When it’s cold outside, my favorite type of food to enjoy is this amazing Crockpot Chicken Noodle Soup. Tender chicken, veggies, and noodles in a delicious herbed broth for a classic comfort made easy in the slow cooker.
I love comfort food. This soup is filled with so much warmth that it is perfect for a fall day or if you are fighting a cold! When it gets cold outside I love to make this super easy soup as it just warms up the soul!
When I think of fall time, I think of sweaters, fires, and a bowl of Chicken Noodle Soup! My family loves it and it is so easy to make.
I love the ease of throwing everything in the crock pot and coming home with dinner done! If you are looking for more crock pot chicken recipes then you definitely need to check out my other soup recipes! You may even like this Crockpot Chicken and Noodles, Chicken Pot Pie Soup, Creamy Chicken Noodle Soup or these other Boneless Skinless Chicken Crockpot Recipes.
We have so many more easy crockpot soup recipes for busy nights.
Why You’ll Love Crockpot Chicken Noodle Soup
I love that this recipe is loaded with veggies, chicken and spices that I have on hand. I like to use thyme as it adds a delicious flavor to this great recipe. You can also you Rosemary and Sage if you enjoy these herbs.
My favorite thing about this slow cooker chicken noodle soup is that it is very versatile and you can use your favorite herbs to season this recipe. This soup is definitely a family favorite.
We also have a Chicken Noodle Soup Recipe for the Instant Pot. You will love how quickly you can get dinner on the table for your family.
Ingredients
- Boneless skinless chicken breasts – You can also use chicken thighs
- Chopped Onion – Added flavor
- Chopped Carrots and Celery – Chop into small uniform pieces
- Salt, Pepper and Thyme – To season the soup
- Season Salt – Just a dash is all you need
- Minced Garlic – Learn How to Mince Garlic Cloves
- All Purpose Flour – Added to thicken the broth
- Chicken Stock – You can also use Low Sodium Chicken Broth
- Reame’s Frozen Noodles – Substitute with Wide Egg Noodles
Scroll to the recipe card for the full recipe details.
How to Make Chicken Noodle Soup in Crockpot
Step 1 – Add Ingredients to Slow Cooker – First add the chicken to your favorite crock pot. Then add the onion, carrots and celery to the slow cooker as well.
Step 2 – Top with Seasoning – Next add in the seasonings or you can use fresh herbs if you prefer.
Step 3 – Add the flour slurry – Then take 1 cup of water or chicken broth and whisk in the ¼ cup of flour. Pour this in the crock pot as well.
Step 4 – Stir in Broth and Cook – Next add the remaining chicken broth or water. Cover and cook on low for 6-8 hours or cooked on high for 3-4 hours.
Step 5 – Add in Noodles – Finally, in the last hour of the cook time, add in the noodles. Put your crock pot on the high setting and allow the crock pot to cook the noodles for you.
Step 6 – Continue Cooking – You will need at least 30 minutes to cook the pasta inside the slow cooker.
Step 7 – Shred Chicken, Serve and Enjoy – After this hour, remove the chicken, shred the chicken and return it to your slow cooker. Stir all the ingredients together and enjoy!
Crockpot Chicken Noodle Soup
Ingredients
- 2 boneless skinless chicken breasts
- ½ onion chopped
- 3 stalks celery chopped
- 3 carrots chopped
- 1 tsp Salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1 teaspoon minced garlic
- ¼ cup All Purpose Flour
- 4 cups chicken broth
- 4 cups water
- 16 oz. Frozen Noodles (we used Reames but any will work)
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Instructions
- Place the chicken in the crock pot.
- Whisk 1 cup of the chicken broth with the flour until dissolved. Pour this mixture into the crock pot.
- Add the onion, carrots, celery, garlic, thyme, salt, pepper, and remaining chicken broth.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
- In the last hour of the cook time, add in the noodles. Put your crock pot on the high setting and allow the crock pot to cook the noodles for you.
- After this hour, remove the chicken, shred the chicken and return it to your slow cooker.
- Stir all the ingredients together and enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
Pro Tips
- Diced Vegetables – When you are chopping vegetables for other meals, chop extra for other meals. Carrots, onions and celery freeze great and can be easily added to many different recipes.
- Use Leftover Chicken – This soup is great to make with leftover chicken. I will initially make extra chicken one night so that I can use the leftovers in this soup another night of the week.
- Seasoning – The seasoning can be changed to what you have on hand. Dried thyme is what I usually use for this recipe. You can also use rosemary, oregano or basil to add flavor to this soup.
Variations Ideas
- Fresh Herbs – Feel free to use fresh herbs with this soup. Fresh rosemary can be added for added flavor.
- Change the Noodles – You can use frozen noodles, dry egg noodles, whole wheat noodles or make homemade noodles.
- Chicken – We used chicken breast in this recipe, but you can also use skinless, boneless chicken thighs. You can use leftover chicken or rotisserie chicken.
- Chicken Broth – You can use chicken broth, chicken stock or just water. Chicken stock adds richness to the soup. But any of these will work.
- Carrots – You can use baby carrots or slice and chop fresh carrots.
- Make it creamy – Add in a cup of heavy cream or whole milk into the soup for the last 5-10 minutes of the cook time to make a creamy chicken noodle soup. You can also add in a can of cream of chicken soup.
- Use Potatoes or Rice – If you don’t love noodles or maybe your family cannot have gluten, this soup is delicious with diced up potatoes or cooked rice stirred into it instead of the noodles.
- Add More Vegetables – A great way to sneak in more veggies to your diet is to add them in soups. Kale or spinach would be a great addition to this soup recipe.
What to Serve with Chicken noodle Soup
- Bread for Dipping – I enjoy serving this chicken noodle soup recipe with some homemade dinner rolls or garlic toast from the freezer to complete this dinner.
- Grilled Cheese – Grilled Cheese and soup is my favorite meal on a cold, fall day.
- Garden Salad – I like to added a garden salad to this hearty soup.
Frequently Asked Questions
I like to add them directly to the crockpot uncooked, but make sure it is the last ingredient you add. Wait until the soup is close to be finished and then add the noodles directly to the crock pot.
Let the noodles simmer until they are about halfway cooked. The noodles will continue to cook with the residual heat from the soup.
If you want, you can cook the noodles first and then add. Just make sure you undercook the noodles because the pasta will continue to cook in the soup.
There are many herbs that can be added to this chicken noodle soup. We love the flavors of thyme but you can also add in rosemary, oregano or basil. We usually dried herbs, but feel free to had in fresh herbs.
Yes, you can make this soup ahead of time and store it in an air tight container in the refrigerator for up to 3-4 days. If you make this soup ahead of time, I recommend waiting to add in the noodles until you are ready to serve.
The noodles will soak up the broth as it sits and they may become soggy. Then when you’re ready to enjoy the soup, heat it up in a large pot on the stovetop and then add in the dried noodles and cook until the tenderness that you prefer.
Storing and Freezing Tips
- Fridge – Place leftover soup in air tight container for about 3 to 4 days. We like to place in individual container for an easy lunch the next day. We love having soup the next day as the flavors really marinate together to make a flavorful soup.
- Freezer – Yes, this soup can be frozen for up to 3 months in a freezer safe, air tight container. Again, I would wait to add the noodles if you are going to freeze this soup as they will soak up the broth. Thaw the soup in the fridge when ready to reheat.
- Reheating – When we are ready to reheat, you can place in a microwave safe dish or reheat on the stovetop.
More Crock Pot Soups to Try
We love to hear from you. If you make this Crockpot Chicken Noodle Soup Recipe, please leave us comment.
Hi Carrie…the actual recipe instructions for when to add the noodles and the cooking time for them is different than steps 5, 6 and 7 at the top of the page. Which should I follow? Thanks!
Sorry for the confusion, Gina! If you’re using the frozen Reames noodles listed in the ingredients, follow the steps at the top: add them during the last hour, switch to high, and cook until tender, checking after 30 minutes. The shorter 15–20-minute time is for dry egg noodles. Shred the cooked chicken before adding the noodles to make it easier!
That makes sense. Thank you! I’m going to make this soup this weekend and freeze it for the winter months. Love your recipes!
You have water and flour in the ingredients but not the instructions. Also, bay leaf is in the instructions but not the ingredients. Making this right now, though
Stephanie, you’re right! I’m sorry the recipe card left out those steps. Whisk the ¼ cup flour with 1 cup of the water until smooth, then add it to the crock pot along with the remaining 3 cups of water. The bay leaf is optional, so you can leave it out if you don’t have one. Thank you for catching this while you were making it!
Is the broth in the recipe low-sodium or no sodium ? The sodium content is pretty high for a kidney-friendly diet, so I need to know if a substitution is necessary. Many thanks?
The recipe does not specifically require low-sodium broth, but you can definitely use low-sodium or no-salt-added broth. I would also reduce or omit the added salt and check the labels on the noodles and other ingredients. Since you’re following a kidney-friendly diet, please use the substitutions recommended by your healthcare provider.
I plan to make this soup, but in the recipe, it says 4 cups chicken broth
?4 cups water. Should there be an or added or do you use both?
Can I add the noddles like an hour earlier?
I think the noodles will likely get too soft and turn to mush if you put them in an hour earlier than listed in the recipe.
Really good! I added 1/2 tsp dried basil, 1 bay leaf and 4 tablespoons of butter. Cooked on low for 7 hours then added 8 oz of dry egg noodles and cooked for 20 minutes. Perfect!
Jeanie – Wahoo! I’m so glad you enjoyed it. Thanks for commenting.
I love the idea of using potatoes in it as I cannot have gluten, my question is how many pounds of potatoes would be good in this recipe?
Robyn, I haven’t tried it yet but I’m thinking 1 1/2 to 2 pounds of potatoes would work great! Let me know how it turns out!
Why flour seems to do nothing ??
Debbie – the flour helps thicken this soup.