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.
Yvonne perkins says
This recipe was spot on! Sooooo yummy! I did have to increase the chicken broth to a total of 16 cups. I did Let it cook down some, and then added more broth. This is hands down the best chicken noodle soup that I have ever had.
Cass says
Do you recommend Frozen Egg Noodles or the Dry ones?
The Chunky Chef says
The cook times for this recipe are for the dried wavy egg noodles. The frozen ones are generally thicker, so while they’d be delicious in this soup, you’d have to alter things a bit.
B says
Thank you! Even my soup avoiding husband said ‘Yum!’
Becky says
Can I use already shredded rotisserie chicken? Would I cook for the same time? Thanks! Can’t wait to try this!
The Chunky Chef says
You can definitely use pre-shredded chicken, and you won’t need to cook as long (but I haven’t tested this to get the exact time), just until the broth is hot and the veggies are soft 🙂
Louise says
My family loved it.
Patty says
Can Reames frozen egg noodles be used in this recipe?
The Chunky Chef says
They can be, but they will likely have a different cooking time than the noodles used here.
Mignon says
So what is better than bouillon base?
The Chunky Chef says
This is the product I use (https://amzn.to/3iv9R2S), but you don’t have to get it from Amazon. Most larger grocery stores, including Walmart carry it 🙂
Michele says
Can u use bouillon cubes inthe jar
The Chunky Chef says
Yes you can use those, but I haven’t tested it to say exactly how much to add.
Amanda says
Can I use Chicken legs instead of chicken breast
The Chunky Chef says
Yes, just make sure they’re cooked to at least 165°F internally 🙂
Jackie says
BEST recipe, I use homemade noodles.
Marie says
Why did my egg noodles turn out gooey and gummy? 🙁
The Chunky Chef says
Pasta cooked in the slow cooker will have a different texture than when boiled. You could always cook them separately if you didn’t enjoy the texture.
Chris says
I have made this several times and going to make it again tomorrow. I absolutely love this soup!!!
Sandy Rickeard says
Very good. Had to add more broth than recipe said.
Portia says
Made this tonight & it was SO GOOD! We loved it! We will be making this many times this winter!
Gerri Dwan says
I’m looking forward to making this dutch oven chicken soup. My question is can I use all stock or use broth & stock mixed.
Can’t wait to try it out. Thank you.
The Chunky Chef says
You can use any combination of broth and stock that you’d like 🙂
Britt says
Love it!
Sean Hineline says
What a way to start the Fall! This Great chicken noodle recipe!! Thank you so much!!
Kim says
Great meal on a chilly day!
Jorge Vazquez says
Prepared this delicious soup today.
Your chicken noodle soup recipe was easy to prepare.
Perfect for a cold and rainy day here in Maryland. Thanks for sharing.
Erica says
Good recipe. I just made this today. My daughter approved. I used 1.5 pounds of chicken breast and I felt like it was too much chicken ratio vs egg noodle. I would definitely make again, but with less chicken. Thank you!!
Cindy says
This soup was absolutely delish!! I followed the recipe fully and the flavor was amazing! The only thing I did different was to boil the extra wide noodles in a separate pan cooking them to al dente, draining and adding to the crockpot 30 mins prior to serving..don’t forget that bay leaf..it makes a huge difference in the flavor..thank you for posting this recipe!