There’s nothing quite like homemade Chicken Noodle Soup! You will love this herby soup, and the best part is you can make it in a slow cooker!
Why We Love Crockpot Chicken Noodle Soup
- This is a very herbacious soup. I love all the flavors and they are like a warm hug in a bowl. Perfect for cold nights.
- If you have a newer crock pot you can preset the temperature changes. Otherwise, it’s okay to cook the whole thing on LOW for 10 hours and then crank up the heat to finish the noodles. Set and forget while you’re at work!
- There is A LOT of chicken in every bite. We aren’t shy about the herbs and spice and certainly not about the chicken either. This easy crockpot chicken noodle soup is hearty and filling.
Ingredients You’ll Need to Make Homemade Chicken Noodle Soup
CHICKEN: For this recipe, you can use chicken breasts, chicken tenders, or even a pre-cooked rotisserie chicken. Just be sure that you have about 4 cups of chicken for the soup.
BROTH: I like to use a combination of chicken broth and vegetable stock for the soup base. You can use all chicken broth if there’s a sale at the store. I’ve done it and the soup is just as delicious.
VEGETABLES: We’re sticking with the classics – celery, carrots, onion, and garlic. You can’t go wrong with this combination, no matter the recipe.
HERBS & SPICES: We’re raiding the spice cabinet for this soup! I love the combination of herbs and savory spices to really add depth of flavor to this soup. If you find the herbs too much, you can add more water to the soup to thin out the flavors or use half the amounts listed next time.
How do you make Chicken Noodle Soup in the crockpotJump to Recipe
STEP 1 Place the chicken, broths, water, all the herbs and spices, veggies, and lemon juice into a slow cooker. Cover and cook for 4 hours on HIGH and then turn to LOW and cook for another 3 hours.
STEP 2 Remove the chicken from the soup and shred it. Return the shredded chicken to the soup, add in the egg noodles, and give everything a stir. Cook on HIGH for 30 minutes, or until the noodles are tender.
Tips & Tricks
- You can use raw or frozen chicken to make this soup. If you use frozen chicken, add 1 more hour of cooking time to the LOW heat part of the recipe.
- To freeze leftover soup, do not add in the egg noodles, but shred the chicken. Let it cool to room temperature and then trasnfer the soup to an air tight container before freezing. Be sure to leave room for the liquid to expand when frozen. It will keep for up to 3 months.
- To reheat the soup, splace it in a pot and cook over medium heat. In a separate post, boil the noodles in salted water according to the package directions. Drain the noodles and add them to your warmed soup. You could also cook the noodles in the warmed soup if you prefer.
- Need more or less soup? You can absolutely make a half batch of soup. You can also add more water to stretch the portions of soup without losing flavor thanks to all the herbs spices and lots of chicken. You can add up to 4 cups more water, but you may want to add another bag of noodles too.
- If you prefer to use fresh herbs instead of dried, use half the amount listed for each herb in the recipe.
Crockpot Chicken Noodle Soup FAQ
Should the noodles be cooked separately for chicken soup?
You don’t have to, but you can if you want. I like that the noodles cook in the soup broth and soak up some of that flavor. That being said, you can absolutely cook the noodles in salted water, drain and add them to the soup once it’s ready.
Cook the noodles by themselves will cut down on the total time by 30 minutes if you start the noodles while the soup is in the last 20 minutes of cooking.
Can you put raw chicken in soup to cook?
You sure can! As long as the chicken gets enough cooking time in the liquid you’re good to go. The chicken will reach 165 internal temperature and the broth will keep it nice and moist while the chicken flavors the soup.
Other Recipes You May like
- Italian Susage Tortellini Soup
- Slow Cooker Black Bean Soup
- Broccoli Cheese Soup
- Bacon Bean Soup
- Easy Tomato Beef Stew
Crockpot Chicken Noodle Soup
- 2 pounds boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 cups vegetable stock
- 1 cup water
- 2 teaspoons dried parsley
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons dried rosemary
- 2 teaspoons dried chives
- 2 teaspoons ground ginger
- 2 teaspoons Old Bay seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (see note)
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup lemon juice
- 2 tablespoons garlic minced
- 4 ribs celery diced
- 4 carrots peeled and diced
- 1 large yellow onion peeled and diced
- 12 ounces egg noodles
- Add all the soup ingredients EXCEPT the egg noodles to a slow cooker. Cover and set to HIGH for 4 hours. Then reduce heat to LOW for 3 hours.
- Remove the lid and take the chicken out of the soup. Shred the chicken using a couple of forks and then return it to the slow cooker.
- Turn the temperature to HIGH. Add the egg noodles and stir them into the soup. Cover and cook for 30 minutes, or until the noodles are tender but not falling apart. Serve warm.