If you are craving a comforting, hearty, and easy-to-make meal, this Crockpot Chicken Noodle Soup Recipe is exactly what you need. It’s the perfect dish to warm you up anytime, featuring tender chicken, fresh vegetables, and wide egg noodles all simmered gently to blend into a rich, flavorful broth. Using a crockpot makes it incredibly simple—just layer your ingredients, set it, and forget it until it’s ready to serve. This recipe strikes the ideal balance between wholesome nourishment and cozy satisfaction, making it a longtime favorite for family dinners and chilly evenings.
Ingredients You’ll Need
Getting the ingredients together for this soup is refreshingly straightforward. Each component plays a crucial role, whether it’s adding depth of flavor, texture, or vibrant color that makes this Crockpot Chicken Noodle Soup Recipe so irresistible.
- Boneless, skinless chicken breasts (1.5 pounds): The star protein that becomes tender and juicy after slow cooking.
- Carrots (2 cups, peeled and chopped): They add natural sweetness and a bright orange pop.
- Celery (2 cups, chopped): Contributes a subtle crunch and fresh, green flavor.
- Yellow onion (1 diced): A foundational aromatic that enriches the broth.
- Garlic (3 cloves, minced): Infuses the soup with warmth and depth.
- Extra virgin olive oil (2 tablespoons): Helps sauté the garlic and softens the vegetables.
- Dried thyme (1/2 teaspoon): A classic herb that lends earthiness and complexity.
- Bay leaf (1): Adds subtle herbal fragrance throughout the slow cooking.
- Chicken broth (8 cups): The rich, savory base that ties all ingredients together.
- Wide egg noodles (2 cups, cooked): The comforting, chewy noodles that complete the dish.
- Salt and pepper (to taste): Essential for balancing and enhancing flavors.
- Fresh parsley (3 tablespoons, chopped): Adds a burst of freshness and color at the end.
- Fresh lemon juice (1 teaspoon): Brightens the soup with a hint of zing.
How to Make Crockpot Chicken Noodle Soup Recipe
Step 1: Layer Ingredients
Start by placing the chicken breasts in the base of your crockpot. Then nestle in the onions, carrots, and celery. Pour in the chicken broth, and sprinkle the thyme over everything. Add the bay leaf and drizzle the olive oil on top, followed by minced garlic. Give everything a gentle stir to combine the flavors, but don’t worry about mixing it too much—slow cooking will do most of the magic.
Step 2: Slow Cook
Cover your crockpot and cook on high for 4 hours or low for 8 hours. This slow simmer lets the chicken become tender and infuses the broth with the essence of the veggies and herbs. You’ll want to wait patiently because the flavors develop so beautifully with time.
Step 3: Add Noodles and Finish
Once the cooking time is up, carefully remove the bay leaf—it’s done its job and should be discarded. Add in the cooked wide egg noodles, freshly chopped parsley, and a splash of fresh lemon juice to brighten the mix. Season with salt and pepper to your taste and stir gently to combine everything without breaking up the chicken too much.
Step 4: Serve and Enjoy
Spoon your piping hot Crockpot Chicken Noodle Soup Recipe into bowls and get ready to savor the cozy, satisfying goodness. This soup is everything you want for a comforting meal—rich, flavorful, and so nourishing.
How to Serve Crockpot Chicken Noodle Soup Recipe
Garnishes
To elevate your soup experience, consider adding a sprinkle of freshly cracked black pepper or an extra pinch of chopped parsley on top. A swirl of cream or a parmesan crisp on the side can also bring new dimensions to the presentation and taste. These garnishes enhance the homemade charm of the soup with bursts of texture and flavor.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls to soak up every last drop of broth. A simple green salad with a lemon vinaigrette keeps the meal light but refreshing. For a heartier bite, some roasted vegetables or garlic mashed potatoes make fantastic companions.
Creative Ways to Present
If you want to impress guests, serve the soup in rustic bread bowls or hollowed-out mini pumpkins for an autumnal twist. Layering it in clear glass mugs or mason jars can create a cozy, inviting vibe perfect for casual gatherings or lunch packs. Adding a dash of chili flakes or a drizzle of herb-infused oil on top can also personalize the presentation.
Make Ahead and Storage
Storing Leftovers
Your Crockpot Chicken Noodle Soup Recipe keeps well in the refrigerator for up to 3 days. Store it in airtight containers to preserve freshness, keeping the noodles separate if possible to prevent them from becoming mushy.
Freezing
This soup freezes wonderfully before adding the noodles. Portion it into freezer-safe containers or heavy-duty bags, leaving room for expansion. When ready to enjoy, thaw overnight in the refrigerator and cook the noodles fresh to bring back that perfect texture.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally to heat evenly. If you stored noodles separately, add them just before serving to keep their chewy consistency intact. A quick squeeze of lemon juice after reheating can refresh the flavors instantly.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a richer flavor and can be more forgiving with cooking times, staying juicy and tender throughout the slow-cook process.
What if I don’t have wide egg noodles?
Any pasta you have on hand can work, though wide noodles hold up better in soup. Consider pappardelle, fettuccine, or even rotini as alternatives for a different texture.
Can I make this recipe in an Instant Pot?
Yes, you can use the sauté function first for veggies and then pressure cook the soup for about 15 minutes. Just be sure to add the noodles after cooking to avoid overcooking them.
Is this soup gluten-free?
The dish itself is gluten-free if you swap the egg noodles for a gluten-free variety or use zucchini ribbons as a noodle substitute.
How can I make the soup more flavorful?
Using homemade chicken broth or adding extra fresh herbs like rosemary or dill can deepen the flavor. A splash of white wine or a Parmesan rind during cooking also adds dimension to the broth.
Final Thoughts
I can’t recommend this Crockpot Chicken Noodle Soup Recipe enough for your next meal—it’s the kind of food that feels like a warm hug on a chilly day. So simple, so satisfying, and packed with wholesome goodness, it’s guaranteed to become a regular in your recipe rotation. Grab your crockpot, gather those fresh ingredients, and dive into a bowl of homemade comfort. You’ll be so glad you did!
Print
Crockpot Chicken Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and hearty Crockpot Chicken Noodle Soup made with tender chicken breasts, fresh vegetables, and wide egg noodles simmered in a flavorful broth. This easy slow cooker recipe is perfect for a cozy meal and serves 8 people.
Ingredients
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts (about 2 large)
- 2 cups carrots, peeled and chopped (about 3 large)
- 2 cups celery, chopped (about 3 stalks)
- 1 yellow onion, diced
- 3 cloves garlic, minced
Seasonings and Broth
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 8 cups chicken broth
- Salt and pepper, to taste
Finishing Touches
- 2 cups wide egg noodles, cooked
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon fresh lemon juice
Instructions
- Layer ingredients: Place the boneless, skinless chicken breasts at the bottom of the crockpot. Add the diced onion, peeled and chopped carrots, chopped celery, minced garlic, dried thyme, bay leaf, chicken broth, and extra virgin olive oil on top. Gently stir to combine the ingredients evenly.
- Cook: Cover the crockpot and cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld and the chicken to become tender.
- Add noodles and garnish: After the cooking time, remove the bay leaf from the soup. Stir in the cooked wide egg noodles, freshly chopped parsley, salt, and pepper to taste. Add the fresh lemon juice for brightness and a subtle tang.
- Serve: Ladle the hot soup into bowls and enjoy the comforting, flavorful homemade chicken noodle soup.
Notes
- For best results, cook the egg noodles separately to avoid them becoming mushy in the slow cooker.
- You can substitute wide egg noodles with other pasta types such as fettuccine or even rice noodles for a variation.
- Adjust seasoning at the end to suit your taste preferences.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
