If you are craving a warm, comforting, and soul-soothing meal, this Crockpot Chicken Noodle Soup Recipe is an absolute must-try. It brings together tender chicken, vibrant vegetables, and perfectly cooked noodles in a rich, savory broth that feels like a big hug in a bowl. The beauty of this recipe is how effortlessly it comes together in your slow cooker, developing deep flavors over time while you go about your day. Whether you’re feeling under the weather or just want a classic dish with a wholesome twist, this soup is sure to become your new favorite. It’s cozy, nourishing, and packed with ingredients that celebrate simple, honest cooking.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one is crucial to creating the depth of flavor and heartiness that makes this soup so special. From the sweet crunch of fresh carrots to the fragrant thyme and bright lemon juice, every element plays its part in building a well-rounded dish you’ll love to make again and again.
- 1.5 pounds boneless, skinless chicken breasts: Choose fresh chicken breasts for tender, juicy meat that flakes perfectly into the soup.
- 2 cups carrots, peeled and chopped: Adds a naturally sweet flavor and vibrant orange color for wonderful texture.
- 2 cups celery, chopped: Provides a subtle aromatic crunch that balances the soup’s richness.
- 1 yellow onion, diced: Essential for a savory base and deep flavor layers.
- 3 cloves garlic, minced: Garlic brings a gentle warmth and aromatic punch to the broth.
- 2 tablespoons extra virgin olive oil: Used to enhance flavor while keeping the soup silky and smooth.
- 1/2 teaspoon dried thyme: Offers a subtle earthiness that elevates the classic chicken soup taste.
- 1 bay leaf: Adds a layer of herbal complexity during the slow cooking process.
- 8 cups chicken broth: The soulful base that ties all the ingredients together with a rich, savory foundation.
- 2 cups wide egg noodles, cooked: Noodles add the perfect hearty bite to round out each spoonful.
- Salt and pepper, to taste: Simple seasonings to enhance and balance all the flavors.
- 3 tablespoons fresh parsley, chopped: Adds a fresh, green brightness when stirred in at the end.
- 1 teaspoon lemon juice, fresh: A splash of acidity that brightens every mouthful and lifts the overall flavor.
How to Make Crockpot Chicken Noodle Soup Recipe
Step 1: Combine the Ingredients
Start by placing your boneless, skinless chicken breasts right at the bottom of the crockpot. Layer in the diced onion, chopped carrots, and celery, then pour in the chicken broth. Don’t forget to add in the bay leaf and dried thyme for that subtle herbal depth. Finally, drizzle the extra virgin olive oil and sprinkle the minced garlic on top. Give everything a gentle stir to combine the flavors before cooking.
Step 2: Slow Cook for Flavor
Cover your crockpot and set it to cook on high for about 4 hours or on low for 8 hours. During this time, the chicken will become incredibly tender and the vegetables will soften just perfectly. The garlic, thyme, and bay leaf infuse the broth with such rich aroma and taste, all building up slowly into a warm, inviting soup.
Step 3: Adding the Final Touches
After cooking, carefully remove the bay leaf from the crockpot—this little leaf does all its magic during cooking but isn’t meant to be eaten. Now stir in the cooked wide egg noodles, fresh parsley, salt, pepper, and a splash of fresh lemon juice. This step brightens the soup and brings fresh layers of flavor that keep this dish exciting and far from ordinary.
Step 4: Serve and Enjoy!
Ladle the soup into your favorite bowls, making sure everyone gets a hearty mix of broth, noodles, and tender chicken. This moment is pure comfort, perfect for cozy nights or anytime you want to feel cared for. Dig in and savor every warm, flavorful bite!
How to Serve Crockpot Chicken Noodle Soup Recipe
Garnishes
Sprinkling a little extra fresh parsley or freshly cracked pepper over the top can add a lovely pop of color and texture. If you love a little kick, a few red pepper flakes or a dash of hot sauce works beautifully. A tiny drizzle of good olive oil right before serving adds a silky finish that enhances the broth’s richness.
Side Dishes
Pair this comforting soup with warm crusty bread or a soft roll to soak up every last drop of broth. A crisp green salad dressed lightly with vinaigrette provides a refreshing contrast, while roasted vegetables or a simple grilled cheese sandwich will make the meal even more satisfying. These sides balance the warmth and softness of the soup’s texture wonderfully.
Creative Ways to Present
Try serving the soup in a hollowed-out bread bowl for an extra cozy, rustic touch that doubles as a delicious edible container. You can also offer toppings like grated Parmesan, chopped chives, or even a spoonful of sour cream on the side so everyone can customize their bowls. For a fun twist, serve individual portions in mason jars as a charming and portable meal option.
Make Ahead and Storage
Storing Leftovers
This Crockpot Chicken Noodle Soup Recipe is perfect for making ahead and enjoying later. Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the noodles from getting mushy, you can store them separately and add them just before reheating.
Freezing
You can also freeze the soup without the noodles for up to 3 months. Place it in freezer-safe containers or heavy-duty freezer bags. When you’re ready, thaw overnight in the fridge for best results, then add freshly cooked noodles before serving to maintain that perfect texture.
Reheating
To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally until heated through. Add freshly cooked noodles during reheating to ensure they stay firm and tender. Avoid microwaving in one go to keep the flavors vibrant and the textures just right.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a richer flavor and tend to stay juicier, which can make the soup even more comforting. Just adjust the cooking time slightly if needed, as thighs can take a bit longer to become tender.
Should I cook the noodles before adding them to the soup?
Yes, cooking the noodles beforehand prevents them from getting mushy during slow cooking. Adding them at the end keeps their texture firm and enjoyable with each bite.
Can I make this soup vegetarian?
While this recipe is centered around chicken, you can make a vegetarian version by using vegetable broth and skipping the chicken. Add extra hearty vegetables or beans to keep it filling and satisfying.
Is it okay to use frozen chicken breasts?
Frozen chicken breasts can be used, but it will extend the cooking time. It’s best to thaw them first if possible to ensure even cooking and maintain the best texture in your soup.
How do I adjust the seasoning if the soup tastes bland?
Gradually add salt and pepper to taste. A squeeze of fresh lemon juice or a splash of soy sauce can also brighten the flavors and add depth. Taste as you go for the best results.
Final Thoughts
Warm, inviting, and incredibly simple, this Crockpot Chicken Noodle Soup Recipe is truly a kitchen treasure. Perfect for busy days or whenever you want a nourishing meal, it fills your home with delicious aromas and fills your bowl with comfort. Once you try it, I bet it will become your go-to soup for every season. So grab your crockpot, gather these wonderful ingredients, and treat yourself to a bowl of pure happiness!
Print
Crockpot Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 servings (8 bowls)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This hearty and comforting Crockpot Chicken Noodle Soup is perfect for any day when you crave a warm, homemade meal with minimal effort. Tender chicken breasts, fresh vegetables, and wide egg noodles simmered together in a flavorful broth create a classic dish that’s both nourishing and satisfying.
Ingredients
Protein & Broth
- 1.5 pounds boneless, skinless chicken breasts (about 2 large)
- 8 cups chicken broth
Vegetables & Aromatics
- 2 cups carrots, peeled and chopped (about 3 large)
- 2 cups celery, chopped (about 3 stalks)
- 1 yellow onion, diced
- 3 cloves garlic, minced
Herbs & Seasonings
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice, fresh
Pasta
- 2 cups wide egg noodles, cooked
Instructions
- Prepare the crockpot: Place chicken breasts in the bottom of the crockpot. Add diced onion, chopped carrots, chopped celery, chicken broth, bay leaf, dried thyme, extra virgin olive oil, and minced garlic. Stir gently to combine the ingredients evenly.
- Cook the soup: Cover the crockpot and cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld and the chicken to become tender and fully cooked.
- Finish the soup: Remove and discard the bay leaf. Add the cooked wide egg noodles to the crockpot along with the chopped fresh parsley, salt, pepper, and fresh lemon juice. Stir well to incorporate all ingredients and heat through.
- Serve and enjoy: Spoon the hot chicken noodle soup into bowls and enjoy immediately for a comforting homemade meal.
Notes
- For a gluten-free version, substitute egg noodles with gluten-free pasta or spiralized vegetables.
- Use low-sodium chicken broth to control the salt content in the soup.
- Shred the chicken after cooking for a different texture if preferred.
- The lemon juice adds a nice brightness; adjust to taste or omit if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
