Crockpot Chicken Noodle Soup {So Easy!}

This easy Crockpot Chicken Noodle Soup is a simple way to make your fave comfort food from scratch. The chicken is so juicy and tender!

Ingredients and substitutions

• Olive oil – or another neutral cooking oil such as canola or avocado oil.
• Chicken breasts – boneless skinless chicken thighs would also work.
• Yellow onion – white onion or shallots can be used instead.
• Carrots – if you don’t have any carrot, double up on the celery.
• Celery – see substitution notes above.
• Garlic – freshly minced garlic has the best flavour but jarred minced garlic will work in a pinch.
• Fresh thyme, rosemary, sage and parsley – use 1 tbsp. dried Italian seasoning instead if you don’t have any fresh herbs on hand.
• Salt & pepper – to taste.
• Chicken broth – vegetable broth is the best substitute here.
• Frozen corn – or another frozen veggie of your choice. You can even use a frozen blend of a variety of vegetables.
• Frozen peas – see substitution notes above.
• Rotini pasta – feel free to swap out for another kind of pasta like egg noodles or whole wheat noodles. You’ll need to adjust the cooking time based on the type of noodles you use.

How to make chicken noodle soup in the crockpot

Step 1: Prep your ingredients.

Assemble all your ingredients and chop up the veggies.

Step 2: Cook everything in the crockpot.

Add everything except for pasta to slow cooker, adding only half the herbs if using fresh. Otherwise, add the whole amount of dried Italian seasoning. Cook on high 4 hours or on low 8 hours.

Step 3: Stir in the pasta.

Stir in pasta in the remaining half hour of cook time if cooking on high, or remaining hour of cook time if cooking on low.

Step 4: Shred the chicken.

Remove chicken and shred it once cook time is complete, then add it back to the pot of soup.

Step 5: Add the herbs.

Add remaining half of fresh herbs, stirring well.

Step 6: Serve and enjoy!

Bon appetit!

Frequently Asked Questions