This Crockpot Chicken Noodle Soup recipe is made with whole chicken, carrots, celery, and a handful of seasonings for a tasty, comforting soup in just a few easy steps. Perfect for fall and winter!
Homemade Crockpot Chicken Noodle Soup Recipe
There’s nothing quite like a steaming bowl of chicken noodle soup on a chilly winter day and of all the recipes I’ve tried, this crockpot chicken noodle soup recipe is one of my favorites.
It requires minimal prep – just sauté the onions and add everything to the slow cooker – and is ready in just 4 hours. Add some egg noodles and dinner is ready to enjoy. With veggies, noodles, and chicken all in the soup, there’s really no need for extra side dishes, beyond some crusty bread to soak up the broth!
Crockpot chicken noodle soup freezes well, so this is a great recipe for meal prep as you can freeze the leftovers.
Why You’ll Love This Slow Cooker Chicken Noodle Soup
Here are a few reasons to love this homemade crockpot chicken noodle soup recipe.
- Made with whole, healthy ingredients. This crockpot chicken noodle soup recipe is made with whole chicken, veggies, seasonings, and broth. All super nourishing ingredients that your body will thank you for!
- Quick and easy prep. It takes just 15 minutes to get everything ready and in the slow cooker. Then just come back 4 hours later, shred the chicken, and enjoy!
- Makes great leftovers. This homemade crockpot chicken noodle soup stores well in both the fridge and freezer, so you can enjoy leftovers all week long. Or make a double batch and freeze the extras!
What You’ll Need
This slow cooker chicken noodle soup recipe is made with whole chicken, veggies, broth, and a handful of seasonings. See the recipe card below for measurements.
- Whole chicken – You can use leg quarters and breasts instead. It’s best to use bone-in chicken. It really does make the best broth.
- Olive oil – Feel free to use butter instead.
- Sweet onion – Any onion will do.
- Carrots – Baby carrots would also work.
- Chicken broth – I recommend low-sodium broth to have full control over the saltiness of the soup.
- Bay leaves – You don’t need to add the bay leaves but I love the flavor and aroma they add.
- Dry egg noodles – I like rotini but any noodle will do the trick. Egg noodles or otherwise.
- Fresh garlic – You can use 2 teaspoons of garlic powder instead.
- Seasonings – Italian seasoning, fresh rosemary (or a teaspoon of dry rosemary), celery seeds, salt, pepper, and fresh parsley add depth to the flavor of this crockpot soup.
How to Make Crockpot Chicken Noodle Soup
This slow cooker chicken noodle soup comes together in just a few simple steps. The slow cooker does almost all of the work!
- Cook the onions. Sauté the onions in olive oil until translucent.
- Add everything to the crockpot. Add the onion, carrots, and celery to the crockpot then place the chicken on top. Whisk together the broth and seasonings. Pour over the chicken, then add enough water to nearly cover the bird. Place the bay leaves and rosemary inside the bird cavity.
- Cook. Cover and cook on high for 4 hours.
- Cook the noodles. Just before the soup is done, cook the noodles according to the package instructions.
- Shred the chicken. Shred the chicken off from the carcass and return to the crockpot with the noodles.
- Enjoy. Remove the rosemary and bay leaves and serve warm, topped with fresh parsley.
Can I Make This On The Stovetop?
You can make this crock pot chicken noodle soup in a Dutch oven instead of a crockpot with just a few minor adjustments.
- Prepare. Prepare as directed for the crockpot, just load up the Dutch oven instead of the crockpot.
- Cook. Bring the soup to a boil then reduce the heat to low. Cook for an hour.
- Shred the chicken. Shred the chicken and return it to the Dutch oven.
- Cook the pasta. Bring the soup back to a boil, add the pasta, and cook for 8 minutes until the pasta is tender. Enjoy!
Tips for Success
Here are a few helpful tips for making the best crockpot chicken noodle soup, every time.
- How to easily shred the chicken. When removing the chicken to shred it, be careful not the burn yourself. Put a long-handled spoon in the neck and rear holes of the bird and lift it carefully, allowing the juices to drain into the crockpot before fully removing it. Let the bird cool a bit on a cutting board before shredding. The meat will be very tender and falling off the bone, this is ok.
- Do I have to use store-bought broth or can I make my own? You can totally use your own broth but, honestly, you could even just leave the broth out and add more water. As the chicken cooks in the water, it will create a broth on its own.
- What size crockpot is best for chicken noodle soup? I suggest using an 8-quart crockpot or bigger. Anything smaller won’t fit all of the veggies and the whole chicken. If your crockpot is smaller than 8 quarts, I suggest selecting a very small chicken or even a Cornish game hen. You could also use a few bone-in legs and thighs in place of the whole bird.
Chicken noodle soup makes a wonderful filling and comforting meal all on its own, especially since this crockpot recipe has veggies cooked right in.
That said, a side of bread is never a bad idea to soak up all the tasty broth. Some of my favorites are jalapeno cheddar bread, beer bread, and homemade rolls. Copycat Olive Garden breadsticks would be perfect here too.
How to Store Leftover Slow Cooker Chicken Noodle Soup
- Refrigerator. Allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days.
- Freezer. Once the soup has cooled, seal it in a freezer-safe airtight container and store it in the freezer for up to 3 months. Allow the soup to thaw in the fridge before reheating.
- To reheat. Transfer the soup to a pot set over medium-low heat and cook until heated through. Alternatively, transfer your desired potion to a microwave-safe bowl and microwave the soup in 30-second intervals, stirring between each, until heated through.
More Crockpot Soup Recipes
- Broccoli Cheddar Soup (Panera Copycat)
- Cowboy Stew
- Hamburger Soup
- Slow Cooker Turkey Corn Chowder
- Slow Cooker Bean Soup
Crockpot Chicken Noodle Soup
- 1 whole chicken
- 1 tablespoon olive oil
- 1 sweet onion diced
- 1/2 pound carrots diced
- 3 ribs celery diced
- 6 cups water
- 2 cups chicken broth
- 3 bay leaves
- 2 cups dry egg noodles
- 1 tablespoon minced garlic
- 3 tablespoons Italian seasoning
- 5 springs rosemary
- 2 teaspoons celery seeds
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley plus more for garnish
- Sauté the onions. Heat the olive oil in a medium skillet over medium-high heat. Add the onions and sauté until translucent.
- Load the crockpot. Add the onion, carrots, and celery to the crockpot and arrange the chicken over them.
- Season. Whisk together the broth, garlic, Italian seasoning, celery seeds, salt, pepper, and parsley. Pour the broth mixture over the chicken so that the seasoning is on top of the bird and then pour enough water to nearly cover the bird but do not wash off the seasoning on the bird. Place bay leaves and rosemary inside of the bird cavity. This makes it easier to remove after cooking.
- Cook. Cover and cook on high for 4 hours.
- Cook the noodles. Add the noodles to a large pot and cook according to package instructions.
- Shred. Remove the chicken from the crockpot and remove the meat from the carcass. Shred the meat and return it (just the meat) to the crockpot along with the cooked noodles.
- Serve. Remove any leftover rosemary and bay leaves. Serve warm garnished with fresh parsley.