How to Make a Homemade Crockpot Chicken Noodle Soup Recipe

With a delicious broth, this Crockpot slow cooker chicken noodle soup is the perfect family meal that makes plenty of leftovers!

Can you imagine life without the beauty of a Crockpot slow cooker? I surely can’t.

This appliance has helped this busy mama get dinner on the table many nights. And the aroma that goes through the house while a yummy meal is cooking is THE BEST. That’s when you know it’s a great recipe. Am I right?

I have several Crockpot recipes on this blog for that very reason. I’m not sure why, but I haven’t yet shared one of my family’s favorite slow cooker meals – Crockpot homemade chicken noodle soup! The first time I made this slow cooker chicken noodle soup my family loved it, so I’ve stuck with the same recipe ever since.

What I like about this slow cooker chicken soup recipe is that it’s not only delicious, but it makes a ton of leftovers. That means that lunches or dinners are covered for the next two or three days! 

Are you ready for the recipe? I hope it will be the best chicken noodle soup recipe you’ve tried thus far, or at least close to it, ha!

CROCKPOT CHICKEN SOUP

EQUIPMENT YOU’LL NEED

• 6-quart Crockpot slow cooker
• ladle
• slotted spoon
• large mixing spoon
• medium mixing bowl
• colander
• stand mixer (optional for shredding chicken)

INGREDIENTS

• 1 lb boneless skinless chicken thighs (breasts will work, too, but thighs are more tender)
• 1 celery stalk, sliced or chopped
• 1 lb carrots, peeled and sliced or chopped
• 1medium onion, chopped
• Better Than Boullion Roast Chicken, 3/4 of a jar (chicken stock or chicken broth will work, too, but Better Than Boullion has amazing flavor!)
• 2 dried bay leaves
• 1/2 tbsp poultry spice
• 1/2 tbsp dried parsley
• 1/2 tbsp ground thyme (dried thyme will work, too)
• 1/2 tbsp salt
• 1/2 tbsp pepper
• 1/2 tbsp onion powder
• 1/2 tbsp garlic salt
• water, enough to fill up crockpot
• noodles of choice (I used egg noodles for this recipe)

COOKING HACK: SHRED CHICKEN USING A KITCHENAID STAND MIXER!

INSTRUCTIONS

1. Chop onion, carrots and celery and place in mixing bowl.
2. Place chicken (do not chop or cut) and vegetables in Crockpot, then fill with water to about an inch of the top of the Crockpot. 
3. Add all spices and Better Than Boullion, then stir thoroughly with a large mixing spoon, making sure that the Better Than Boullion is fully dissolved.
4. Cover and cook on low for 5-6 hours or on high for 2-4 hours (I recommend using the low method). Stir occasionally (it’s okay if you won’t be home to do so). note: noodles will be prepared right before serving so they won’t be mushy
5. Using a slotted spoon, remove chicken from Crockpot and place into a medium mixing bowl or stand mixer bowl (I prefer using a stand mixer). Shred chicken using forks or on the lowest setting for the stand mixer (make sure not to over mix the chicken or it will get mushy) to desired shred size. After shredding, add chicken back to Crockpot and stir. 
6. Prepare noodles according to package instructions, then drain and set aside. Ladle chicken soup into serving bowls and add desired amount of noodles to each bowl. Serve with crackers!

PRINT THE RECIPE BELOW!

Homemade Crockpot Chicken Noodle Soup Recipe

Yield: 10 or more, makes several

Prep Time: 30 mins

Cook Time: 5 hrs

Total Time: 5 hrs 30 mins

With a delicious broth, this Crockpot slow cooker chicken noodle soup is the perfect family meal that makes plenty of leftovers!

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Ingredients

• 1 lb boneless skinless chicken thighs breasts will work, too, but thighs are more tender
• 1 celery stalk sliced or chopped
• 1 lb carrots peeled and sliced or chopped
• 1 medium onion chopped
• 1 Better Than Boullion Roast Chicken, 3/4 of a jar chicken stock or chicken broth will work, too, but Better Than Boullion adds amazing flavor
• 2 dried bay leaves
• 1/2 tbsp poultry spice
• 1/2 tbsp dried parsley
• 1/2 tbsp ground thyme dried thyme will work, too
• 1/2 tbsp salt
• 1/2 tbsp pepper
• 1/2 tbsp onion powder
• 1/2 tbsp garlic salt
• water enough to fill up Crockpot
• 1 package noodles of choice I used egg noodles for this recipe

Equipment

• 1 6-quart Crockpot slow cooker
• 1 ladle
• 1 slotted spoon
• 1 large mixing spoon
• 1 medium mixing bowl
• 1 colander 
• 1 stand mixer optional for shredding chicken

Instructions 

• Chop onion, carrots and celery and place in mixing bowl.
• Place chicken (do not chop or cut) and vegetables in Crockpot, then fill with water to about an inch of the top of the Crockpot. 
• Add all spices and Better Than Boullion, then stir thoroughly with a large mixing spoon, making sure that the Better Than Boullion is fully dissolved.
• Cover and cook on low for 5-6 hours or on high for 2-4 hours (I recommend using the low method). Stir occasionally (it's okay if you won't be home to do so). note: noodles will be prepared right before serving so they won't be mushy
• Using a slotted spoon, remove chicken from Crockpot and place into a medium mixing bowl or stand mixer bowl (I prefer using a stand mixer). Shred chicken using forks or on the lowest setting for the stand mixer (make sure not to over mix the chicken or it will get mushy) to desired shred size. After shredding, add chicken back to Crockpot and stir. 
• Prepare noodles according to package instructions (only make the amount you need, save the rest for leftovers), then drain and set aside. Ladle chicken soup into serving bowls and add desired amount of noodles to each bowl. Serve with crackers!

If you try the recipe, please let me know in the comment section! Enjoy!

Amy @ Mom Spark

Founder of Mom Spark – a lifestyle blog for moms.