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Crockpot Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I’ve made countless chicken noodle soups over the years, but this Homemade Crockpot Chicken Noodle Soup Recipe stands out because it marries simplicity with incredible depth of flavor — all thanks to the slow cooker doing the work for you. It’s like giving yourself a big, warm hug at the end of a long day.

Hands-off cooking: Just prep it in the morning and let the crockpot work its magic while you go about your day.
Real, comforting ingredients: No cans, no preservatives, just wholesome veggies, tender chicken, and rich broth.
Customizable flavor: The herbs and spices strike the perfect balance, but you can always adjust to your taste.
The perfect noodle texture: Adding the noodles late keeps them from turning mushy, a simple step that makes all the difference.

Ingredients & Why They Work

Each ingredient here plays a role to build layers of flavor without any fuss. You’ll want to get the freshest veggies and a good quality chicken broth for best results. Don’t skip the Better Than Bouillon base—it gives the soup a surprisingly rich homemade taste that’s hard to beat.

Flat lay of boneless, skinless chicken breasts trimmed of excess fat, a medium diced yellow onion, three peeled and sliced carrot rounds, two sliced celery stalks, three uncracked garlic cloves, dried thyme leaves and dried rosemary leaves in small white bowls, a small white bowl of kosher salt, a small white bowl of black pepper, one fresh bay leaf, a small white bowl with chicken bouillon base, a small white bowl of reduced sodium chicken broth, a small pile of extra wide egg noodles, and a small pile of freshly minced parsley, all arranged symmetrically around the center, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: Lean and easy to shred once cooked, perfect for slow cooking.
Yellow onion: Adds natural sweetness and depth when it softens during the slow cook.
Carrots: Brings sweetness and vibrant color to the soup.
Celery: Provides freshness and a subtle crunch before slow cooking mellowing it perfectly.
Garlic: A must for that comforting, savory aroma.
Dried thyme and rosemary: Earthy herbal notes that elevate the chicken and broth.
Kosher salt and black pepper: To season and balance flavors naturally.
Bay leaf (optional): Adds subtle aromatic complexity.
Better Than Bouillon chicken base: This packs a flavor punch that makes homemade broth taste truly rich.
Reduced sodium chicken broth: Keeps the broth light but flavorful without being too salty.
Egg noodles: Wide or extra wide, they hold up well in the soup and offer comforting texture.
Fresh parsley: For a pop of color and freshness just before serving.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this soup pretty classic, but one of the best things about a homemade crockpot chicken noodle soup recipe is how easily you can tweak it to suit your mood, dietary needs, or whatever’s in your fridge.

Variation: Sometimes, I swap the yellow onion for shallots or add a splash of lemon juice at the end for a bright twist — it really wakes up the flavor!
Vegetarian option: Use veggie broth and add extra veggies like mushrooms and zucchini instead of chicken.
Spice it up: Sprinkle some red pepper flakes or add a pinch of smoked paprika if you like a little kick.
Noodle swap: Gluten-free or whole wheat noodles work fine too — just adjust cooking time accordingly.

Step-by-Step: How I Make Homemade Crockpot Chicken Noodle Soup Recipe

Step 1: Layer the Ingredients

Start by placing your trimmed chicken breasts at the bottom of the slow cooker — I like to pat them dry first for cleaner texture. Then add the diced onion, sliced carrots, celery, minced garlic, dried herbs, salt, pepper, and the bay leaf if you’re using one. It’s like building a cozy little flavor nest for the chicken.

Step 2: Add Your Broth and Bouillon

Dollop the Better Than Bouillon chicken base right on top of the veggies and chicken — this concentrated flavor is a game-changer. Pour in the reduced sodium chicken broth next, then give everything a gentle stir. Cover, set it to LOW for about 6-8 hours or HIGH for 3-4 hours. The slow simmer works wonders melding all those flavors.

Step 3: Shred the Chicken

Once the cooking time is up, carefully remove the chicken breasts and shred them using two forks — it’s easier while the meat is still warm. Discard the bay leaf, then stir the shredded chicken back into the pot. This step always feels rewarding, knowing you’ve pulled together the heart of the soup.

Step 4: Add Noodles and Finish Cooking

Add your egg noodles at this point, stir them into the warm broth, then cover and cook on LOW for an extra 10-15 minutes until they’re tender but not mushy. Keep an eye on them since cooking time can vary based on noodle size and brand. Taste the soup and adjust salt and pepper to your liking.

Top Tip

After making this soup several times, I’ve learned that getting the noodle timing right really elevates the entire bowl. Nothing ruins comfort food like mushy pasta. Here are some tips I swear by:

Adding noodles last: Always add them near the end of cooking to keep them from overcooking and getting soggy.
Choose the right noodle: I use wide egg noodles because they hold their shape and absorb the broth beautifully.
Don’t rush shredding: Shred the chicken while it's warm for easier, fluffier results, and don't discard those juices — they add flavor when returned to the pot.
Skip the bay leaf if sensitive: I’ve noticed some people don’t enjoy the bay leaf flavor; if that’s you, feel free to leave it out without losing much.

How to Serve Homemade Crockpot Chicken Noodle Soup Recipe

A white bowl filled with chicken noodle soup held by a woman's hand with glittery pink nail polish. The soup has a yellow broth with visible layers of light beige wide egg noodles, soft orange carrot slices, green celery pieces, and shredded white chicken. Small green herb bits are scattered on top, adding a fresh look. The bowl sits on a surface with a white marbled texture, and a silver spoon is placed nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh minced parsley is my go-to garnish — it adds a lovely freshness and bright color that instantly livens up the bowl. Occasionally, I sprinkle a bit of freshly cracked black pepper or even a few drops of hot sauce to give a little kick. A squeeze of lemon or a few grated Parmesan shavings can also add a nice twist.

Side Dishes

Nothing beats pairing this soup with a crunchy slice of toasted bread or garlic breadsticks for dipping. Sometimes I like a simple green salad with a tangy vinaigrette to balance the richness, or even some roasted vegetables on the side.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in clear glass mugs to showcase the colorful noodles and veggies. Another fun idea is to ladle it into hollowed-out mini bread bowls for a rustic feel that makes any meal extra special.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely, then transfer it to airtight containers and keep it in the fridge for up to 3 days. I store the noodles separately if I know I won’t be eating it right away to avoid them getting mushy.

Freezing

Freezing works well too! I recommend freezing the soup without the noodles, then cooking fresh noodles when you’re ready to reheat. This helps keep the noodles from turning gummy and preserves the soup’s texture beautifully.

Reheating

Reheat gently on the stove over low heat, adding a splash of water or broth if it seems too thick. If you froze the noodles separately, cook them fresh and add them just before serving. This way, your soup tastes just like the first day.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs tend to be juicier and add extra richness to the soup. Just adjust cooking time if needed — thighs may cook a bit faster and shred nicely.

Why do I add the noodles at the end?

Adding noodles at the end prevents them from becoming overly soft or mushy during the long cook time. The noodles cook quickly in the hot broth, ensuring they stay tender but retain a nice texture.

Can I make this soup in a regular pot on the stove?

Yes, you can! Just simmer the chicken and vegetables in broth on low heat for about 45 minutes to an hour, then add noodles toward the end. The slow cooker just makes it super convenient because you can set it and forget it.

Is it okay to omit the bay leaf?

Definitely! The bay leaf adds subtle herbal notes, but if you’re not a fan or don’t have one, your soup will still turn out delicious without it.

Final Thoughts

This Homemade Crockpot Chicken Noodle Soup Recipe has become my ultimate go-to comfort meal — simple to prep, super flavorful, and gently warming on even the coldest days. I hope you’ll enjoy making it your own and that it becomes a favorite in your kitchen, just like it is in mine. Trust me, once you taste it, you’ll never look back to canned soup again.