Crockpot Chicken Noodle Soup makes the classic American comfort food favorite and makes it even easier in the slow cooker! It's hearty and comforting, featuring juicy chicken with tender cooked veggies and soft noodles.
Crockpot Chicken Noodle Soup
Sometimes you just need a nice big bowl of nostalgic comfort food, and this delicious, hearty Crockpot Chicken Noodle Soup will absolutely fit that bill.
It is unbelievably easy to make in the slow cooker and features juicy bites of chicken with tender cooked veggies and loads of soft, warm noodles. It's like a hug in a bowl.
Crockpot Chicken Noodle Soup is the perfect meal to warm you up on a cold day or make you feel better if you're feeling sick, and it's sure to be a hit with the whole family. It's a feel-good classic for a reason, after all!
What Kind of Chicken Should I Use?
I highly recommend using chicken thighs. They'll stay the most juicy and tender with long and slow crockpot cooking.
In a pinch you can also use chicken breast.
What Kind of Noodles are Best in Chicken Noodle Soup?
Wide egg noodles are my top choice for this slow cooker chicken noodle soup. They are tender and soft, and they cook up perfectly. I prefer the rustic look and feel of the old fashioned egg noodles that are flat. But you can use the more common curly kind and the same flavor will still be there!
In a pinch, other noodles can do the trick. Try macaroni, small shells, rotini, or campanelle.
Do I Have to Sauté the Onions and Garlic First?
No. You can definitely put them in raw with similar results if you're in a hurry.
I recommend sautéing them first because in my experience putting raw onions and garlic into a slow cooker soup allows some of the bitter raw onion and garlic flavor to linger in the finished product. It's not enough of a problem that the recipe won't work without sautéing, but it's also worth the extra step in my opinion.
Variations to Crockpot Chicken Noodle Soup
- Gluten Free: To make this recipe gluten free, use a gluten free noodle.
- Herbs: Feel free to use fresh herbs in this recipe instead of dried. Since this recipe is generally made in the cold months, it's easier to some who don't have access to a garden to use dried. But if you're making this in the summer and freezing for the winter, or just like the flavor of fresh herbs better, use them here.
- Noodles: I already talked about the noodles briefly above. You can substitute for another kind of noodle in a pinch. Just cook until they're soft, and add in a little more broth or water if they take up too much liquid.
- Cream: You can make this soup creamy by adding in a little glug of cream. Add up to 1 cup for a super creamy chicken noodle soup.
How to Serve Crockpot Chicken Noodle Soup
I like to serve my Crockpot Chicken Noodle Soup with a side salad and a big piece of warm, buttery, crusty bread.
It can also be served with a sandwich, such as the 5 cheese pizza grilled cheese, rolls, biscuits, or cornbread.
More Soup Recipes You'll Love
- Slow Cooker Chicken Tortilla Soup - possibly the easiest and most flavorful soup you'll ever make. This is a total family favorite, and we love loading our soups up with sour cream and shredded cheese.
- Crock Pot Corn Chowder - another American classic. This chowder features the soft, sweet flavors of sweet corn in a creamy soup.
- Crockpot Cheesy Potato Soup - a rich, creamy, cheesy potato soup loaded with soft tender potatoes, melty cheese, and veggies.
- Cheeseburger Soup - another of our family favorites. My kids request this one all of the time with bits of hamburger is an ultra cheesy soup loaded with veggies and potatoes.
- Zuppa Toscana - a copycat from a restaurant and one of the easiest soups to make. But don't let the simple ingredients fool you. The rich flavors in this soup are sure to get you hooked.
Crockpot Chicken Noodle Soup Video
Crockpot Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 white onion diced
- 3 garlic cloves minced
- 2 pounds boneless skinless chicken thighs
- 2 medium carrots sliced
- 2 celery stalks sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 cups low sodium chicken broth
- 1 bay leaf
- 8 ounces uncooked egg noodles
- Salt and black pepper to taste
- 2 tablespoons fresh parsley
Instructions
- Heat olive oil in a medium skillet over medium heat.
- Add onions and garlic and sauté until onion is tender and translucent. Remove from heat. Set aside.
- Place chicken, carrots, celery, thyme, oregano, chicken broth, bay leaf, and cooked onions and garlic to the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours.
- 30 minutes before serving, remove chicken. Shred or chop chicken into bite-sized pieces.
- Stir chicken and pasta into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
- Stir in parsley just before serving.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Add more broth, if needed, when reheating. Reheat in individual servings in the microwave or a large batch at once on the stove over medium heat.
- Freezer Directions: Allow to cool to room temperature. Store in individual air tight containers or large freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave or on the stove top.
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