Homemade Crockpot Chicken Noodle Soup

This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make! No need for a can full of preservatives, homemade is the best!

One bite of this homemade crockpot chicken noodle soup and you won’t want canned soup any more!

Guaranteed to warm you from the inside out, this homemade chicken noodle soup is made in the crockpot for an ultra-easy home-cooked meal that will feed your soul! #chickennoodlesoup #crockpotrecipe #slowcookermeal #chickennoodle #souprecipe #chickensoup

Is there anything more comforting than a big bowl of hearty soup?  There’s something so natural about it, and it brings you right back to childhood.

If the only chicken noodle soup you’ve ever had is a can of good ol’ Campbells, then simply put… you NEED to try a homemade version!  The flavor is so rich, so complex, and it’s incredibly easy to make at home.

Normally I think of chicken noodle soup as “sick food”… something you eat when you’re under the weather.  And don’t get me wrong, this crockpot chicken noodle soup is FABULOUS for that, but it’s also fantastic on a night when you’re looking for some comfort food.  Paired with a green salad, it’s a great light meal as well!

Ladle of chicken noodle soup in crockpot

After a long, hard day, a big bowl of this soup is the cure!


It depends on the ingredients you use to make the soup, but when you use quality ingredients, yes!  Plus the soups steam warms you and eases any congestion, and the warm brothy soup helps ease a sore throat.  There’s a reason it’s the universal soup for when you’re under the weather!


In this soup I’ve used dried rosemary and thyme, with some fresh minced parsley as a garnish.  But some dried tarragon, or using fresh herbs would be great additions and substitutions as well.  While not exactly herbs, we’ve also used the classic “mirepoix” or “holy trinity” of diced onions, carrots and celery.  These vegetables are used very frequently to start off just about any soup by adding amazing flavor and aromas.

Crockpot chicken noodle soup in white bowl

I also like to buy reduced sodium chicken broth, so I can control the amount of salt in the dish.


Traditionally chicken broth is made from simmering meat, whereas chicken stock is made from simmering bones.  Chicken stock has a richer flavor, due to the gelatin released from the bones as they cook, and broth is much lighter, in color and taste.  Since chicken noodle soup is traditionally a brothy soup, with a relatively “clear” broth, I always use chicken broth instead of stock.


Absolutely!  You’ll need to make a few adjustments though:

  • Add a drizzle of olive oil to a dutch oven and heat over MED heat.  Add 2 large chicken breasts and cook 5-7 minutes per side, or until 165 F degrees.  Remove to a plate and shred, using two forks.
  • Add 2 Tbsp of butter to the dutch oven and heat over MED heat.  Add onion, carrot and celery and cook 5-7 minutes, until soft.  Add garlic and cook 1 minute.  
  • Stir in seasonings and bay leaf, then add chicken broth.  Increase heat and bring to a boil.  Once boiling, reduce back down to MED heat and boil about 5 minutes, or until vegetables are tender.
  • Add egg noodles and boil, stirring often, about 10 minutes, or until cooked to your liking.  If you notice the liquid level is down too much, feel free to add an extra cup or two of broth or water.
  • Add in shredded chicken, stir and taste to check seasonings.  Sprinkle with parsley and serve.

Spoonful of hearty chicken noodle soup

Looking for more soup recipes?


  • Slow Cooker – While inexpensive, this slow cooker is a true workhorse in my kitchen!
  • Bear Claws– The perfect tool for shredding meat!

Guaranteed to warm you from the inside out, this homemade chicken noodle soup is made in the crockpot for an ultra-easy home-cooked meal that will feed your soul! #chickennoodlesoup #crockpotrecipe #slowcookermeal #chickennoodle #souprecipe #chickensoup

Homemade Crockpot Chicken Noodle Soup

This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make! No need for a can full of preservatives, homemade is the best!
4.8 from 25 votes
Prep Time 10 mins
Cook Time 6 hrs 10 mins
Total Time 6 hrs 20 mins
Servings 6 servings
Calories 175


  • 1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
  • 1 med to large yellow onion, diced
  • 3 large carrots, peeled and sliced into circles
  • 2 stalks celery, sliced
  • 3-4 cloves garlic, minced
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried rosemary leaves
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 bay leaf - (optional)
  • 2 tsp better than bouillon base, chicken flavor
  • 8 - 9 cups reduced sodium chicken broth
  • 8 oz. egg noodles (wide or extra wide)
  • fresh parsley, minced (for garnish)
  • salt and pepper, to taste


  • To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts.  Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
  • Dollop better than bouillon chicken base over the top, then pour in chicken broth.  Gently stir to combine.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  • Remove chicken from slow cooker to a large mixing bowl.  Shred chicken.  Discard bay leaf (if using), and return shredded chicken back to slow cooker.
  • Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender. Taste, and add salt and pepper as needed.
  • Serve garnished with minced fresh parsley and a sprinkle of black pepper.


Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!


Guaranteed to warm you from the inside out, this homemade chicken noodle soup is made in the crockpot for an ultra-easy home-cooked meal that will feed your soul! #chickennoodlesoup #crockpotrecipe #slowcookermeal #chickennoodle #souprecipe #chickensoup

Guaranteed to warm you from the inside out, this homemade chicken noodle soup is made in the crockpot for an ultra-easy home-cooked meal that will feed your soul! #chickennoodlesoup #crockpotrecipe #slowcookermeal #chickennoodle #souprecipe #chickensoup

Recipe posted first on Spend With Pennies, where I contribute recipes monthly.


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Recipe Rating

104 comments on “Homemade Crockpot Chicken Noodle Soup”

  1. This recipe is amazing. One of my four kiddos is a picky eater and he loves it. I will be making it for a second time today. Thanks for the great recipe!

  2. Hi! Do you put the chicken in the crock pot raw with the broth?

  3. I chose to cook this on the stovetop, but used the ingredients listed. I used Amish noodles that I cooked in a separate pot, as I wanted my broth clear, not thickned.
    I also used a rotissary chicken instead of raw.
    It is delicious! Lightly seasoned, and perfect for these cooler days.

  4. How important is the rosemary?

  5. Egg noodles go in uncooked in the slow cooker?

  6. Hi! Love this recipe. Third time making it. Wondering about adding rice?

  7. I’ve made this twice. First time I added pasta at the end and pasta turned out mushy so the second time I cooked separately and it was perfect. This is by far the most flavorful chicken noodle soup I’ve ever made. It’s a family favorite!

  8. Going to try this recipe tonight. We did buy bagged noodles but I normally make my own. How long would you recommend cooking them for? I’m also looking forwards to trying this 🤤🤤

  9. Hello, do you think this could be cooked in a pot instead? Im picking up a grocery order at 5 and wondering if it could be cooked in 2 hours.

  10. Hi I will make this exactly what the recipe says but I would like to know if I can thicken it up some using cornstarch and cream will that be OK to do this with this recipe

  11. This is the only homemade chicken noodle soup I like! I have tried other recipes and this one was perfect. We didn’t have to add any extra salt or pepper-perfect flavor. Thank you for sharing this recipe!! My hubby is a happy man right now, LOL

  12. I added just a little bit of yellow food coloring to mine just for looks. Other then that this recipe is flawless very tasty

  13. Hey! My soup is looking very cloudy. Is that okay?

  14. I used the slow cooker recipe, easy to make, really good, filling and healthy.  
    I do have a question- do you post calories per serving on recipes?  I was unable of find.  

    • I’m so glad you enjoyed it! I do post the calories per serving, it’s up in the navy blue section of the recipe card – this one is 175 calories per serving, although this can change based on brands used, etc. I don’t post any other nutrition facts as I’m not a nutritionist and don’t want to inadvertently pass along any incorrect information 🙂

  15. Mine was bland as well. That may be the chicken broth I bought. I wasn’t able to make it to the store so I had to try and look online and order it. And my chicken was dry. Was anyone else’s chicken dry?

  16. I love making this soup whether someone in the family is sick or if I’m just craving something warm and homey. My aunt however is very sick but is also gluten free. Would it be hard to make this gluten free? Would just subbing the noodles for a gluten free noodle work?

    • So sweet of you to want to make this for your Aunt! I have no experience with gluten-free ingredients or recipes, as we don’t have any intolerances or celiac disease in our family. So this is just my non-expert opinion, but I would check that your broth or stock is gluten free, the better than bouillon base is gluten free and swap out for the gluten free noodles.

  17. Added additional seasoning to this soup and a couple slight modifications. However, I’m disappointed my egg noodles turned out mushy! And I only put them in for 8 minutes. The flavor of the soup is wonderful so we will still eat it. 

    • All crockpots cook differently, and yours might have needed a little less time. Unfortunately, all pasta cooked in the crockpot will have a different texture than pasta cooked in traditional boiling water. If the texture bothers you, you can always boil the noodles separately.

  18. I made this tonight and for some reason it made my noodles mushy. 😩

    • Yes, as the noodles sit in the liquid, they’ll get mushy. Also, all crockpots cook differently, and yours might have needed a little less time. Unfortunately, all pasta cooked in the crockpot will have a different texture than pasta cooked in traditional boiling water.

  19. Better than Bullion is EXTREMELY salty so use with caution when adding additional salt.

  20. Made this today for the first time and I love it. Will be making it more and more.

  21. I just made this tonight and it’s incredibly bland. 🙁
    I used all ingredients accordingly and even used one container of low sodium chicken broth and one regular. Any suggestions for next time? 

  22. I added two tsp of seasoned salt but it turned out amazing!!!!

  23. Are the noodles frozen or thawed when you add them to the crock pot at the end? 
    Or are they raw, hard noodles out of a box? 

  24. If you are going to freeze this (or any noodle soup) it’s much better to add the noodles when you reheat it. Otherwise they get mushy.

  25. What is the serving size for 6 servings?

  26. Soooo, good!!! It reminds me of a certain soup commercial where the kid is a snowman and once he starts eating the soup, the snow melts away….. Will definitely make it again and freeze any leftovers tonight, if there are any leftovers
    : ) Thanks again for sharing the recipe!

  27. Thanks for sharing! Does it keep long?

  28. This looks so good! What an easy weeknight meal to start ahead of time. It would be easy to make gluten free too with the right noodles or subbing in rice!

  29. I made this crockpot chicken noodle soup and we loved it. I have a big family so I doubled the recipe! Will definitely make again. 

  30. I only have a 4 quart crock pot, would I just add less chicken broth???

  31. Have you tried this recipe with gluten free pasta??

  32. Such a great recipe! Only thing I would do differently would be, cook the noodles separate. 

  33. My first time using my crock pot and this soup turned out great! I cooked on high for 4 hours then shredded and added noodles then cooked on low for 20 minutes so the noodles were to my liking. Thanks for the recipe!

  34. Does it taste different if you don’t use better than bouillon? I don’t have that ingredient and I’ve never used it before 🙂 thank you!

  35. I’m making it as I type as well, this will be my second time attempting to make chicken noodle soup! The first time was unsuccessful but I still ate it. Ha. 
    I can’t wait to try it 😀 

  36. It is in the crock-pot as I type. I also tossed in a Parmesan rind. Can’t wait to have it for lunch!!

  37. I made this tonight, and it’s very salty! We can’t even eat it and I was so looking forward to it! Did anyone else have this issue? I need to figure out what is making it salty so i can fix it next time . I do not salt any of my food, so it’s not that. Thanks for any info.

    • With only 1/2 a teaspoon in the entire recipe, and using reduced sodium broth, it definitely shouldn’t be salty. Seasoned yes, salty no. Did you happen to mistake the tsp for a Tbsp? Use regular chicken broth instead of reduced sodium?

  38. Would I be able to add dumplings to this? Would any adjustments need to be made or just add them in the last 20 min or so?

  39. Perfect for this snowy cold day

  40. How long do you cook if you have premade chicken? 

  41. Hi! Do you know the nutrition content!  Thanks. 

    • As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

  42. I only had about 5 cups worth of broth. Will that be a problem?? I can go back to the store if I need to.

  43. Will this fill a 6-quart crock pot? I thought about making a bigger batch, but obviously I don’t want it to overflow!

  44. I would sure appreciate knowing if there is an economical way that you may know how I could re-create this recipe for approximately 120 people and what adjustments I may need to make.
    It looks delicious and just what our un-housed neighbors that we serve would love to enjoy!
    Looking forward to your reply, thanks for the assistance.

  45. Hi Amanda,

    This soup looks amazing…I’m actually putting all the ingredients in my crock pot as we speak.  I used organic chicken broth but its not low sodium, is it ok to use the better than bouillon base?  Also, I’d like to add ginger…I have ginger paste that you find in herb section at grocery store but its refrigerated.  Would you add after soup has finished cooking or at the beginning? Thanks in advance for reply and for the awesome recipe.

    • Hi Kim 🙂 Yes you can use the better than bouillon base, I’d just use slightly less salt in the recipe. Ginger would be great! I think either way would be good, just depends how much you like a sharp ginger flavor.

  46. Hello! How much is considered a serving? I’m counting calories!

    • I haven’t precisely measured it, it’s just 1/6th of the crockpot full. I would estimate between 1.5 and 2.5 cups, but to be completely accurate you’d have to portion it out yourself.

      • Ok, great. Making it today. (It’s cooking as we speak) I’ll use 1 & 1/2 cups as a serving. I don’t want to overdo it. Thank you.

  47. Making this for my mother in law who hasn’t been feeling so great. I’m feeling a little of too, so this will be good for both of us. THe kitchen smells so yummy!  

  48. Should the chicken be thawed before placing in crockpot or can it be frozen?

  49. The biggest mistake I made was not trimming the excess fat so there was little piece of fat throughout the entire soup so important step, be sure to trim the fat!

  50. Stupid question but when you call for chicken bouillon do you just put that in or follow directions on box then add to crockpot?

  51. Stupid question. Do i put raw chicken into slow cooker or does it need to be cooked in pan first

  52. Can you cook the chicken and shred it before you put it in the crock pot?

  53. Making this now… I read the recipe and was sold! Went out in the snow just to grab the rest of the ingredients I needed.

  54. I’m making this now and I’m noticing bits of chicken I guess in the broth. Is this normal?

  55. Hey ladies and gents do you think its ok i pan fry the chicken breats with olive oil and lemon pepper seasoning then saute the mira poix shred the chicken then add to my broth? Will the chicken be just as good you think because i just did not sure how its going to turn out but just wondering if i messed up? Thanks!

  56. I have like 6 hours to cook this. Does it make a taste difference if I cook on low, then turn to high, or vice versa. Does it turn out as well cooked on high or low?

  57. Can I skip the better than base chicken boullion?

  58. Can you substitute regular chicken bouillon for the better than bouillon?

  59. This is so delicious!! It was my first time making a homemade chicken noodle soup. I used a rotisserie chicken for convenience. I added oregano and used more egg noodles in the soup and cooked on low for 6 hours. Turned out absolutely wonderful! I will definitely be making this again!

  60. I could use a big bowl of this right now! I want to warm up to it!

  61. I love a good soup! Warms me right up! This will make my house smell so good too!

  62. YUM!! Nothing beats a warm bowl of classic chicken noodle soup!

  63. I could totally use a big bowl of this right now! Looks like a hug in a bowl!

  64. Mmm, this sounds so good! I can’t WAIT to try this! Thank you for this great recipe!

  65. The flavors in this sound amazing!

  66. Homemade version are always so much more flavorful plus the smell from it cooking all day just fills the house!