5 ingredient crockpot chicken noodle soup recipe is so easy and tasty! Yes, you read that right--only 5 simple ingredients are needed! Ready-to-use ingredients and chicken on the bone are what make this soup stand out. Set it on low and come home to a fragrant, delicious pot of homemade chicken noodle soup--yum!
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Why You'll Love This Easy Crockpot Chicken Soup
5 Ingredients. A slow cooker chicken noodle soup that only requires 5 ingredients is an easy and affordable meal to make your family. Add extras if you would like or serve it as is for a simple homemade chicken soup.
Delicious! Using bone-in-skin on chicken thighs infuses your soup with the most flavor while also using an Italian seasoning blend or herbs de provence uses multiple herbs in one blend. Mirepoix will also add aromatics while the cream of chicken soup also packs a punch of flavor and texture.
Easy Any Night. This super easy chicken noodle soup is perfect to put together in the morning before work! Combine the condensed soup, water, and remaining ingredients (except noodles) and set on low to forget for 6 to 8 hours--come home to add your noodles, and dinner is served.
Chicken and Noodle Soup Crock Pot Ingredients
Here are the ingredients you will need to make this 5 ingredient crockpot chicken noodle soup recipe:
- Fresh Mirepoix: most grocery stores have a freshly prepared section near the other fresh produce. In this section, you will find prepared mirepoix including onion, celery, and carrots. You can substitute purchasing these ingredients separately and preparing yourself if you are unable to find the prepared option.
- Bone-in-Skin-on Chicken Thighs: using bone-in and skin-on thighs will infuse your soup broth with the most flavor. At the end of cooking you will remove your thighs and discard the bones and skin before adding the chicken back into the soup. Be sure to cut off any fat and excessive skin before adding to the soup.
- Cream of Chicken Soup: is combined with water per the can instructions. Use chicken broth in place of water to increase the flavors even more!
- Herbs de Provence: a classic Italian seasoning blend can be used in place of this herb blend. Both are very similar in flavor profile and work well in this soup.
- Uncooked Egg Noodles: you will add the noodles once your chicken is cooked and shredded and added back into the soup. The noodles cook quickly in about 12-15 minutes and then serve immediately.
- Optional: salt and ground black pepper to taste; fresh chopped parsley for garnish.
For exact ingredient quantities, please see the recipe card below!
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Substitutions and Variations
- If your grocery store does not have chopped prepared mirepoix mix--you can use separated prepared ingredients such as onion, carrots, and celery. You can also purchase and chop them yourself; you will need 2 large carrots peeled and sliced, 2 stalks of celery chopped, and 1 medium onion chopped.
- Increase flavor by sauteeing your mirepoix in a skillet on medium-high heat with 1 tablespoon of olive oil until the onions are caramelized and tender.
- Add in a little squeeze of fresh lemon juice for brightness, acidity, and tang.
- Use a 20-ounce bag of frozen chopped seasoning blend vegetables and herb mix in place of fresh vegetables if preferred.
- Use any type of pasta in place of the egg noodles. I have used ditalini, alphabet, macaroni, and rotini.
- Make it vegetarian by replacing the chicken with white beans, cream of mushroom soup instead of chicken, and add water per the can instructions.
- Add other vegetables at the end with noodles so they don't overcook. Some ideas are green beans, peas, or corn.
- Add fresh minced garlic for extra flavor.
- Use frozen chicken thighs- this will give you extra time to be away from home while it cooks.
How To Make This Easy Recipe For Crockpot Chicken Noodle Soup
1. In your slow cooker add cream soup and 4 cups of water and whisk together. Add mirepoix, herbs, and chicken thighs.
2. Cover and cook on low until the chicken is done and pulls off the bone.
3. Remove the chicken and place on a cutting board. Pull the chicken off the bone and discard the bones and skin. Add shredded chicken back to the soup.
4. Add the dry egg noodles and cook until tender. Season to taste with salt and pepper if desired for serving.
How to Serve It
Serve this delicious soup with your favorite warm crusty bread!
Top with oyster crackers, crushed saltines or your favorite crackers.
Garnish with freshly chopped parsley.
Meal idea! Pair your soup with your favorite bread or crackers and compliment your meal with a small side salad, veggies, croutons, and your favorite salad dressing.
Tips
- Using bone in skin on chicken thighs adds a lot of flavor to a soup or dish. If you're in a hurry-use boneless chicken thighs and add some chicken bouillon, salt, and pepper to enhance the flavor.
- In a hurry? Set your slow cooker on high which will decrease your cooking time by nearly half. Cook until the chicken reaches 165 degrees F internally and you're ready to add noodles.
- Try making this recipe in your instant pot. Follow the directions for your instant pot for times and temperatures. This will be the fastest way to prepare your soup.
FAQ's
Once cooled transfer your soup to an air-tight container and store it in the fridge. Make sure to consume within 3 days. This soup can be frozen as well. Freeze up to 3 months in an airtight container.
The soup may reduce the amount of broth over time--the noodles absorb the broth. Add a little water when you reheat in a microwave-safe bowl and heat until your desired temperature. Make sure to cover to prevent a mess and only reheat in 1-minute increments.
Yes! The trick is not to add it at the beginning of your cooking process. Uncooked noodles cook quickly in the hot liquid in the slow cooker. I usually add the noodles about 15 minutes before serving and are perfectly tender.
Technically, you should not use frozen chicken because the crockpot can't heat up fast enough to kill any bacteria that can develop while it's thawing in the pot while it's trying to cook. You can, however, use partially thawed chicken. If I forget to take the chicken out of the freezer. Thaw it in your microwave according to the manufacturer's instructions. It only needs to thaw enough to break apart into individual pieces.
Slow cooking is wonderful because it allows such a long time to blend the flavors. Soup is so versatile that it can taste good on the stove, in the oven, in a slow cooker, and in an instant pot! The trick is to use a complimentary set of ingredients that pair well together for texture, flavor, cooking time, and, of course, herbs and spices.
Recipe
5 Ingredient Slow Cooker Chicken Noodle Soup Recipe
Equipment
Ingredients
- 1 (10-ounce) package fresh chopped mirepoix mix (this is a combination of fresh chopped onion, celery, and carrots found in the product section.)
- 2 pounds bone-in skin on chicken thighs (about 4; trim excess fat and excessive skin before adding to the slow cooker)
- 2 (14-ounce) cans cream of chicken soup (undrained)
- 1 tablespoon herbs de provence (italian seasoning blend may also be used)
- 1 cup uncooked egg noodles
- optional: salt and pepper to taste; fresh chopped parsley for garnish
Instructions
- In a 3.5 to 4-quart slow cooker add the cream of chicken soup and 4 cups of water. Whisk together. Add mirepoix mix, herbs de Provence, and chicken thighs.
- Cover and cook on low for 6 to 8 hours, high 4 to 5 hours, or until the chicken easily pulls off the bone.
- Remove the chicken and place on a cutting board. Pull the chicken meat from the skin and bones and shred it. Discard the skin and bones. Place the shredded chicken back into the soup.
- Add the dry uncooked egg noodles. Cover and cook until tender, about 12 to 15 minutes, or until tender. Season to taste with salt and pepper if desired.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- COOKS NOTES: Using bone-in skin on chicken gives this soup a boost of flavor. If you are in a hurry and don't want to pull the skin off the bone just use boneless thighs. Adjust the flavor with chicken bouillion or salt and pepper.
- VARIATIONS:
- In the event your grocery store is out of chopped mirepoix mix (found in the produce section), use separate store-prepared and chopped onions, carrots, or celery. Or, peel and chop 2 large carrots, slice 2 stalks of celery, and chop 1 medium onion.
- Optional flavor boost: saute onions, celery, and carrots in a skillet on medium-high with 1 tablespoon of olive oil until onions are caramelized (golden) and tender.
- Add in a little lemon juice for brightness and tang.
- 20 ounces frozen chopped seasoning blend vegetable and herb mix can be used in place of fresh chopped celery, carrot, and onion.
- Use any dry ditalini, alphabet, or macaroni pasta; a can of drained and rinsed white beans can be substituted for the pasta.
- SERVING SUGGESTIONS: Serve with crusty bread or crackers and a fresh green salad with a favorite salad dressing.
Nutrition
© 2025 Slow Cooked Eats
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