Crockpot Chicken Noodle Soup is one of many pasta 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 recipe uses one of my all-time favorite pasta: cellentani noodles. These spiraled pieces of heaven make an already hearty soup even heartier. But we all know what really sets this crockpot chicken noodle soup apart from other chicken soup recipes is that it preps in twenty minutes.
Hankering for some cozy chicken noodle soup recipes? Let’s get to it!
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What I Love About This Recipe
I’ve been seeing a ton of articles lately about the art of hygge — the Danish word for coziness. It’s a lifestyle that embraces the cozier side of things, and I’m calling it now: the official meal for the hygge lifestyle is crockpot chicken noodle soup.
- Prep time is a cinch — twenty minutes!
- Thick, luscious noodles
- A nutritious broth that’s also delicious
- Perfect for every meal!
Chicken Noodle Soup Recipe Notes
Chicken noodle soup has long been touted as a quick, easy, delicious homemade meal. But oftentimes, home chefs feel that “easy” and “homemade” are contradictions. Not so! Especially with this crockpot chicken noodle soup recipe.
Seriously, set a timer for twenty minutes. You’ll be blown away by how easy this prep is!
Slow Cooker Chicken Noodle Soup Ingredient Notes
Green thumb? So many recipes ask for fresh herbs. And while most groceries sell packages of fresh herbs in the produce section, there are endless benefits to starting your own herb garden — especially if you include thyme!
Thyme is wildly easy to manage, repels many types of insects, and if you grow it yourself, you can make sure you have on hand all the different, delicious varieties (including my favorite: lemon thyme!).
Breast vs Rotisserie: I love rotisserie chicken. It’s tender and flavorful and so, so easy! If you’re as obsessed as I am, you can definitely opt for rotisserie chicken in lieu of the chicken breasts for an added flavor punch.
Waste not: Feeling extra homemakery? If you opted for the rotisserie chicken, dump the bones into a pot with about 6 cups of water. Boil for a few hours. Voila! Homemade chicken broth!
Season, season, season: Don’t have dried poultry seasoning on hand? Make your own! Poultry seasoning is a combination of dried sage, thyme, rosemary, marjoram, and nutmeg.
Crockpot Chicken and Noodles Storing Tips
One of the best parts of Crockpot dishes is how storage-friendly they are! Crockpot Chicken and Noodles is no exception. It’ll get along great with your fridge and freezer.
Can You Freeze This?
Absolutely! Crockpot chicken noodle soup will last up to four months in an airtight container in your freezer.
Make Ahead Tips
Pressed for time? Definitely opt for the rotisserie chicken! But if you just can’t swing the 6-8 hour cooking time, you can make a stovetop version, though the flavors won’t be as developed.
Or, if you’re a devotee of the Instant Pot like I am, you can transfer this dish from the Crockpot to the Instant Pot, and save a few hours of cook time!
For extra time-saving tips, pre-chop your veggies! In most cases, cut vegetables can sit in the fridge for up to a week.
How Long Can You Keep This In The Fridge?
Like other types of noodle soups, crockpot chicken noodle 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. But hey, even the mushiest noodle is still scrumptious!
Crockpot Chicken Soup Recipe Variations
Have I got you craving other types of Crockpot Chicken Soup? I thought so!
What Other Crockpot Soups I Can Try?
Want to lighten up your crockpot chicken noodle soup? Make it a slow cooker chicken tortilla soup — Mexican spices like cumin and cilantro bring a fresh, mouth-watering pop to this cozy fall favorite!
Or you maybe you want to intensify the heartiness? The cloud-fluffy dumplings in crockpot chicken and dumplings will have you snuggling down deeper in your heated blanket!
Can I Cook This In An Instant Pot Instead?
I am an avid believer in the power of the Instant Pot. Transferring this recipe over into Instant Pot Chicken Noodle Soup is as easy as swapping out the pot you cook it in! Simply set the timer to your pot’s chicken setting and let it do its magic. You’ll have Instant Pot Chicken Soup in (usually) less than an hour.
Can I Substitute Rice Instead?
Of course! Rice is a delicious swap for noodles, and instantly adds a flair of fun by turning your dish into a chicken and rice soup. To take it up a notch, make your meal into creamy chicken and wild rice soup by adding wild rice in lieu of noodles and topping your soup with about a cup of heavy cream towards the end of cooking. If you want to get really fancy, you can also add some dried porcini mushrooms when you add your veggies!
Can I Add Cream To This Recipe?
Yes, please! Don’t think you have to hold back on the cream unless you use wild rice — you can make the original version of this recipe into creamy chicken noodle soup by adding heavy cream at the same time you add the pasta. Start with a 1/2-1 cup and increase as needed to reach the thick and creamy consistency you’d like it.
If you omit the noodles and strain the chicken and veggies, you’ll end up with a delicious homemade cream of chicken soup base!
Can I Use Tortilla Instead?
Yes! You can either leave in your cellentani pasta or omit it. Either way, chop up some tortillas, sprinkle with oil, salt, and pepper, and saute until golden brown. Then sprinkle them over your soup, and yum! Simple chicken tortilla soup. Zest it up with some cumin or paprika during the cooking time.
You can also make this into creamy chicken tortilla soup by topping it again with that cup of heavy cream or adding a hearty dollop of sour cream right before serving. Fiesta fit and ready to go!
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 crock pot with 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 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 a 1 tablespoon thyme leaves and chopped parsley and serve.
Nutrition
More Chicken Soup Recipes
Chicken soup is one of the most versatile cozy soups out there. With a few simple additions, you can take your base from American to Mexican and even to Irish. Get experimenting!
- Chicken Vegetable Soup
- Chicken Taco Soup
- Chicken Pot Pie Soup
- Chicken Enchilada Soup
- Chicken Potato Soup
Conclusion
If you couldn’t tell, I adore tweaking this crockpot chicken noodle soup recipe. It’s so fun to see what flavor profiles I can get by adding different, unique ingredients. What’s the most interesting addition you’ve made to chicken noodle soup? Comment below!
MARK CHESHIRE says
August 27, 2016 at 9:18 pmI 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.
Kathleen says
August 30, 2016 at 8:19 pmYou’re so welcome, Mark. Thanks so much for leaving a comment. Hope you try a few more recipes 🙂