crockpot chicken noodle soup is what I reach for when the weather turns moody, my to-do list is too long, and I want dinner to basically cook itself. If you’ve ever wished for a pot of comfort that greets you at dinnertime with zero fuss, you’re in the right spot. I’m sharing my cozy, foolproof version that tastes like a hug and requires minimal effort. And if you love easy dinners like I do, you might also enjoy this quick weeknight favorite, Bang Bang Salmon made perfect in 15 minutes. For now, let’s pull out the slow cooker and make a batch you’ll want on repeat.
IS CHICKEN NOODLE SOUP REALLY GOOD FOR YOU?
Short answer: yes, especially when you make it at home. This classic soup hydrates thanks to a broth base, provides protein from chicken, and brings in veggies that add vitamins, minerals, and fiber. When you simmer everything low and slow, the broth turns savory and soothing, which is why it feels so comforting when you’re under the weather.
That said, the benefits depend on what goes into the pot. Canned soups can be high in sodium. When you make your own, you get to control salt, the quality of ingredients, and the types of noodles you use. I like to use whole carrots and celery for sweetness and crunch, and I toss in fresh herbs for simple flavor that also happens to be antioxidant rich.
Here’s another plus: homemade soup encourages balanced eating. A bowl has protein, carbs, and fluid in one go. If you want more staying power, add a handful of baby spinach right before serving, or stir in cooked white beans. And if you’re craving a different cozy bowl this week, try this hearty option, Autumn Tortellini Soup with Sausage. It hits the same comfort notes with a fun pasta twist.
WHAT HERBS ARE USED IN CHICKEN NOODLE SOUP?
Keep it simple and let the herbs lift the whole pot. My core trio is thyme, parsley, and a bay leaf. Thyme gives gentle earthiness, parsley brightens the finish, and a single bay leaf adds backbone without overpowering. If you love a slightly sweet, fresh note, a pinch of dill is lovely at the end. Rosemary and sage can be great too, but use a light hand so they don’t take over.
Fresh vs dried? Use what you have. Fresh thyme sprigs are wonderful in the crockpot since they slowly infuse. Dried thyme is reliable if you go easy, about a half teaspoon to start. Always taste before adding more. For a different spin on soothing soups, I also love the creamy vibe of this Creamy Mushroom Chicken and Wild Rice Soup. The herbs there are cozy too, but the texture is totally different and very satisfying.
HOW TO MAKE CROCKPOT CHICKEN NOODLE SOUP
Ingredients
- 1 to 1.5 pounds boneless skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 small yellow onion, diced
- 2 to 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme or a few sprigs fresh thyme
- Salt and black pepper to taste
- 2 cups egg noodles or your favorite pasta
- Fresh parsley, chopped, for serving
- Optional: 1 tablespoon lemon juice, a dash of hot sauce, or a pinch of red pepper flakes
Step-by-step, the relaxed way
- Add chicken, broth, carrots, celery, onion, garlic, bay leaf, thyme, and a pinch of salt and pepper to the crockpot.
- Cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the chicken is tender.
- Transfer chicken to a plate and shred with forks. Remove the bay leaf.
- Turn the crockpot to High. Stir in the noodles and cook until tender, usually 15 to 20 minutes.
- Return shredded chicken to the pot. Taste and adjust salt and pepper. If you love brightness, add lemon juice now.
- Spoon into bowls and top with fresh parsley. Serve hot.
Noodle choices that work
Egg noodles are classic because they cook quickly and stay tender. Rotini or small shells hold up well if you plan to store leftovers. If you need gluten free, use a pasta you already like. Add it near the end so it doesn’t turn mushy. If you enjoy playing with pasta shapes in soups, you might like this fun idea, Slow Cooker Lasagna Soup. It uses broken noodles for big cozy vibes.
Flavor boosters I swear by
A squeeze of lemon just before serving brightens the broth. A splash of soy sauce or fish sauce adds depth if your broth tastes flat. A pat of butter stirred in at the end brings a silky finish. And if you want extra comfort, a sprinkle of grated Parmesan on top is delightful. Keep it simple though. The goal with crockpot chicken noodle soup is clean, homey flavor.
Tip: If your soup tastes a bit dull, it may need salt or acid, not more herbs. Try a small pinch of salt or a few drops of lemon and taste again. That small tweak can transform the whole pot.
INGREDIENT SUBSTITUTIONS
Broth: Use low-sodium chicken broth if you can. Bone broth adds richness and protein. Vegetable broth works too if you’re using leftover rotisserie chicken and want something lighter. If your broth is strong, dilute with a cup of water and adjust salt later.
Chicken: Thighs are juicier and forgiving. Breasts are lean and shred beautifully. If you only have cooked chicken, stir it in during the last 15 minutes just to warm through. Rotisserie chicken is a smart shortcut on busy nights. Want a baked chicken option for later in the week? This crowd-pleasing French Onion Chicken Orzo Casserole is full of flavor and works great for meal prep.
Noodles: Egg noodles are classic, but any short pasta works. If you’re using rice noodles, cook them separately and add right before serving so they do not overcook. For a cozy twist on a weeknight, swap noodles for orzo or even tortellini.
Veggies: No celery? Use extra carrots or a handful of frozen peas at the end. Stir in spinach or kale right before serving for a pop of color and nutrients. Mushrooms add a savory boost too. If you’re craving more creamy comfort another night, bookmark this Creamy Mushroom Chicken and Wild Rice Soup as a change of pace. Also, for a dressed-up chicken dinner that still feels easy, try this flavorful Apple Brie Stuffed Chicken.
Seasonings: Thyme, parsley, and bay leaf are my base. Add dill at the end for freshness. A touch of garlic powder enhances the aromatic base if you do not have fresh garlic. And if you like a kick, a pinch of red pepper flakes goes a long way.
TO STORE, FREEZE AND REHEAT
Homemade soup keeps well, but noodles can soak up broth over time. Here’s how I keep the texture great and the flavor bright.
- Refrigerate: Cool the soup, then store in airtight containers up to 4 days. If you know you’ll have leftovers, cook the noodles separately and add to each bowl when serving.
- Freeze: For best texture, freeze the soup without noodles for up to 3 months. Reheat, then add freshly cooked noodles to the pot or the bowl.
- Reheating: Warm gently on the stove over medium heat until hot, about 5 to 10 minutes. If it thickens in the fridge, add a splash of broth or water.
- Food safety: Keep hot foods above 140°F when serving and cool leftovers promptly. When reheating, bring the soup to a simmer.
- Freshen it up: Stir in a squeeze of lemon and a pinch of salt or parsley after reheating to bring flavors back to life.
Common Questions
Q: Can I make this ahead for busy weeks?
A: Absolutely. Cook the base and store it without noodles. Add freshly cooked noodles when you reheat so the texture stays perfect.
Q: How do I keep noodles from getting mushy?
A: Add them during the last 15 to 20 minutes in the crockpot, or cook separately and stir into bowls as you serve.
Q: Can I use frozen chicken?
A: It’s better to thaw first for food safety and even cooking. If you must start from frozen, extend cook time and use a thermometer to ensure the chicken reaches 165°F.
Q: What if my soup tastes bland?
A: Try a pinch of salt, a squeeze of lemon, or a splash of soy sauce. One of those usually does the trick before adding more herbs.
Q: Will gluten-free noodles work?
A: Yes. Cook them separately according to package directions and add to the bowls so they maintain their texture.
Your Coziest Bowl Awaits
There’s something special about a pot of crockpot chicken noodle soup simmering away while you go about your day. It’s simple, nourishing, and the kind of meal everyone wants seconds of. If you’d like more inspiration or a second opinion on technique and timing, check out these helpful guides from fellow cooks: Crockpot Chicken Noodle Soup, Crockpot Chicken Noodle Soup – Kristine’s Kitchen, and Crock-Pot Chicken Noodle Soup – Jessica Gavin. Make a batch tonight, stash a few servings for later, and enjoy the comfort all week long. And when you need an easy alternative, I’m telling you, crockpot chicken noodle soup is the hero you’ll come back to again and again.
Crockpot Chicken Noodle Soup
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A cozy, foolproof chicken noodle soup made in a crockpot, perfect for busy evenings.
Ingredients
- 1 to 1.5 pounds boneless skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 small yellow onion, diced
- 2 to 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme or a few sprigs fresh thyme
- Salt and black pepper to taste
- 2 cups egg noodles or your favorite pasta
- Fresh parsley, chopped, for serving
- Optional: 1 tablespoon lemon juice, a dash of hot sauce, or a pinch of red pepper flakes
Instructions
- Add chicken, broth, carrots, celery, onion, garlic, bay leaf, thyme, and a pinch of salt and pepper to the crockpot.
- Cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the chicken is tender.
- Transfer chicken to a plate and shred with forks. Remove the bay leaf.
- Turn the crockpot to High. Stir in the noodles and cook until tender, usually 15 to 20 minutes.
- Return shredded chicken to the pot. Taste and adjust salt and pepper. If you love brightness, add lemon juice now.
- Spoon into bowls and top with fresh parsley. Serve hot.
Notes
For best texture, freeze the soup without noodles for up to 3 months. Reheat and then add freshly cooked noodles.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
