Crockpot Chicken Noodle Soup Recipe

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This easy Crockpot Chicken Noodle Soup recipe is loaded with chicken, vegetables, pasta and chicken broth. Perfect for busy weeknights!

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Keyword: crockpot chicken noodle soup, crockpot chicken soup, slow cooker chicken noodle soup, slow cooker chicken soup

Servings: servings

Calories: 259kcal

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

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

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.