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.
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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.
- 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.
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
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:
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.
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.
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.
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.
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Homemade Crockpot Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Homemade Crockpot Chicken Noodle Soup is a hearty and comforting meal that's easy to prepare. Tender chicken breasts cook slowly with fresh vegetables, herbs, and rich chicken broth, then combined with wide egg noodles for a classic, warming soup perfect for any day.
Ingredients
Soup Base
- 1 - 1 ½ lbs. boneless, skinless chicken breasts, trimmed of excess fat
- 1 medium to large yellow onion, diced
- 3 large carrots, peeled and sliced into circles
- 2 stalks celery, sliced
- 3-4 cloves garlic, minced
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoon better than bouillon base, chicken flavor
- 8 - 9 cups reduced sodium chicken broth
Noodles & Garnish
- 8 oz. egg noodles (wide or extra wide)
- Fresh parsley, minced (for garnish)
- Salt and pepper, to taste
Instructions
- Add Ingredients to Slow Cooker: Place the trimmed chicken breasts at the bottom of a 6 quart or larger slow cooker. Layer the diced onion, sliced carrots, celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and optional bay leaf on top.
- Add Bouillon and Broth: Dollop the chicken-flavored better than bouillon base over the ingredients, then pour in the reduced sodium chicken broth. Gently stir to combine all ingredients evenly.
- Cook Soup Low and Slow: Cover the slow cooker and cook on LOW setting for 6 to 8 hours or HIGH setting for 3 to 4 hours until the chicken is thoroughly cooked and vegetables are tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and place them in a large mixing bowl. Shred the chicken finely with forks, discard the bay leaf if used, and return the shredded chicken to the slow cooker.
- Add Noodles and Finish Cooking: Stir in the egg noodles, then cover and cook on LOW for another 10 to 15 minutes until the noodles are tender. Taste the soup and adjust salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly minced parsley and a sprinkle of black pepper for added flavor and a fresh finish.
Notes
- This soup is best served fresh but can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If you prefer gluten-free noodles, substitute the egg noodles with gluten-free pasta.
- For a richer flavor, you can use homemade chicken broth instead of store-bought.
- Using wide or extra-wide egg noodles helps them hold up better during slow cooking and remaining tender.
- The bay leaf is optional but adds a subtle aromatic depth to the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 175 kcal
- Sugar: 3 g
- Sodium: 245 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 31 mg
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