Make the best homemade chicken noodle soup with this simple crockpot recipe! Just toss in fresh vegetables, rotisserie chicken, and noodles for a warm, nourishing meal everyone will love.
Why You’ll Love This Recipe
It’s the perfect balance of flavor and convenience—a true set-it-and-forget-it dish that simmers away while you go about your day. The combination of tender carrots, celery, onion, and Italian seasoning adds rich, savory depth to the broth, while shredded rotisserie chicken keeps things simple. Egg noodles make it hearty and filling, and the slow cooking process allows all the flavors to meld beautifully. It’s warm, comforting, and just what you want when you need a wholesome family meal or a cozy pick-me-up.
This Crockpot Chicken Noodle Soup is part of Paul’s Corner, a place where our favorite cozy family meals (that include meat) live.
Ingredients for Easy Crockpot Chicken Noodle Soup
- 4 tablespoons olive oil
- ⅔ cup chopped onion
- 1 ½ cups chopped carrots
- 1 ½ cups chopped celery
- 2 (32-ounce) containers of chicken broth
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste (adjust depending on the saltiness of your broth)
- 2 cups shredded chicken (rotisserie chicken works perfectly)
- 3 cups egg noodles
How to Make Slow Cooker Chicken Noodle Soup
- Sauté the veggies: Add olive oil, chopped onion, carrots, and celery to your crockpot. Cook on medium for 1 hour.
- Add broth and seasoning: Pour in the chicken broth, then stir in the Italian seasoning. Season with salt and pepper to taste. Cook on medium for 4 hours.
- Add chicken and noodles: Stir in the shredded chicken and egg noodles. Continue cooking on medium for about 45 minutes, or until the noodles are tender.
- Serve and enjoy: Taste, adjust seasoning if needed, and ladle your warm, hearty chicken noodle soup into bowls.
Frequently Asked Questions
Yes! This soup reheats beautifully. Just store it in an airtight container in the fridge for up to 3–4 days. If the noodles absorb too much broth, stir in a little extra chicken stock before serving.
You can freeze the soup before adding the noodles. Just cook the base (broth, veggies, and chicken), cool completely, and freeze in freezer-safe bags or containers. When ready to serve, thaw, reheat, and add fresh noodles so they don’t get mushy.
Absolutely! While egg noodles are classic, you can use any pasta shape you love. Short cuts like rotini, penne, or bowtie pasta work best because they hold up well in soup.
Crock Pot/Slow Cooker Chicken Noodle Soup
Ingredients
Ingredients For Slow Cooker Chicken Noodle Soup
- 4 tablespoon extra virgin olive oil
- ⅔ cup chopped onion
- 1 ½ cups chopped carrots
- 1 ½ cups chopped celery
- 2 32 ounce containers of chicken broth
- 2 tablespoon dried Italian seasonings
- salt and pepper to taste
- 2 cups shredded chicken use use rotisserie
- 3 cups dried egg noodles
Instructions
How To Make Crock Pot Chicken Noodle Soup
- Begin by bringing your crock pot to medium heat. Add the olive oil and chopped onion. Cook for 10-15 minutes until the onions are fragrant. Add the carrots, and celery to your crockpot. Cook, covered, for 1 hour or until the veggies are nice and tender.
- Pour in the chicken broth, then stir in the Italian seasoning. Season with salt and pepper to taste. Cook, covered, for 4 hours.
- Stir in the shredded chicken and egg noodles. Continue cooking on medium for about 45 minutes, or until the noodles are tender.
- Taste, adjust seasoning if needed, and ladle your warm, hearty chicken noodle soup into bowls. We love this with a grilled cheese sandwich or side salad. Enjoy!
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