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Crock Pot Chicken Noodle Soup

This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make! No need for a can full of preservatives, homemade is the best!

One bite of this homemade crockpot chicken noodle soup and you won’t want canned soup any more!

Is there anything more comforting than a big bowl of hearty soup? There’s something so natural about it, and it brings you right back to childhood.

If the only chicken noodle soup you’ve ever had is a can of good ol’ Campbells, then simply put… you NEED to try a homemade version! The flavor is so rich, so complex, and it’s incredibly easy to make at home.

Normally I think of chicken noodle soup as “sick food”… something you eat when you’re under the weather. And don’t get me wrong, this crockpot chicken noodle soup is FABULOUS for that, but it’s also fantastic on a night when you’re looking for some comfort food. Paired with a green salad, it’s a great light meal as well!


It depends on the ingredients you use to make the soup, but when you use quality ingredients, yes! Plus the soups steam warms you and eases any congestion, and the warm brothy soup helps ease a sore throat. There’s a reason it’s the universal soup for when you’re under the weather!


1 – 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat

1 med to large yellow onion, diced

3 large carrots, peeled and sliced into circles

2 stalks celery, sliced

3-4 cloves garlic, minced

1/2 tsp dried thyme leaves

1/2 tsp dried rosemary leaves

1/2 tsp kosher salt

1/4 tsp black pepper

1 bay leaf (optional)

2 tsp better than bouillon base, chicken flavor

8 – 9 cups reduced sodium chicken broth

8 oz. egg noodles (wide or extra wide)

fresh parsley, minced (for garnish)

salt and pepper, to taste


Crock Pot Chicken Noodle Soup



To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).

Dollop better than bouillon chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.

Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender. Taste, and add salt and pepper as needed.

Serve garnished with minced fresh parsley and a sprinkle of black pepper.


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