Who wouldn't love to come home to a pot of simmering homemade crockpot chicken noodle soup? I would! You'll love this elevated classic chicken soup recipe with herbs, tomatoes, and a hint of lemon. Let the slow cooker do all the work so a delicious meal is ready to eat when you are!
Jump to:
The Best Crockpot Chicken Noodle Soup!
Classic with a Twist. In this recipe, you'll get all the classic flavors and ingredients that you expect from a classic chicken noodle soup - but, we elevated it with flavors such as dill, freshly squeezed lemon juice, and canned diced tomatoes- you'll love the subtle flavor balance!
So Delicious! I just love a good tasty chicken soup - year 'round! Feeling under the weather or just want to eat something cozy and comforting? This recipe is hearty, chunky, and super flavorful - it's the perfect thing to warm you up on cool Fall or Winter day!
Slow Cooked All Day. This recipe really is cooked all day--so set it up in the morning before work and come home to a cooked meal! Add your noodles about 15 to 20 minutes before serving so they don't overcook before dinner is served.
Slow Cooker Chicken Soup Ingredients
Here are the ingredients you will need to make this crockpot chicken noodle soup recipe:
- Butter: salted or unsalted butter based on preference or dietary restrictions.
- Onion: you can use white, yellow, or sweet varieties.
- Celery
- Carrot: you can use one large carrot and cut it to size or use a handful of baby carrots to cut smaller bite-size pieces.
- Boneless Skinless Chicken Thighs: chicken thighs work best in a longer slow cooker recipe as they have a higher fat content and tend not to dry out as quickly as lean chicken breast.
- Canned Diced Tomatoes: do not drain your canned tomatoes, as the liquid will add volume and flavor.
- Chicken Broth: use regular or low sodium chicken broth based on preference. You can also substitute with vegetable broth if desired.
- Dried Thyme
- Dried Dill
- Lemon Juice: one medium-sized lemon usually yields about 2 tablespoons of juice.
- Egg Noodles: add your noodles uncooked before serving and allow to soften (about 15 minutes). You can substitute for other noodles but may need to adjust the cooking time.
- Salt and Pepper
For exact ingredient quantities, please see the recipe card below!
Be sure to save this pin to Pinterest! 🙂
Substitutions and Variations
- Use any noodle variety you would like! There is ditalini, alphabet, or plain elbow macaroni.
- Add other vegetables if you would like to bulk it up. I like to add fresh, canned, or frozen green beans, corn, or peas.
- Substitute a can of drained and rinsed white beans for pasta.
- Make it spicier by adding a can of Rotel (diced tomatoes with diced green chilies). You can also add red pepper flakes, fresh diced peppers of your choice, or a dash or two of your favorite hot sauce.
- Omit any vegetables you would like to and add more of the ones your family likes.
- Make this vegetarian by omitting the chicken and substituting chicken broth for vegetable broth. Add tofu if you want to add extra protein, or add your favorite beans.
- Add your favorite dumplings to this recipe for an even heartier soup!
- Use an instant pot instead of a slow cooker if desired. Adjust your cooking times accordingly.
How To Make Chicken Noodle Soup in a Crockpot
1. In a skillet, melt butter and add onions. Saute until golden and soft.
2. Transfer the onions and butter to the slow cooker. Add the remaining ingredients except noodles, salt, and pepper.
3. Cover and cook on low until done.
4. Add egg noodles and cook until tender. Add salt and pepper to taste.
How to Serve It
Serve warm out of the crockpot into dinner bowls.
Add a garnish of fresh herbs, such as chopped fresh parsley.
Serve with your favorite warm crusty bread or crackers.
Meal idea! Serve your homemade chicken noodle soup with a fresh side salad with your favorite salad dressing and toppings! Don't forget the crackers or fresh bread to soak up every last drop--yum!
Chicken Noodle Soup Crockpot Recipe Tips
- Save time by not caramelizing your onions before putting them into the crockpot. Caramelizing adds flavor and depth to your soup but if you're in a hurry you can skip this step.
- Use store-prepared mirepoix, including onion, carrots, and celery. You can saute before adding to the slow cooker or save time by just adding to the slow cooker.
FAQ's
Allow your soup to cool, and then transfer to an airtight container. You can store it in the fridge for up to 3 days.
Because the noodles in this recipe it does not freeze well.
If you wish to freeze, I would suggest omitting noodles and adding them to individual bowls. This soup without noodles can freeze for up to 3 months.
From the fridge: transfer your soup to a microwave-safe dish and cover. Microwave for 60 seconds and continue in 30-second increments until warmed through.
From the freezer: pull your container and place it in the fridge to thaw for up to 24 hours before heating. If serving the whole amount, you can heat on the stove in a pot until warmed through; otherwise, using the microwave until warmed through works well also.
It is actually preferred to add uncooked noodles into your chicken soup while it is cooking in the slow cooker. Add your noodles about 15 minutes before serving to allow your noodles to soften and become tender. Once tender, you are ready to serve!
A common reason your noodles have turned mushy in your soup is that they were added too early in the cooking process and have become overcooked. Remember to add uncooked noodles to your soup at the end of cooking so that they do not overcook.
Fresh lemon juice will help balance all of the flavors in your soup. Acid helps cut rich, savory flavors and pairs well with herbs such as thyme and dill. You don't want so much lemon juice that the tartness overwhelms the soup. You just want a complimentary balance of flavors.
📖 The recipe.
Homemade Crockpot Chicken Noodle Soup
Equipment
Ingredients
- 1 tablespoon butter
- 1 small onion (½ cup chopped)
- 2 stalks celery (1 cup sliced)
- 1 large carrot (1 cup peeled and sliced ¼" thick)
- ¾ pound boneless skinless chicken thighs (cut into 1" pieces)
- 1 (14-ounce) can diced tomatoes (do not drain)
- 16 ounces chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1 to 2 tablespoons freshly squeezed lemon juice (start with 1 tablespoon and add more if needed)
- 1 cup uncooked egg noodles
- salt and pepper to taste
Instructions
- In a medium skillet over medium-high heat, melt butter. Add onions and saute until golden and soft.
- Transfer the onions and butter to the slow cooker. Add in the remaining ingredients (except peas, egg noodles, salt and pepper).
- Cover and cook on low for 6 to 7 hours or until the chicken is done (no longer pink in the center).
- Add egg noodles and cook until noodles are tender and peas are cooked through, about 12 to 15 minutes. Add more lemon juice if needed. Salt and pepper to taste.
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!
- VARIATIONS: Use ditalini, alphabet, or macaroni pasta; chopped fresh green beans may be added; a can of drained and rinsed white beans can be substituted for the pasta; for a little spice, use diced tomatoes with green chiles.
- TIMESAVER: While you will lose some flavor, if you're in a hurry, you can skip browning (caramelizing) the onions; Use store-prepared chopped onions, carrots, and celery.
- SERVING SUGGESTIONS: Serve with crusty bread or crackers and a fresh green salad with a favorite salad dressing.
Nutrition
© 2025 Slow Cooked Eats
Comments
No Comments