Crockpot Chicken Noodle Soup

This healthy and delicious Crockpot Chicken Noodle Soup is good for the soul food, that the whole family will love! It’s a dump-and-go recipe that’s comfort filled.

Ingredients to Make Crockpot Chicken Noodle Soup Recipe

Chicken noodle soup is classic comfort food. It’s thought to be medicinal and perhaps this is due to the simplicity of ingredients and the feeling of nostalgia that it invokes. Regardless, there’s nothing like a hearty soup after a hectic day to make you feel warm and fuzzy inside. Ingredients you’ll need to make Crock-Pot Chicken Noodle Soup: (Scroll down for the full printable recipe card.)

Chicken – One pound of boneless skinless chicken breasts.
Pasta – Extra wide egg noodles cooked for 8-10 minutes or just until al dente.
Vegetables – Fresh carrots, onion and diced celery add depth of flavor to the soup stock.
Herbs – Fresh thyme adds a freshness and bay leaves expand the flavor profile. You’ll also need fresh parsley for garnishing.
Liquid – Low sodium chicken broth or chicken stock.
Bouillon – Two tablespoon of chicken soup base. I used Better than Bouillon Soup Base.
Seasonings – Salt, lemon pepper, poultry seasoning, black pepper, and granulated garlic or garlic powder.

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How to Make the BEST Crockpot Chicken Noodle Soup

Transfer to Crockpot: Place chicken breasts, carrots, celery, onion, fresh thyme, bay leaves, chicken soup base, granulated garlic, salt, lemon pepper, poultry seasoning and black pepper in the bottom of the slow cooker.
Add the Chicken Broth: Pour the chicken broth over the vegetables. Stir to combine.
Cover and Cook: Lock the lid in place and cook per the recipe until the chicken is cooked through and the veggies are tender.
Boil the Pasta: Cook the egg noodles in salted water per the package instructions until al dente, then drain.
Shred Chicken Breasts: Uncover the soup and use 2 forks to shred the chicken breasts. Add the drained egg noodles, stir to combine.
Serve: Ladle the soup into bowls and serve garnished with chopped parsley.

Tips for Making Easy Crockpot Chicken Noodle Soup Recipe

Kitchen Tools You’ll Need to Make Homemade Chicken Noodle Soup: One 6 quart or similar size slow cooker, sharp knife and cutting board, vegetable peeler, two forks, measuring cups and measuring spoons.
Use Low Sodium Chicken Broth or Chicken Stock: This will allow you to control the amount of sodium in the soup, plus the soup base will add additional salt.
Don’t Overcook the Egg Noodles: If you cook the noodles too long they can become mushy when added to the soup.
What is Soup Base? Soup base is a concentrated bouillon paste. It’s used as a seasoning, that gives a boost to the flavor of homemade soups, stews and casseroles. It comes in many flavors and obviously we’re using chicken soup base for this recipe. It’s readily available on the soup aisle of grocery stores.
Make-Ahead Tip: You can make the noodles one day in advance and pop them into the fridge. Add them to the soup at the end of cooking and simmer jut until they’re reheated.
When to Serve Chicken Noodle Soup: You can enjoy a bowl of soup for lunch with a sandwich, for dinner with a chopped salad or add a side of warm challah bread or hot parker house rolls.

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Recipe Variations

Protein: You can use boneless skinless chicken thighs in place of chicken breasts. You could also adapt this soup using turkey for turkey noodle soup.
Broth: You can use low sodium chicken broth, chicken stock or bone broth in this recipe.
Bay Leaves: I rarely have fresh bay leaves on hand, but you can certainly use fresh bay leaves in place of dried.
Fresh Herbs: You could also swap out the fresh thyme and use chopped fresh rosemary, basil or fresh oregano, instead.
Heavy Cream: You can add 1 cup of heavy cream to the pot at the end of cooking for creamy chicken noodle soup.
Cubed Chicken: I choose to shred the chicken to keep things simple in this recipe. You can remove the chicken breast to a chopping board and cube it into bite-sized pieces, instead.

Storage and Leftovers

Leftovers: You can store leftover Crockpot Chicken Noodle Soup in an airtight container chilled in the fridge for up to 3 days.
Reheating: Reheat in single servings in the microwave or in a saucepan over medium heat.
Freezer: You can freeze chicken noodle soup for up to 2 months. Thaw in the refrigerator and reheat just before serving.

More Easy Crockpot Recipes to Make

Crockpot Chili for game day and casual dining.
My Crockpot Chicken and Rice is a one dish meal.
Homemade Crockpot Barbecue Pork and Beans are a game changer.
Cheesy Crockpot Macaroni and Cheese is a lifesaver on busy oven days.
Crockpot Pulled Pork comes together in no time flat.
Crockpot Chicken and Dressing is comfort food made easy.
Easy Crockpot Broccoli Cheddar Soup.
Slow Cooker Chicken Taco Dip from The Magical Slow Cooker.

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