Quick Info
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on LOW (or 3–4 hours on HIGH)
- Total Time: 6 hours 15 minutes–8 hours 15 minutes
- Yield: Serves 6–8
- Course: Dinner / Soup
- Cuisine: American comfort
- Skill Level: Easy
- Special Equipment: 5–7 qt slow cooker (crockpot), ladle, cutting board, fine mesh strainer (optional)
Introduction
When the first sniffles roll through our house or the weather turns moody, I pull out the slow cooker and announce, “Soup day!” This Crockpot Chicken Noodle Soup is my cozy cure-all: tender shredded chicken, soft carrots and celery, and twirlable egg noodles in a golden broth that tastes like it simmered all day—because it did, while you lived your life.
I started making this on piano-lesson Tuesdays. We’d toss everything in before school, and by the time backpacks hit the floor, the kitchen smelled like my grandmother’s—her secret was a splash of lemon at the end. I still add it, and now my kids call it the “sunny spoon.” It’s classic, simple, and exactly what you want when you need dinner to be gentle and good.
Ingredients
Main Ingredients
- 1 ½–2 lb boneless, skinless chicken thighs (or breasts; thighs stay juicier)
- 8 cups (2 L) low-sodium chicken broth
- 1 medium yellow onion, diced
- 3 large carrots, peeled & sliced
- 3 ribs celery, sliced
- 4 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme (or 2 tsp fresh)
- ½ tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped (plus extra for serving)
- 2 cups wide egg noodles (about 5–6 oz)
- 1–2 tbsp lemon juice (to finish; optional but lovely)
- For serving (choose a few):
- Extra parsley or dill, lemon wedges, cracked black pepper, and a sprinkle of Parmesan or a drizzle of olive oil
Optional / Variations
- Veg Boost: Add 1 cup sliced mushrooms or frozen peas (stir peas in at the end).
- Herby-Dill: Finish with 1–2 tbsp chopped fresh dill.
- Ginger-Garlic Immune Lift: Add 1 tsp grated fresh ginger and an extra clove of garlic.
- Creamy Spin: Stir in ½ cup cream or evaporated milk after shredding the chicken.
- Gluten-Free: Use GF egg noodles or rice; cook them separately and add to bowls.
- Low Carb: Swap noodles for zucchini ribbons added in the last 5 minutes.
- Rotisserie Shortcut: Use 3–4 cups shredded rotisserie chicken and cook the broth/veggies only; add chicken in the last 15 minutes.
- Bone-In Flavor: Use bone-in thighs; discard bones when shredding for richer broth.
Instructions
Step 1: Load the Slow Cooker with the Good Stuff
Add onion, carrots, celery, garlic, bay leaf, thyme, oregano, salt, pepper, and parsley to the crock. Nestle the chicken on top and pour in broth. Give it a quick stir so aromatics mingle. (This is when my youngest leans in to “smell-test.” Verdict is always yes.)
Step 2: Cook Low and Slow for Deep Flavor
Cover and cook on LOW 6–8 hours (best texture) or HIGH 3–4 hours, until the chicken is very tender and the vegetables are soft.
Step 3: Shred the Chicken Like a Pro
Transfer chicken to a board. Shred with two forks into bite-size pieces, discarding any fatty bits. Fish out and discard the bay leaf. Taste the broth—if it needs more salt, add a pinch now.
Step 4: Add the Noodles (Timing Matters!)
Turn the slow cooker to HIGH. Stir in the egg noodles and cook 10–15 minutes, just until tender. (Different noodle brands vary—start checking at 10 minutes to avoid mushy noodles.)
Step 5: Finish Bright
Return the shredded chicken to the pot. Add lemon juice to taste (start with 1 tbsp) and extra parsley. Season with more salt and pepper if needed. We like a squeeze of lemon in each bowl and a little dill when we’re feeling fancy.
Step 6: Serve & Smile
Ladle into warm bowls. Top with herbs, cracked pepper, and a drizzle of olive oil or sprinkle of Parmesan if the spirit moves you. At our table, buttered toast soldiers are non-negotiable for dipping.
Tips & Variations
- Noodle Control: If you expect leftovers, cook noodles separately and add to individual bowls. They keep their bite and don’t drink up the broth overnight.
- Broth Boost: For extra body, stir in 1 tsp chicken bouillon base or simmer ½ cup of the broth with a smashed chicken wing/drumette and return it to the pot (old restaurant trick).
- Skim Gently: If the broth looks a touch fatty, lay a paper towel on the surface for 2–3 seconds to lift excess; repeat with a fresh one.
- Veg Texture: Cut carrots and celery into even pieces so they soften at the same rate; thicker slices stay pleasantly toothsome after long cooking.
- Make-Ahead: Soup keeps 4 days in the fridge. Reheat gently; add a splash of broth or water if it thickens.
- Freezer-Friendly: Freeze without noodles for up to 3 months. Thaw, reheat, and add freshly cooked noodles.
- Salt Smart: Low-sodium broth lets you season perfectly at the end. Remember that noodles absorb salt—taste again after they cook.
- Add Greens: Stir in a few handfuls of baby spinach or kale in the last 2 minutes for a vitamin boost.
- For Extra Savoriness: A ½ tsp soy sauce or Worcestershire can quietly deepen the broth without tasting “soy.”
- Kid Strategy: Let little hands sprinkle parsley “confetti.” Mine also vote for star-shaped pasta—works just as well!
Nutrition
(Per serving, 1/8 of recipe with egg noodles; estimates.)
- Calories: 265
- Protein: 24 g
- Carbs: 24 g
- Fat: 8 g
- Fiber: 2 g
- Sodium: 690 mg
- Sugar: 3 g
Final Thoughts
This Crockpot Chicken Noodle Soup is the recipe I trust when life is busy and everyone needs a bowl of kindness. It’s the scent you want greeting you at the door, the broth you sip before dinner because you can’t wait, and the leftovers you look forward to at lunch. Make it your own with dill, lemon, or extra veggies; keep noodles on the side for meal prep; and don’t forget the toast soldiers.
Save this for slow cooker chicken noodle soup, easy crockpot soup, family-friendly dinners, make-ahead soups, and comfort food classics on Pinterest. From my steam-clouded, soup-simmering kitchen to yours—stay warm and well-fed!
