Looking for an easy soup recipe that you can enjoy all year round? This Crockpot Chicken Noodle Soup is flavorful and SO easy to make!
I think having soup season season be year round is a good idea. The way the house smells when a hearty soup is simmering on the stove. The way a bowl of hot soup soothes a sore throat. Or the way warm broth warms your soul on a cold winter day. It’s all just too good to only have during cold weather.
Especially this crockpot chicken soup. It has so much flavor and is light enough to enjoy any time of year.
What's In This Article
Chicken Noodle Soup in the Crockpot
I’ve been really trying to round out my recipe collection lately. I have so many great ideas in my arsenal that I can’t wait to share with all of you.
One of them is this Slow Cooker Chicken Noodle Soup. A good chicken noodle soup recipe is a great staple to have in your recipe box. It’s comforting on cold fall or winter nights, but light enough to enjoy during the summer too.
Plus, when you’re feeling under the weather the canned stuff just can’t compare! I’d take a big, steaming bowl of homemade chicken soup over a canned soup any day.
Slow Cooker vs. Stovetop
Why use the slow cooker instead of stove top? The slow cooker and stove top directions are actually the same. I just find it easier to control the low temperature settings on a slow cooker better than the stove top.
If you are low on time but want all of the flavor, another great option is to make it in the Instant Pot (electric pressure cooker).
Can I make this on the stovetop? You sure can! Just make in a large Dutch oven or large pot and keep on a very low simmer, the lowest possible (don’t bring to a boil,) for 2 hours.
- Chicken – Rotisserie chicken is a super easy way to get tender chicken for a soup. You can also cook up some boneless skinless chicken breasts and cut them up for this slow cooker chicken soup.
- Vegetables – For my veggies, I use carrots, yellow onion, celery and frozen green beans. But this slow cooker chicken noodle soup recipe is a great way to use up whatever extra veggies you may have laying around.
- Fresh herbs – I like to use a blend of fresh garlic, fresh thyme and bay leaves to season my crockpot chicken noodle soup recipe. Fresh herbs make all the difference, I promise!
- Chicken broth – This is chicken soup after all, so I don’t recommend using beef or vegetable stock here. You can use chicken stock or chicken bouillon if you need to though.
- Lemon juice – To bring a little brightness and acidity to our crock pot chicken noodle soup, I like to add some lemon juice. Fresh is always preferred over the bottled variety.
- White pepper – White pepper is a little more mild than black pepper which is why I use it. However, feel free to use black pepper if that’s what you have on hand.
- Noodles – I use wide egg noodles in my soup, but the type of noodle is really up to you. Whole wheat noodles can also be used if you’d like to.
How to Make Crockpot Chicken Noodle Soup
To make this soup recipe, you start with a rotisserie chicken. Once the chicken is cool enough to handle, remove all meat (both white and dark,) shred it into bite size pieces, and then add the chicken to the slow cooker.
Feel free to cook and shred or dice your own boneless skinless chicken breast or chicken thighs too. I just like to save time with the store bought roasted chicken.
Next, add the carrots, onion, garlic, thyme, (rosemary if you’d like,) bay leaf and chicken broth into the slow cooker with the shredded chicken. Cover and cook on low for two hours.
Once the two hours are up, add the celery, green beans, lemon juice, white pepper and wide egg noodles (or whichever noodles you prefer.) Cook that for an additional 20-25 minutes, or until the pasta is cooked to your liking.
PRO TIP: Amplify the flavor of any soup by adding an acid 30 minutes to right before serving. This can be as simple as a citrus juice or vinegar.
And there you have it! If that chicken soup isn’t the easiest recipe ever, I don’t know what is! Ladle the soup into bowls, top with salt and pepper to taste, and serve immediately.
Storage & Freezing
Storage: Soups with noodles are good in the fridge for about 3 days. Make sure to store your homemade chicken noodle soup in an airtight container. You can reheat leftover soup in a saucepan or in the microwave.
Freezing: Soups that have noodles don’t tend to reheat very well after being frozen. So if you are making this soup just to freeze in freezer bags, leave out the noodles. When you are ready to thaw and reheat the frozen soup, just boil some fresh noodles to add in. However, be aware that the noodles will not have the same flavor, because they will not be cooked in the soup base as the original recipe states.
Serving Crockpot Chicken Noodle Soup
More Easy Soups
- 20-Minute Chicken Wild Rice Soup
- Instant Pot Panera Broccoli Cheddar Soup
- Turkey Noodle Soup
- French Onion Soup
Slow Cooker Chicken Noodle Soup
- Shred all chicken, white and dark meat, off of cooked rotisserie chicken. Add to slow cooker.
- Combine carrots, onion, garlic, whole thyme sprigs, bay leaves and chicken broth with chicken. Set slow cooker to low for 2 hours.
- Add celery, green beans, lemon juice, white pepper and egg noodles. Cook for an additional 20-25 minutes, or until pasta is cooked.
- Serve immediately.
- If you’ve tried this recipe, come back and let us know how it was.