This crock pot chicken noodle soup is a classic comfort soup. packed with juicy chicken, tender vegetables, and hearty noodles. Just add all the ingredients and let it cook all day.
Chicken noodle soup is one of my favorite soups; it’s a bowl full of comfort and hearty vegetables. When I feel a cold coming on or I just want a quick and easy meal, I will make a broth using a whole chicken with the skin and the bones. There are so many nutrients in the bones that make the broth. It will last a few days, but it always makes me feel so much better, and there’s nothing like a comforting bowl of soup cooking all day to come home to.
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Why you will love this chicken noodle soup
This dish is loved by everyone, including both adults and kids.
- Easy to make This slow cooker chicken noodle soup is made with simple, hearty ingredients and requires very little prep time at all. And you can put almost everything into the crock pot, and it does everything for you.
- Cozy and comforting there just is nothing better than having a cool day outside and having a warm bowl of soup. It’s just so comforting and a great way to warm you up after a cool day.
- Make Ahead I always feel like soup is better the next day. This soup stores really well in the fridge and freezes even better. which makes this recipe a great make-ahead recipe.
Ingredients you need for chicken noodle soup
- Olive oil I always use olive oil in my cooking, but if you have a favourite oil like vegetable oil, you can use that here.
- Onion Yellow onions are most commonly used; if there is an onion you prefer to use, you can use that here as well. You want an onion with a sweet flavor.
- Carrots I like to use a carrot to add a little bit of sweetness, but as an alternative, you can use a turnip or parsnip.
- Celery There is something about the addition of celery to a chicken noodle soup that makes it complete in a way.
- Chicken I prefer to use a whole chicken with bones and skin because there is so much flavor there. But you can also use skinless, boneless chicken breasts or boneless thighs.
- Chicken stock or Broth You can make your own broth or use low-sodium chicken stock.
- Salt & Pepper A touch of salt and pepper will help to develop the flavor.
- Bay leaves add an earthy flavor.
- Rosemary A bit of dried rosemary adds some additional herb flavor.
- Parsley I like to add this as a final garnish to add brightness and freshness.
- Egg noodles I like to cook them separately, but you can just put them in there when you’re putting everything into the crock pot.
How to make Crock Pot Chicken Noodle Soup
- Raw Ingredients Add the raw chicken to the slow cooker, followed by the remaining ingredients except for the egg noodles. I like to add those separately; that is just a personal preference, though you can add them here as well. Cook on low for 6–8 hours or on high for 3–4 hours.
- Cook Egg Noodles Once you have cooked your soup for a set amount of time, cook the egg noodles according to the package instructions. You can place them in the crock pot when you add everything else; I just prefer them cooked separately.
- Remove chicken If you’re using a whole chicken, remove it, remove the meat, and shred. If you’re using a chicken breast or thighs, remove the meat and shred it.
- Return chicken Place the chicken and cooked pasta (if you’re cooking outside of the crock pot) back into the pot.
- Parsley Adding parsley is optional, but it’s nice to add a nice bit of color and flavor to the top of your homemade chicken noodle soup.
Variations and suggestions
- Egg noodles for pasta swap When it comes to chicken noodle soup, egg noodles are a classic, but you can use other pasta as well, like macaroni or spaghetti.
- Swap thighs for chicken breast You can swap boneless, skinless chicken thighs for the breasts, and the steps remain the same.
- Leftover chicken If you have leftover chicken from a rotisserie or from another night, you can chop it up and place it in the crockpot after the soup has cooked, placing it in the last hour to warm it through.
- Instant pot A quicker option is to place everything into the instant pot and cook on the manual setting for 10 minutes.
Frequently Asked Questions
Can the soup be made in advance?
Yes, you can follow the recipe as directed, but hold off on adding the egg noodles; the noodles will become mushy if you add them in advance. When you’re ready to eat the soup, add in some cooked noodles with a ladle of broth and veggies, and enjoy.
Can the soup be frozen?
Yes, as mentioned, keep the egg noodles or pasta out until ready to thaw. While the soup is thawing, you can cook up some pasta or egg noodles and place them in the heated soup.
What size crock pot do I need for this recipe?
Since there is a significant amount of liquid (broth), I recommend you use at least a 6-quart slow cooker. If the slow cooker you have is smaller, I suggest cutting the recipe in half.
How long does Chicken Noodle soup last?
Chicken noodle soup will last around 3–4 days in the fridge if stored in an airtight container. I do suggest leaving out the noodles if you want to store them in the fridge; otherwise, they go mushy. If you are planning on storing it in the fridge, I would omit the noodles and just have them cooked, add them to your bowl, and ladle the broth and veggies over top.
The Best Crock Pot Chicken Noodle Soup
- 1 crock pot
- 1 medium onion diced
- 4 medium carrots sliced into rounds or half moons
- 4 stalks celery sliced
- 4 cloves garlic minced
- 8 cups chicken stock or broth
- 1 large chicken or 2 chicken breasts
- 2 bay leaves dried
- 1 tsp dried thyme
- 1 tsp Rosemary
- salt and pepper to taste
- Add the Ingredients. In a large slow cooker, add all ingredients except for the fresh parsley, lemon juice, and egg noodles. Season with salt and pepper to taste.
- Slow Cook –Cook on low for 6-8 hours.
- Shred Chicken and Add Noodles. Remove the whole chicken or chicken and remove the chicken from the bones or shred it with two forks. Add back into slow cooker. Add in egg noodles and stir together. Make sure the noodles are submerged in the liquid. Recover the slow cooker and cook for another 5-10 minutes on low until the noodles are just tender. you can also precook the noodle in a separate pot and add them in once they are cooked.
- Serve and Enjoy. When the egg noodles are cooked, stir in fresh parsley. Serve and enjoy!