It’s January, we’re smack in the middle of winter, the days are dark and the nights are cold. Oh and it’s cold and flu and covidy seasons. So today we’re getting ready for ALL of that and more with this slow cooker chicken noodle soup. It’s a different version of my easy chicken noodle soup that’s made on the stove and I think you are going to love how hands off it is to make it in the crock pot instead. It’s super fast to prep - just dump everything but the egg noodles in the slow cooker - and then it just simmers away all day long. It smells amazing as it’s cooking, too. Walking into your kitchen and getting a whiff of that aroma during the day feels like a big hug.
Plus, you aren’t tied to the house with a pot of soup on the stove. Nope, just set your slow cooker and go about your business. And then your dinner is waiting on you and it’s going to be SO good. This soup is warm, brothy, aromatic and just so satisfying. It’s perfect for a pick-me-up on a cold, dreary day – or a day when you feel like you might be coming down with a cold. This soup is a feel-good classic for a reason, after all! My 10-year-old daughter also adores this soup and often requests it for lunch at school in her thermos. A little taste of home and love during her day. OK, let’s get cooking so you can enjoy this soup, too! (Oh and I have an Instant Pot chicken noodle soup as well if you want to check out that version.)
Now, I’ve got some notes and tips coming up below on how to make crock pot chicken noodle soup. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making slow cooker chicken noodle soup:
Chicken: I use boneless, skinless chicken breasts for this recipe, but you could certainly substitute chicken thighs or use a mix of breasts and thighs. Shredded or chopped: The chicken will cook with the soup and then you remove it to shred or chop it. Either way is fine, just depends on your preferences. Broth: Make sure to use a really good broth, since that imparts a lot of the flavor. Homemade is of course a great way to go, but a good store-bought broth is fine. I do recommend low-sodium so you can control the seasoning. Seasonings: The poultry seasoning and bay leaves are kind-of optional in the recipe, but I recommend using them if you have them. They add some good flavor. Egg noodles: The recipe calls for 3 cups of egg noodles, which is about half of a standard bag. They don’t get added until the end and then cook with the soup for the last 25-30 minutes.
Otherwise, this is super easy to put together. You dump everything but the egg noodles in your slow cooker. Mix it up and set it. Walk away and go about your life as this yummy soup simmers away. Once the chicken is cooked and tender, you’ll remove it and shred or chop it. Then return it to the soup in the slow cooker so it can meld with all those flavors. Add the egg noodles at the same time you return the chicken to the crock pot. Then cover and continue to cook on low for 25-30 more minutes to cook those egg noodles. Then it’s ready to serve!
And while this soup is plenty flavorful all on its own, you can certainly jazz it up with some toppings. Here are a few ideas.
Toppings for chicken noodle soup:
Fresh chopped parsley or mixed herbs Chopped chives Grated Parmesan cheese Fresh lemon juice (and/or zest) Oyster crackers Dash of hot sauce
We also sometimes serve our soup with some biscuits or cornbread. These Parmesan herb drop biscuits would be a good pairing. Or you could do some store-bought rolls or a hunk of crusty bread. Yummy yum yum.
Finally, let’s talk about the leftovers.
How to store leftover chicken noodle soup:
- Leftovers, once cooled, can be stored in the refrigerator for up to 5 days.
- Or freeze the leftovers. Place in individual servings in a freezer-safe bag or container for up to 5 months. Be sure to label and date it.
- Thaw in the refrigerator overnight, then reheat in a small pot on the stove until warmed through.
One note on freezing this soup: The egg noodles sometimes break down a bit after freezing and reheating. It still tastes great, but just a heads up about the texture. If you want, you can keep the egg noodles out of the portion you are freezing (remove it to cool before you add them to the rest of the soup in the crock pot) and then cook and add them fresh when you reheat the soup later. There you have it. Winter, we are ready for you. Soup’s on, spoons are ready and life is good. Enjoy! XO, Kathryn
Chicken: I use boneless, skinless chicken breasts for this recipe, but you could certainly substitute chicken thighs or use a mix of breasts and thighs. Shredded or chopped: The chicken will cook with the soup and then you remove it to shred or chop it. Either way is fine, just depends on your preferences. Broth: Make sure to use a really good broth, since that imparts a lot of the flavor. Homemade is of course a great way to go, but a good store-bought broth is fine. I do recommend low-sodium so you can control the seasoning. Seasonings: The poultry seasoning and bay leaves are kind-of optional in the recipe, but I recommend using them if you have them. They add some good flavor. How to store leftover chicken noodle soup:
- Leftovers, once cooled, can be stored in the refrigerator for up to 5 days.
- Or freeze the leftovers. Place in individual servings in a freezer-safe bag or container for up to 5 months. Be sure to label and date it.
- Thaw in the refrigerator overnight, then reheat in a small pot on the stove until warmed through.
- One note: The egg noodles sometimes break down a bit after freezing and reheating. It still tastes great, but just a heads up about the texture. If you want, you can keep the egg noodles out of the portion you are freezing and then cook and add them fresh when you reheat the soup.
