Recipe

Crock Pot Chicken Noodle Soup

An easy slow cooker chicken noodle soup with tender chicken, cozy noodles, and a bright, herby finish.

By Matt Campbell

•

4.8

A steaming bowl of chicken noodle soup with egg noodles, shredded chicken, sliced carrots, and chopped parsley on a wooden table with a spoon beside it

Chicken noodle soup in the crock pot is my kind of kitchen magic: you toss in the basics, go live your life, and come back to a pot of comfort that smells like you absolutely have it together.

This version keeps the ingredient list familiar but refuses to be bland. We build a solid broth with aromatics and herbs, then finish with a little lemon and fresh parsley for that pause mid-bite moment. The key move is adding noodles at the end so they stay pleasantly bouncy instead of turning into soup mush.

Raw ingredients for chicken noodle soup including chicken breasts, carrots, celery, onion, garlic, egg noodles, broth, and herbs arranged on a bright kitchen counter

Why It Works

Real chicken flavor: The chicken cooks gently in the broth, then gets shredded and stirred back in for that classic, hearty texture.
Noodles that do not fall apart: We add them at the end and cook just until tender.
Bright finish, cozy vibe: Lemon and parsley wake everything up without turning it into “sour soup.”
Flexible: Works with breasts or thighs, and you can adjust broth for more stew-like or more sippable.

Pairs Well With

Storage Tips

Best move: If you can, store the soup and noodles separately. Noodles love to drink broth overnight.

Refrigerator

Store in airtight containers for 3 to 4 days.
If noodles are already in the soup, expect them to soften more by day 2. Still tasty, just more cozy and thick.

Freezer

Freeze without noodles for best texture, up to 2 to 3 months.
Thaw overnight in the fridge, then reheat and cook fresh noodles right in the soup.

Reheating

Warm on the stove over medium heat until steaming, adding a splash of broth or water if it tightened up.
Taste at the end and refresh with a pinch of salt, a squeeze of lemon, or extra parsley.

Common Questions

Can I put dry noodles in the crock pot all day?

I do not recommend it. Most noodles will turn soft, swollen, and break apart. Add them in the last 15 to 25 minutes on HIGH, or cook separately and add to bowls.

Do I need to cook the chicken first?

Nope. The slow cooker will cook it through. For the most even cooking, keep the chicken mostly covered by the broth, and make sure it reaches a safe internal temperature of 165°F before shredding.

Breasts or thighs?

Both work. Thighs stay extra juicy and forgiving. Breasts shred nicely and feel classic and lean. If your family likes super tender, go thighs. If you are using breasts, aim for “just cooked and shreddable” instead of pushing to the longest cook time.

How do I keep the soup from tasting flat?

Salt in layers and finish with something bright. In this recipe that is lemon juice plus fresh parsley. Also, do not skip the onion, celery, and carrot. They are doing a lot of behind-the-scenes work. Optional boosters if you want extra depth: a Parmesan rind (remove before serving), a tiny splash of soy sauce, or a pinch of red pepper flakes.

Can I use rotisserie chicken?

Yes. Cook the veggies and broth in the slow cooker first, then stir in shredded rotisserie chicken during the last 20 to 30 minutes, just long enough to heat through. Add noodles after that, or cook them separately.

How do I make it creamy?

Stir in 1 to 2 tablespoons of heavy cream at the end. Or whisk together 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the soup, then switch the slow cooker to HIGH and cook 10 to 15 minutes (crack the lid a bit if your cooker runs cool) until it lightly thickens. If your slow cooker is not cooperating, you can also simmer the soup in a pot on the stove for a few minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker
Cutting board and chef’s knife
Measuring cups and spoons
Tongs (for removing chicken)
Two forks (for shredding)
Ladle

I started making crock pot chicken noodle soup when I realized I was craving the comfort of a long-simmered pot, but I did not always have the time or the patience to babysit the stove. The slow cooker gave me that same cozy payoff with way less drama. Now it is my reset button meal. If a week has been a little too loud, this soup is how I turn the volume down. Bonus points because it makes the kitchen smell like someone’s taking care of you, even if that someone is just you in sweatpants.

Crock Pot Chicken Noodle Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 6 hours 20 minutes

Total Time 6 hours 35 minutes

Servings 6

Ingredients

1 medium yellow onion, diced
3 carrots, peeled and sliced
3 celery ribs, sliced
4 cloves garlic, minced
1 1/2 lb boneless, skinless chicken breasts (or thighs)
8 cups low-sodium chicken broth
1 1/2 tsp kosher salt, plus more to taste
3/4 tsp black pepper
1 tsp dried thyme
1 bay leaf
2 tbsp olive oil (optional, for a richer broth)
8 oz wide egg noodles
2 tbsp fresh lemon juice (about 1/2 lemon), plus more to taste
1/3 cup chopped fresh parsley

Close-up of chopped carrots, sliced celery, and diced onion on a cutting board with a chef's knife

Instructions

Load the slow cooker. Add onion, carrots, celery, and garlic to the crock. Nestle the chicken on top. Add broth, salt, pepper, thyme, bay leaf, and olive oil if using. Give everything a gentle stir to help the seasonings mingle (no need to be precious about layering).
Quick note: This fits comfortably in a 6-quart slow cooker. You want it full, but not right up to the rim. If your cooker is smaller or you are close to the max fill line, reduce the broth by 1 to 2 cups.
Cook. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is tender and reaches 165°F. If you are using chicken breasts, start checking on the early side so they stay juicy.
Shred the chicken. Transfer chicken to a plate or cutting board. Shred with two forks, then return it to the slow cooker. Remove the bay leaf.
Add noodles at the end. Turn the slow cooker to HIGH. Stir in egg noodles right away to separate them, cover, and cook for 15 to 25 minutes until tender. Start checking at 12 to 15 minutes since slow cookers vary, and give it another good stir halfway through to prevent clumping.
Finish bright. Stir in lemon juice and parsley. Taste and adjust with more salt, pepper, or a little extra lemon if needed.
Serve. Ladle into bowls and top with extra parsley and black pepper if you like. Cozy carbs, crisp edges on some toast, and you are set.