Crock Pot Chicken Noodle Soup
This Crock Pot Chicken Noodle Soup is the EASIEST chicken noodle soup you’ll ever make! Cooking low and slow lets all the flavors develop, making it that much tastier.
I think chicken noodle soup is the quintessential comfort food for most people. Even if it’s not your personal top choice (I get it, mashed potatoes are good too), it’s probably the food that pops into your head when you hear the words “comfort food.” But crock pot chicken noodle soup dials up the cozy factor to 11 because it’s mostly hands-off—so you can stay bundled up under a blanket bingeing on Netflix all day while it cooks.
Making chicken noodle soup in a slow cooker is practically “set it and forget it,” and once you get all the ingredients in the pot all you have to do is shred the chicken and add the noodles at the end of the cooking time. You can toss in your veggies, herbs, and chicken in the morning, and by dinner, you’ll have a delicious meal ready to serve. That’s my idea of a perfect evening!
With colder weather just around the corner—and busy back-to-school schedules setting in—this crock pot chicken noodle soup is exactly the kind of recipe you want to have at the ready. Low effort, maximum deliciousness, and your kids will actually eat it without any protest!
Ingredients for Crock Pot Chicken Noodle Soup
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Boneless Skinless Chicken Breast Halves – You can use chicken thighs if you prefer them, but they do take a little bit longer to cook.
- Chicken Stock – Use a good one! Homemade Chicken Stock if you’ve got it. The chicken stock is the base of the soup so it’s a main source of flavor.
- Worcestershire Sauce – My little trick for adding some extra oomph to chicken noodle soup.
- Olive Oil – It doesn’t have to be fancy.
- Mirepoix – Celery, carrots, and onion, AKA the backbone of any chicken soup recipe.
- Garlic – You can add more for an extra garlicky soup.
- Herbs and Spices – Italian seasoning, fresh thyme, parsley, salt and pepper.
- Egg Noodles – I haven’t tested this recipe with other varieties of pasta, but I think they should work just fine, so if you prefer orzo or alphabet noodles, go for it! Just keep in mind they might be tender a little sooner.
How to Make Chicken Noodle Soup in a Crock Pot
This slow cooker chicken noodle soup is so easy, it’s practically a dump-and-go recipe! Here’s an overview of what you’ll need to do.
- Assemble. Add the chicken, mirepoix, and garlic to your crock pot. Pour in the stock and Worcestershire sauce, then stir in the seasonings.
- Cook. Cover and cook on high for 2-3 hours or low for 4-6 hours.
- Shred the chicken. Remove the chicken, shred it, then stir it back into the soup with the noodles.
- Cook again. Cover and cook on low until the noodles are tender.
- Serve. Season to taste and ladle into bowls.
We love this programmable slow cooker with auto warm setting by CrockPot! It’s a great way to make dinners easy and keep them warm until you’re ready to eat. We pull this one out at least once a week and the price can’t be beat!
Tips for Perfect Crock Pot Chicken Noodle Soup
- Prep your ingredients. To streamline your work in the morning, prep all your vegetables and seasonings the night before. Keep them in the refrigerator so they’re ready to toss in the crockpot the next day.
- Make it your own. Wilt some spinach into the soup during the last few minutes of cooking time, add some smoked paprika, finish with a squeeze of lemon juice—there are so many ways to customize this recipe!
- Turn it into a freezer meal. Combine all of the ingredients except the noodles in a freezer-safe bag and freeze for up to 2 months. Thaw in the fridge and when you’re ready to cook, just dump it into your crockpot. Add the noodles when you’re nearing the end of the cooking time.
- Get the most out of your leftovers. Refrigerate leftover crock pot chicken noodle soup in an airtight container for up to 4 days. I recommend reheating it on the stovetop. As the soup sits in the fridge, it will thicken because the noodles will release more starch into the broth, so you may want to add a splash of stock or water as you reheat it.
What to Serve With Crock Pot Chicken Noodle Soup
- No Knead Sourdough Bread Recipe
- Spring Mix Salad
- The Best Grilled Cheese Sandwich
- Parker House Rolls
- Easy Ranch Oyster Crackers
- Autumn Apple Spinach Salad with Bacon and Candied Pecans
- The Best BLT Sandwich
More Slow Cooker Chicken Recipes
- Crock Pot Chicken Pot Pie Soup
- Slow Cooker Chicken Cacciatore
- Slow Cooker Chicken Cheesesteak
- CrockPot Butter Chicken
- Slow Cooker Chicken Marsala Stew
- Crockpot BBQ Pulled Chicken
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Get the Recipe: Crock Pot Chicken Noodle Soup
Ingredients
- 3 boneless skinless chicken breast halves
- 4 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 2 celery stalks, cleaned and chopped
- 2 carrots, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon chopped fresh thyme
- 1 tablespoon fresh chopped parsley
- 1 cup uncooked egg noodles
- Salt and pepper, to taste
Equipment
- slow cooker
Instructions
- Arrange the chicken, celery, carrots, onion and garlic in the bottom of a slow cooker or crock pot. Cover with the chicken stock and Worcestershire sauce.
- Stir in the Italian seasoning, garlic powder, onion powder, thyme and parsley.
- Cover and cook on high for 2-3 hours or low for 4-6 hours or until the chicken is cooked through and shreds easily with a fork.
- Remove the chicken and shred with 2 forks.
- Return the chicken to the pot and stir in the egg noodles.
- Cover and cook on low for 20-30 minutes or until the noodles are tender.
- Season with salt and pepper, to taste.