The Ultimate Guide to Making Grandma-Worthy Chicken Noodle Soup in Your Crockpot

Are you craving that warm, cozy feeling that only comes from a steaming bowl of homemade chicken noodle soup? I’m gonna show you how to make the most amazing chicken noodle soup in your crockpot that tastes just like grandma used to make! The best part? Your slow cooker does all the hard work while you do whatever else needs doing. Perfect for busy weeknights, cold winter days, or anytime someone in your house has the sniffles.

I’ve been making this recipe for years, and it’s become my family’s go-to comfort food. Trust me, once you try making chicken noodle soup in your crockpot, you’ll never go back to the stovetop method again!

Why You’ll Love Making Chicken Noodle Soup in Your Crockpot

Before we dive into the how-to, let me tell you why making chicken noodle soup in a slow cooker is seriously life-changing

• It’s super hands-off – Just toss everything in and walk away!
• The flavors develop beautifully – Slow cooking gives ingredients time to meld together
• Perfect for meal prep – Makes a big batch for freezing or leftovers
• Budget-friendly – Uses simple, inexpensive ingredients
• Customizable – Easy to adapt based on what you have on hand
• Tastes better than stovetop – The slow, gentle cooking creates a rich broth

When I first started making this soup, I was skeptical that it could match my grandmother’s stovetop version. But the crockpot actually improves the flavor by giving everything time to simmer together. The chicken gets so tender it practically melts in your mouth!

Simple Ingredients for Crockpot Chicken Noodle Soup

One of the things I love most about this recipe is that it uses basic ingredients that you probably already have in your kitchen. Here’s what you’ll need:

The Basics

• Chicken – 1½ pounds boneless, skinless chicken breasts or thighs
• Vegetables – Onion, carrots, celery (the classic “mirepoix” trio)
• Aromatics – Garlic, bay leaves, and herbs
• Broth – 8-10 cups low-sodium chicken broth
• Noodles – Wide egg noodles work best
• Secret ingredient – Fresh lemon juice (trust me on this one!)

Let’s break down these ingredients a bit more:

Choosing Your Chicken

You’ve got options here! Both boneless skinless chicken breasts and boneless skinless chicken thighs work wonderfully in this recipe. I personally prefer chicken thighs because they stay juicier and more flavorful during the long cooking process, but chicken breasts are great if you prefer white meat.

Pro tip: Don’t use frozen chicken for this recipe if you plan to freeze the finished soup later. Always start with fresh or thawed chicken for food safety reasons.

Vegetable Base

The classic trio of vegetables for chicken noodle soup includes:

• 1 large yellow onion, diced
• 3 large carrots, peeled and sliced into coins
• 2 stalks of celery, sliced

Some people like to add extra veggies like peas or corn, which you can definitely do! You might even try adding some peeled potatoes if your family prefers a heartier soup.

Herbs and Seasonings

For that classic chicken soup flavor, you’ll need:

• 3-4 cloves garlic, minced
• 1 teaspoon dried thyme (or a few sprigs of fresh)
• ½ teaspoon dried rosemary (or a sprig of fresh)
• 1-2 bay leaves
• Salt and pepper to taste

I’ve found that using fresh herbs when possible really elevates the flavor, but dried works great too! If using fresh herbs, you can toss whole sprigs in and fish them out later.

The Noodle Debate

Wide egg noodles are the traditional choice for chicken noodle soup, and they hold up better in the crockpot than other pasta shapes. However, you could substitute:

• Regular egg noodles
• Homestyle egg noodles
• Penne pasta (will need a bit longer to cook)
• Any short pasta you have on hand

Whatever you choose, remember that the noodles go in at the END of cooking, not the beginning!

Step-By-Step Instructions for Perfect Crockpot Chicken Noodle Soup

Alright, let’s get cooking! Here’s my foolproof method for making delicious chicken noodle soup in your crockpot:

Step 1: Prep Your Ingredients

First things first – trim any excess fat from your chicken breasts or thighs. Then chop your onion, slice your carrots and celery, and mince your garlic. Having everything prepped before you start makes assembly super easy.

Step 2: Layer Everything in the Crockpot

Place your trimmed chicken in the bottom of a 6-quart crockpot. Season it generously with salt and pepper on all sides. Then add your vegetables on top:

• Diced onion
• Sliced carrots
• Sliced celery
• Minced garlic

Next, add your herbs and seasonings:

• Dried or fresh thyme
• Dried or fresh rosemary
• Bay leaves
• More salt and pepper

Step 3: Add Broth and Cook

Pour 8-10 cups of chicken broth over everything. I recommend using low-sodium broth so you can control the saltiness. Give everything a gentle stir to combine.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The low and slow method produces the best flavor, but the high setting works when you’re short on time.

Step 4: Shred the Chicken

Once the cooking time is up, carefully remove the chicken from the crockpot using tongs or a slotted spoon. Place it on a cutting board or in a bowl and shred it using two forks. It should be super tender and pull apart easily!

While you’re at it, fish out the bay leaves and any herb stems if you used fresh herbs. Nobody wants to bite into a bay leaf!

Step 5: Add the Noodles

Return the shredded chicken to the crockpot, then add about 8 ounces of egg noodles. Stir gently to combine. Cover and cook on LOW for an additional 20-30 minutes, until the noodles are tender but not mushy.

This is SUPER important: do NOT add the noodles at the beginning of cooking! They’ll turn into mush if they cook for the entire time. Trust me, I learned this the hard way when I first started making crockpot soups!

Step 6: Add the Secret Ingredient

Once the noodles are cooked, stir in the juice from one lemon. This brightens up all the flavors and takes the soup from good to amazing! It’s the secret ingredient that makes this soup taste like it simmered all day on grandma’s stove.

Taste and adjust seasonings as needed, adding more salt and pepper if necessary.

Serving and Storage Tips

Serve your chicken noodle soup hot, garnished with a sprinkle of fresh parsley if you want to get fancy. A piece of crusty bread on the side makes it a complete meal!

Storing Leftovers

This recipe makes a big batch, which is great for leftovers. Store them in an airtight container in the refrigerator for up to 4 days.

Here’s a crucial tip about storing: If you know you’ll have leftovers, consider keeping the noodles separate from the broth. The noodles will continue to absorb liquid in the refrigerator and can get soggy. You can either:

1. Scoop out the portion of soup you’ll eat now and only add noodles to that portion
2. Store noodles and broth in separate containers and combine when reheating

Freezing Your Soup

This soup freezes beautifully for up to 3 months! Here’s how to do it right:

1. Let the soup cool completely
2. Portion into freezer-safe containers, leaving some space at the top for expansion
3. Label with contents and date
4. Freeze for up to 3 months

To defrost, place in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop or in the microwave until piping hot.

Just like with refrigerating, I recommend freezing the soup without noodles if possible. You can always add freshly cooked noodles when you reheat the soup.

Common Questions and Troubleshooting

Can I use rotisserie chicken instead?

Absolutely! If you have rotisserie chicken on hand, you can use that instead of raw chicken. Add it with the other ingredients and cook for the same amount of time to develop flavor. This also makes for a quicker cooking soup since the chicken is already cooked.

My soup is too thick/thin. How do I fix it?

• Too thick: Add more chicken broth until you reach your desired consistency.
• Too thin: Mix 1-2 tablespoons of cornstarch with cold water to make a slurry, then stir it into the hot soup and let it thicken for a few minutes.

Can I make this soup in the Instant Pot instead?

Yes! While this recipe is designed for a crockpot, you can adapt it for the Instant Pot. Use the saute function to soften the vegetables first, then add remaining ingredients (except noodles) and cook on high pressure for 10 minutes with a 10-minute natural release. Shred the chicken, then add noodles and use the saute function again until noodles are tender.

Is it safe to cook chicken in a slow cooker?

Totally safe! According to the USDA, slow cooking is safe because food stays at a safe temperature (170-280 degrees) when covered in the crockpot. Just make sure your crockpot is working properly and heats to the correct temperature.

How do I make this soup healthier?

Here are some easy ways to make this soup even healthier:

• Use low-sodium chicken broth
• Add extra vegetables like spinach, kale, or peas
• Use whole grain or high-protein pasta instead of egg noodles
• Reduce the amount of salt
• Add turmeric for anti-inflammatory benefits

Variations to Try

The basic chicken noodle soup recipe is amazing on its own, but don’t be afraid to experiment! Here are some variations I’ve tried and loved:

Chicken and Rice Soup

Substitute 1 cup of uncooked rice for the noodles. Add it about 45 minutes before the end of cooking time (rice takes longer than noodles).

Creamy Chicken Noodle Soup

Stir in 1/2 cup of heavy cream or half-and-half after the noodles are cooked. For a lighter option, use evaporated milk.

Lemon Chicken Orzo Soup

Use orzo pasta instead of egg noodles and add extra lemon juice and zest for a bright, lemony flavor.

Spicy Chicken Noodle Soup

Add a pinch of red pepper flakes or a diced jalapeño for some heat. This version is especially good if you’re feeling under the weather!

Chicken Noodle Soup with Potatoes

Add 2 diced potatoes along with the other vegetables for a heartier soup. Some folks prefer potatoes to pasta in their chicken soup.

Why Homemade is Better Than Store-Bought

I used to buy canned chicken noodle soup all the time, but once I started making it in my crockpot, I never looked back. Here’s why homemade blows store-bought out of the water:

1. You control the ingredients – No preservatives or excessive sodium
2. Bigger chunks of chicken – Not those tiny mystery pieces
3. Fresh vegetables – Crisper, more flavorful, and more nutritious
4. Better noodles – Not mushy or skimpy
5. Customizable – Make it exactly how you like it
6. More economical – Costs less per serving than premium canned soups
7. Healing properties – There’s a reason chicken soup is known as “Jewish penicillin”!

The Perfect Remedy for Cold Season

Speaking of healing properties, there’s actually science behind why chicken noodle soup makes you feel better when you’re sick! The warm broth helps clear congestion, the protein in chicken helps your body build strength, and the vegetables provide necessary vitamins and minerals.

I always make a big batch at the first sign of sniffles in our house. Even if it doesn’t cure the cold entirely, it definitely makes everyone feel better!

Final Thoughts

Making chicken noodle soup in your crockpot isn’t just convenient—it’s a game-changer for creating a soul-warming, delicious meal with minimal effort. Whether your feeding a family, meal prepping for the week, or just wanting something cozy on a cold day, this recipe is guaranteed to satisfy.

I hope you’ll give this crockpot chicken noodle soup a try! It’s become one of our family’s absolute favorite meals, and I’m betting it’ll become one of yours too. There’s really nothing better than coming home to the smell of homemade soup that’s been simmering all day—except maybe that first spoonful that warms you from the inside out.

Printable Recipe Card

Crockpot Chicken Noodle Soup

Prep Time: 10 minutes
Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH + 30 minutes for noodles
Total Time: 6.5-8.5 hours
Servings: 6-8

Ingredients:

• 1½ pounds boneless, skinless chicken breasts or thighs
• 1 large yellow onion, diced
• 3 large carrots, peeled and sliced
• 2 stalks celery, sliced
• 3-4 cloves garlic, minced
• 1 teaspoon dried thyme (or 4 sprigs fresh)
• ½ teaspoon dried rosemary (or 1 sprig fresh)
• 1-2 bay leaves
• 1½ teaspoons kosher salt (or to taste)
• ¼ teaspoon black pepper
• 8-10 cups low-sodium chicken broth
• 8 ounces egg noodles
• Juice from 1 lemon
• Fresh or dried parsley for garnish (optional)

Instructions:

1. Place chicken in 6-quart crockpot and season with salt and pepper.
2. Add onion, carrots, celery, garlic, thyme, rosemary, bay leaves, salt, and pepper.
3. Pour chicken broth over everything and stir gently.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
5. Remove chicken, shred with two forks, and return to the crockpot.
6. Remove bay leaves and herb stems (if using fresh herbs).
7. Add egg noodles, stir, and cook on LOW for an additional 20-30 minutes until noodles are tender.
8. Stir in lemon juice, adjust seasonings if needed.
9. Serve hot, garnished with parsley if desired.

Notes:

• Store leftovers in the refrigerator for up to 4 days.
• For best results when storing, keep noodles separate from broth.
• Freezes well for up to 3 months (preferably without noodles).

Hope you enjoy this warm, comforting bowl of homemade goodness!