Go Back
–+ servings
Square overhead shot of a bowl of crock pot chicken noodle soup
Print Pin

Crock Pot Chicken Noodle Soup

There’s nothing cozier (or easier!) than a warm bowl of Crock Pot chicken noodle soup on a chilly day!
Course Dinner, Lunch
Cuisine American
Keyword chicken noodle soup crock pot, chicken noodle soup crock pot recipe, crock pot chicken noodle soup
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 8 people (about 12 cups total)
Calories 161kcal
Author Blair Lonergan

Ingredients

  • 3 carrots, peeled and diced
  • 2 celery ribs, diced
  • 1 onion, diced
  • 1 clove garlic, minced or pressed (about ½ teaspoon total)
  • 2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon minced fresh rosemary (or ½ teaspoon dried rosemary)
  • 1 bay leaf
  • 1 ½ lbs. boneless skinless chicken breast or boneless skinless chicken thighs
  • 10 cups chicken broth
  • 8 ounces uncooked wide egg noodles
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice (optional)
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: chopped fresh herbs, such as parsley or thyme

Instructions

  • Combine the carrots, celery, onion, garlic, thyme, rosemary, and bay leaf in a slow cooker. Arrange the chicken on top of the vegetables. Season with salt and pepper to taste.
    Adding chicken to a crock pot
  • Pour in the broth.
    Pouring broth into a crock pot
  • Cover and cook until the chicken and vegetables are tender, about 3-4 hours on LOW or 1 ½ - 2 hours on HIGH.
  • Remove the chicken to a cutting board.
    Bowl of shredded chicken
  • With the slow cooker on the HIGH setting, stir in the noodles and cook until tender, about 22-27 minutes.
    Egg noodles in a bowl
  • While the noodles cook, shred the chicken with two forks or dice into bite-size pieces. Tent with foil to keep warm.
  • Once the noodles are tender, stir the chicken back into the broth. Add the parsley and lemon juice (if desired). Taste and season with additional salt and pepper, if necessary.
  • Ladle into bowls and garnish with additional fresh herbs.
    Overhead shot of two white bowls of chicken noodle soup on a dinner table

Notes

  • Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 1 ½ hours or on LOW for about 3 hours. Just get familiar with your pot and adjust accordingly.
  • Be careful not to overcook your chicken. The meat is done when it reaches an internal temperature of 165°F.
  • Don’t overcook the noodles or they will become mushy in your soup. Add them to the pot just before you’re ready to serve, and keep a close eye on them.
  • Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference.

Nutrition

Serving: 1cup | Calories: 161kcal | Carbohydrates: 17g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 813mg | Potassium: 377mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2667IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg