I’ve been making this Crock Pot Chicken Noodle Soup for years, and after my family came down with sore throats and colds recently I made a fresh batch and knew I had to share the recipe. This version is simple, comforting, and full of clean, clear flavor. It’s easy to prep, cooks hands-off in a slow cooker, and finishes with tender chicken and perfectly cooked egg noodles. I usually keep it light by using boneless, skinless chicken breasts, but you can easily swap in thighs or a mix of breasts and drumsticks if you prefer darker meat. A good-quality egg noodle really lifts the final texture, so choose a fresh or high-quality dry egg noodle when possible.
This soup is ideal when you want something nourishing without fuss. It’s satisfying, warming, and versatile — perfect for sick days, quick family dinners, or when you need a batch to refrigerate or freeze. Below you’ll find a clear ingredient list and step-by-step instructions that will give you a flavorful, homey chicken noodle soup with minimum effort.
CROCK POT CHICKEN NOODLE SOUP RECIPE
Ingredients
- 1 lb skinless – (boneless chicken breasts)
- 1 tsp olive oil
- 8 cups fat-free chicken broth
- 3 large carrots – (chopped)
- 3 celery stalks – (chopped)
- 1 small yellow onion – (finely chopped)
- 2 cloves garlic – (minced)
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp dried dill
- 4 oz egg noodles
- Juice of 1/2 a lemon
- ¼ cup fresh parsley – (chopped)
- Salt and pepper to taste
Instructions
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Place the chicken, olive oil, chicken broth, chopped carrots, chopped celery, finely chopped onion, minced garlic, dried thyme, rosemary, dill, and a pinch of salt and pepper into the slow cooker. Stir briefly to combine.
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Cover and cook on low for about 7 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and the vegetables are tender.
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Remove the chicken with a slotted spoon and transfer to a cutting board. Shred the chicken with two forks and return the shredded meat to the slow cooker.
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Add the egg noodles, chopped parsley, and lemon juice to the slow cooker and continue to cook until the noodles are tender, about 10–15 minutes. If using fresh egg noodles, cooking time may be shorter—check frequently to avoid overcooking.
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Taste and adjust seasoning with salt and pepper, then ladle into bowls and serve hot.
Notes
Tip: Use low-sodium or reduced-sodium chicken broth if you want better control over salt levels. If you prefer a richer broth, substitute part of the broth with homemade stock or use bone-in chicken for deeper flavor; remove bones before shredding.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. If you plan to freeze, omit the noodles and add fresh noodles when reheating to avoid a mushy texture. Reheat gently on the stovetop until warmed through.
Nutrition
Carbohydrates: 15.8 g (5%)
Fat: 6.9 g (11%)