Crock Pot Chicken Noodle Soup (Hearty and Homemade)

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This Crock Pot Chicken Noodle Soup is everything I want in a good old-fashioned chicken noodle soup! Tender chicken, carrots, celery, thick homestyle egg noodles, and a flavorful broth that’s slightly thickened so it feels extra hearty. Everything cooks right in the slow cooker, including the noodles, and it’s one of those meals that tastes especially good with a big piece of crusty bread. My family really enjoyed this one!

Why You’ll Love This Recipe

I really wanted to make a chicken noodle soup that was a true crock pot recipe. One where I could add everything to the slow cooker, let it cook, and not have to worry about sautéing vegetables or cooking anything separately. And that’s exactly what this is!

Now, with any slow cooker recipe that includes pasta or noodles, you do have to wait until the end to add them. Otherwise, they’ll become too soft. But I promise, cooking the noodles right in the crock pot works! My slow cooker gets hot enough on HIGH that the broth gently bubbles, and the noodles cooked perfectly in about 10 minutes.

I also love using thick homestyle egg noodles instead of regular egg noodles. They have a wonderful, hearty texture and hold up really well, even the next day. The soup does thicken as it sits because the noodles absorb some of the broth, but we actually enjoyed it that way!

If you love comforting chicken dinners like this one, my Lemon Chicken Rice Soup is another favorite. It has that same homemade chicken soup feel, but with rice and a bright lemon flavor instead of noodles.

How I Made This Chicken Noodle Soup More Flavorful

I tested this recipe more than once because I wanted the broth to have that rich, savory flavor you expect from homemade chicken noodle soup.

My first batch was good, but I thought it tasted a little bland. So I increased the herbs and seasonings and added a tablespoon of Worcestershire sauce. It made such a difference! The Worcestershire adds a little richness and depth without changing the classic chicken noodle soup flavor.

I also use finely chopped cremini mushrooms. They blend right into the soup and add a nice earthy flavor without making it taste like mushroom soup.

The final result is a hearty, old-fashioned chicken noodle soup with plenty of vegetables, tender chicken, thick noodles, and a broth that’s just slightly thickened.

My husband and I really enjoyed it with crusty bread, and my kids especially loved the noodles. They were slurping them right up, ha!

If you enjoy a slightly thicker, comforting chicken soup, you might also like my Chicken Pot Pie Soup. It has that same cozy, homemade feel, but with the flavors of chicken pot pie.

Ingredients and Instructions

My Tips for the Best Slow Cooker Chicken Noodle Soup

Make sure the broth is gently bubbling

This is probably the most important thing I learned while testing this recipe.

My slow cooker gets very hot on HIGH, so the noodles cooked perfectly right in the broth in about 10 minutes. If yours doesn’t reach a gentle simmer, the noodles may need additional time.

If you’re cooking the soup on LOW, switch to HIGH and allow the broth to heat up before adding the noodles.

The cornstarch also needs the broth to get hot enough to thicken, so don’t rush this step.

Don’t be afraid to add a little more salt

I intentionally kept the seasonings mild enough for the whole family, but a little extra salt really brings out the flavor of the broth.

Since chicken stocks vary in sodium, I recommend tasting the soup after the noodles have cooked and adding more salt if needed. Sometimes that’s all a soup needs!

The noodles will absorb more broth as the soup sits

This is completely normal, especially when you’re using thick homestyle egg noodles.

I noticed that my soup became thicker after sitting for a few hours, and it was even thicker the next day. The noodles continue absorbing liquid, but they still held up really well.

You can stir in additional chicken stock if you’d like a thinner soup, or enjoy it just as it is. We liked it both ways!

Rotisserie chicken works, too!

If you have leftover rotisserie chicken, you can absolutely use it in this recipe.

Since it’s already cooked, there’s no reason to add it at the beginning. Let the vegetables, broth, and seasonings cook in the slow cooker, then stir in the shredded chicken toward the end to heat through.

It’s an easy shortcut, especially if you already have cooked chicken in the refrigerator.

For another easy slow cooker dinner with plenty of chicken and vegetables, try my Slow Cooker Chicken Corn Chowder. It’s a little creamier and has a delicious smoky flavor from the seasonings and bacon.

Can You Cook the Noodles Separately?

Absolutely! I love cooking them directly in the slow cooker because they absorb some of the flavorful broth, but cooking them on the stovetop works just as well.

Simply boil the noodles in salted water according to the package directions until just al dente. Drain and stir them into the finished soup.

This is also a great option if you’re making the soup ahead of time or don’t want the noodles to continue absorbing the broth while it sits.

Can You Make Chicken Noodle Soup on the Stovetop?

Yes! You can make this same recipe in a large Dutch oven or soup pot.

Start by sautéing the onion, carrots, celery, and mushrooms in a little olive oil until they begin to soften. Add the garlic, then pour in the chicken stock and add the chicken, Worcestershire sauce, and seasonings.

Simmer until the chicken is cooked through and the vegetables are tender, about 20–25 minutes.

Remove the chicken, stir in the cornstarch slurry, and add the noodles. Once the noodles are tender, return the shredded chicken to the pot and finish with butter and fresh parsley.

You’ll get the same hearty, flavorful soup without using the slow cooker! It’s a great option when you have the time to make it on a weeknight.

Let’s Chat!

There’s just something about a big bowl of homemade chicken noodle soup that never gets old. I love that this version is hearty enough to be a full dinner, and being able to make it almost entirely in the crock pot makes it even better.

If you make this Crock Pot Chicken Noodle Soup, I’d love to hear how it turns out! Did you cook the noodles right in your slow cooker or make them separately? Leave a comment and rating below and let me know. I love hearing how these recipes work in your kitchens!

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Yield: 6

Crock Pot Chicken Noodle Soup (Hearty & Homemade)

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A hearty, old-fashioned Crock Pot Chicken Noodle Soup with tender chicken, vegetables, thick homestyle egg noodles, and a flavorful, slightly thickened broth. The noodles cook right in the slow cooker for an easy, comforting family dinner.

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 medium yellow onion, diced
• 3 large carrots, sliced
• 3 celery stalks, sliced
• 6 ounces cremini mushrooms, finely chopped
• 4 garlic cloves, minced
• 10 cups chicken stock
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons kosher salt, plus more to taste
• 2 teaspoons dried thyme
• 1½ teaspoons dried parsley
• 1 teaspoon dried rosemary
• 1 teaspoon poultry seasoning
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ¾ teaspoon black pepper
• 2 bay leaves
• 1 Parmesan rind, optional
• 12 ounces homestyle egg noodles (medium or wide in size)
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped

Instructions

Crock Pot Instructions:

1. Add 2 pounds chicken thighs, 1 diced onion, 3 sliced carrots, 3 sliced celery stalks, 6 ounces chopped mushrooms, and 4 minced garlic cloves to a large slow cooker.
2. Pour in 10 cups chicken stock and 1 tablespoon Worcestershire sauce. Add 2 teaspoons kosher salt, 2 teaspoons thyme, 1½ teaspoons dried parsley, 1 teaspoon rosemary, 1 teaspoon poultry seasoning, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¾ teaspoon black pepper, and 2 bay leaves. Add the Parmesan rind, if using.
3. Cover and cook on HIGH for about 2 hours or LOW for 4–5 hours, until the chicken reaches 165°F and the vegetables are tender.
4. Remove the chicken and set aside. Discard the bay leaves and Parmesan rind.
5. If cooking on LOW, switch the slow cooker to HIGH and allow the broth to become very hot and begin gently bubbling. In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Stir into the hot broth.
6. Add 12 ounces homestyle egg noodles directly to the crock pot. Cover and cook on HIGH for about 10 minutes, stirring occasionally, until the noodles are tender. The broth should be gently bubbling. Cooking time may vary depending on your slow cooker and the noodles used.
7. Stovetop noodle option: Alternatively, cook the noodles in a separate pot of salted boiling water according to the package directions. Drain and stir into the crock pot after allowing the cornstarch slurry to cook in the gently bubbling broth for about 10 minutes.
8. Shred or cut the chicken into large pieces and return it to the crock pot. Stir in 2 tablespoons butter and 2 tablespoons fresh parsley. Taste and add additional salt and pepper as needed. Serve warm.

Stovetop Instructions:

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 3 sliced carrots, 3 sliced celery stalks, and 6 ounces chopped mushrooms. Sauté for 6–8 minutes. Add 4 minced garlic cloves and cook for 30 seconds.
2. Add 2 pounds chicken thighs, 10 cups chicken stock, 1 tablespoon Worcestershire sauce, 2 teaspoons kosher salt, the remaining dried herbs and seasonings, and 2 bay leaves. Add the Parmesan rind, if using.
3. Bring to a gentle boil, reduce the heat, cover, and simmer for 20–25 minutes or until the chicken reaches 165°F and the vegetables are tender.
4. Remove the chicken, bay leaves, and Parmesan rind. Bring the broth back to a gentle boil.
5. Whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the broth. Add 12 ounces homestyle egg noodles and cook according to the package directions until tender, stirring occasionally.
6. Shred the chicken and return it to the pot. Stir in 2 tablespoons butter and 2 tablespoons chopped fresh parsley. Taste and adjust the salt and pepper before serving.

Notes

Recipe Notes

Noodles: I use Miller's Old Fashioned Noodles. Their thick, homestyle texture makes this soup extra hearty. Regular egg noodles will also work, but cooking times may vary.

Slow cooker temperature: The broth needs to be very hot and gently bubbling before adding the noodles and cornstarch slurry. If your slow cooker doesn't get hot enough, cook the noodles separately on the stovetop.

Rotisserie chicken: Substitute approximately 3–4 cups shredded cooked chicken. Add it toward the end of cooking and heat until warmed through.

Worcestershire sauce: Adds savory richness but can be omitted. Taste and adjust the seasoning if needed.

Salt: Start with 2 teaspoons kosher salt and adjust to taste depending on your chicken stock.

Storage and reheating: Store leftover soup in an airtight container in the refrigerator for 3–4 days. The noodles will continue absorbing broth, so the soup will become thicker as it sits. Reheat gently on the stovetop or in the microwave, adding more chicken stock if you'd like to loosen it up.

Freezing: For the best texture, freeze the soup without the noodles in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat thoroughly, and add freshly cooked noodles before serving.

Slow cooker size: Use a large slow cooker with enough capacity for the chicken, vegetables, 10 cups of stock, and noodles without exceeding the manufacturer's maximum fill line.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 552Total Fat: 22gSaturated Fat: 8gUnsaturated Fat: 14gCholesterol: 224mgSodium: 1739mgCarbohydrates: 38gFiber: 3gSugar: 9gProtein: 51g

Nutrition information is automatically calculated. Use as an approximation only.

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