There's something about a steaming bowl of homemade soup that just feels like a warm hug on a chilly day. This Crockpot Chicken Noodle Soup Recipe is the kind of cozy comfort food that's simple to prep yet delivers that rich, homemade flavor you've been longing for.

A white bowl full of chicken noodle soup held by a woman's hands with glittery pink nail polish, showing three main layers: a clear golden broth with small herbs and black pepper, bright orange carrot slices and light green celery pieces floating in the soup, and shredded white chicken mixed with wide, wavy egg noodles filling the bowl. The soup looks warm and fresh, with a white marbled surface visible around the bowl and a silver spoon beside it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crockpot Chicken Noodle Soup Recipe
Top Tip
How to Serve Crockpot Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crockpot Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I’m always amazed how such straightforward ingredients turn into a heartwarming meal with just a bit of patience and that trusty slow cooker doing the heavy lifting. This soup has rescued more busy weeknights than I can count and I’m excited for you to experience the magic.

Hands-off cooking: Just toss everything into the crockpot and let it work its slow, delicious magic while you get on with your day.
Fresh homemade taste: No canned soups here — just real vegetables, chicken, and broth for an unbeatable flavor.
Customizable comfort: Easily tweak veggies, herbs, or noodles to suit your family’s preferences or what you have on hand.
Perfectly tender chicken and noodles: The slow cooking makes the chicken juicy and shred-ready, while the noodles finish cooking right in the broth for full soak-in flavor.

A white bowl filled with chicken noodle soup, showing clear golden broth with small white diced onions and green herbs floating throughout. The soup has orange carrot slices, pale green celery, and yellow wide egg noodles. A metal spoon holds a scoop of soup in the center with pieces of shredded white chicken, noodles, carrot slices, and celery, all sprinkled with green herbs. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a starring role to build that classic chicken noodle soup profile – aromatic veggies, herbs, and a savory broth base combine with tender chicken and hearty noodles. When shopping, look for fresh produce and a good-quality chicken broth to maximize flavor with minimal effort.

Flat lay of boneless, skinless chicken breasts trimmed of excess fat, a medium yellow onion diced, three large carrots peeled and sliced into circles, two celery stalks sliced, three cloves garlic whole and unpeeled, small white bowls with dried thyme leaves, dried rosemary leaves, kosher salt, black pepper, and chicken broth, a bay leaf, a small white bowl with better than bouillon chicken base, a simple mound of wide egg noodles, and fresh parsley sprigs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: Easy to shred after slow cooking, these give you lean protein and soak up all the broth flavors perfectly.
Yellow onion: Adds sweetness and depth; I like to dice it fairly small so it blends nicely throughout.
Carrots: Their natural sweetness balances the savory broth and gives texture contrast.
Celery: Provides a subtle aromatic crunch that makes the soup more complex and fresh.
Garlic: Just a few cloves bring that essential savory note that rounds out the profile.
Dried thyme and rosemary: These herbs add a gentle earthy warmth; dried works well here for a long slow cook.
Kosher salt and black pepper: Vital for seasoning; I usually wait to adjust salt until the end, just in case my broth is already salty enough.
Bay leaf (optional): I like this for a subtle herbal undertone but it’s fine to skip if you’re in a pinch.
Better than Bouillon chicken base: This concentrated paste amps up the broth's richness without adding preservatives, giving a natural homemade flavor punch.
Reduced sodium chicken broth: Use low-sodium so you control salt levels and maintain that delicate soup balance.
Egg noodles (wide or extra wide): Wide noodles hold up well in broth without getting mushy too fast – my go-to for texture and heartiness.
Fresh parsley: A sprinkle at the end brightens everything and makes the soup feel like a special, homemade treat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crockpot Chicken Noodle Soup Recipe is how easy it is to make your own. Maybe you love more veggies, want gluten-free noodles, or like a spicier kick—go for it! I often swap out herbs or toss in some frozen peas toward the end for extra color and sweetness.

Variation: Once, I added a splash of lemon juice right before serving for a fresh zing that cut through the richness—totally transformed the soup in a good way.
Dietary tweaks: Using gluten-free noodles works great here; just add them at the end like the regular ones to avoid mushiness.
Seasonal swaps: In cooler months, I sometimes add a handful of baby spinach at the last minute for a nutrient boost without changing the flavor too much.

Step-by-Step: How I Make Crockpot Chicken Noodle Soup Recipe

Step 1: Layer Your Base

I start with the chicken breasts at the bottom of my slow cooker – this keeps them submerged in all that cozy broth. Next, I scatter the diced onion, carrots, celery, garlic, and sprinkle on thyme, rosemary, salt, pepper, and the bay leaf. Dolloping the Better than Bouillon chicken base comes next, then pour in the chicken broth slowly, giving a gentle stir so everything wakes up together.

Step 2: Slow Cook to Tender Perfection

Cover and set your slow cooker on LOW for 6-8 hours or HIGH for 3-4. The slow cooker's magic makes the chicken super tender and infuses the broth with comforting flavors. Resist the urge to lift the lid and peek — it's hard, but worth it to keep that heat steady.

Step 3: Shred and Noodle

When cooking is done, pull the chicken out carefully and shred it right in a bowl using two forks. Toss out the bay leaf if using, then add the shredded chicken back into the slow cooker along with the egg noodles. Stir gently, cover again, and cook on LOW for another 10-15 minutes until the noodles are tender but still have a slight bite.

Step 4: Final Taste and Serve

Give your soup a taste test and adjust salt and pepper as needed. A good sprinkle of fresh parsley over each bowl lifts the whole dish with color and freshness. Serve piping hot with some crusty bread or crackers for the perfect meal.

Top Tip

From cooking this recipe over and over, I’ve learned some small tricks that really keep it tasting fresh and comforting every time.

Don’t overcook noodles: Add them at the very end to avoid turning your noodles into mush—a common mistake that’s easily avoided.
Use wide egg noodles: They hold their shape better in the broth compared to thinner noodles, giving you that perfect chew every spoonful.
Fresh parsley garnish: It really wakes up all the flavors and adds a lovely bright note you’ll look forward to.
Layer ingredients thoughtfully: Putting chicken on the bottom helps it cook evenly and soak up all those broth flavors better.

How to Serve Crockpot Chicken Noodle Soup Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I always finish with a generous sprinkle of freshly minced parsley. Sometimes I add a twist of freshly ground black pepper or a pinch of crushed red pepper flakes if I’m feeling bold. A squeeze of fresh lemon can add a surprising brightness that livens the whole bowl.

Side Dishes

This soup pairs beautifully with crusty artisan bread or simple buttery crackers. On lighter days, I like a crisp side salad with a tangy vinaigrette to balance the richness of the soup.

Creative Ways to Present

For a cozy dinner party, serve the soup in rustic bowls topped with a swirl of cream and a sprinkle of chives. You can even set out a toppings bar with fresh herbs, grated cheese, and crushed crackers to make it interactive and fun for guests.

Make Ahead and Storage

Storing Leftovers

Leftovers store great in airtight containers in the refrigerator for up to 3 days. I recommend storing the soup without noodles if you think you’ll be reheating it later to keep noodles from getting mushy.

Freezing

I freeze the soup without noodles in freezer-safe containers or bags for up to 3 months. When thawing, simply add fresh noodles while reheating for that “just made” texture.

Reheating

Reheat gently on the stove over medium heat. If your noodles are already in there, watch closely so they don’t overcook. Adding a splash of broth or water can help loosen the soup if it thickens during storage.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Crockpot Chicken Noodle Soup Recipe?

Absolutely! Chicken thighs add more flavor because of their fat content and stay tender during slow cooking. Just keep the cooking time the same and shred them as you would the breasts.

When should I add the noodles to avoid them getting mushy?

Always add your noodles at the end of cooking (the last 10-15 minutes) so they stay al dente and don’t absorb too much broth, which can make the soup watery and the noodles mushy.

Can I make this soup gluten-free?

Yes! Simply swap regular egg noodles with your favorite gluten-free pasta or rice noodles. Just add the noodles at the same final stage to prevent overcooking.

Do I need to thaw the soup before reheating if frozen?

It’s best to thaw your frozen soup overnight in the fridge before reheating on the stove for the best texture, especially if it contains noodles or shredded chicken. However, you can reheat from frozen on low heat, stirring frequently, but it will take longer.

Final Thoughts

This Crockpot Chicken Noodle Soup Recipe is truly one of my kitchen go-tos when I want effortless, nourishing comfort. I hope you find it as soul-soothing as I do, and that it becomes a staple in your home cooking too. Give yourself the gift of warmth, flavor, and simplicity—you’ll be so glad you did.