Chicken Noodle Soup Crock Pot Recipe

Introduction

Chicken noodle soup is a comforting classic that’s perfect for chilly days or when you need a warm, nourishing meal. This recipe offers a simple way to make it in a crock pot, allowing flavors to meld beautifully while you go about your day. Enjoy tender chicken, fresh vegetables, and perfectly cooked noodles in every soothing bowl.

Ingredients

• 1 cup celery, chopped finely
• 1 cup onion, chopped finely
• 1.5 cups carrots, sliced in small circles
• 1/2 tablespoon garlic, minced
• 1.5 lbs boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh rosemary, chopped
• 1/4 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 4 bay leaves
• 8 cups chicken broth (low or no sodium)
• 3.5 cups egg noodles (8 oz)

Instructions

1. Step 1: In your crock pot, combine celery, onion, carrots, garlic, chicken breasts, salt, pepper, rosemary, thyme, red pepper flakes (if using), bay leaves, and chicken broth.
2. Step 2: Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
3. Step 3: About 20 minutes before serving, remove the chicken breasts and shred them using two forks.
4. Step 4: Return the shredded chicken to the crock pot, turn it to high, and add the egg noodles.
5. Step 5: Let the noodles cook in the soup for 15-20 minutes until tender. Alternatively, boil the noodles separately and add them to individual servings to prevent sogginess.
6. Step 6: Remove and discard bay leaves before serving. Enjoy your hearty chicken noodle soup!

Tips & Variations

• To avoid soggy noodles, cook pasta separately and serve soup over the noodles instead of cooking them in the broth.
• Fresh rosemary can be substituted with thyme or parsley for a different flavor profile.
• Add a squeeze of lemon juice or a handful of fresh parsley when serving for brightness.
• For extra richness, stir in a splash of cream or a pat of butter before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you cooked your noodles in the soup, it’s best to store the soup and noodles separately to prevent the noodles from becoming mushy. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts but increase the cooking time slightly to ensure the chicken is fully cooked and tender.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors have time to develop. Just store it properly and add noodles fresh when reheating to maintain their texture.

Chicken Noodle Soup Crock Pot Recipe

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4.8 from 373 reviews

This comforting Chicken Noodle Soup made in a crock pot is perfect for cozy days. Loaded with tender chicken breasts, fresh vegetables, aromatic herbs, and classic egg noodles, the slow-cooked flavors meld beautifully to create a nourishing and hearty soup. Whether you choose the crock pot, stovetop, or even an Instant Pot, this recipe offers flexibility while ensuring delicious, soul-warming results every time.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 3 to 8 hours depending on method (Crockpot: 3-8 hrs; Stovetop: ~1 hour; Instant Pot: ~30-40 min total)
• Total Time: 3 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Vegetables

• 1 cup celery, chopped finely
• 1 cup onion, chopped finely
• 1.5 cups carrots, sliced in small circles
• 1/2 tablespoon garlic, minced

Protein

• 1.5 lbs boneless skinless chicken breasts

Seasonings & Herbs

• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh rosemary, chopped
• 1/4 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 4 bay leaves

Liquids & Others

• 8 cups chicken broth (low or no sodium)
• 3.5 cups egg noodles (8 oz)

Instructions

1. Crockpot Preparation: In your crockpot, combine celery, onion, carrots, garlic, chicken breasts, salt, black pepper, fresh rosemary, dried thyme, red pepper flakes (optional), bay leaves, and chicken broth.
2. Crockpot Cooking: Cook on low for 6-8 hours or on high for 3-4 hours to let the flavors develop deeply.
3. Shred Chicken: About 20 minutes before serving, remove the chicken breasts, shred them finely with two forks, then return shredded chicken to the crockpot.
4. Add Noodles: Turn the crockpot to high heat and add the egg noodles directly to the pot. Alternatively, you can boil the noodles separately on the stove to avoid sogginess.
5. Cook Noodles in Soup: Let the noodles cook in the crockpot for 15-20 minutes until tender. The soup is now ready to serve.
6. Pro Tip: To keep noodles from getting mushy, cook the pasta separately and serve the soup over the noodles instead of cooking them together in the soup.
7. Stovetop Instructions – Vegetables: Finely chop all vegetables or use a food processor. In a large pot, heat some olive oil and sauté celery, onion, and garlic until fragrant and softened, about 5-10 minutes.
8. Stovetop Instructions – Adding Carrots & Spices: Stir in carrots, salt, black pepper, rosemary, thyme, red pepper flakes (if using), and bay leaves.
9. Stovetop Cooking: Add the chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes to an hour until the chicken is fully cooked and flavors are developed.
10. Cooking Pasta Separately on Stovetop: While soup simmers, cook egg noodles in boiling water until al dente, then drain.
11. Cooking Pasta in Soup Option: For convenience, after the soup has cooked for 25 minutes, bring it to a boil again, add noodles directly into the soup, and cook according to package instructions (usually 8-10 minutes). Note that this can lead to soggy noodles.
12. Finalizing Stovetop Soup: Remove bay leaves and discard. Add cooked noodles to the pot, stir, and serve hot.
13. Pro Tip for Stovetop: Serve soup over noodles cooked separately to prevent the noodles from becoming mushy.
14. Instant Pot Sauté: Chop vegetables. Set Instant Pot to sauté mode for 10 minutes. Heat olive oil and sauté celery, onion, and garlic until softened and fragrant.
15. Instant Pot Cooking: Add carrots, seasonings, bay leaves, chicken breasts, and chicken broth. Seal the lid, set valve to sealing, and cook on ‘Soup’ or Pressure Cook mode for 9 minutes. Allow time for pressure to build (about 10 minutes or longer if broth is cold).
16. Pressure Release & Pasta: After cooking, perform a quick pressure release. Remove bay leaves and discard. Meanwhile, cook noodles separately in boiling water.
17. Final Serving: Add cooked noodles to the soup in the Instant Pot, stir gently, and serve.
18. Instant Pot Pro Tip: For best noodle texture, avoid cooking noodles in the Instant Pot with the soup; cook separately and serve soup over them.

Notes

• To avoid soggy noodles, it’s best to cook pasta separately and add to individual bowls before ladling soup on top.
• Red pepper flakes are optional and add a mild spice; omit if you prefer no heat.
• Low or no sodium chicken broth allows better control over the salt level in the soup.
• Crockpot times can vary; ensure chicken is fully cooked and noodles are tender before serving.
• Fresh herbs provide brighter flavor compared to dried; however, dried rosemary and thyme retain good flavor if fresh is unavailable.
• If cooking noodles in the soup, add them near the end and keep an eye to avoid overcooking.

Keywords: chicken noodle soup, crock pot soup, slow cooker chicken noodle, comfort food, easy chicken soup, homemade chicken soup, egg noodle soup, healthy chicken soup, slow cooker recipe