This crockpot chicken noodle soup is my go-to when mornings spiral into chaos. It’s the kind of meal that’s almost too easy—chicken, broth, noodles—and then you let it do its thing. I love coming home to that warm, familiar smell that’s both hearty and cozy, like a little bit of calm in the middle of a busy day.

What makes this soup special isn’t just its simplicity, but how forgiving it is. No fuss, no fussiness—just toss everything in, set it, forget it. It’s perfect for those days when I need a meal that’s nourishing and reliable, without demanding attention, but still tastes like someone took the time to cook with love.

This recipe is inspired by the chaotic mornings of my family, where I needed a warm, nourishing meal that could be assembled quickly and left to simmer while I managed the morning rush. It’s about the simple magic of coming home to a house filled with the comforting aroma of chicken and herbs, without the fuss of last-minute prep.

The story behind this recipe

• This recipe grew out of those mornings when I was running late and needed something hot and satisfying without extra fuss. I remember throwing in whatever veggies I had, some chicken, and just letting it simmer while I scrambled to get everyone out the door. The smell of that soup filling the house was a small victory, a reminder that simple comfort can come from chaos.
• Over the years, I kept tweaking it—adding herbs, adjusting the noodles, making it my own. It’s become a little ritual on busy days, a way to turn a hectic morning into a moment of calm when I walk through the door and catch that cozy aroma. It’s not fancy, but it’s honest, warm, and exactly what I need most.
• heading: The story behind this recipe

Ingredient breakdown: key components

• Carrots: I like them sliced thin for a sweet, tender bite, but chunky can add a rustic touch—try it and see what works for you.
• Chicken: I prefer using boneless, skinless breasts for quick cooking; if you go with thighs, they stay juicier and richer in flavor.
• Noodles: Wide egg noodles are my favorite—they hold up well, but if you want less starchy water, add them later in the cooking process.
• Chicken broth: I lean towards low-sodium for control, but if you want a richer flavor, a splash of chicken base or bouillon can boost the umami.
• Herbs: Fresh thyme and parsley make all the difference—bright and fragrant. Dried herbs work in a pinch but lose some vibrancy.
• Onions: I use yellow for sweetness, but red onions give a milder, slightly sweeter note—use what’s in your crisper.
• Noodles (again): If you want a chewy, al dente texture, undercook them slightly and let them finish in the hot soup when serving.

Spotlight on Key Ingredients

Chicken:

• I prefer boneless, skinless breasts for quick, even cooking; they shred easily and stay juicy. If using thighs, they add richer flavor and stay moist longer.
• Carrots: I slice them thin for a sweet, tender bite that melds seamlessly into the broth. Chunkier pieces add rustic texture and a bit more chew.

Herbs:

• Noodles: Wide egg noodles are my go-to—they hold up well in the hot broth and add a satisfying chewy texture. For al dente, undercook slightly before adding to the soup.
• Fresh thyme and parsley brighten the dish with fragrant, lively notes. Dried herbs work in a pinch but lack the vibrancy and freshness.

Notes for ingredient swaps

• Dairy-Free: Swap milk or cream with coconut milk for a creamy texture without dairy, but expect a subtle coconut flavor.
• Gluten-Free: Use rice noodles or gluten-free pasta instead of traditional egg noodles to keep it friendly for gluten sensitivities.
• Low-Sodium: Choose unsalted broth and skip added salt, relying on herbs and spices for flavor depth.
• Vegetarian: Replace chicken with firm tofu or tempeh and use vegetable broth; the texture will change but still satisfying.
• Fresh Herbs: If fresh herbs are unavailable, dried herbs work but lose some vibrancy; add them earlier for better infusion.
• Noodles: For a less starchy broth, add noodles later in cooking or opt for spiralized zucchini for a veggie twist.
• Chicken: Use cooked rotisserie chicken or leftover cooked chicken to save time and boost flavor.

Equipment & Tools

• Crockpot: Main cooking vessel for slow simmering.
• Sharp knife: To chop vegetables and shred chicken.
• Cutting board: Surface for chopping ingredients.
• Ladle: To serve and stir the soup.
• Tongs or forks: To shred chicken and handle hot ingredients.

Step-by-step guide to Crockpot Chicken Noodle Soup

1. Gather all ingredients and equipment before starting. Have your chicken, vegetables, broth, noodles, and seasonings ready. Use a medium-sized crockpot (around 4-6 quarts).
2. Place the chicken breasts or thighs in the crockpot. Pour in the chicken broth, enough to cover the meat (~4 cups). Add sliced carrots, diced onions, and celery if using. Sprinkle in salt, pepper, and herbs like thyme.
3. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours. During this time, the chicken will become tender and flavorful, and the vegetables will soften. Smell for a fragrant, savory aroma filling your kitchen.
4. Once cooking time is up, carefully remove the chicken. Shred it with two forks and return it to the crockpot. If you notice excess liquid, you can turn the crockpot to high, uncovered, for 15-20 minutes to reduce slightly.
5. Add the egg noodles directly into the hot broth. Cover and cook on high for 8-10 minutes, or until noodles are tender and plump. Stir occasionally to prevent sticking. Check for a chewy but tender bite.
6. Taste and adjust seasoning with more salt or herbs if needed. If the noodles absorb too much broth, add a splash of hot water or broth to loosen it up. The soup should be hearty, fragrant, and slightly thickened.
7. Finish with chopped fresh parsley or a squeeze of lemon for brightness. Serve hot, garnished with extra herbs if desired. Let it rest for 5 minutes before serving to let flavors meld.
8. Check for doneness: chicken should be cooked through (internal temp ~75°C/165°F), noodles tender, and soup flavorful with a rich, savory aroma.

Let the soup sit for 5 minutes after cooking. Taste again, adjust seasonings, and add fresh herbs. Serve hot in bowls, garnished with parsley or lemon if desired.

How to Know It’s Done

• Chicken shredded easily with a fork and reaches 75°C (165°F).
• Noodles are tender but not mushy, with a slight bite.
• Soup has a rich aroma, and vegetables are soft and fragrant.

Crockpot Chicken Noodle Soup

This crockpot chicken noodle soup combines tender shredded chicken, hearty vegetables, and wide egg noodles simmered slowly in flavorful broth. The slow cooking method yields a comforting, slightly thickened soup with a fragrant aroma and a satisfying, cozy texture. It’s a simple, forgiving dish perfect for busy days when you want warmth and nourishment with minimal effort.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 cups chicken broth
• 2 boneless, skinless chicken breasts or thighs
• 2 medium carrots sliced thin
• 1 medium yellow onion diced
• 2 stalks celery optional, sliced
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley chopped, for garnish
• 8 oz wide egg noodles uncooked
• to taste Salt and pepper for seasoning

Equipment

• Crockpot
• Sharp Knife
• Cutting board
• Ladle
• Forks or tongs

Method

 

1. Place the chicken breasts into the crockpot and pour in the chicken broth, ensuring they are mostly submerged. Add sliced carrots, diced onions, celery if using, dried thyme, and a pinch of salt and pepper. Cover with the lid and set the crockpot to low.
2. Let the mixture cook for 6-8 hours until the chicken is tender and easily shredded, and the vegetables are soft. The house will fill with a warm, savory aroma as it simmers.
3. Carefully remove the chicken from the crockpot and shred it with two forks until it’s pulled into bite-sized pieces. Return the shredded chicken to the broth and stir to combine.
4. Increase the crockpot temperature to high and add the uncooked wide egg noodles directly into the hot broth. Cover and cook for 8-10 minutes, stirring occasionally, until the noodles are tender but still slightly chewy.
5. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Stir in chopped fresh parsley for a bright, fresh flavor and aroma.
6. Serve the hot, hearty soup in bowls, garnished with extra parsley if desired. Let it sit for a few minutes so the flavors meld before enjoying that cozy, comforting meal.

Pro tips for perfect soup

• Use a splash of apple cider vinegar in the broth to add a subtle tang that brightens the soup.
• Sear the chicken quickly before adding to the crockpot for a richer, deeper flavor and a slightly smoky aroma.
• Toss noodles in hot broth for just 8-10 minutes to avoid mushiness; they soak up flavors beautifully.
• Add fresh herbs at the end for a vibrant burst of flavor and to keep their bright green color.
• Use a slotted spoon to remove the chicken for shredding, keeping the broth clear and free of excess fat or bits.
• Stir the soup gently after adding noodles to prevent breaking them apart and to maintain a hearty texture.
• If the broth reduces too much, splash in hot water or broth to restore a soupy consistency and avoid over-concentrated flavors.

Common mistakes and how to fix them

• FORGOT to check noodle doneness → add noodles late and test texture.
• DUMPED too much salt → reduce salt or use unsalted broth from the start.
• OVER-TORCHED chicken → shred chicken carefully, avoid overcooking to keep it juicy.
• MISSED sealing lid properly → ensure lid is tight for even simmering and flavor.

Quick fixes and pantry swaps

• When broth simmers too quickly, reduce heat to maintain gentle bubbling and prevent overcooking.
• Splash hot water if noodles absorb too much broth, keeping the soup saucy and comforting.
• Patch a lid with foil if it doesn’t fit snugly, ensuring even cooking and flavor infusion.
• When chicken is dry, shred and stir back into hot broth, letting it soak up moisture for juiciness.
• Shield noodles from overcooking by adding them later or cooking in separate boiling water for a quick rescue.

Prep, store, and reheat tips

• Prepare ingredients the night before—slice carrots, chop herbs, and shred cooked chicken for quicker assembly.
• Store cooked chicken in an airtight container in the fridge for up to 3 days; reheat until steaming hot, smelling savory and tender.
• Keep the sliced vegetables in a separate container—use within 24 hours for best freshness and crispness.
• Soup can be made entirely in advance; refrigerate for up to 3 days. Reheat on the stove over medium heat, stirring occasionally, until hot and fragrant.
• Freezing is possible if you omit the noodles, which can become mushy upon thawing. Store up to 2 months in a freezer-safe container. Thaw overnight in the fridge, then reheat, adding fresh noodles and cooking briefly to al dente.

Top questions about crockpot chicken noodle soup

1. Can I use different cuts of chicken?

Use chicken breasts or thighs; thighs stay juicier but take longer to cook thoroughly.

2. When should I add the noodles?

Add noodles in the last 10 minutes of cooking to prevent mushiness and preserve texture.

3. Can I freeze leftovers?

Yes, you can freeze the soup without noodles; add fresh noodles when reheating for best texture.

4. How do I keep it from being too salty?

Use low-sodium broth and adjust salt at the end to control saltiness and flavor.

5. Should I add herbs during cooking or at the end?

Add fresh herbs like parsley or thyme just before serving for a bright, fragrant finish.

6. What if the soup becomes too thick or concentrated?

If the broth reduces too much, just splash in hot water or broth to loosen it up.

7. What type of noodles work best?

Use wide egg noodles for best hold-up; thinner noodles may turn mushy faster.

8. How do I know when the chicken is done?

Shred the chicken after cooking; it should be tender and easy to pull apart with two forks.

9. Can I customize the ingredients?

You can skip vegetables or swap in whatever you have—just keep the broth flavorful.

10. How do I reheat the soup properly?

Reheat on the stove over medium heat, stirring occasionally, until steaming hot and fragrant.

This soup feels like a small, warm hug after a long day. The aroma alone can make a hectic afternoon feel more manageable, and the simple act of coming home to a bubbling pot brings a quiet satisfaction. It’s not just about the taste—it’s about that comforting, familiar moment of nourishment.

In a world that moves fast, this recipe offers a tiny pause, a chance to feed both body and soul without fuss. It’s become my go-to for busy weekends or when I need a cozy, reliable meal that’s honest and unpretentious. Sometimes, that’s all you really want—something warm, real, and made with love.

Ava Bennett

Hi, I’m Ava Bennett. Welcome to Glowing With Pride. I’m Ava Bennett, a professional chef, recipe developer, and lifelong believer that food is one of the most powerful ways we express love, identity, and joy. This space was created from years of working in professional kitchens, countless late nights behind the line, and a deep desire to share food in a way that feels personal, proud, and purposeful. Cooking has never just been my career. It has been my language.