Dinner

Crockpot Chicken Noodle Soup Recipe

ByRafael Mansero January 7, 2026January 7, 2026

Introduction

Warm up with this comforting Crockpot Chicken Noodle Soup, perfect for busy days when you want a hearty meal without the fuss. Tender chicken, fresh vegetables, and tender noodles simmer together slowly to create a classic homemade soup that’s both nourishing and delicious.

The image shows a white bowl filled with chicken noodle soup placed on a white marbled surface. Inside the bowl, there are several layers: the bottom layer is clear, light yellow broth, followed by strips of cooked chicken in a pale cream color, and flat, light beige noodles resting on top. Bright orange carrot slices are scattered evenly among the noodles and chicken. Fresh green parsley leaves are on the side near the bowl, and there is a silver spoon resting inside the soup with a woman's hand holding it. A gray cloth napkin is partly visible under the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
1/2 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
1 tsp salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon minced garlic
1/4 cup all-purpose flour
4 cups chicken broth
4 cups water
16 oz frozen noodles (any brand will work)

Instructions

Step 1: Place the chicken breasts, chopped onions, carrots, and celery into a 6-quart crockpot.
Step 2: Add salt, black pepper, dried thyme, and minced garlic over the vegetables and chicken.
Step 3: In a medium bowl, whisk together the flour and 4 cups of water until smooth to help thicken the soup.
Step 4: Pour the flour mixture into the crockpot over the other ingredients.
Step 5: Add the chicken broth to the crockpot and stir gently to combine.
Step 6: Cover and cook the soup on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and vegetables are tender.
Step 7: Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the crockpot.
Step 8: Stir in the frozen noodles, cover, and cook on low for an additional hour or on high for 30 minutes, until the noodles are fully cooked.
Step 9: Serve the soup warm and enjoy a comforting bowl of homemade chicken noodle soup.

Tips & Variations

Use whole wheat or gluten-free noodles to cater to dietary preferences.
For extra flavor, consider adding fresh parsley or a squeeze of lemon juice before serving.
If you prefer thicker soup, add an additional tablespoon of flour mixed with water before cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, thaw if frozen and warm gently on the stove or in the microwave until heated through. The noodles may soak up broth over time, so add a splash of water or chicken broth when reheating to adjust the consistency.

How to Serve

A white pot filled with chicken soup on a white marbled surface. The soup shows several layers: shredded white chicken pieces on top, orange carrot slices and light-yellow onion slices beneath, all floating in a clear golden broth. Green herbs are sprinkled over the soup, adding small bright green specks. A spoon is partially inside the soup, and a gray cloth is near the pot. Nearby are white plates with silver cutlery and a small white bowl with pepper seeds. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of frozen?

Yes, fresh noodles can be added near the end of cooking, but reduce the final cooking time with the noodles since fresh ones cook faster.

Is it possible to make this soup in an Instant Pot?

Yes, you can use the sauté function to soften vegetables, then pressure cook on high for 10 minutes followed by quick release. Add noodles after and use the sauté function again to cook until noodles are done.

Rafael Mansero