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!
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!
After a long, hard day, a big bowl of this soup is the cure!
IS CHICKEN NOODLE SOUP REALLY GOOD FOR YOU
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!
WHAT HERBS ARE USED IN CHICKEN NOODLE SOUP
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.
I also like to buy reduced sodium chicken broth, so I can control the amount of salt in the dish.
WHAT’S THE DIFFERENCE BETWEEN CHICKEN BROTH AND CHICKEN STOCK
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.
CAN THIS HOMEMADE CHICKEN NOODLE SOUP BE MADE ON THE STOVETOP
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.
Looking for more soup recipes?
- Skinny Crockpot Loaded Potato Soup
- Slow Cooker Zuppa Toscana
- Slow Cooker Tomato Basil Soup
- Slow Cooker Cheesy Ham Chowder
- Slow Cooker Hearty Minestrone
- Slow Cooker Italian Meatball Soup
- And MORE!
HELPFUL TOOLS
- Slow Cooker – While inexpensive, this slow cooker is a true workhorse in my kitchen!
- Bear Claws– The perfect tool for shredding meat!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 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) ** see chef tip #1 below
- fresh parsley, minced (for garnish)
- salt and pepper, to taste
Instructions
- 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.
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Chef Tips
- If you would prefer to boil your egg noodles separately, so they don't potentially get over-cooked (since all slow cookers cook differently), you can certainly do that. I've never had any issue with that, but some readers have mentioned it, so I wanted to amend the recipe to reflect potential troubles. Just omit step 4, and only cook the soup for a few minutes after adding the shredded chicken back to the slow cooker. Taste, and add salt and pepper if needed, then serve and enjoy!
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Recipe posted first on Spend With Pennies, where I contribute recipes monthly.
Liz Gustafson says
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!
Brittany says
Should the chicken be thawed before placing in crockpot or can it be frozen?
The Chunky Chef says
I’ve only tested this recipe using thawed chicken.
Samantha Cadena says
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!
Marissa says
Stupid question but when you call for chicken bouillon do you just put that in or follow directions on box then add to crockpot?
The Chunky Chef says
Not a stupid question at all 🙂 You just dollop it in straight from the jar.
Shaina says
I am In the process of making this now, on hour 2 on high. It tastes plain to me so far…what can I do?? 😩
The Chunky Chef says
You can always add additional seasoning to your tastes.
joe says
Stupid question. Do i put raw chicken into slow cooker or does it need to be cooked in pan first
The Chunky Chef says
Yes, you put the raw chicken in the slow cooker, and it cooks with the rest of the soup 🙂
Kim says
Can you cook the chicken and shred it before you put it in the crock pot?
The Chunky Chef says
Sure can, but it won’t need to cook quite as long since the chicken will already be done.
Jennifer says
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.
Jennie Roeder says
I’m making this now and I’m noticing bits of chicken I guess in the broth. Is this normal?
The Chunky Chef says
Absolutely normal… it’s the fat from the chicken as it cooks. You can strain it at the end of cooking 🙂
Amanda says
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!
Kathleen Rizzuto says
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?
Kathleen Rizzuto says
Can I skip the better than base chicken boullion?
The Chunky Chef says
You can, but it might have a slightly less rich flavor.
Sara says
Can you substitute regular chicken bouillon for the better than bouillon?
The Chunky Chef says
I haven’t tested it, so I can’t say for certain, but I think that would work.
Jayda says
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!
Krista says
I could use a big bowl of this right now! I want to warm up to it!
Amy says
I love a good soup! Warms me right up! This will make my house smell so good too!
Jamielyn says
YUM!! Nothing beats a warm bowl of classic chicken noodle soup!
Jenn says
I could totally use a big bowl of this right now! Looks like a hug in a bowl!
Dan Zehr says
Mmm, this sounds so good! I can’t WAIT to try this! Thank you for this great recipe!
Dee says
The flavors in this sound amazing!
Demeter says
Homemade version are always so much more flavorful plus the smell from it cooking all day just fills the house!