Classic chicken noodle soup doesn’t get much easier than this. Just toss all your ingredients into a slow cooker and let it do the work. No sautéing beforehand. The prep work takes a mere 15 minutes MAX, so you’ll have dinner prepped in no time!
Grandma’s Old Hen Chicken Noodle Soup
Growing up on a dairy farm in Indiana, we also had several very large chicken coups. We would rotate the chickens every so often as their laying production dropped. Before they switched out all the birds for new ones, my grandma would butcher a few and either can the meat or freeze it. She also would use some of the meat for our supper.
The meat of the older laying hens was a little tougher than that of chickens raised for meat, so cooking was best done low and slow. That’s where this recipe was born: low and slow-simmering chicken noodle soup.
This Crockpot Chicken Noodle Soup is the perfect recipe for those days when cooking seems like a chore or chilly days when you just want to curl up with a big bowl of soup and a blanket.
If you love low-effort yet delicious slow cooker recipes, then you might also enjoy Crockpot Chicken and Dumplings or Creamy Lemon Garlic Chicken In Crock Pot.
✝️ Biblical Reflections Table Talk
Chicken noodle soup is often a go-to comfort food when we’re feeling under the weather or in need of warmth and care. It reminds us of how God provides comfort to us in our times of need. Psalm 34:18 says, “The Lord is close to the brokenhearted and saves those who are crushed in spirit.” Just as chicken noodle soup brings physical comfort, God’s presence brings emotional and spiritual comfort. As you prepare this meal, consider how you can be a source of comfort to others, sharing God’s love and care through your hospitality.
Here’s Your Grocery List for Slow Cooker Chicken Noodle Soup
All you need are a few basic pantry staples for this delicious Chicken Noodle Soup!
- Veggies: I use a combination of yellow onion, celery, and garlic to create the flavorful aromatic base for this soup.
- Chicken: For this recipe I use boneless skinless chicken breasts but you can use chicken thighs, also. You’ll need 2 pounds for this recipe.
- Chicken broth: You’ll need 32 ounces of broth. You can use regular chicken broth or low-sodium chicken broth if you want to reduce the sodium content.
- Bell’s Seasoning: Bell’s Seasoning is a classic blend that has been a staple in American kitchens since its creation in 1867 by William G. Bell in Boston, Massachusetts. It’s one of the oldest commercial seasonings still in production in the United States. Bell’s Seasoning is known for its distinctive taste, which comes from a blend of premium herbs and spices. The primary ingredients include rosemary, oregano, sage, ginger, marjoram, thyme, and pepper. Note* If you can not find Bell’s in your local grocery, you can substitute poultry seasoning for it.
- Spices and seasonings: I use a blend of dried thyme, dried rosemary, a bay leaf (optional), salt, and black pepper. You can use fresh herbs in this soup recipe if you like. Just toss in the herbs as the soup simmers and discard once the soup is done cooking.
- Cream of chicken soup: This gives the soup a creamy texture and a depth of flavor. You could swap it out with cream of mushroom, celery, or onion if you prefer. You’ll need one 10.5 ounce can for this recipe.
- Egg noodles (wide or extra wide): I don’t cook the noodles with the soup, as I’ve found they tend to get soggy. Different brands tend to cook differently, so I cook the noodles on the stovetop and add them to the finished soup. You’ll need an 8-ounce bag of noodles.
- Fresh parsley: For garnish.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Chicken Noodle Soup
This recipe is super easy to make! Here’s a step-by-step guide to making Crockpot Chicken Noodle Soup.
Chop the Celery, Onion, and Garlic
- Dice the onion and celery into small pieces. Peel and mince the fresh garlic.
Place Chicken in the Crockpot
- Trim any excess fat from the chicken breasts and place them in the crock pot.
Add the Rest of the Ingredients
- Pour the chicken broth over the chicken in the crock pot. Add the diced onion, sliced celery, minced garlic, Bell’s seasoning (or poultry seasoning), dried thyme, dried rosemary, salt, black pepper, and bay leaf (if using).
Shred the Chicken
- Remove the chicken from the crock pot and place it on a cutting board. Discard the bay leaf. Grab some forks and shred the chicken by, pulling it apart. It should shred very easily.
Add the Chicken and Cream of Chicken Soup
- Return the shredded chicken to the crock pot. Add the can of cream of chicken soup.
Whisk
Whisk the soup and shredded chicken together until the mixture is creamy.
Add the Noodles
Add the cooked egg noodles to the soup in the crock pot. Stir and cook on HIGH for 5 minutes to heat the noodles through.
Note: we do not cook the noodles with the soup. Brands and style of noodles vary differently so I found it best to cook noodles separately to ensure they are cooked properly and then add to to soup before serving.
Gina’s Tips For Recipe Sucess
- To save time chopping, you can use my favorite vegetable chopper. I love using my vegetable chopper when I have a ton of veggies to chop but don’t feel like spending the extra time doing it!
- You can make this recipe ahead of time and set it to the warm setting on your slow cooker before serving!
- I use a 6-quart slow cooker for this recipe. If you have a smaller slow cooker, you may need to cut the recipe in half.
Variation Ideas
- My version of homemade chicken noodle soup doesn’t include carrots or peas, but feel free to add in some diced carrots and whole peas if you like.
- You can use all chicken breasts or all thighs, or even combine the two for mix of light and dark meat. If you’re not a fan of chicken, you can toss in some boneless skinless turkey breasts for a slightly different flavor. This recipe also works well with rotisserie chicken. Just add in the chopped rotisserie chicken at the end of cooking and you’re set!
Serving Suggestions
You can serve this hearty soup all on it’s own or pair it with some tasty sides for a more filling meal! Making some Quick Beer Bread is a great way to soak up all that flavorful broth. For a simpler option, you can stick with classic saltines for a little crunch.
Another fun way to serve this soup is to hollow out a round roll or chunk of bread and make a bread bowl!
Storing Leftovers
The FDA recommends storing chicken noodle soup in the fridge in an airtight container for up to 3 days. This soup will also keep in the freezer for up to 3 months.
To reheat leftover soup, I recommend pouring it into a small pot on the stovetop and gently reheating until it is warm enough for your liking.
If you’re short on time, popping a bowl of soup into the microwave works like a charm!
Similar Crock Pot Chicken Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Old Fashioned Crockpot Chicken Noodle Soup
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- ½ cup yellow onion, diced
- ½ cup celery, sliced small
- 2 teaspoons garlic, minced
- 2 pounds boneless skinless chicken breasts
- 32 ounces chicken broth, box or canned
- ½ teaspoon Bell’s seasoning, or substitute ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf, optional
- 1 can, 10.5 ounces cream of chicken soup
- 8 ounces egg noodles, wide or extra wide
- Fresh parsley, minced (for garnish)
Instructions
- Prepare Ingredients: Dice the onion and celery into small pieces. Peel and mince the fresh garlic.
- Prepare Chicken: Trim any excess fat from the chicken breasts and place them in the crock pot.
- Add Broth and Seasonings: Pour the chicken broth over the chicken in the crock pot. Add the diced onion, sliced celery, minced garlic, Bell’s seasoning (or poultry seasoning), dried thyme, dried rosemary, salt, black pepper, and bay leaf (if using).
- Cook the Chicken: Cover the crock pot with the lid and cook on HIGH for 4 to 5 hours or on LOW for 6 to 7 hours, until the chicken is fork-tender.
- Shred the Chicken: Remove the chicken from the crock pot and place it on a cutting board. Discard the bay leaf. Shred the chicken by pulling it apart with two forks.
- Combine Ingredients: Return the shredded chicken to the crock pot. Add the can of cream of chicken soup. Whisk the soup and shredded chicken together until the mixture is creamy.
- Final Cooking: Place the lid back on the crock pot and cook on HIGH for an additional 20 minutes.
- Prepare Noodles: While the soup is finishing, cook the egg noodles al dente according to the package directions.
- Combine Noodles and Soup: Add the cooked egg noodles to the soup in the crock pot. Stir and cook on HIGH for 5 minutes to heat the noodles through.
- Serve: Ladle the soup into bowls and garnish with minced fresh parsley. Serve with saltine crackers or crusty bread.