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This delicious Crockpot Chicken Soup is perfect for those chilly days when you need a warm dinner. It can be prepared in thirty minutes and cooks all day while you are away from the kitchen.
This Crockpot Chicken Noodle Soup Recipe is a delicious recipe that I often make during the winter, aka soup season. We love to serve it in a bread bowl – just like you get at a restaurant. (Or even the summer when someone is sick or has a sore throat!) My family loves it. The warm soup tastes so good when it is cold outside, and it is the ultimate comfort food.
This soup is one of our favorites to make, as well as our Crockpot Vegetable Soup recipe. To me, nothing tastes better than a big bowl of hearty soup, especially when you have a cold.
Making this Homemade Chicken Noodle Soup in your crockpot is even better than making it on the stovetop because it doesn’t require babysitting! Slow cooking your soup gives it so much flavor, and it makes your house smell so delicious all day. The aroma of the soup cooking is amazing.
Homemade chicken soup is such a family-friendly dish, and I hope you all love it as much as we do!
Table of Contents
Crockpot Chicken Soup Ingredients
- Carrots, Celery, and Onion
- Chicken Broth or Chicken Stock
- Boneless Skinless Chicken Breast – You want to use raw chicken breasts for this recipe, but you can also use leftover, cut-up rotisserie chicken if you have some to use up, but it should be added toward the end of the cooking time. (You can also cook this recipe without chicken and add some meat that is already cooked at the last minute, like leftover slow cooker turkey breast.)
- Garlic Powder
- Salt and Pepper
- Optional: Pasta or Noodles if you want to make Crockpot Chicken Noodle Soup. You can buy any type of noodles that you prefer in your soup. Sometimes we buy traditional soup noodles, and other times we like to use whole-grain elbow noodles or wide egg noodles for our soup.
Tools to Make Slow Cooker Chicken Soup
- A Crock-Pot or Slow Cooker
- Mandoline Slicer (this is not necessary, but helpful) – You can also use the slicer attachment of a food processor.
I love using my mandoline slicer to cut up my carrots and celery. By using it, I get veggie slices that are thin and uniform in size. It also saves on the prep time because I cut the vegetables up quicker when I use the slicer. I use the notch that gives me the thickest slice, which works great…not too thick and not too thin!
How to Make Chicken Soup in a Crockpot
Peel and cut up the carrots. After you rinse and dry the celery, slice that up along with the onion. It is best to cut the vegetables (especially the carrots) smaller in size so that they don’t take forever to cook.
Next, place the vegetables into the crockpot and sprinkle the garlic powder over them. Stir the garlic powder and vegetables around a little to mix the garlic powder throughout the vegetables.
Place the uncooked chicken into the crockpot with the vegetables. Then pour both containers of chicken broth into the crockpot. Give it a little stir, cover, and cook on high for 4 – 6 hours.
Once the soup is about done (the last 30 – 45 minutes), break up the cooked chicken with a fork so that you will have small pieces of shredded chicken throughout the soup.
I do this while leaving the chicken right in the crockpot. You could also take it out, slice it on a cutting board, and put it back in the soup if you prefer to do it that way.
If you are making crock pot chicken noodle soup, cook your noodles following the directions on the box and add them to the soup. Serve up the soup nice and warm. Yum!
Frequently Asked Questions
Yes, it should be cooked on high to make sure the carrots are cooked through and are soft. Carrots are a hard vegetable, and it takes a little more heat to cook them through.
Cooking soup in your crockpot means you can set it and forget it! You cut up your vegetables and place them in there with the rest of the ingredients, turn it on and let it cook all day. You can go to work, school, spend time with your family…whatever you need to do – and it will be ready and waiting for you at dinnertime. All you will have to do is cook the dry noodles to go with it.
You do not need to do anything once the soup starts to cook. If you are home, you can stir it a couple of times throughout the day, but it is not necessary. You want to keep the lid on to keep the heat in the crockpot.
The soup is done when the vegetables are soft (you can slice through them easily with a fork) and the chicken is no longer pink.
If you are watching your sodium intake, you can buy low-sodium chicken broth. We will sometimes buy one regular and one low-sodium chicken broth.
How to Store Leftover Crockpot Chicken Noodle Soup
Once it has slightly cooled down, pour the soup into an airtight container, cover it and place it in your refrigerator for up to 3-4 days. It’s even better the next day! You can also put it in a freezer-safe container and keep it frozen for up to 3 months.
Freezing soup is a great way to have some homemade soup on a day when you have a taste for it and don’t feel like making it. To thaw it, take it out a day or two before you want to have it. Leave it in your refrigerator until you are going to use it.
To warm it up, place the soup in a pot on the stovetop and heat it on low to medium heat until it is the temperature that you like. You can also warm it up in your microwave. Just put it in a microwave-safe bowl to reheat it. Heat for 30 seconds and stir. Repeat until you have your desired temperature.
More Crockpot Recipes
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
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Crockpot Chicken Soup
Ingredients
- 6-8 medium sized carrots
- 1 celery stalk
- 1 small to medium sized onion
- ¾ teaspoon garlic powder
- ¾ – 1 lb. boneless chicken breast, uncooked
- 2 32 ounce chicken broth containers
- Soup noodles
Instructions
- Cut up the carrots, celery and onion and place in the crockpot.1 celery stalk, 1 small to medium sized onion, 6-8 medium sized carrots
- Sprinkle the garlic powder over the vegetables and stir.¾ teaspoon garlic powder
- Place the uncooked chicken breast in the crockpot with the sliced vegetables.¾ – 1 lb. boneless chicken breast, uncooked
- Pour both containers of chicken broth into the crockpot.2 32 ounce chicken broth containers
- Give everything a good stir and cook on high for 4-6 hours.
- When the soup is just about done (last 30-45 minutes), shred the cooked chicken with a fork. Also, cook the soup noodles according to the package directions & combine with soup.Soup noodles
- Serve warm.
Notes
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Update Note: This recipe was originally posted earlier, but was published again in 2022 to include improved step-by-step directions and photos.
I really like that you can make this soup in the crockpot. It’s so nice to come home to dinner ready to go at the end of my day.
I agree Mary! So glad you liked the recipe.
Jeannie
Wow! I tried this for my family last week, and it’s so delicious! I love how it’s tasty, healthy, and simple, all at the same time. I’ll definitely make it again very soon!
So glad to hear that Susan!
Jeannie
This is the perfect food for a cold winters day 😀
I agree Anna! :o)
Jeannie
This is my absolute favorite soup I have ever had 👍🏼😋😋😋👍🏼
Hi Alexander,
I agree…this soup is so delicious and perfect on a chilly day!
Jeannie
I love how easy and delicious the soup is. Just cut up the veggies and throw them in the crockpot. 6 hours later… simply yum!!
Josina,
I agree! It is so delicious and perfect for a chilly day!
Jeannie