Name: Crockpot Chicken Noodle Soup
Prep time: 15 min
Cook time: 5 h
Total time: 315 min
Yield: 6
Ingredients: 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-size pieces; 3 carrots, sliced into thin rounds (about 1 cup); 3 celery stalks, sliced diagonally (about 1 cup); 1 medium onion, diced (about 1 cup); 2 cloves garlic, minced; 6 cups low-sodium chicken broth; 1 (14.5-oz) can diced tomatoes, undrained; 1 teaspoon dried thyme; 1 teaspoon dried parsley; ½ teaspoon black pepper; ½ teaspoon salt (or to taste); 2 cups uncooked egg noodles; 1 tablespoon olive oil (for sautéing onion and garlic, optional)

This Crockpot Chicken Noodle Soup comes together with barely any effort, letting the slow cooker do the heavy lifting while you relax. Tender chicken, hearty noodles, and a savory broth meld into a bowl of pure comfort in just a few hours.

Servings: 6 servings

Hands-Free Comfort

Just toss a few simple ingredients into a single slow cooker, set the timer, and let the aromas fill your kitchen. The result is a thick, hearty soup brimming with chicken, carrots, celery, and noodles—no stovetop fuss, no constant stirring, just pure, soothing flavor.

The Secret to Perfect Noodles

Add the egg noodles during the last 30 minutes of cooking. This prevents them from becoming mushy while still allowing them to soak up the broth’s flavor. If you prefer firmer noodles, you can stir them in even later, about 15 minutes before serving, and they’ll stay pleasantly al dente.

Ingredients for Crockpot Chicken Noodle Soup

2 boneless, skinless chicken breasts (about 1 pound), cut into bite-size pieces
3 carrots, sliced into thin rounds (about 1 cup)
3 celery stalks, sliced diagonally (about 1 cup)
1 medium onion, diced (about 1 cup)
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 (14.5-oz) can diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
½ teaspoon salt (or to taste)
2 cups uncooked egg noodles
1 tablespoon olive oil (for sautéing onion and garlic, optional)

How to Make It: Crockpot Chicken Noodle Soup

If desired, heat olive oil in a pan and quickly sauté the onion and garlic until fragrant, then transfer to the crockpot.
Add the raw chicken pieces, carrots, celery, diced tomatoes (with juice), chicken broth, thyme, parsley, salt, and pepper to the crockpot.
Stir gently to combine, then cover and set the slow cooker to low for 5 hours (or high for 3 hours).
About 30 minutes before serving, stir in the uncooked egg noodles, cover, and continue cooking until the noodles are tender.
Taste and adjust seasoning if needed, then ladle into bowls and enjoy hot.

Soup-Making Tips

For extra richness, finish each bowl with a squeeze of fresh lemon juice or a drizzle of olive oil. If you like a thicker broth, stir in a tablespoon of flour mixed with a little cold water before adding the noodles. Leftovers store well—reheat gently on the stove, adding a splash of broth if it thickens too much.

Serving Ideas

Serve the soup with warm crusty bread or buttery biscuits to soak up the flavorful broth. A simple side salad with a light vinaigrette adds a fresh contrast, making the meal feel complete and satisfying.