Crockpot Chicken Noodle Soup

Whip up the best slow cooker chicken noodle soup with this easy, hands-off recipe. Our delicious and hearty crockpot chicken noodle soup is perfect for a busy weeknight or a comforting meal when you're feeling under the weather. Learn how to make it with rotisserie chicken for an even faster meal, plus get tips for a rich, creamy version and storing leftovers!

1 ½ pounds boneless skinless chicken breasts

1 large yellow onion diced

3 large carrots peeled and sliced into coins

2 ribs celery sliced

3 cloves garlic minced, more to taste

½ teaspoon dried thyme leaves

½ teaspoon dried rosemary

½ teaspoon kosher salt

¼ teaspoon black pepper

1 bay leaf optional

8 to 9 cups reduced sodium chicken broth

8 ounces egg noodles wide or extra wide

chopped fresh parsley for garnish

To make a delicious batch of slow cooker chicken noodle soup, follow these easy steps:

Place the trimmed chicken breasts at the bottom of a 6-quart or larger slow cooker.
Add the chopped onion, carrots, celery, and minced garlic on top of the chicken.
Sprinkle in the dried thyme, rosemary, salt, and pepper. If you're using a bay leaf, add it now.
Dollop chicken base over the ingredients, then pour in the chicken broth. Stir everything gently to combine.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Once the chicken is cooked, remove it from the slow cooker and shred it in a large bowl. Discard the bay leaf.
Return the shredded chicken to the slow cooker.
Cook your egg noodles separately according to the package directions until they are al dente.
Stir the cooked noodles into the soup and cook on LOW for 5 minutes to let the flavors meld together.
Serve hot, garnished with fresh minced parsley and a dash of black pepper.

Crockpot Chicken Noodle Soup

Print Options:

Crockpot Chicken Noodle Soup