I’ll never outgrown uncomplicated, sentimental recipes I’ve loved since childhood like Crockpot Chicken Noodle Soup.

A bowl of easy crockpot chicken noodle soup

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This healthy crockpot chicken noodle soup is not fancy or sophisticated.

It’s not even particularly unusual (unlike my Lemon Chicken Orzo Soup ).

But it is very, very yummy. Yummy (along with easy, healthy, and great leftover) is a top-quality we look for in our meals around here.

  • For the parts of us that are grown up, I added an elevated twist to make it one of the best chicken noodle soup recipes you’ll try.
  • For the parts of us that aren’t grown up, I kept the classic aspects of chicken noodle soup that make it the deeply comforting, nourishing, and simple (in a good way) childhood favorite that it is.

Think Betty Crocker’s crock pot chicken noodle soup, stepped up a notch.

A slow cooker with meat, veggies, and herbs

5 Star Review

“I loved it! So comforting and really easy to make!”

— Toni —

How to Make Crockpot Chicken Noodle Soup

This is a “dump and go” crock pot recipe, meaning that you essentially toss all the raw ingredients (chicken and vegetables) into your slow cooker without any advance prep like sautéing required.

It’s fairly fast and yields a generous portion so you can enjoy it all week long.

Noodle Soups for Your Soul

For even more chicken noodle soup inspiration, check out my Instant Pot Chicken Noodle Soup and Creamy Chicken Noodle Soup.


The Ingredients

  • Chicken. I used boneless, skinless chicken breasts, which are nutritious and crowd-pleasing.
  • Carrots and Celery. I hate buying a whole pouch of celery just to use a few stalks, but the soup wouldn’t be complete without it. Use the extra for snacking or in many of these healthy soup recipes or this Healthy Chicken Pot Pie.
  • Onion. PRO TIP ALERT. Instead of using diced raw onion—which I find overpowers crock pot recipes unless it is sautéed first—I put in 1 whole, peeled onion that I remove at the end of the cook time. It imparts the onion flavor, but it’s not nearly as off-putting as when raw onion is used. It also saves you the step of sautéing the onion first.
  • Fresh Rosemary. Perfumes the stock and imparts additional flavor.

Ingredient Note

Not a rosemary freak? Swap a bundle of fresh thyme. You can also leave out the bundle and top the final soup with chopped fresh dill, oregano, or basil.

  • Whole Wheat Pasta Noodles. I made this easy crockpot chicken noodle soup with egg noodles. To keep things healthy, I opted for whole grain egg noodles.

Tip!

While you can add uncooked noodles to chicken soup, I found the best results cooking them separately on the stove. Noodles simply can’t achieve that perfect al dente bite in the slow cooker and tend to fall apart.

  • Chicken Stock. I recommend using chicken stock instead of broth in this recipe. Stock has a slightly fuller flavor, and I even think the texture is a little richer.

Substitution Tip

While I prefer to use chicken stock for this recipe, you can swap it for low-sodium chicken broth.

The best crockpot chicken noodle soup in a bowl with a spoon

The Directions

  1. Add everything but the noodles to the slow cooker. Cover and cook on crockpot chicken noodle soup on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.
  2. Remove the chicken to a bowl and shred. Discard the onion and herbs.
  3. Cook the noodles on the stovetop, then return them to the slow cooker with the chicken. ENJOY!
A bowl of healthy crockpot chicken noodle soup with herbs

Storage Tips

  • To Store. Place cooked and cooled chicken soup in an airtight container in the refrigerator for up to 3 days.
  • To Reheat. Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the soup in a microwave-safe bowl in the microwave until warmed through.
  • To Freeze. Store cooked and cooled soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Chop the garlic, celery, and carrots up to 1 day in advance. Refrigerate until you’re ready to finish the recipe.

A bowl of crockpot chicken noodle soup with crackers

What to Serve with Crockpot Chicken Noodle Soup

Recommended Tools to Make this Recipe

Programmable Slow Cooker

This slow cooker will switch to “keep warm” after the cooking time has ended, helping to make sure your food won’t overcook.

Crock pot chicken noodle soup in a white bowl

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

Can You Put Frozen Chicken in the Crock Pot?

You should not put frozen chicken in the crock pot. The meat could spend too long at room temperature, which may render it unsafe to eat. However, it is perfectly safe to use raw chicken in a slow cooker recipe, as long as it is thawed.

Can I Make this Recipe Using a Whole Chicken?

I haven’t played around with making crockpot chicken noodle soup with whole chicken, but it’s on my list for future experimentation. If you decide to try it, I’d love to hear how it goes. (You could also make this crockpot chicken noodle soup with rotisserie chicken by stirring the chicken in at the end.)

Can I Use Chicken Thighs?

Yes! You can make this soup with chicken thighs if your household prefers dark meat or a mix. Use boneless, skinless thighs. You may need to add 30 minutes or so to the cook time.

No matter your age, this crockpot creamy chicken noodle soup is easy to make, gratifying to eat, and guaranteed to help see us through these chilly days.

Spoons up!

Crockpot Chicken Noodle Soup

4.59 from 24 votes
An easy, healthy recipe for the best Crockpot Chicken Noodle Soup! From-scratch, fast to make, and yet so hearty and comforting. A true family favorite!

Prep: 10 mins
Cook: 4 hrs
Total: 4 hrs 10 mins

Servings: 6 servings (about 12 cups)

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts trimmed of excess fat
  • 1 teaspoon kosher salt plus additional to taste
  • 1/4 teaspoon black pepper plus additional to taste
  • 1 small yellow onion peeled and left whole
  • 3 medium carrots peeled and cut into 1/4-inch coins (about 1/2 pound)
  • 2 large celery stalks thinly sliced
  • 2 large garlic cloves minced
  • 3 stalks fresh rosemary tied into a bundle for easy removal
  • 1 bay leaf
  • 7–8 cups low-sodium chicken stock divided
  • 6 ounces whole wheat wide egg noodles about 4 heaping cups

For serving:

  • Chopped fresh parsley

Instructions
 

  • To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
  • Remove the chicken from the slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don’t worry if a few of the rosemary leaves are left in the soup). Shred the chicken—a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
  • To cook the noodles on the stove (the best option so that you don’t worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup’s cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
  • To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
  • Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.

Notes

  • TO STORE: Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 3 days.
  • TO REHEAT: Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the soup in a microwave-safe bowl in the microwave until warmed through.
  • TO FREEZE: Store cooked and cooled soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6), about 2 cupsCalories: 302kcalCarbohydrates: 28gProtein: 34gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 96mgPotassium: 852mgFiber: 2gSugar: 3gVitamin A: 5169IUVitamin C: 4mgCalcium: 44mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Recipe Rating




67 Comments

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  1. My daughter loves chicken noodle soup and I have yet to replicate her favorite from Zoe’s kitchen (restaurant). I am tired of buying the $3+ cans and will definitely try this! I imagine it could be frozen in portions and pasta added as needed as well… thanks for the easy recipe!

    1. You can try filling the plastic solo cups mid-way and freezing (like we used to freeze juice in cups as a kids) then store in a large zip lock bag. So when you’re ready to heat and eat just pop out a cube or two heat it up and add your noodles.

  2. I love the whole onion trick! And the bundle of rosemary. The beginning of March promises to be cold, so this soup will be on the menu!5 stars

    1. Your soup was good i didn’t put alot of rosemary in it and added a little extra garlic and other seasoning. My mother-in-law liked it and I did to but I worked 8 hours and she added more into when I was at work. She added potatoes which I was she wouldn’t have.5 stars

  3. Hi Nicole! I’m sorry to hear the soup didn’t turn out to your liking. We love the flavor, but I know everyone has different tastes. Did you make sure to use chicken stock instead of chicken broth? Stock is more fully flavored and has a richer mouthfeel. Regardless, I know it’s disappointing to try a new recipe and not love it, so I truly wish you would have enjoyed this!

  4. It might be 90 degrees outside (and rising) but my office kitchen is always freezing and this is the perfect lunch to warm me up. This is such a yummy comfort food dish! Also the onion trick is life-changing.5 stars

  5. The rosemary was way too overpowering. Maybe a 1″ piece would have been plenty. I even added an extra 4 cups of broth and it was too much.3 stars

    1. Hi Ann! I’m sorry this recipe didn’t turn out as you expected. I know it can be frustrating to not have a new recipe turn out as expected, so I really wish you would’ve enjoyed it. If you try the recipe again, you could experiment with less rosemary or none at all. I hope you enjoy it if you try it again!

    1. Hi Judith! I’m happy that you enjoyed this recipe! Next time, you could try reducing the amount of rosemary, if you prefer it that way.

  6. This recipe is good except the rosemary.  I do like rosemary, but I this recipe is like HOOOOOLLLLLYYYY ROSEMARY.  (I couldn’t realy taste anything outside of the rosemary).  If this didn’t call for the three rosemary stalks, I truly believe this would be an excellent chicken noodle soup recipe.

    1. Hi Melissa! I’m sorry to hear that the rosemary was overpowering in your dish. Next time, you could try reducing the amount of rosemary so it isn’t as noticeable. I’m happy you enjoyed the other flavors!

  7. This didn’t work out for me and I’m wondering what I did wrong. I used a smaller slow cooker (4 qts, I planned to cook the noodles separately and spoon the soup over them). I added the other ingredients per the recipe and cooked on high for 2.5 hours. I checked the chicken’s temperature and it was fully cooked, so I shredded it and returned it to the pot. But then I tried a carrot and it was still very hard. I’m cooking it on high again and am hoping it’ll come together. Do you have any tips for next time?

    1. Hi Hannah, I’m so sorry you had trouble with this recipe! It’s hard to say what might’ve gone wrong without being in the kitchen with you. For next time, you could try cutting your carrot pieces smaller so that they cook more quickly. I hope this turned out well for you!

  8. You cannot make proper chicken soup, noodle or not, without chicken bones. It will be far too bland and boring without the magic goo that comes out of the bones. Use the split chicken breasts with the bones in and skin removed. The bones are  insanely easy to remove from the pot at the end if you use this method.

    Even better for soup: Chicken thighs with bone in, skin removed. Thighs have more vitamins and minerals in them, by far, and they turn out moister than breast meat. A little more difficult to remove than the ribs of chicken breast, but more of the bones in thighs = more magic goo.

    Chicken leg quarters are good as well, and super cheap in most markets, if you’re on a budget. I’ve found them for 37¢ a pound.

    Chicken soup is always–always–much better with the bones than without.

    1. Hi Aquaria! I wanted to make this soup as easy as possible for those looking for a recipe that’s simple to prepare, but you’re more than welcome to utilize the bones if you prefer. I hope you enjoy the recipe if you try it!

  9. I am going to make this for dinner tonight. However, I have a whole chicken in mind. Did you ever make this with a whole chicken as you mentioned? I am also going to add homemade frozen-type noodles at the end–while shredding the chicken. I have rosemary and thyme in my garden and am always happy to find recipes that call for them. I think it will be yummy!

    1. Hi Marita! I’m sorry I was unable to answer your comment yesterday. I have not tried this recipe with a whole chicken yet, but I think it would be delicious. I hope you enjoyed the recipe!

  10. I made this exactly as the recipe called for. I cooked the soup on high for 3 hours. Added the noodles into the slow cooker for 10 minutes after the 3 hours. The carrots were still entirely too hard, crunchy. As well as the celery. I feel like this could have used an additional hour at high… even the chicken wasn’t soft and didn’t shred easily. I also feel like I had entirely too much chicken for the amount of noodles. That being said, this beats a can of chicken noodle soup any day. Next time, I will either cook on low for 6 hours or extend the high cooking time to 4 hours. I’ll also add more noodles. I also will double the bay leaf and rosemary just because I like those flavors and didn’t feel like they really popped. Thank you for the recipe!!!4 stars

  11. Making the soup at 3x recipe. Calls for 21-24 cups of the stock.  Down further it says pour 6 cups over all the 
    Ingredients and cook. Then it says add as much of the one cup left if the stock. So , in total that’s 7 cups. 
    Why does it call for the 21-24 cups ? Am I missing something?  
    Thanks!

    1. Hi Margaret! When you click the 3x button, it only updates the recipe ingredients, so the instructions will still need to be adjusted accordingly. I hope this helps!

  12. So good! This rosemary was unexpectedly but welcome. I held back a couple of cups of stock and used them to cook the noodles separately. I don’t know how the noodles will hold up for leftovers, but they were perfect in the first servings.5 stars

  13. This taste bland. Guess I did something wrong. Smelled off. Maybe should have used broth instead of stock? Won’t try this again

    1. Hi Brian, I’m sorry that this soup wasn’t to your tastes. I (and many other readers) really enjoyed this recipe, so I wish it would’ve been a hit for you too!

  14. I made this recipe as is and also found the vegetables to be undercooked, still somewhat crunchy. I think if I had 8 hours to let it cook on low, it would have made a difference. I only had 4-5 hours to finish the soup, which was just not enough cooking time for the vegetables. If I made this recipe again I would likely omit the rosemary altogether, as I felt it was very overpowering for this recipe. Otherwise, the chicken shredded perfectly and it did not take long to throw all of the ingredients into the crock pot! I will definitely do some experimenting with this recipe and make the changes I mentioned. Thank you for sharing!4 stars

    1. Hi Jonathan! Since the chicken is cooked as a part of this recipe, you may want to try using the canned chicken in my Creamy Chicken Noodle Soup instead. I hope you enjoy the recipe if you try it!

  15. I’ve made a total of 6 recipes from Erin since discovering her website. The strawberry/blueberry oatmeal bar is a HUGE hit in my family! this chicken noodle soup recipe is simply amazing. So thankful for Erin!5 stars

  16. Just made this today and it is super tasty. I played around with the ingredients and added more veggies and chicken plus added Mrs. Dash. But this is exactly as stated — a good simple recipe for Chicken Noodle soup.5 stars

  17. This is one of my fave go to’s now! Sometimes it can be a little bland but I think that it due to my lack of seasoning with pepper and salt enough. Thanks for the delish recipe! I’m excited to check out more on your page :)5 stars

  18. This recipe is easy enough for me to make for myself when I’m sick (although I also enjoy it when I’m well). It is a good, classic chicken noodle. I especially like that I don’t have to chop onion. The only change I make is that I also add some fresh thyme since I already have it. I’ve tried this recipe with egg noodles and with chickpea noodles and both are great if you follow the instructions of cooking the noodles separately. Thanks for another great recipe!5 stars

  19. I will be very honest and say that this soup was not appetizing at all. The three stalks of rosemary was too overwhelming. But I followed your instructions on this entire soup and it was just a waste of food with no flavor or anything remotely close to what I feel like a cup of chicken noodle soup should taste like. Will NOT be making this recipe ever again.

    1. I’m sorry to hear the recipe wasn’t to your taste, Amy. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  20. I read all the comments prior to making this recipe and adjusted the rosemary amount and time in crockpot. Cooked on high for four hours. Chopped the carrots in very thin slices. Unfortunately these changes didn’t help. The carrots were still hard, chicken was tough, and the broth Was like rosemary water. My husband and I decided that if the rosemary wouldn’t have been added, the broth would have tasted just like the chicken broth we poured in the pot. We ended up not eating the soup. Would not recommend this recipe and waste of food.

    1. I’m sorry to hear the recipe wasn’t to your taste, Cindy. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  21. This is great! Not sure why there are multiple people who had issues with the cook times not being enough, I had no issues.5 stars

    1. Hi Jessica! It’s so hard to know why some people are successful with recipes and some aren’t. It’s such a mystery to me! So glad you enjoyed the soup! Thank you for this kind review!

    1. Hi Janet, you can find it in the recipe card. There is even a “jump to recipe” button at the top of the screen to get you there faster.

  22. I was very excited to try a crock pot chicken soup as I was hoping this recipe would be quick and easy on a busy day… I would not recommend this recipe. The cooking of a whole onion in the crock pot all day makes the chicken taste like eating a raw onion and becomes essentially inedible. Sadly, this was a miss, and would never make again.1 star

    1. I’m sorry to hear that it wasn’t to your taste Julia. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!