This slow cooker chicken noodle soup is so hearty, comforting, delicious, and so easy to make! It’s classic homemade chicken noodle soup made in the crockpot!
Chicken noodle soup is one of those ultimate comfort foods. A big ol’ bowl of hot, heart chicken noodle soup – there isn’t much better than that on a cold day, unless you’ve got a cup of hot chocolate to go with it.
The thing that makes slow cooker chicken noodle soup even better? Well, duh – it’s made in the slow cooker. 😉 That means one pot. Easy clean up. Cooks to perfection all day. Your kitchen smells like heaven.
And the best part? Coming home to a big bowl of chicken noodle soup. Perfect after a fun day outside in the cold. Great to come home to after a long day of work. Delicious whenever you want it.
I asked you guys to fill out a reader survey to know what kind of recipes you wanted to see. I’m sure if I had you fill it out in the summer, or fall your answers would be different – but the types of recipes people wanted to see most?? Easy Main Dishes ✅ Chicken ✅ Comfort Food ✅ Slow Cooker ✅.
Hopefully that means you guys will love this crockpot chicken noodle soup as much as we do!
How to make chicken noodle soup in the slow cooker?
Combine chicken breasts, onion, carrots, celery, chicken broth, and seasonings in your slow cooker. To season the soup you’ll use a mix of salt and pepper, thyme, rosemary, bay leaves, and some minced garlic. Allow it all to cook for a few to several hours (depending how long you need it to cook, and when you want to eat).
Once the chicken is cooked through, you’ll remove if from the slow cooker and shred it up.
Add your choice of noodles to the hot soup and continue cooking in the slow cooker until the pasta is cooked through.
Serve the soup immediately.
This soup can also be made in the instant pot. I know some people don’t have an instant pot, or are scared to break their instant pot out of the box, or don’t like using an instant pot. But if you do have one, and you love it, you can make this soup in it. If you want.
You can use this instant pot chicken noodle soup recipe from Domestic Superhero for the full details. But it should start with sauteeing your vegetables for 3-4 minutes. Add the chicken and liquid and seasonings and bring to pressure then cook for about 10 minutes. Change it to saute and add the noodles to cook until they are tender.
Tips for making Chicken Noodle Soup in the Slow Cooker:
- Add garlic if desired, you can add 1-2 TBS of minced garlic when you add everything in the beginning, or about 1 tsp of garlic powder or garlic salt, to taste, with the seasonings, or at the end!
- To avoid over cooking your noodles, check them often until al dente, or tender to your liking. Different noodles will need to cook for different amounts of times.
- You can also cook the noodles on the stove top (to al dente or even less) to ensure they don’t over cook in the slow cooker. The noodles will also keep cooking when added to the hot soup, so make sure not to over boil them!
- You can add in other vegetables if desired. Frozen or canned corn, mushrooms, zucchini, green beans, etc. Those can all be added at the end when you add in the noodles. Vegetables like potatoes that take longer should be diced really small and added with the carrots.
- You can also saute your onion, carrots, and celery on the stove top in about 1 TBS of butter or oil to add extra richness to them, and to ensure they are extra tender.
- This soup can be turned into a make ahead freezer meal by adding chicken, carrots, celery, onion, thyme, rosemary, bay leaves, salt, pepper, and a couple cubes of bouillon to a freezer safe bag, and freezing for up to 3 months. Thaw in the fridge and add to water in the slow cooker when you’re ready to enjoy! (Make sure to keep noodles on hand too!)
With the cold weather that is bound to be hanging around for another few weeks, chicken noodle soup is one of the best solutions. Perfect for a cold day, or perfect for those of us that have been hit by the cold and flu season.
It’s the ultimate comfort food, and easy enough to make even when you’re feeling under the weather.
Looking for more Slow Cooker Soup Recipes?
- Chicken Enchilada Soup
- White Chicken Chili
- Crockpot Broccoli Cheese Soup on Dinner then Dessert
- Potato Soup on Mama Loves Food
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Slow Cooker Chicken Noodle Soup
Ingredients
- 1 pound raw chicken
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 cup diced onion
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 bay leafs
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups chicken broth
- 8 oz egg noodles
Instructions
- Add your chicken, carrots, celery, onion, thyme, rosemary, bay leafs, salt and pepper to your slow cooker.
- Pour the chicken broth over the top and stir to combine.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
- Remove the chicken from the slow cooker once cooked and shred the chicken. Return to the slow cooker.
- Discard the bay leaf.
- Add the egg noodles to the soup and cook on high for another 30-40 minutes, checking often, and cooking just until the pasta is tender. **
- Serve immediately.
vero says
i forgot the broth !! i used water and its still decent, if desperate lol. why are the carrots and celery still a but crunchy though?! help!! total newbs here
Aimee says
Sorry, hopefully you figured it out! You can cook it longer, maybe scoop out the veggies and cook them on the stove if you’ve already added the noodles. Definitely add some bouillon to your water or else it’ll probably be bland 🙂
Michelle Rae says
Always love a good chicken soup.😋 I’m wondering though,wouldn’t adding raw noodles to cook in the soup render a lot of starchiness to the broth? I usaully cook my noodles separate then add to the broth after. Either way,these soup recipes are amazing. Cant wait to try them all!!
Aimee says
I’ve never had an issue with it seeming too starchy, but you can cook the noodles separately and add them too! Let me know if you try it
Sammi says
Please please add garlic to this recipe and it will be perfect! I knew something was missing. Still so good, next time I’m adding garlic. Can’t believe I didn’t. Kicking myself! Anyone saying this lacks flavor add garlic. Sure it’ll fix it right up
Ellen says
Garlic is always a good addition, you can choose to add it or not. So glad you still found it a good soup. Thanks for the review.
Dorothy says
We made this today and shared it with my niece and her family. We all loved it!! Perfect seasonings and so easy to make! Thank you.
Aimee says
Thank you for telling me. I’m so glad!! <3
Abbey says
Making this now and it smells amazing. About how much would you say a serving is? If it serves 8. 1 cup?
Aimee says
They should be about a cup, maybe more because the noodles get a bit bigger as they cook
Rachel says
Can I do this with frozen chicken breast?
Aimee says
It’s not recommended to ever cook frozen chicken breasts in the slow cooker because the chicken is in the dangerous temperature zone for too long. That being said, if you’re not worried, you could try it. I’m just not sure on the cook time, and I’d personally just throw the chicken in the fridge the night before to thaw first. 🤷♀️
Jake says
Too much chicken and no where near enough flavor
Aimee says
Sorry you didn’t like it. I’ve gotta say, I’ve never had anyone complain about too much chicken. 😉
Cassie says
This recipe is delicious my 11 year old and boyfriend loved it! Followed recipe added garlic salt towards end and stirred in mushrooms and 1 teaspoon of better than bouillon while cooking. I cooked my egg noodles separate and added in before serving. Will definitely be making this again!
Ellen says
Thank you so much for your kind words. We are so happy that you and family enjoyed the soup so much. I think mushrooms would be delicious.
Haley says
So, I did everything the same except I cooked the egg noodles on their own and added them immediately… well.. the soup was good but now my noodles are broken up and soggy.. also my carrots didn’t soften so I had to pick those out and boil separately. I probably won’t be making this again. 😭
Aimee says
Sorry it didn’t turn out for you. If you do want to give it a try again I’d keep cooking it till the carrots are done, then add the noodles. Your noodles must’ve overcooked to cause them to fall apart. I’d under cook them slightly, or at least al dente before adding them to the soup, since they’ll keep cooking there.
Adri says
Made this last night and i give it 5 stars. This recipe is easy to follow and was a delicious classic chicken noodle soup. Perfect for rainy weather and sick kids!
Christie says
I made this tonight and my egg noodles turned out mushy and awful. I used more noodles than 8oz-could that have caused? They were not in long
Aimee says
It’s definitely possible that the extra noodles soaked up all the liquid, so then they all cooked faster.
Anell says
Simple and delicious! Beautiful smell. I sautéed the onions and carrots n two tbsp of butter to ensure they were soft and added eggs at the end (my husband loves eggs in soup and always seeking more protein.) Thank you for the recipe!!!
Ashley says
I made this soup today and my egg noodles turned to mush and the soup was starchy, cloudy and floury tasting. If I make again I will definitely cook the noodles separately then add.
Aimee says
How long did you cook the noodles for? It’s possible your slow cooker’s high temperature is higher than most. Sorry!
Jessica says
Hi. Can you use other noodles besides egg noodles? and are they uncooked or cooked when they go in the crockpot?
Ellen says
Jessica, that is a great question. Your egg noodles go into the crockpot uncooked. After that you need to check every 10 minutes or so to see if they are cooked. Once the noodles are the stage of tenderness you like, your soup is ready to eat.
I used egg noodles because they seem traditional chicken noodle soup like. You can use other noodles; elbow, rotini, but something a little thicker than spaghetti. I hope that makes sense.
Thanks for following our blog.
Denae says
How would you do this as a freezer meal? I’m going to be having a baby and I want to get some meals prepared ahead of time.
Aimee says
Hi Denae, I haven’t frozen it before making, only as leftovers, but you should be able to combine the chicken, carrots, celery, onion, thyme, rosemary, bay leafs, salt and pepper in a freezer bag and freeze. You can also freeze the noodles in a separate bag (and attach the 2 bags) if you’d like, or just remember to keep some noodles on hand for when you are ready to make the meal. You can also add in some bouillon cubes and then when you’re ready to cook it dump it all in and add 8 cups of water (or chicken broth if you don’t use the bouillon). Let me know if you try it!
Denae says
I tried it! I had all the chicken, vegetables, spices, and bouillon all together in a bag, then I froze that. Defrosted in the fridge, threw it in the crockpot with water. It worked like a charm! Now each time I make it I double and freeze half. Quick and easy dinner! I usually don’t even like chicken noodle soup, but I love this one!
Crystal says
Absolutely amazing soup. I added 2 cans of chicken broth. Then added 7 cups of water and 8 tsp of chicken broth. Added thyme and bay leave and 1/2tsp of basil instead or rosemary because I was out of it.
Ellen says
That sounds really yummy too. Thanks for following our blog.
John Kemper says
Hi,
I made this today in my CrockPot [on the high setting] and it was delicious. The only thing was the onions were still semi-hard and I was wondering if, before adding them to the Crockpot, I put them in a skillet with some oil and heated them until soft would it make a difference in the overall taste or flavor? The reason, or advantage, for doing it is, it would speed up the cooking process considerably.
Aimee says
Oh shoot! I’m surprised the carrots were soft if the onions weren’t. You could most definitely saute the onions for a bit on the stove top then add them to the slow cooker. A little butter and salt would make them extra tasty!