Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup

I must be completely honest: I have attempted to make chicken noodle soup four times and failed horribly. I added way too many noodles and not enough broth almost every time, oversalted one test, completely forgot the salt in another – it was a mess! Since my husband has been working late, cooking on demand has become a challenge when having to watch our son after work. Meal prep on Sundays are way more important, and using dutch ovens and crockpots are the MVP. With a little patience, lots of added water and stock, and just an extra pinch of salt, this crockpot chicken noodle soup was a homerun and perfect for a cold day.

Chicken noodle soup is traditionally known to help with colds or feeling under the weather. I happen to believe this is true, and I also think chicken soup is always good for the soul, no matter feeling well or ill. The briney, salty broth mixed with the noodles and vegetables, of course with shredded chicken, is great as an entrée for dinner or an appetizer. We tend to eat it as an entrée and usually don’t have much left over. Although, this last time we did and so I threw it in the freezer for another day. SCORE!

California Olive Ranch


  • 1 lb boneless skinless chicken breasts
  • 2 carrots, rinsed, sliced, and then roughly chopped
  • 3 celery hearts, rinsed, sliced and then roughly chopped
  • 32oz chicken stock
  • 4 cups of water
  • 1 bouillon cube
  • Salt
  • Pepper
  • 4 sprigs of thyme
  • 1.5 cups of egg noodles


  • Crockpot or instant pot (set to slow cook)

The beauty of using a slow cooker is you can throw all of the ingredients in and let it work its magic. The most work this recipe takes is prepping the vegetables and shredding the chicken, which is fine by me. I know this chicken noodle soup will be the perfect remedy for this cold, wintry season. I can’t wait to hear what you think!

Crockpot Chicken Noodle Soup

Course Dinner, Soup
Cuisine Soup
Keyword chicken noodle, chicken soup, crockpot, Hearty, meal prep, soups
Prep Time 10 minutes
Cook Time 4 hours
Shredding Chicken 15 minutes
Total Time 4 hours 25 minutes
Servings 8 cups
Author Morgan Peaceman


  • 3 boneless, skinless chicken breasts
  • 2 large carrots rinsed, sliced, then roughly chopped
  • 3 celery hearts rinsed, sliced, then roughly chopped
  • 32 oz chicken stock
  • 4 cups water
  • 1 bouillon cube
  • 4 sprigs fresh thyme
  • salt
  • pepper
  • 1.5 cups egg noodles


  1. Prep vegetables and rinse chicken breasts.

  2. Place the chicken at the bottom of the crockpot and pour in the stock.

  3. Add the carrots and celery, water, thyme, and bouillon cube. Season with salt and pepper and cover. Cool on high for 4 hours.

  4. At the 2.5 hour mark, take hour the chicken and shred using two forks. Add back into the stock and cover.

  5. At the 3.5 hour mark, add the noodles. Cover and continue to cook until the noodles are cooked through.

Recipe Notes

  • Remember to add the noodles 30 minutes before the soup finishes!

Leave a Reply

%d bloggers like this: