Introduction
Best Crockpot Chicken Noodle Soup is a hearty, hands-off classic, perfect for busy weeknights, sick days, or meal-prep Sundays. This slow-cooker recipe, featuring tender chicken, al-dente noodles, and aromatic vegetables in a golden broth, delivers grandma-quality results with a rich, savory depth. Presented in a deep ceramic bowl, optionally garnished with fresh parsley and cracked black pepper, this Best Crockpot Chicken Noodle Soup recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe provides a simple dump-and-go method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to soup that brings comforting, crowd-pleasing charm to any occasion.
Why you’ll love this recipe
- 10 minutes prep: Dump, set, forget—dinner in 6 hours.
- Set-it-and-forget-it: Crockpot does the work; no babysitting.
- Freezer-friendly: Double batch; freeze for instant comfort.
- Noodle timing trick: Add pasta last 30 minutes—never mushy.
- Endlessly customizable: Rotisserie shortcut, gluten-free, or extra veggies.
Ingredients
Soup Base
- 1½ lbs (680 g) boneless chicken thighs or breasts
- 1 medium onion, diced
- 3 medium carrots, sliced (1½ cups)
- 3 celery stalks, sliced (1½ cups)
- 4 cloves garlic, minced
- 8 cups (1.9 L) low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tsp fine sea salt
- ½ tsp black pepper
Finish
- 8 oz (225 g) egg noodles (or gluten-free)
- ¼ cup fresh parsley, chopped
- 1 tbsp lemon juice (optional brightness)
Essential Tools and Equipment
- 6-quart slow cooker
- Cutting board and knife
- Measuring cups
- Wooden spoon
- Ladle
Step-by-step process
- Layer crockpot: Add chicken, onion, carrots, celery, garlic, broth, thyme, rosemary, bay leaves, salt, pepper.
- Set timer: Cover; cook on LOW 6–7 hours or HIGH 3–4 hours until chicken shreds easily.
- Shred chicken: Remove chicken; shred with two forks. Return to the pot. Discard bay leaves.
- Add noodles: Stir in dry noodles. Cook on HIGH 20–30 minutes until al dente.
- Finish: Stir in parsley and lemon juice. Taste; adjust salt/pepper.
- Serve hot: Ladle into bowls; top with extra parsley.
Mistakes to avoid
- Cooking noodles early: Mush city—add last 30 minutes.
- Low broth: Evaporates—start with 8 cups.
- Boneless only: Bone-in adds flavor; remove bones post-cook.
- No shred: Chunky texture—fork-shred for classic feel.
- Flat broth: Lemon + fresh herbs at the end wakes it up.
Variations of the Best Crockpot Chicken Noodle Soup
- Rotisserie Hack: 3 cups shredded rotisserie; reduce cook to 4 hours LOW.
- Veggie Boost: Add mushrooms, spinach, or peas last 10 minutes.
- Creamy Twist: Stir in ½ cup heavy cream post-noodles.
- Gluten-Free: GF noodles; same timing.
- Spicy Kick: ½ tsp red pepper flakes with spices.
Tips for better storage
- Refrigerator: Cool completely; airtight up to 4 days. Store noodles separately to prevent sogginess.
- Freezer: Omit noodles; freeze soup up to 3 months. Add fresh noodles when reheating.
- Reheating: Stovetop low with ¼ cup water; or microwave 2-minute bursts.
- Meal prep: Portion in 16-oz jars; add cooked noodles day-of.
- Revive broth: Splash chicken stock if it thickens.
Frequently Asked Questions
- Frozen chicken? Yes—add 1 hour on HIGH first.
- No egg noodles? Any pasta; adjust cooking time 15–45 minutes.
- Make it faster? HIGH 3–4 hours; noodles last 20 minutes.
- Double batch? 8-quart crockpot; same ratios.
- Too salty? Use low-sodium broth; adjust at the end.
Conclusion
Best Crockpot Chicken Noodle Soup is comfort in a bowl—each slurp a hug from the inside out, made while you conquer the day. One slow cooker turns basic ingredients into a pot of gold that feeds a family or stocks your freezer for rainy days. Keep chicken and broth in the pantry, and a soul-soothing dinner is 10 minutes of prep away. Whether you’re nursing a cold, feeding a crowd, or craving nostalgia without the effort, this soup delivers warmth and wonder in every steaming spoonful. One ladle, endless healing, and the quiet joy of a classic made effortless.

Best Crockpot Chicken Noodle Soup
Ingredients
- For the Soup:
- 1½ lbs chicken
- Onion carrots, celery
- 8 cups broth
- Garlic herbs
- Finish:
- 8 oz egg noodles
- Parsley lemon
Instructions
- Layer all except noodles in crockpot.
- Cook LOW 6–7 hrs or HIGH 3–4 hrs.
- Shred chicken; return.
- Add noodles; HIGH 20–30 min.
- Stir in parsley + lemon.
- Serve steaming.
Notes
- Noodles last 30 min.
- Freeze without pasta.
- Rotisserie shortcut OK.
- GF: Use GF noodles.
- A 6-quart crockpot is ideal.







