Why I Love This Recipe

I love how this recipe practically cooks itself. I just toss everything into the crockpot and let the slow cooker work its magic. The chicken turns out perfectly tender, the vegetables soften just right, and the broth becomes rich and full of depth. It’s the ultimate comfort food—especially during cold season. Plus, it’s family-friendly, freezes well, and makes the whole house smell incredible while it cooks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts
6 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
2 cups egg noodles
Fresh parsley for garnish

Directions

I start by placing the chicken, broth, carrots, celery, onion, garlic, thyme, and parsley in the crockpot. I season it with salt and pepper, then give everything a gentle stir.
I cover and cook on low for 6–8 hours or high for 3–4 hours, depending on how much time I have.
Once the chicken is cooked through, I shred it directly in the crockpot using two forks.
I stir in the egg noodles and let the soup cook on high for another 20–30 minutes, just until the noodles are soft and ready.
I serve the soup hot, topped with a sprinkle of fresh parsley for a burst of color and freshness.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high, plus 20–30 minutes for noodles
Total Time: About 6.5–8.5 hours on low or 3.5–4.5 hours on high

Variations

I sometimes add a squeeze of lemon juice at the end for brightness.
For extra heartiness, I swap egg noodles with whole wheat pasta or rice.
If I’m out of chicken breasts, I use boneless chicken thighs—they add even more flavor.
I like throwing in a handful of spinach or kale during the last 10 minutes for added greens.
For a creamy twist, I stir in a splash of cream just before serving.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store the soup in an airtight container and reheat on the stove or in the microwave. If the noodles soak up too much broth, I just add a bit of extra chicken broth while reheating. This soup also freezes nicely—I let it cool, transfer it to freezer-safe containers, and thaw/reheat as needed.

FAQs

Can I use frozen chicken breasts in the crockpot?

Yes, I’ve done this before. I just make sure to increase the cooking time slightly, especially on low, to ensure the chicken is fully cooked through.

How do I keep the noodles from getting mushy?

I always add the noodles toward the end of the cooking time—about 20 to 30 minutes before serving. This keeps them perfectly tender without falling apart.

Can I make this soup dairy-free and gluten-free?

Absolutely. This recipe is already dairy-free, and I just use gluten-free noodles to make it gluten-free as well.

Is it okay to use rotisserie chicken?

If I have leftover rotisserie chicken, I skip cooking the raw chicken and just add the shredded rotisserie in the last hour. It’s a great shortcut when I’m in a rush.

Can I cook this on the stovetop instead?

Yes, when I’m short on time, I make this soup on the stovetop. I sauté the vegetables first, add the chicken and broth, and simmer until the chicken is cooked. Then I shred the chicken, add the noodles, and cook until they’re tender.

Conclusion

This Crockpot Chicken Noodle Soup is one of those recipes I keep coming back to, especially when I want something warm and comforting with minimal effort. It’s wholesome, flavorful, and always makes me feel better—whether I’m fighting off a cold or just in need of a cozy meal.

Crockpot Chicken Noodle Soup