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. Crockpot recipes are perfect during these months and frankly, any time of the year!
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.
- Prep time is a cinch — twenty minutes!
- Thick, luscious noodles
- A nutritious broth that’s also delicious
- Perfect for every meal!
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
Can You Freeze This?
Yes, you can but there will be a big compromise in the texture of the noodles.
Make Ahead Tips
Pressed for time? Definitely opt for the rotisserie chicken! You can also pre-chop your veggies! In most cases, cut vegetables can sit in the fridge for up to 3 days.
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. Add broth to thin as needed.
- Creamy Chicken Tortilla Soup is a creamy zesty bowl of comfort food! And just the right toppings knock this mighty bowl of soup right out of the park
- Instant Pot Chicken Noodle Soup is as easy as swapping out the pot you cook it in! . You’ll have Instant Pot Chicken Soup in (usually) less than an hour.
- My Chicken and Rice soup is always a comfort food favorite. I swear it’s like a hug from Grandma in a bowl!
- If you’re looking for a richer version that you want to serve to company try my Chicken and Wild Rice Soup.
- Of course Creamy Chicken Noodle Soup is hearty and comforting and always devoured when I make it.
- Creamy Chicken Tortellini Soup is always a favorite with the kids!
Crockpot Chicken Noodle Soup
- 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
- 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.
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!