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!
Skip the canned stuff and make this chicken noodle soup from scratch! It's so easy since it cooks hands-off in the slow cooker. No wonder I always make it when I start feeling under the weather!
Why you'll love this recipe
- Comfort food fave: Who doesn't love a comforting bowl of chicken noodle soup?!
- Dump dinner: Throw everything in the pot, then set it and forget it while your soup cooks all day.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Boneless skinless 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 – use more carrots instead.
- Garlic – use freshly minced or jarred minced garlic.
- Fresh thyme, rosemary, sage and parsley – use 1 tbsp. dried Italian seasoning instead.
- Chicken broth – vegetable broth is the best substitute here.
- Frozen corn and peas – use any frozen veggies like green beans, carrots, etc.
- Rotini pasta – egg noodles or whole wheat noodles would work too (cooking time will vary).
How to make chicken noodle soup in the crockpot
Step 1: Prep your ingredients.
Chop up all the veggies.
Step 2: Add everything to the crockpot.
Add everything but the pasta, and cook on high for 4 hours or low for 8 hours.
Step 3: Stir in the pasta.
Stir in the pasta during the last 30 minutes of cooking time.
Step 4: Shred the chicken.
Remove and shred the chicken.
Step 5: Add the chicken back in.
Add the shredded chicken back to the pot.
Step 6: Add the herbs.
Stir in the fresh herbs and serve.
Recipe tips & variations
- Use leftover chicken: Use leftover or rotisserie chicken, then stir it in at the end.
- Switch up the seasonings: Try adding in some bay leaves, basil or oregano.
- Try homemade broth: Make your own chicken broth for even more flavour.
- Make it creamy: Stir in a splash of heavy cream during the last 15 mins of cooking time.
Frequently asked questions
Do I need to cook the noodles separately?
No, the noodles cook right in the slow cooker. Just add them during the last 20–30 minutes of cooking so they don’t get too soft.
Can I use frozen chicken?
You should never cook frozen chicken in the crockpot. To avoid bacteria growth, you need to fully defrost the chicken before cooking it in the crockpot.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work just as well and will add a bit more richness to the soup.
What to serve with this dish
This classic soup pairs well with simple sides that soak up the broth or add a little crunch:
- Crusty bread or garlic toast
- Grilled cheese or a turkey sandwich
- Crackers or breadsticks
- Side salad
- Roasted veggies
How to store and reheat
Store: Keep in an airtight container in the fridge for up to 5 days.
Reheat: Warm on the stovetop over medium heat or in the microwave until heated through.
Freeze and reheat: Freeze without noodles for up to 3 months. Thaw in the fridge overnight, then reheat and add cooked noodles before serving.
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Freeze individual portions of this soup in Souper Cubes for up to 3 months.
Easy Crockpot Chicken Noodle Soup
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/2 cup fresh thyme, rosemary, sage and parsley or substitute 1 tbsp dried Italian seasoning instead
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 cups chicken broth
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 cups dry rotini pasta
Instructions
- Add everything except for pasta to slow cooker, and 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. 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.
- Remove chicken and shred it once cook time is complete, then add it back to the pot of soup. Add remaining half of fresh herbs, stirring well. Serve and enjoy!
Video
Comments & Reviews
Sydney says
This recipe was good! I did my own chicken carcass soup, simmered the carcass with carrots, celery, onion and 10 cups of water for 90 mins. Than I used this recipe, but I cooked it over the stove top. I did not have frozen corn or peas, so I just put the normal, carrots, celery, onion, seasoned it with 1 tablespoon Italian seasoning and 1 bay leaf. The chicken carcass was from a roast chicken dinner I made, so the chicken carcass was already pre seasoned. Thank you so much for the recipe!!
Taylor Stinson says
I’m so happy you enjoyed, your broth sounds amazing!
Ann says
Delicious!! I try many of your recipes and the do not disappoint!
Taylor Stinson says
Thank you so much! I’m so happy you enjoyed!
Jess says
Can I use frozen chicken breasts?
Taylor Stinson says
You can’t add frozen chicken to a slow cooker unfortunately, it’s a safety hazard.
Chris says
What a great and easy recipe! Brought it to a potluck and only one small serving was left! I used gluten free rotini noodles and they came out perfectly cooked when added as instructed. My only change was using some ‘Better than Bouillon’ roasted chicken seasoning and vegetable stock because that was all I had. This is a keeper for me and I will be making it again soon!
Taylor Stinson says
I am so happy you enjoyed it 🙂
Peggy says
It came out great!! Looking forward to my leftovers!! I’ll definitely make this again.
Taylor Stinson says
I’m so happy you enjoyed!