Slow Cooker Chicken Noodle Soup is a healthy, comfort food recipe that everyone needs in their life. Filled with tender chicken, vegetables, fresh herbs, and rich broth, this easy recipe is the best chicken noodle soup you will ever eat! Just like grandma makes.
We love Crock Pot Chicken Recipes because they're so easy and tasty!
That first spoonful of this rich broth-based soup is all you need to begin feeling better again. If you are like us, and most people we know, there is nothing as good as a rich homemade chicken noodle soup.
Especially if it tastes like grandma’s chicken noodle soup.
If you want a soup with a bit more heat, check out our version of Chicken Enchilada Verde Soup as an alternative.
Why We Love This Soup
- There's no need to stand over the stove and watch the soup! Your slow cooker does all the work.
- The recipe makes a large batch if you're feeding a crowd or if you want to freeze it for later.
- The broth of this crock pot chicken soup is rich and satisfying, and the lemon adds such good flavor!
Flavorful Slow Cooker Soups are economical and family-friendly!
This crockpot recipe requires simple ingredients and is wonderful on chilly days:
- CHICKEN: You can use skinless boneless chicken breast or boneless skinless chicken thighs in the recipe; both taste great and shred well.
- AROMATICS: A large onion, carrots, celery stalks, and garlic make this soup smell and taste amazing.
- HERBS: You will need dried or fresh thyme, rosemary, and a bay leaf.
- SALT & PEPPER
- BROTH: We like to use 8-9 cups of chicken broth or stock. Preferably low-sodium.
- EGG NOODLES: We like using wide egg noodles in our crockpot chicken noodle soup because they keep their shape. Home-style egg noodles can also be used.
- LEMON: Lemon is our secret ingredient to bring this great soup to life.
The full ingredient list and instructions can be found in the recipe card below.
Can I Make Slow Cooker Chicken Noodle Soup with Rotisserie Chicken?
This great recipe starts with a base of raw chicken that slowly cooks with the rest of the ingredients. If you have rotisserie chicken already on hand, you can definitely use it to create this best chicken noodle soup recipe fast.
Just add it with the other ingredients and cook the total time to impart more flavor.
For another faster soup recipe, you might try this Instant Pot Tortellini Soup with Sausage recipe.
Can I Add Potatoes to This Soup?
Yes! While potatoes are not a traditional addition to chicken noodle soup, many families prefer potatoes over pasta in this recipe.
If that is the case for your family, simply wash and peel potatoes and your carrots and cook with the rest of the soup for a different twist on a classic.
Can I Make This Soup with Penne?
One of the more popular variations on this chicken soup recipe is to replace egg noodles with penne.
This substitution gives the recipe a bit more texture and bulk. You can definitely use penne or any other pasta you prefer to make this chicken soup recipe.
PRO TIP: Penne, however, may take a bit longer to soften when added to the slow cooker at the end of cooking.
This chicken noodle soup with great homemade taste is one of the easiest soup recipes you'll ever make!
STEP 1 - Place Ingredients in the Crockpot. First, begin by preparing your boneless skinless chicken breasts by trimming off any excess skin or fat.
Next, you will place chicken breasts into your Crock-Pot and season with salt and pepper on all sides. Top the chicken with onion, carrots, celery, garlic, and remaining spices and herbs.
STEP 2 - Add Broth and Cook. Pour the chicken broth over the ingredients and stir gently to combine—cover and cook on low heat for 6-8 hours or high setting for 3-4 hours.
PRO TIP: Costo's Kirkland brand chicken stock is good to have on hand for all recipes that call for broth. It doesn't have any additives and tastes delicious.
STEP 3 - Shred Chicken. Remove the chicken from the Crockpot and shred it. Next, remove the bay leaf from the slow cooker, return your chicken to the slow cooker, and stir.
STEP 4 - Add Noodles. Add the dry egg noodles and stir, then cook for an additional 20-30 minutes.
STEP 5 - Add Lemon. When the pasta is tender, you will add lemon juice (the secret ingredient for the best flavor) and stir, then serve with freshly minced or dried or fresh parsley and a bit of black pepper and salt to taste.
Expert Tips & Tricks
- For a healthier bowl of chicken noodle soup, use low-sodium chicken broth (or stock).
- For the best flavor, add lemon juice at the end of cooking.
- Definitely add the noodles towards the end of cooking, or they will become very mushy.
- This recipe is made for a large slow cooker, 6-quart.
Can You Freeze This Soup?
We have a guide for How to Freeze and Thaw Chicken Soup, but here's the quick version:
- This crockpot chicken soup recipe freezes well for up to 3 months, so make a big batch and use it all season long! (Don't use frozen chicken for cooking the soup if freezing the finished recipe.)
- Store in an airtight container that's freezer-safe, labeled with the contents and date, in the freezer for up to 3 months.
- To defrost, take it out of the freezer and place it in the refrigerator overnight. Reheat on the stovetop over medium-high heat or in the microwave for 2-3 minutes or until heated through.
If pressed for time, try this 30-minute Chicken Noodle Soup made from rotisserie chicken. It's excellent and the ultimate comfort food!
Either way, you make it, you'll have a healthy, satisfying, warm, cozy, easy, and family-friendly soup!
More Crockpot Soup Recipes
For this recipe, you do not need to cook the noodles beforehand. They will cook in the broth for the last 20-30 minutes they are in the crockpot.
It is totally safe to put raw chicken in the slow cooker. However, if you want to brown it before adding it to the crock, it will help lock in moisture, but it's unnecessary in this recipe.
Although it might seem dangerous to cook chicken at a low temperature, slow cooking is, in fact, safe, according to the USDA. Food stays at a safe temperature (170-280 degrees) when it's covered in the crockpot.
The healthiness of this soup depends on the ingredients you use to make it, and when you use quality ingredients, yes, it is! It indeed has a healing power to reduce congestion and ease sore throats.
★ Did you make this slow cooker chicken noodle soup recipe? Don't forget to give it a star rating below!
Slow Cooker Chicken Noodle Soup Recipe
- 6-quart Crock Pot
- 1 ½ pounds boneless skinless chicken breasts (trimmed of excess fat)
- 1 large yellow onion (diced)
- 3 large carrots (peeled and sliced into coins)
- 2 stalks celery (sliced)
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 ½ teaspoons kosher salt (or more to taste)
- ¼ teaspoon black pepper
- 2 bay leaves
- 8 - 9 cups reduced-sodium chicken broth
- 8 ounces egg noodles (wide or extra wide)
- juice from 1 lemon
- fresh or dried parsley (minced (for garnish))
- Place prepared chicken breasts in a 6 quart or larger crockpot and season with a little salt and pepper. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaves (if using).
- Pour in chicken broth over ingredients. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
- Remove chicken from crockpot to a large mixing bowl or cutting board and shred with two forks. Discard bay leaf (if using), and return the shredded chicken to the slow cooker.
- Add egg noodles and cook an additional 20-30 minutes.
- When finished cooking, add lemon juice and stir. Serve garnished with minced fresh or dried parsley and a sprinkle of black pepper. Add more salt if needed.
- CHICKEN. You can use chicken breast or thigh meat. Both taste great and shred well.
- ADDING FLAVOR. For the best flavor, add the lemon juice at the end of cooking.
- NOODLES. Definitely add the egg noodles towards the end of cooking, or they will become very mushy.
- STORING. Store leftover chicken soup in the refrigerator for up to 4 days.
- FREEZING. This chicken soup recipe freezes well, so make a big batch and use it all season long! (Just don't use frozen chicken for cooking the soup if freezing the finished recipe) It will keep in the freezer for up to 3 months.