Crockpot Chicken Noodle Soup Recipe: Hearty, Hands-Off

Introduction

Crockpot Chicken Noodle Soup is pure set-it-and-forget-it comfort: tender chicken, slurpy egg noodles, and colorful veggies in a fragrant, herb-infused broth that tastes like it simmered all day (because it did). Zero babysitting, maximum flavor. Presented in a white ceramic bowl with a sprinkle of fresh parsley and crusty bread on the side, this soup offers golden broth, juicy chicken, and pure cozy vibes that make cold days disappear.

Ingredients

For the Crockpot Chicken Noodle Soup (serves 6–8): • 1½–2 lbs boneless skinless chicken thighs or breasts
• 1 large onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 8 cups chicken broth (low-sodium)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 8 oz egg noodles (wide or extra-wide)
• Optional: 1 cup frozen peas or corn (added last 30 min)
• Fresh parsley for garnish

For Serving: • Crusty bread, crackers, or biscuits

Step-by-Step Process

1. Layer the crockpot
   Add chicken, onion, carrots, celery, and garlic to the slow cooker.
2. Add broth & seasonings
   Pour in broth. Add salt, pepper, thyme, rosemary, and bay leaves.
3. Cook
   Cover and cook on LOW 6–7 hours or HIGH 3–4 hours until chicken is tender.
4. Shred chicken
   Remove the chicken to a plate. Shred with two forks.
5. Add noodles
   Return shredded chicken to the pot. Add egg noodles (and frozen veggies if using).
6. Finish cooking
   Cook on HIGH 20–30 minutes until noodles are tender (stir once halfway).
7. Serve
   Remove bay leaves. Ladle into bowls. Garnish with parsley.

Tips for Perfect Crockpot Chicken Noodle Soup

• Thighs > breasts—stay juicier after long cooking
• Add noodles last—they turn mushy if cooked too long
• Low 6–7 hrs = deepest flavor
• Make broth with carcass next time—next level
• Double veggies—no one complains
• Freeze without noodles—add fresh when reheating

Variations and Customization

• Lemon Herb: add lemon zest + fresh dill at end
• Spicy Kick: red pepper flakes or hot sauce
• Creamy: stir in ½ cup heavy cream last 10 min
• Veggie-Loaded: add mushrooms, spinach, zucchini
• Rotisserie Shortcut: use shredded rotisserie + cook 4 hrs
• Gluten-Free: GF noodles added last

Storage and Serving Tips

• Tastes better day 2—perfect make-ahead
• Fridge up to 5 days (noodles soften)
• Freezes beautifully up to 4 months (freeze without noodles)
• Reheat gently on the stove with a splash of broth
• Quick refresh: add fresh parsley
• Serve with crusty bread or grilled cheese

Nutritional Information

Based on 8 servings:
• Calories: 320 kcal
• Protein: 32g
• Total Fat: 8g (Saturated 2g)
• Carbohydrates: 32g

FAQ

1. Can I use frozen chicken?
Yes—add 1 hour to cook time.

2. Noodles too soft?
Add the last 20 min or cook separately and stir in.

3. Can I cook on high the whole time?
Yes—4–5 hours total, but low = better flavor.

4. No egg noodles?
Any pasta works—adjust cook time.

5. Make it creamier?
Stir in cream or cream cheese last 10 min.

Conclusion

This Crockpot Chicken Noodle Soup is pure hands-off comfort—hearty, flavorful, and so easy you’ll make it weekly from fall to spring. One pot in the morning and suddenly dinner’s ready, the house smells amazing, and everyone’s gathered around the table, slurping happily. Keep chicken and broth stocked, and you’re always hours away from the soul-warming soup that turns ordinary days into cozy memories.