Nothing beats the cozy warmth and rich flavors of a classic chicken noodle soup simmered low and slow. This Easy Crockpot Chicken Noodle Soup Recipe is a total winner because it’s hands-off, effortlessly delicious, and makes your whole kitchen smell like comfort in a bowl.

A white bowl filled with clear golden broth containing three main layers: the bottom layer has small white egg noodles swirling gently, the middle layer holds bright orange carrot slices and pale green celery pieces, and the top layer shows shredded light beige chicken mixed with chopped green herbs sprinkled across the soup. The bowl is held by a woman's hands with glittery pink nail polish, resting on a white marbled surface, with a silver spoon beside it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Crockpot Chicken Noodle Soup Recipe
Top Tip
How to Serve Easy Crockpot Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Crockpot Chicken Noodle Soup Recipe

Why You'll Love This Recipe

This soup has been my go-to when I want something nourishing but don’t want to spend all day slaving over the stove. The crockpot does the magic while I get on with life. Plus, it’s a recipe that feels homemade without any hassle—a true soul-warming powerhouse that tastes like love.

Effortless prep: You toss all your ingredients in the slow cooker and forget about it for hours.
Flavor-rich broth: Combining herbs with quality chicken broth and bouillon base creates a deep, comforting flavor.
Perfectly tender chicken and veggies: Slow cooking ensures everything reaches that melt-in-your-mouth texture.
Adaptable and customizable: Easily swap veggies or noodles to suit your pantry or dietary needs.

The image shows a close-up of a white bowl filled with clear chicken noodle soup. The soup has two main layers: the broth with small diced onions and herbs floating, which is light yellow and slightly oily, and a mix of ingredients underneath including orange carrot slices, pale yellow egg noodles, light green celery pieces, and shredded white chicken. A silver ladle is scooping a portion of the soup, showing the combination of noodles, chicken, carrots, and celery. The bowl is placed on a white marbled surface, giving a clean and fresh look. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Crockpot Chicken Noodle Soup Recipe plays a role in layering flavor and texture, making it a satisfying meal from first bite to last. Here’s what I like about the chosen ingredients and some tips for picking the best:

Flat lay of boneless skinless chicken breasts trimmed of excess fat, a medium yellow onion diced into small pieces, three large carrots peeled and sliced into circles, two celery stalks sliced, three garlic cloves whole and unpeeled, a small white bowl with dried thyme leaves, a small white bowl with dried rosemary leaves, a small white bowl of kosher salt, a small white bowl of black peppercorns, one fresh bay leaf, a small white bowl with chicken bouillon base paste, a simple white bowl of chicken broth, a small white bowl of wide egg noodles, and a small pile of fresh minced parsley, all arranged with perfect symmetry in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: They shred beautifully and absorb all those lovely broth flavors without extra fat.
Yellow onion: Adds natural sweetness and depth as it cooks down.
Carrots: The classic soup veggie—a bit of earthiness plus that gentle crunch if not overcooked.
Celery: Provides subtle aromatic freshness that balances the sweetness from the carrots and onion.
Garlic: A must-have to brighten and enhance the savory notes.
Dried thyme and rosemary: These herbs add that cozy, herbal warmth that scream “home cooking.”
Kosher salt and black pepper: Seasoning basics that bring everything to life.
Bay leaf (optional): Adds a delicate floral note; just remember to remove it before serving.
Better than Bouillon chicken base: Concentrated flavor booster that makes your broth taste gourmet without extra effort.
Reduced sodium chicken broth: Keeps salt levels in check so you can adjust to taste later.
Egg noodles (wide or extra wide): They soak up the broth and add a nostalgic comfort factor — just be sure to add them late to avoid mushy noodles!
Fresh parsley: Brings a bright, fresh finish that lightens the whole dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Easy Crockpot Chicken Noodle Soup Recipe is how flexible it is. I tweak it depending on the season or what I have on hand.

Variation: Sometimes I swap the egg noodles for gluten-free pasta or even spiralized zucchini for a lighter, low-carb twist. The slow cooker still works wonders with those changes!
Diet-friendly tweaks: Use chicken thighs instead of breasts for a juicier bite or load it up with extra veggies like peas or spinach towards the end of cooking.

Step-by-Step: How I Make Easy Crockpot Chicken Noodle Soup Recipe

Step 1: Layer Your Slow Cooker

Start by placing your trimmed chicken breasts at the bottom of a 6-quart (or larger) slow cooker. Then just add diced onions, sliced carrots, celery, minced garlic, the dried herbs, salt, pepper, and the optional bay leaf on top. It’s like building flavor in layers — no stirring needed just yet.

Step 2: Add Broth and Cook

Dot the chicken base over the veggies and chicken, pour in the reduced sodium chicken broth, then gently stir to combine everything just a little. Cover and cook on LOW for 6 to 8 hours or HIGH for about 3 to 4 hours — whichever fits your schedule.

Step 3: Shred the Chicken

Once the cooking time is up, carefully remove the chicken breasts to a bowl and shred them with two forks. Throw away the bay leaf, then return that tender shredded chicken back into the slow cooker.

Step 4: Cook the Noodles

Add the egg noodles, stir well, then cover and cook on LOW for another 10 to 15 minutes until the noodles are perfectly tender. Give everything a taste and adjust salt and pepper to your liking before serving.

Top Tip

Having made this soup dozens of times, I’ve learned a few tricks that make all the difference between good and unforgettable. These little tips help preserve the texture and flavor so you get the best bowls every time.

Add noodles late: To avoid mushy noodles, always add them during the last 10-15 minutes of cooking.
Season gradually: Since the broth is salty from the bouillon, wait until the end to adjust salt and pepper.
Shred chicken carefully: Shredding right after cooking makes the texture perfect and helps it absorb broth better.
Use fresh herbs sparingly: Dried herbs get the slow cooker’s slow infusion just right, but you can add fresh parsley right before serving for brightness.

How to Serve Easy Crockpot Chicken Noodle Soup Recipe

crockpot chicken noodle soup - Serving Suggestion

Garnishes

I always sprinkle fresh minced parsley on top just before serving because it adds a fresh pop of green and a subtle herbal note that brightens the whole bowl. Sometimes I add an extra grinding of black pepper or a squeeze of lemon juice to jazz it up.

Side Dishes

You really don’t need much else with this soup, but I enjoy pairing it with crusty bread or a simple green salad to round out the meal. Garlic toast or warm biscuits are irresistible if you’re entertaining or just really hungry.

Creative Ways to Present

For a special dinner, I like serving the soup in rustic bread bowls or in charming individual crocks, sprinkled generously with fresh herbs, and a side of herbed focaccia. It instantly elevates the simple soup to something guests rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to three days. The flavors deepen overnight, but I usually keep the noodles separate if I have the foresight—this way they don’t get overly soft in the fridge.

Freezing

This recipe freezes beautifully if you skip the noodles initially. Freeze the broth, veggies, and shredded chicken in portions, then add fresh noodles when reheating to keep that satisfying texture.

Reheating

I gently reheat leftovers in a saucepan on the stove, stirring frequently and adding a splash of broth or water if the soup has thickened. If noodles were refrigerated separately, I cook fresh noodles just before serving.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs add a bit more fat and flavor, giving the soup a richer taste. Just make sure to trim excess fat and shred the meat after cooking just like with breasts.

How do I prevent the noodles from getting mushy?

The key is to add the noodles during the last 10-15 minutes of cooking. Cooking them any earlier in the crockpot will cause them to overcook and become mushy.

Can I make this soup gluten-free?

Absolutely! Simply swap the egg noodles for your favorite gluten-free pasta or spiralized vegetables like zucchini noodles to keep it gluten-free and still tasty.

Is this soup good for meal prepping?

Yes! It's fantastic for meal prep since it stores well in the fridge for a few days and can also be frozen. Just remember to keep noodles separate for best texture.

Final Thoughts

This Easy Crockpot Chicken Noodle Soup Recipe feels like a big, warm hug on those days when you just need some comfort food without any fuss. It’s become a staple in my kitchen for good reason: it’s forgiving, flavorful, and incredibly satisfying. Give it a try—you’ll soon see why I reach for my slow cooker whenever the craving for simple, hearty goodness hits.