CrockPot Chicken Noodle Soup

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Ward off the winter blues with comforting and delicious CrockPot Chicken Noodle Soup. In addition to easy-to-digest simmered chicken in broth, my recipe includes classic and nourishing ingredients, including fresh garlic, carrots, herbs onions, and celery. 

It’s so easy to make chicken noodle soup from scratch, especially if you start with a rotisserie chicken or leftover chicken breasts. Serve it with flaky tender cheese biscuits or cheesy breadsticks for a light dinner or lunch.

Chicken noodle soup into white bowls with a Crockpot on the side

CrockPot Chicken Noodle Soup


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Ingredients for Crock-Pot chicken noodle soup in a black Crock-Pot

How To Make CrockPot Chicken Noodle Soup

The slow cooker is the best method for unlocking the savory richness in chicken noodle soup thanks to hours of slow simmering. Here’s how to make the best tasting chicken soup with leftover pre-cooked poultry:

  1. Place all ingredients in the crockpot.
  2. Use LOW setting and simmer for hours.
  3. Add noodles toward the end, and serve steaming hot.

If you want a thicker, stew-like consistency, then you can also add a can of cream of chicken soup after the noodles are done. Or, you can achieve a similar thickness without cream of chicken soup by adding more noodles. The starches will absorb a lot of the broth, but also thicken it.

Delicious Variations

On the other hand, if you’re like me, then you prefer a thin, though still rich-tasting broth. If that’s your preference, pre-cook the noodles and add them in just before serving. An alternative to noodles is pre-cooked rice. Seasonings can also be altered to your taste. Rosemary, sage, and thyme are all excellent seasonings for chicken soup.

Another option is to use a raw whole chicken, skin bones and all (though not the liver). This will give an incredibly rich broth using just water:

Place whole chicken in crockpot on top of whole carrots, celery stalks, garlic cloves, and quartered onion.

  • Add 8 cups of water and seasonings
  • Simmer on HIGH setting until chicken falls apart.
  • Strain to remove bones.
  • Chop the meat and vegetables, return to the pot.
  • Add noodles and cook until tender.

Chicken in a dish and chicken noodle soup in a crock pot

How Long to Cook Crockpot Chicken Noodle Soup

The best flavor is achieved with slow cooking. Cook the soup on LOW for 8 hours or on HIGH setting for 6 hours.

How To Store Chicken Noodle Soup

To store in the fridge, cool and pack into plastic containers with tight-fitting lids. It will keep 3-4 days in the coldest part of your refrigerator. Reheat on the stovetop on low.

Can You Freeze Chicken Noodle Soup?

Chicken noodle soup will retain its quality in the freezer for 4 – 6 months. Cool and pack into freezer containers, leaving an inch of head space for expansion. Thaw in the refrigerator or reheat in a pot or microwave straight from the freezer.

Make a lot to keep on hand. A steaming bowl of homemade chicken soup is a comforting remedy for body and soul anytime!

Crock-Pot chicken noodle soup into white bowls garnished with parsley

More Delicious Slow Cooker Recipes

Slow Cooker Chicken Wild Rice Soup – perfect for cool days.

Creamy Tomato Tortellini Soup Crockpot recipe – so easy!

Crockpot Chicken Fajitas recipe – spicy and delicious.

CrockPot Chicken Tortilla Soup – hearty and filling!

Slow Cooker Leek Soup – deliciously different.

Chicken noodle soup into white bowls with a Crockpot on the side
0 from 0 votes
Servings: 12 servings
CrockPot Chicken Noodle Soup
Prep Time:
15 mins
Cook Time:
8 hrs
Total Time:
8 hrs 15 mins
Author: Holly
Course: Soup
Cuisine: American
Keyword: chicken noodle soup, crock pot, crockpot, slow cooker, soup

Everyone's favorite comforting soup recipe.

  • 4 chicken breasts cubed
  • 1 onion chopped
  • 4 carrots chopped
  • 3 stalks celery chopped
  • 1 tablespoon garlic minced
  • 4 cups chicken broth
  • 4 cups water
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 1 bay leaf
  • 1 12 ounce bag egg noodles
  1. Add all items except egg noodles into the slow cooker.
  2. Cook on low for 8 hours.
  3. Remove bay leaf, shred chicken, and add egg noodles.

  4. Cook on low for 45 minutes or until noodles are tender.

Recipe Notes

Egg noodles can be cooked on the side and added to each serving of soup. This prevents them from turning mushy in leftovers. 

Nutrition Information
Calories: 223, Fat: 4g, Saturated Fat: 1g, Cholesterol: 74mg, Sodium: 407mg, Potassium: 521mg, Carbohydrates: 26g, Fiber: 2g, Sugar: 2g, Protein: 21g, Vitamin A: 3483%, Vitamin C: 9%, Calcium: 36%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Crock-Pot chicken noodle soup in a white bowl with a title

Crock-Pot chicken noodle soup in a bowl garnished with parsley with writing
Crock-Pot chicken noodle soup in a crock pot and in a white bowl with a title


3 comments on “CrockPot Chicken Noodle Soup”

  1. You can buy jars of it next to soupsvat grocery store. Also have beef, ham and vegetable base.

  2. I think chicken base is chicken bouillon.

  3. What is chicken base and how do you make it?

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