This Crockpot chicken noodle soup recipe is one of many chicken soup recipes I make for chilly fall nights, snow-piled-against-the-door lunches, mornings when your throat is scratchy– okay, it’s my go-to meal for every event from October through April.
Instead of using egg noodles (which tend to be thinner), this chicken noodle soup uses one of my all-time favorite pasta: cellentani noodles. These are spiraled pieces of heaven, and as the old jingle goes, makes this recipe a soup that eats like a meal!
If you’d like to check out another crockpot favorite for those chilly nights, my crockpot chicken and dumplings are really outta this world. Everything is scratch-made and you won’t find a single can of soup anywhere in this recipe.
Wait…if you’re in a hurry and still want a homemade chicken noodle soup look no further than my instant pot chicken noodle soup. The preps in twenty minutes. And it brings real homemade deliciousness in every spoonful.
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What I Love About This Recipe
- Prep time is a cinch — twenty minutes!
- Thick, luscious noodles
- A nutritious broth that’s also delicious
- Perfect for every meal!
Recipe Notes
Bone-In Breasts: Make sure to use bone-in breasts in this crockpot chicken noodle soup recipe as the bones add a lot of extra flavor to the broth.
Seasoning: Don’t have dried poultry seasoning on hand? Make your own! Poultry seasoning is a combination of dried sage, thyme, rosemary, marjoram, and nutmeg.
How Long Can You Keep This In The Fridge?
Like other types of noodle soups, crockpot chicken soup can hang in your fridge for up to three days. The flavors will deepen, but be warned: the noodles will absorb much of the broth, making them mushier. Add broth or water to thin as needed.
Can You Freeze This?
Yes, you can freeze crockpot chicken noodle soup recipe but there will be a big compromise in the texture of the noodles.
Make Ahead Tips
Pressed for time? You can also pre-chop your veggies! In most cases, cut vegetables can sit in the fridge for up to 3 days.
Serving Recommendations
The best way to complete your dinner is to serve this crockpot chicken noodle soup recipe with mouth-watering breads. For a no-knead bread, this tender and fluffy lion house rolls is my favorite. Thinking about something heartier? Whip up these hye rollers instead!
Recipe Variations
- Use dumplings. Prefer dumplings instead of noodles? No problem! You can turn this soup easily into southern chicken and dumplings by swapping them.
- Make it creamier. Mix in heavy cream to make cream of chicken soup. Or, add another step and top it off with rice for a creamy chicken wild rice soup. You’ll likely need to add extra broth.
- Add taco flavors. Taco night? Sprinkle this recipe with taco seasoning to make chicken taco soup.
More Chicken Soup Recipes
- Mexican Chicken Soup
- Chicken Tortellini Soup
- Chicken Potato Soup
- Matzo Ball Soup
- Chicken Corn Chowder
Crockpot Chicken Noodle Soup
Ingredients
- 2 chicken breast halves Bone-In and Skin-On
- 2 cups celery Chopped
- 2 cups carrots Chopped
- 1 cup onion Diced
- 1/3 of a bunch fresh thyme
- 2 dried bay leaves
- 1 1/2 teaspoons dried poultry seasoning
- 1/2 teaspoon black pepper
- 1 heaping tablespoon Better than Bouillon - chicken flavor
- 8-11 cups chicken broth
- 2 cups uncooked dried cellentani pasta
- salt to taste
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme leaves chopped
Instructions
- In a large Crock Pot, with a minimum of 6-quart capacity, add all the vegetables, 1/3 a bunch of thyme, bay leaves, poultry seasoning, black pepper, and dissolved Bouillon. Place the chicken breast, skin side down, on top of the vegetables. Add 8 cups of chicken broth.
- Cover the crockpot with a lid and cook on low 8-10 hours or on high 4-6 hours.
- Remove chicken breasts to a plate. When cool enough to handle, remove the skin and bones from the chicken and chop or shred chicken, into bite-size pieces. Discard bay leaves and thyme stems. Add the pasta to the crockpot, cover, and cook on high for 15-20 minutes or just a few minutes before pasta reaches al dente. Check the seasoning and add salt and pepper to taste. Add the chopped or shredded chicken back to the soup. Thin as needed with extra chicken broth. Top with 1 tablespoon thyme leaves and chopped parsley and serve.
I TRIED YOUR PORK LOIN RECIPE. BEST I EVER HAD. LOVE THE GRAVY. MAKE IT EVERY COUPLE OF WEEKS. WIFE SAYS IT A KEEPER. WHICH MEANS I CAN BE THE COOK.
THANKS SO EVER MUCH.
You’re so welcome, Mark. Thanks so much for leaving a comment. Hope you try a few more recipes 🙂