Crockpot Chicken Noodle Soup (The Best Crockpot Recipe)

Hi, I’m Hannah! There’s a certain magic to a slow cooker, isn’t there? It’s the habit of taking 15 minutes in the morning to set yourself up for a delicious, stress-free evening. For me, nothing captures that magic more than coming home after a long, chilly day to a house that smells of this Healthy Crockpot Chicken Noodle Soup. It’s more than just a meal; it’s a bowl of pure comfort, a nourishing hug that feels like it can cure anything from a common cold to a case of the Mondays. This recipe is my go-to for busy weeks when I know my body needs something genuinely good, without any of the fuss.

Why You’ll Love This Recipe

• Set It and Forget It: This is the ultimate dump-and-go meal. Just a few minutes of prep in the morning for a perfectly cooked soup waiting for you at dinner.
• Nourishing & Comforting: Packed with lean protein, tender vegetables, and savory herbs, it’s the perfect feel-good meal for cold days or when you’re feeling under the weather.
• Better Than Canned: The flavor is a world away from store-bought soup. It’s rich, savory, and you control all the ingredients—especially the sodium.
• Incredibly Easy: No need to stand over a stove. The crockpot does all the work, making the chicken perfectly tender and shreddable.

The Simple Ingredients for a Perfect Crockpot Chicken Noodle Soup

The beauty of this soup is its simplicity. Here are the wholesome ingredients we use to build that classic, savory flavor.

• Chicken Breast: Lean and full of protein, the chicken becomes incredibly tender and easy to shred after slow cooking all day.
• Mirepoix (Carrots, Celery, Onion): This classic trio is the flavor foundation of almost every great soup. They soften beautifully in the crockpot, adding a subtle sweetness and depth.
• Garlic: A powerhouse of flavor and wellness! We add whole cloves that infuse the broth with a mellow, sweet garlic flavor. It has a long history of being used for its health-boosting properties.
• Chicken Broth: Use a good quality, low-sodium chicken broth. This is the body of your soup, so a flavorful broth makes a huge difference.
• Herbs: A simple combination of dried thyme, a bay leaf, and fresh parsley at the end is all you need. The thyme and bay leaf add a woodsy, savory depth during cooking.
• Egg Noodles: The classic choice for chicken noodle soup! They are hearty and comforting.

How to Make Crockpot Chicken Noodle Soup (Step-by-Step)

This is almost embarrassingly easy! Here’s the simple process. The full, detailed recipe is in the recipe card at the bottom of this post!

1. Load the Crockpot: Place your chicken breasts at the bottom of your slow cooker. Top with the chopped carrots, celery, onion, and garlic. Pour the chicken broth over everything and add your dried herbs.
2. Cook Low and Slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Your house is about to smell incredible!
3. Shred the Chicken: Once the cooking time is up, carefully remove the chicken breasts. They will be so tender! Use two forks to shred the meat, then return it to the crockpot.
4. Cook the Noodles: While you shred the chicken, cook your egg noodles separately on the stovetop according to package directions. (See my tip below on why this is so important!)
5. Combine and Serve: Add the cooked, drained noodles to the crockpot. Stir everything together, season with salt and pepper to taste, and garnish with fresh parsley. Serve hot!

Tips for Success: The “Good Habit” Way

• The Golden Rule: Cook Noodles Separately: This is the most important habit for perfect crockpot soup. If you add uncooked noodles directly to the slow cooker, they will absorb too much liquid and turn mushy. Cooking them separately and adding them at the end guarantees a perfect texture every time.
• Don’t Peek!: Every time you lift the lid of your slow cooker, you release heat and can add 15-20 minutes to the cooking time. Trust the process and let the crockpot do its magic.
• Fresh Herbs at the End: While dried herbs are great for the long cook time, a sprinkle of fresh parsley right before serving adds a pop of bright, fresh flavor that wakes up the whole soup.
• Taste Before You Serve: The saltiness of broths can vary. Always taste your finished Healthy Crockpot Chicken Noodle Soup and add salt and pepper as needed to make the flavors perfect for your palate.

More Healthy Thanksgiving Recipes

• Creamy Garlic Mashed Cauliflower
• The Best Healthy Apple Crumble (Naturally Sweetened)
• Easy Roasted Sweet Potato Rounds with Herbs and Feta

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The Best Healthy Crockpot Chicken Noodle Soup Recipe

This Healthy Crockpot Chicken Noodle Soup is the easiest and most comforting meal you'll make all season!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 6

Equipment

• 6-quart (or larger) Slow Cooker / Crockpot
• Large Pot (for noodles)
• Cutting Board & Knife

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts
• 1 large yellow onion chopped
• 3 medium carrots peeled and sliced
• 3 celery stalks sliced
• 4 cloves garlic whole or roughly chopped
• 8 cups low-sodium chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 1/2 tsp black pepper
• Salt to taste
• 6 oz egg noodles uncooked
• 1/4 cup fresh parsley chopped (for garnish)

Instructions

 

• Load the Crockpot: Place the chicken breasts at the bottom of a 6-quart or larger slow cooker. Add the chopped onion, carrots, celery, and garlic on top.
• Add Liquids & Herbs: Pour the chicken broth over the ingredients. Add the dried thyme, bay leaves, and black pepper.
• Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
• Shred Chicken: Carefully remove the chicken from the crockpot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Remove and discard the bay leaves from the soup.
• Cook Noodles: While the chicken rests for a moment, cook the egg noodles in a separate pot of salted, boiling water according to package directions. Drain well.
• Combine & Serve: Return the shredded chicken to the crockpot. Add the cooked and drained noodles. Stir everything to combine. Taste the soup and season with salt as needed.
• Garnish: Ladle the hot soup into bowls and garnish generously with fresh parsley before serving.