Cozy slow-cooked comfort made easy
Nothing warms the soul like a big bowl of homemade chicken noodle soup, and this slow-cooker version makes the whole process wonderfully effortless. As it simmers for hours, the broth becomes rich and aromatic, the vegetables turn tender, and the chicken becomes perfectly soft for shredding. This recipe is ideal for cold weather, busy days, or anytime you crave something nourishing and soothing. With just 10 minutes of prep and simple pantry ingredients, you’ll come home to a comforting meal ready to serve. 🍲✨
PrintHomemade Crockpot Chicken Noodle Soup
A warm and comforting crockpot chicken noodle soup made with tender chicken, soft vegetables, and flavorful broth for an easy cozy meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
1–1½ lbs chicken breasts
1 onion, diced
3 carrots, sliced
2 celery stalks, sliced
3–4 garlic cloves
½ tsp dried thyme
½ tsp dried rosemary
½ tsp kosher salt
¼ tsp black pepper
1 bay leaf
2 tsp chicken bouillon base
8–9 cups chicken broth
8 oz egg noodles
Fresh parsley
Salt and pepper
Instructions
1. Add chicken and all vegetables to slow cooker.
2. Add seasonings, bouillon, and broth; stir.
3. Cook on LOW 6–8 hours or HIGH 3–4 hours.
4. Shred chicken and remove bay leaf.
5. Add egg noodles; cook 10–15 minutes.
6. Return chicken; adjust seasoning.
7. Serve warm with parsley.
Notes
Store for up to 4 days.
Boil noodles separately for firmer texture.
Prep veggies ahead for faster mornings.
Nutrition
- Serving Size: 1 bowl
- Calories: 175
- Sugar: 4
- Sodium: 640
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 21
- Cholesterol: 60
Preparation Time
Preparation: 10 minutes
Cooking: 6 hours 10 minutes
Total Time: 6 hours 20 minutes
Servings: 6 people
Ingredients
1–1½ lbs boneless skinless chicken breasts, trimmed
1 medium yellow onion, diced
3 large carrots, sliced into circles
2 celery stalks, sliced
3–4 garlic cloves, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon kosher salt
¼ teaspoon black pepper
1 bay leaf (optional)
2 teaspoons chicken bouillon base
8–9 cups reduced-sodium chicken broth
8 oz wide egg noodles
Fresh parsley, minced
Salt and pepper to taste
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large slow cooker (6-quart or larger)
Sharp knife
Cutting board
Measuring cups and spoons
Mixing bowl
Wooden spoon or spatula
Preparation Steps (Beginner-Friendly)
- Place the chicken breasts in the bottom of the slow cooker. Add onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and the bay leaf.
- Spoon the chicken bouillon base over the top. Pour in the chicken broth and gently stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chicken will be very tender and easy to shred.
- Transfer chicken to a bowl and shred with two forks. Remove the bay leaf from the slow cooker.
- Add the egg noodles to the slow cooker and stir. Cover and cook on LOW for 10–15 minutes, or until the noodles become soft and tender. 🍜
- Return the shredded chicken to the pot. Stir gently and taste the broth, adjusting salt and pepper as needed.
- Serve warm, topped with fresh parsley and a sprinkle of black pepper. Enjoy the cozy aromas and soothing flavor! 🌿
Chef’s Tips
Let the soup chill before storing, then refrigerate in an airtight container for up to 4 days.
If you prefer firmer noodles, boil them separately and stir them in right before serving.
Prep veggies ahead to make this a true dump-and-go meal.
Serve with warm rolls or soft biscuits for a complete comforting dinner.
Nutrition Information
Serving: 1 bowl
Calories: 175 kcal
Protein: 21 g
Carbs: 18 g
Fat: 3 g
Fiber: 2 g
Sugar: 4 g