Crockpot Chicken Noodle Soup Recipe
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This easy Crockpot Chicken Noodle Soup recipe is loaded with tender chicken, vegetables, and pasta in a rich homemade broth. Perfect for busy weeknights!
There’s nothing better than coming home to a warm bowl of Slow Cooker Chicken Noodle Soup. I like to use chicken thighs over chicken breast for a few reasons. Chicken thighs are less likely to overcook; they hold their shape more for soups, and they are also cheaper!
This recipe is one I come back to again and again because it’s simple, filling, and makes plenty for leftovers. Whether you’re feeding a crowd or meal prepping for the week, this cozy soup is always a winner.
Quick Bites About This Recipe
Flavor: Rich, savory, and packed with tender chicken and vegetables.
Skill Level: Easy with just a few minutes of prep.
Swaps: Chicken breast works well, and tomato puree can replace tomato powder.
Make Ahead: Prepare everything except the pasta a day ahead.
Freezer Friendly: Freeze without the pasta for up to 3 months.
Variations & Substitutions: Add garlic, peas, corn, spinach, or a squeeze of lemon before serving.
Crockpot Chicken Noodle Soup Ingredients
Boneless skinless chicken thighs: Chicken thighs stay juicy and tender after hours in the slow cooker. Be sure to trim away any excess fat and any bone fragments before adding them.
Yellow onion: Adds sweetness and adds flavor to the broth.
Celery: We love celery, but some do not, you can omit if preferred.
Carrots: Bring natural sweetness, color, and a little heartiness to every bowl. For even more sweetness, try some parsnips too!
Dried thyme: Gives the broth a cozy, comforting herb flavor without overpowering the other ingredients.
Tomato powder: Adds rich tomato flavor without making the broth heavy. If you don’t have any, use tomato puree instead.
Homemade chicken broth: Homemade gives the richest flavor, but your favorite store-bought broth works too.
Water: Helps balance the broth while letting the chicken and vegetables shine.
Chicken bouillon: A little Better Than Bouillon adds even more savory depth to the broth.
Pasta: Egg noodles, rotini, shells, or your favorite short pasta all work well. Cook it separately so it doesn’t become mushy.
Fresh herbs: Stir it in at the end for fresh flavor and a pop of color. We like parsley and dill.
How to Make Crockpot Chicken Noodle Soup
If you’d like an extra layer of flavor, heat the olive oil in a large skillet over medium-high heat and brown the chicken thighs for 2 to 3 minutes per side. This step is optional but worth it if you have the time.
Place the chicken in the slow cooker with the onion, celery, carrots, thyme, tomato powder or tomato puree, chicken broth, water, and chicken bouillon.
Stir everything together so the vegetables are evenly distributed.
Cover and cook on Low for 5-6 hours or on High for 3-4 hours, until the chicken is tender and shreds easily. The chicken should reach an internal temperature of 165°F.
Remove the chicken from the slow cooker, shred it with two forks or chop it into bite-sized chunks, then add it back to the crockpot
While the soup finishes, cook the pasta according to the package directions until al dente. Drain it well.
Stir the cooked pasta, chopped parsley, and dill into the soup just before serving. Taste and adjust the seasoning if needed before serving warm.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store in an airtight container for up to 4 days. If possible, keep the pasta separate from the soup.
Freeze: Freeze the soup without the pasta for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm on the stovetop over medium heat or microwave until hot. Add a splash of broth if the soup has thickened.
Recipe Tips and Notes
- Browning the chicken adds even more flavor, but isn’t required.
- Cook the pasta separately so it doesn’t overcook.
- Add extra broth when reheating leftovers if needed.
- Fresh parsley and dill add more flavor when stirred in just before serving.
- Taste the broth before adding extra salt since the bouillon may provide enough seasoning.
Crockpot Chicken Noodle Soup Recipe
Equipment
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs trimmed
- 1 large yellow onion diced
- 4 stalks celery sliced
- 4 carrots sliced
- 1/2 teaspoon dried thyme
- 1 teaspoon tomato powder or 1/4 cup canned tomato puree or canned crushed tomatoes
- 6 cups homemade chicken broth
- 2 cups water
- 1/2 tablespoon chicken bouillon like Better Than Bouillon
- 8 ounces pasta
- 1/8 cup fresh parsley chopped
- 1/8 cup fresh dill chopped
Instructions
- Place the chicken thighs into the slow cooker after trimming off any fat and removing any bones or bone fragments. You can also brown a bit if preferred before adding to the slow cooker.1 1/2 pounds boneless skinless chicken thighs
- Add the onion, celery, carrots, thyme, tomato powder or tomato puree, chicken broth, water, and chicken bouillon. Stir to combine.1 large yellow onion, 4 stalks celery, 4 carrots, 1/2 teaspoon dried thyme, 1 teaspoon tomato powder, 6 cups homemade chicken broth, 2 cups water, 1/2 tablespoon chicken bouillon
- Cover and cook on Low for 5-6 hours or High for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker, shred it with two forks or chop it into bite size chunks, then add it back to the crockpot.
- Cook the pasta according to the package directions until al dente. Drain well.8 ounces pasta
- Stir the cooked pasta and parsley into the soup just before serving. Taste and adjust seasoning if needed before serving.1/8 cup fresh parsley
Video
Notes
- Substitutions: Chicken breasts may be substituted for chicken thighs. Tomato puree may be used in place of tomato powder. Use your favorite short pasta or egg noodles.
- Storage: Store leftovers in the refrigerator for up to 4 days or freeze the soup without the pasta for up to 3 months.
- Reheat: Reheat on the stovetop or in the microwave until hot. Add additional broth if needed to loosen the soup.