Homemade Crockpot Chicken Noodle Soup Recipe

There’s something deeply comforting about a warm bowl of homemade chicken noodle soup, especially when it’s been simmering away all day in the crockpot, filling your home with savory aromas. This recipe is one of those go-to meals I love to make when the weather cools down, or when someone in the family needs a little extra TLC. There’s just something about slow-cooked, tender chicken, hearty vegetables, and soft egg noodles that hits all the right notes. Plus, making it in the crockpot? It’s the ultimate hands-off way to prepare a meal that tastes like it took hours of attention—when in reality, your crockpot is doing all the heavy lifting.

Now, this isn’t just any chicken noodle soup. The rich broth infused with herbs like thyme and rosemary adds an extra layer of flavor, and using Better Than Bouillon takes it to the next level without much effort. The best part? The whole thing is so simple, yet it tastes like you’ve spent the day stirring a pot on the stove. Trust me, once you try this slow-cooked version, it’ll become your new favorite, too.

this RECIPE

A little story about my crockpot obsession

I’ve always been a fan of using a crockpot, especially during the colder months. I remember one particularly chilly winter afternoon when I came home after a long day, completely wiped out. I had prepped this very chicken noodle soup earlier that morning and set the crockpot on low. The moment I stepped through the door, I was greeted with the smell of simmering chicken broth, garlic, and herbs, and I instantly felt my stress melt away. I hadn’t even eaten a bite yet, but it was like the soup was already doing its magic. I love how food can do that—bring a sense of calm and comfort even before you sit down to eat.

From that day forward, this chicken noodle soup became my go-to “comfort in a bowl.” Now, I make it whenever I need a little extra coziness in my life, and it never fails to deliver. Whether you’re looking to warm up or just need an easy dinner, this recipe always has your back.

The timeless appeal of chicken noodle soup

Chicken noodle soup has been around for ages, and for good reason. Historically, it was often considered a healing dish, with many cultures viewing chicken soup as the ultimate comfort food when feeling under the weather. The combination of protein-rich chicken, nutrient-dense vegetables, and soothing broth makes it both filling and nutritious. While some versions of this soup date back centuries, the modern chicken noodle soup we know and love really started to gain popularity in the early 20th century. Over time, recipes have evolved—some with more elaborate seasonings, and others keeping it simple—but the heart of the dish remains the same: it’s the perfect marriage of savory broth, tender meat, and satisfying noodles.

Let’s talk ingredients: simple but flavorful

Every ingredient in this crockpot chicken noodle soup serves a purpose, and you can easily make swaps or adjustments based on your preferences or what you have on hand.

• Chicken breasts: The backbone of the dish, providing tender, shredded meat. I usually go for boneless, skinless breasts for convenience, but you could also use chicken thighs if you prefer a richer flavor. Either way, they’ll turn out beautifully tender after slow cooking.
• Onion, carrots, and celery: These classic soup vegetables bring sweetness and earthiness to the broth. If you’re out of celery, no worries—you can add extra carrots or even diced parsnips for a slightly different twist.
• Garlic: I love how garlic adds depth to the soup. If you’re out, garlic powder works in a pinch (just use about 1 teaspoon for the whole pot).
• Thyme and rosemary: These dried herbs are key to the soup’s flavor. Thyme brings a slight minty, woodsy note, while rosemary adds a piney, almost lemony flavor. If you’re fresh out, Italian seasoning makes a great substitute.
• Better Than Bouillon: This is my secret ingredient to elevate the flavor of the broth. If you don’t have it, you can use regular chicken bouillon cubes or powder, but Better Than Bouillon gives it a richness that’s hard to beat.
• Egg noodles: They’re what makes this soup so comforting! Wide or extra-wide egg noodles are perfect because they soak up the broth without getting mushy. You can swap for another pasta if needed, but egg noodles really are the best in this dish.
• Fresh parsley: A sprinkle of fresh parsley on top adds a lovely burst of color and freshness right before serving.

Kitchen gear: what you need (and what you can totally skip)

To make this chicken noodle soup, you’ll need a crockpot, of course. A 6-quart slow cooker works perfectly, giving everything enough room to simmer without overflowing. If you have a smaller crockpot, you might need to scale down the recipe a bit. Here’s what else you’ll need:

• Cutting board and a sharp knife: For chopping those veggies and trimming the chicken.
• Tongs or a fork: To easily remove the chicken for shredding after it’s cooked.
• A big bowl: You’ll shred the chicken in this after it’s done cooking. You can use two forks to pull the chicken apart, but if you have a hand mixer, it can make shredding a breeze!
• A ladle: For scooping out generous servings of soup into bowls.

You don’t really need anything fancy for this recipe, and that’s part of the beauty of it. It’s minimal effort, but maximum reward.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Making this soup is incredibly easy, but I’ve picked up a few tips along the way that will ensure your batch turns out perfectly every time.

1. Layer the ingredients: Start by placing the chicken breasts at the bottom of the crockpot. Then, add your chopped onions, carrots, celery, and garlic on top. Sprinkle with thyme, rosemary, salt, and pepper. Don’t forget the bay leaf if you’re using it—it adds a subtle, earthy flavor.Pro tip: Always trim the excess fat off your chicken breasts before adding them. It makes for a cleaner, less greasy broth.
2. Add the flavor: Dollop the Better Than Bouillon over the top of the veggies and chicken. Then, pour in your chicken broth. Gently stir everything together to mix the flavors. Set your crockpot on low for 6-8 hours, or high for 3-4 hours, and let it do its thing.
3. Shred the chicken: Once the time’s up, use tongs to remove the chicken to a large bowl. Shred it with two forks (or the hand mixer if you want to make things quicker). Discard the bay leaf, and return the shredded chicken to the crockpot.
4. Add the noodles: Stir in your egg noodles and cook on low for another 10-15 minutes, or until they’re tender. Keep an eye on them—you don’t want them to get too soft.Mistake to avoid: The noodles can soak up a lot of liquid, so if you find your soup getting too thick, add a bit more broth to loosen it up.
5. Final touches: Taste the soup and adjust the seasoning with extra salt and pepper if needed. Garnish with fresh parsley and serve!

Variations and twists on this classic recipe

There’s plenty of room for creativity with this soup. Here are a few ways I’ve switched it up:

• Gluten-free: Swap the egg noodles for a gluten-free pasta. Just be sure to keep an eye on cooking times, as gluten-free noodles can sometimes cook faster.
• Low-carb: If you’re avoiding carbs, you can skip the noodles altogether and add zucchini noodles (zoodles) right at the end of cooking. They only need a minute or two to soften.
• Vegan version: Replace the chicken with chickpeas or cubed tofu, and use vegetable broth instead of chicken stock. It still turns out hearty and delicious!
• Seasonal veggies: In the spring, I love adding fresh peas or asparagus. In the fall, you can throw in some diced sweet potato for extra heartiness.

Serving ideas for a cozy meal

When serving, ladle the soup into big bowls, and don’t be shy with the garnish—a bit of parsley and a crack of fresh black pepper makes it look and taste extra special. For a dinner party, I like to serve the soup with some crusty bread on the side, perfect for dipping. You could also offer a simple side salad, maybe something with a light lemon vinaigrette to balance the richness of the soup.

drink pairings

For a cozy, comforting meal like this, I often pair it with something equally soothing to drink. A warm mug of herbal tea, like chamomile or mint, is always a good choice. If you prefer something cold, a sparkling water with a twist of lemon adds a refreshing contrast to the warm broth. For a more indulgent option, a tall glass of apple cider (hot or cold) complements the savory flavors of the soup beautifully.

Storing and reheating your leftovers

If you’re lucky enough to have leftovers, they store beautifully. I always let the soup cool to room temperature before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days. If you plan on keeping it longer, you can freeze it for up to 3 months. Just be aware that the noodles might get a little soft after freezing—if that’s a concern, you can freeze the soup without the noodles and cook them fresh when reheating.

When reheating, I suggest warming the soup gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, just add a little water or broth to thin it out to your liking.

Adjusting for larger (or smaller) crowds

This recipe makes about 6 servings, but it’s easy to scale up if you’re feeding a larger group. Simply double the ingredients and use a larger crockpot if you have one. If you’re cooking for two, you can halve the recipe, but I usually make the full batch—it freezes well, and it’s nice to have leftovers for the week!

Common issues and how to avoid them

• Too salty: Be cautious when adding salt, especially if your broth or Better Than Bouillon is already salty. You can always add more salt later, but it’s harder to fix if you add too much early on.
• Overcooked noodles: Keep an eye on the noodles after adding them. They can go from perfectly tender to mushy pretty quickly if left for too long.
• Soup too thick: If your soup turns out thicker than you’d like, simply add more broth at the end to thin it out.

Give this crockpot chicken noodle soup a try!

I’m convinced this crockpot chicken noodle soup will quickly become a staple in your kitchen. It’s perfect for busy days, cozy nights, or anytime you’re craving something warm and soothing. Feel free to tweak the recipe to make it your own, and don’t forget to enjoy the process—it’s all about the comforting smells, the tender chicken, and that first delicious spoonful!

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work just as well and can add a richer flavor to the soup. Just trim off any excess fat before adding them to the crockpot.

2. How can I make the soup gluten-free?
Simply swap the egg noodles for your favorite gluten-free pasta. You might need to adjust the cooking time slightly.

3. Can I freeze this soup?
Absolutely! Just be aware that the noodles may soften after freezing. You can also freeze the soup without the noodles and add them fresh when reheating.

4. What can I substitute for Better Than Bouillon?
You can use chicken bouillon cubes, powder, or even just a bit more chicken stock if you don’t have Better Than Bouillon on hand.

5. How do I prevent the noodles from getting soggy?
To avoid soggy noodles, check them after about 10 minutes of cooking and stop once they’re just tender. You can also add cooked noodles directly to individual bowls to keep them from sitting in the broth too long.

Print