Crockpot Chicken Noodle Soup

I’ve made my fair share of crockpot soups over the past few years (and I’m always absolutely thrilled to hear that you enjoy making them at home), but if I really had to choose a favorite, this slow cooked chicken noodle soup might just steal the title!

There’s nothing fancy or fussy about this one… and that’s exactly why it hits every single time. This crockpot version makes the whole thing even easier: the chicken cooks low and slow until it’s fall-apart tender, the veggies soften right in the broth, and the noodles get stirred in at the end so they stay perfectly slurp-able. If you’ve got leftover rotisserie chicken hanging around, you can swap it in and cut the cook time way down. Always a win.

Why You’ll Love This Recipe:

• It’s the definition of a classic, the kind everyone grew up with.

• Total comfort food without any extra effort.

• Family-friendly and toddler-approved (always a major bonus in my household).

• Easy to customize with whatever noodles or veggies you like.

• Works with fresh chicken or leftover rotisserie—use whatever you’ve got.

While you’re here, check out a few more of my reader-favorite crockpot soups! I think you’ll also love my crockpot minestrone soup, crockpot potato soup, crockpot lasagna soup, crockpot chicken gnocchi soup, crockpot cowboy soup, crockpot stuffed pepper soup, and crockpot Mexican street corn soup (yep, I’m totally obsessed). 

Ingredients

Just want to grab the printable recipe card? No problem, it’s waiting for you at the bottom of this post! Don’t skip the next few sections though, where I’m sharing more detailed tips and tricks to help you to get the best results every time!

• Chicken breasts – tender, lean, and perfect for shredding into the soup.

• Yellow onion – adds savory depth to the broth.

• Carrots – for sweetness, color, and that classic chicken soup flavor.

• Celery – brings balance and a bit of crunch that softens beautifully as it cooks.

• Garlic – adds warmth and extra flavor to the broth.

• Fresh rosemary sprigs – give the soup a subtle, earthy aroma.

• Bay leaf – adds a hint of herbal flavor that ties everything together.

• Salt and black pepper – simple seasoning that brings out all the flavors.

• Chicken broth – the cozy, flavorful base that makes the whole kitchen smell amazing.

• Fusilli noodles – twisty pasta that holds onto the broth (egg noodles or rotini also work great).

• Fresh parsley – optional, but adds a pop of color and freshness before serving!

How To Make Crockpot Chicken Noodle Soup

• Add the chicken, onions, carrots, celery, garlic, rosemary, bay leaf, salt, and pepper to your slow cooker. Pour the chicken broth over the top and give it a gentle stir to combine.

• Cover and cook on low for 6–8 hours or high for 4–6 hours, until the chicken is tender and cooked through.

• Remove the chicken from the crockpot and shred it using two forks. Toss out the bay leaf and rosemary sprigs while you’re at it.

• Cook the noodles separately on the stovetop according to package directions, then drain and set aside. (This keeps them from soaking up all your broth.)

• Add the shredded chicken and cooked noodles back into the crockpot. Stir to combine and let it cook for about 5 more minutes to warm everything through.

• Ladle the soup into bowls and sprinkle with fresh parsley if you’d like. Simple, classic, and always comforting!

Storage & Reheating 

• Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors get even better as they sit.

• Reheat: Warm gently on the stovetop or in the microwave until heated through. If it’s thickened up, add a splash of broth or water to loosen it.

• For best texture: If you plan to store it, keep the noodles separate and add them right before serving so they don’t soak up all the broth.

• Freeze: For longer storage, freeze the soup without the noodles for up to 3 months. Thaw overnight in the fridge, then reheat and stir in freshly cooked pasta.

Recipe Notes 

• If you’re using leftover rotisserie chicken, reduce the cooking time to 2-3 hours on LOW. 

• Cook the noodles separately: It keeps them from getting mushy and turning the broth starchy.

• Taste and adjust the seasoning: Broths vary, so give it a quick taste before serving and add a pinch of salt if needed.

• Shred the chicken while it’s warm: It pulls apart easily and blends right back into the soup.

• Use whatever noodles you love: Fusilli holds the broth nicely, but egg noodles, rotini, or even shells work too.

• Fresh herbs = big flavor: A sprinkle of parsley at the end brightens up the whole bowl.

Substitutions & Variations

• Swap the chicken: Chicken thighs work beautifully here, and rotisserie chicken is an easy shortcut (reduce the cooking time for rotisserie chicken to 2-3 hours on LOW).

• Play with the herbs: Thyme, oregano, or a pinch of Italian seasoning are all great if you don’t have rosemary.

• Use different noodles: Egg noodles, rotini, bowties — anything you like. Just cook them separately.

• Make it creamy: Stir in a splash of heavy cream or half-and-half right before serving for a cozier, richer broth.

• Boost the veggies: Add peas and corn, or spinach, for extra color and texture.

Serving Ideas

• With warm bread: A slice of crusty sourdough, garlic bread, or soft dinner rolls is perfect for soaking up the broth.

• Add a squeeze of lemon: Brightens the whole bowl and makes the flavors pop! This is one of my secret go-to tricks for making so many recipes just that extra bit special. Trust me, it really works and you’ll be amazed at the difference it makes! 

• Top it your way: Fresh parsley, cracked black pepper, or a sprinkle of Parmesan if you like things a little richer.

Print Recipe

Crockpot Chicken Noodle Soup

A cozy, homemade classic that cooks itself while you get on with your day! Tender shredded chicken, soft veggies, and twirly noodles come together in a warm, comforting broth that tastes like it’s been simmering on the stove all afternoon.

Prep Time15 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 15 minutes mins

Course: Main Course, Soup

Servings: 6

Ingredients

• 1 ½ pounds chicken breasts boneless and skinless
• 1 small yellow onion peeled and diced
• 3 medium carrots peeled and diced or cut into coins
• 3 celery stalks sliced
• 3 large garlic cloves finely minced
• 2 fresh rosemary sprigs
• 1 bay leaf
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 6 cups chicken broth
• 6 ounces fusilli noodles
• Fresh chopped parsley optional for serving

Instructions

• Add the chicken, onions, carrots, celery, garlic, rosemary, bay leaf, salt, and pepper to your slow cooker. Pour the chicken broth over the top and give it a gentle stir to combine.
• Cover and cook on low for 6–8 hours or high for 4–6 hours, until the chicken is tender and cooked through.
• Remove the chicken from the crockpot and shred it using two forks. Toss out the bay leaf and rosemary sprigs while you’re at it.
• Cook the noodles separately on the stovetop according to package directions, then drain and set aside. (This keeps them from soaking up all your broth.)
• Add the shredded chicken and cooked noodles back into the crockpot. Stir to combine and let it cook for about 5 more minutes to warm everything through.
• Ladle the soup into bowls and sprinkle with fresh parsley if you’d like. Simple, classic, and always comforting!

And that’s it! A simple, cozy chicken noodle soup that delivers every time. It’s the kind of recipe you’ll keep coming back to when you want something warm, reliable, and zero-fuss. Ladle it into big bowls, add a sprinkle of parsley if you’re feeling fancy, and enjoy the kind of comfort only a slow cooker can pull off! And as always, if you’ve tried this one, I’d love to hear from you. Pop a few thoughts in the comment section below (this really helps other readers who might be thinking about making the recipe!), and remember to tag me in your pics on Instagram @slimmingviolet!