This recipe combines onion, celery, and carrots with tender egg noodles, succulent chicken, and a perfect blend of spices into a delicious, easy crockpot chicken noodle soup.
You are going to love this tasty, family-friendly chicken noodle soup. It has so much flavor, and it is so easy to prepare.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Carrots: Peel them to bring out their beautiful orange color and make the soup more visually appealing.
- Nutmeg: This adds a warm, nutty, sweet flavor. If you don’t like nutmeg, omit it.
- Chicken: Boneless or bone-in skinless chicken breasts.
- Bay leaves: Don’t forget to remove the bay leaves before serving.
- Noodles: I like to use egg noodles, but you can use any short pasta, such as penne, macaroni, or bow tie pasta.
- Fresh herbs for garnish: Think thyme, rosemary, or Italian parsley.
How To Make Crockpot Chicken Noodle Soup
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Sauté the onions, celery, and carrots in a bit of olive oil over medium heat.
- Reduce the heat to low and add the garlic, thyme, rosemary, and nutmeg.
- Add the chicken to the bottom of the crockpot. Spoon the sautéed vegetables over the chicken. Add the bay leaves and pour the chicken broth into the crockpot.
- Cover the crockpot and cook on high for 3-4 hours or on low for 5-6 hours, until the chicken is tender and cooked through. Remove the chicken from the crockpot and place it on a cutting board. Cover it loosely with an aluminum foil tent.
- Turn the crock pot to high, add the noodles, and cook for 10-15 minutes, depending on the thickness and size of the noodles. Dice or shred the chicken using two forks. Add the diced chicken back to the crockpot during the last few minutes of cooking the noodles.
- Season with salt, freshly ground black pepper, and fresh herbs.
Preparation Tips
- Do not overcook the noodles. If you are going to reserve some of this soup for later, cook the noodles separately and add them as needed.
- You can use cooked rotisserie chicken, but add it toward the end of the noodles’ cooking. That said, I really like the flavor of cooking the chicken in the crockpot.
- Store leftovers in an airtight container in the refrigerator. Reheat on the stovetop over low heat or in the microwave at reduced power for short intervals.
Serving Suggestions
Crockpot Chicken Noodle Soup
This recipe combines onion, celery, and carrots with tender egg noodles, succulent chicken, and a perfect blend of spices into a delicious, easy crockpot chicken noodle soup.
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Servings: 6 servings
Calories: 382kcal
Ingredients
- 1½ tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large ribs celery, chopped
- 3 large carrots, peeled and chopped, ¼-½ inch
- 2 cloves garlic, minced
- ¾ teaspoon dried thyme
- ¾ teaspoon crushed rosemary
- ⅛ teaspoon ground nutmeg
- 1½ lbs boneless, skinless chicken breasts
- 2 bay leaves
- 8 cups low-sodium chicken broth
- 8 ounces egg noodles
- salt to taste
- freshly ground black pepper to taste
- chopped fresh thyme
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrots. Cook until the onions and celery start to soften, stirring frequently.
- Reduce the heat to low and add the garlic, thyme, rosemary, and nutmeg. Cook for 1 minute while stirring.
- Add the chicken to the bottom of the crockpot. Spoon the sauteed vegetables over the chicken. Add the bay leaves and pour the chicken broth into the crockpot.
- Cover the crockpot and cook on high for 3-4 hours or on low for 5-6 hours, or until the chicken is tender and cooked through. Remove the chicken from the crockpot and place it on a cutting board. Cover it loosely with an aluminum foil tent.
- Turn the crock pot to high, add the noodles, and cook for 10-15 minutes, depending on the thickness and size of the noodles. Dice or shred the chicken using two forks. Add the chicken back to the crockpot during the last few minutes of cooking the noodles.
- Season with salt, freshly ground black pepper, and fresh thyme.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Reheat on the stovetop over low heat or in the microwave at reduced power for short intervals.
- Freeze in a freezer-safe container for up to 2 months.
Nutrition
Calories: 382kcal | Carbohydrates: 37g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 104mg | Sodium: 270mg | Potassium: 965mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6139IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg
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Mannie
It’s so hearty and so tasty! Thanks for the great crockpot chicken noodle soup recipe. Even my picky kids liked it.
Beth Pierce
That is great to hear! So happy that they liked it.
Sonia Seivwright
This sounds just right for winter, the sort of cosy bowl that makes cold days feel softer. I like how slow cooking lets everything deepen.
Amy
Crockpot chicken noodle soup was pure soul-warming magic! Your recipe was so hearty and comforting. Set it and forget it! Loved this for a cold day.
April N
This crockpot chicken noodle soup was really yummy, and I loved how simple the steps were. I’ve actually been craving chicken noodle soup lately, so this was perfect timing.
April Nicole
This crockpot chicken noodle soup was really good, and I loved how simple the steps were. I’ve actually been craving chicken noodle soup lately, so this was perfect timing.