This Crockpot Chicken Noodle Soup hits the spot when you’re craving something that warms you from the inside out. It’s hearty, brothy, and packed with all the cozy comfort you’d want in a bowl. I grew up with my mom making a stovetop version on cold, rainy days, but I’ll be honest—tossing everything into the slow cooker and letting it do the work is my kind of grown-up win. This recipe’s got fall-apart chicken thighs, tender noodles, carrots that soak up all the flavor, and enough herby goodness to make your kitchen smell like magic. It’s perfect when you want dinner ready without hovering over the stove. And let’s be real—sometimes you need to feel like a kitchen hero without actually breaking a sweat. Whether you’re after healthy Crockpot recipes, trying Crockpot chicken legs recipes, or just love good old-fashioned chicken noodle soup, this one checks all the boxes. Chicken Crockpot recipes don’t get much better than this. If you’ve got a freezer full of chicken thighs or legs, a pack of egg noodles, and a long day ahead, this soup practically cooks itself. So go on—set it, forget it, then ladle it up like you meant to all along.

1) Key Takeaways
2) Easy Crockpot Chicken Noodle Soup Recipe
3) Ingredients for Crockpot Chicken Noodle Soup
4) How to Make Crockpot Chicken Noodle Soup
5) Tips for Making Crockpot Chicken Noodle Soup
6) Making Crockpot Chicken Noodle Soup Ahead of Time
7) Storing Leftover Crockpot Chicken Noodle Soup
8) Try these Soup recipes next!
9) Crockpot Chicken Noodle Soup
10) Nutrition

1) Key Takeaways

This soup recipe makes weeknights easier with its set-it-and-forget-it method
It features tender chicken thighs and fresh vegetables slow-cooked in broth
The egg noodles absorb flavor while keeping their bite
It’s comforting, hearty, and doesn’t require babysitting the stove

2) Easy Crockpot Chicken Noodle Soup Recipe

I’m a big believer that soup should feel like a warm hug. When life gets messy or the sniffles come knocking, this Crockpot Chicken Noodle Soup is what I reach for. And trust me, it’s not just easy, it’s deeply satisfying in the most honest way.

We’re not chasing fancy flavors here. We’re talking about carrots that taste like they’ve lived in broth their whole lives, and chicken that falls apart like it’s got nothing left to prove. This recipe nails that classic chicken noodle vibe without making you hover over a stove. I’ve made this during the school rush, during flu season, and even once when I had to cook without power (thanks, generator!).

So if you love Chicken Crockpot Recipes that are reliable, this one’s a keeper. It hits that perfect middle ground between feeling homemade and being fuss-free. This recipe lives at the intersection of comfort, ease, and I-don’t-want-to-think-too-hard. Welcome to Eleanor Cooks, where we eat soup that makes sense. You’ll find more at Eleanor Cooks.

3) Ingredients for Crockpot Chicken Noodle Soup

Chicken Thighs: I use boneless, skinless thighs because they’re forgiving and don’t dry out. They cook down into tender pieces that soak up all the broth’s flavor. You can swap in drumsticks or even chicken breasts if that’s what’s in the freezer.

Chicken Broth: Go for low-sodium if you can. That way you’re in charge of the salt. The broth forms the heart of this soup and makes every bite rich and cozy.

Carrots: Sliced into thick coins, they soften just enough to be fork-tender without turning mushy. I never skip them — they’re part of the soul of any chicken noodle soup.

Celery: Adds a mild crunch and that unmistakable earthy aroma. You could leave it out, but I wouldn’t.

Onion: Dice it up and let it melt into the broth. It creates that base flavor that makes the soup taste like it simmered all day (even though the crockpot did the work).

Garlic: Three cloves minced finely do the trick. The flavor is soft and round, never sharp, which suits this broth perfectly.

Herbs: A combo of thyme, rosemary, bay leaves, salt, and pepper creates that deep, herby flavor we want. Thyme especially brings that slow-cooked vibe, even when you’re not watching the pot.

Egg Noodles: They soak up the broth and deliver that classic slurp. Add them toward the end so they stay firm and don’t turn soggy. Trust me here.

Fresh Parsley: Optional but recommended. A sprinkle before serving adds brightness and just a bit of color.

4) How to Make Crockpot Chicken Noodle Soup

Step 1. Place your chicken thighs in the crockpot first. This lets them simmer low and slow right in the broth and pick up flavor from everything else that comes in.

Step 2. Add in your chopped vegetables — carrots, celery, onion, and garlic. They’ll soften into the broth and create a base flavor that’s surprisingly complex for something so simple.

Step 3. Pour in the chicken broth. Then season with salt, pepper, thyme, rosemary, and two bay leaves. Give it a quick stir. You don’t need to be too precise here.

Step 4. Cover and cook on low for six hours. Don’t lift the lid unless you really have to. This is where the magic happens quietly.

Step 5. Once time’s up, pull out the chicken and shred it with two forks. It should fall apart with almost no effort. Toss it right back in the soup.

Step 6. Add in the egg noodles. Let them cook in the hot broth for 20 to 30 minutes until they’re tender but still have a little bite.

Step 7. Fish out the bay leaves, give everything one last stir, and garnish with chopped parsley. Then serve it up while it’s still steaming hot.

5) Tips for Making Crockpot Chicken Noodle Soup

Keep the chicken whole during the cook. It stays juicy this way, and you get to shred it later when it’s perfectly tender. I’ve tried chopping it beforehand, and it dries out too quickly.

Want to deepen the flavor? Brown the chicken in a skillet before you toss it in the crockpot. Totally optional. I skip it when time’s short and it’s still delicious.

Add the noodles near the end, always. If they sit in broth for too long, they go mushy and soak up all the good stuff. This is one of those Chicken Crockpot Recipes where timing matters just a little.

6) Making Crockpot Chicken Noodle Soup Ahead of Time

One thing I love about this soup? It gets better the next day. If you’re planning ahead, make the soup up to the noodle step. Skip adding them and refrigerate everything else once it cools.

The next day, warm the soup back up and add fresh noodles then. They’ll cook right in the broth, and you’ll keep the texture spot on. It’s one of my go-to Healthy Crockpot Recipes for meal prep.

Store it in a big container, or portion it into jars for easy grab-and-heat lunches. Just leave some space for the noodles to expand if you’re cooking them in later.

7) Storing Leftover Crockpot Chicken Noodle Soup

If you’ve got leftovers, great. This soup holds up well in the fridge for up to four days. Let it cool completely, then seal it in an airtight container.

When reheating, you might need to add a splash of water or broth. Noodles tend to keep drinking up liquid even after they’ve cooked.

You can freeze the soup too — just leave out the noodles and add them fresh later. Reheat gently on the stove or in the microwave. It’s flexible and forgiving, which is why I keep it in regular rotation on Eleanor Cooks.

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9) Crockpot Chicken Noodle Soup