Go Back

Crockpot Chicken Noodle Soup That Defines Chicken Crockpot Recipes

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.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Soup
Cuisine: American
Keywords: Chicken Crockpot Recipes, chicken noodle soup, Crockpot Chicken Legs Recipes, crockpot chicken recipes, Crockpot Chicken Thighs, Crockpot Recipes, Healthy Crockpot Recipes
Servings: 6 servings
Author: Eleanor

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs or legs
  • 8 cups low-sodium chicken broth
  • 3 large carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 2 cups egg noodles
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Place chicken, broth, carrots, celery, onion, garlic, salt, pepper, thyme, rosemary, and bay leaves into a crockpot.
  2. Cover and cook on low for 6 hours.
  3. Remove the chicken, shred it with two forks, and return it to the pot.
  4. Add egg noodles and cook for an additional 20-30 minutes until noodles are tender.
  5. Remove bay leaves, sprinkle with parsley if you like, and serve hot.