Kitchen notes · a little help before you start
Crock Pot Chicken Noodle Soup
Chicken noodle soup asks very little of the person eating it. A warm bowl, a spoon, and somewhere comfortable to sit are enough. This pot has the familiar broth and tender noodles you come for, with plenty of chicken to make it feel like dinner.
- Prep
- 10 min
- Cook
- 240 min
- Total
- 250 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Soups · Soups & stews · Noodles
A few quick notes
1. Add the noodles near the end
The egg noodles go in after the chicken is cooked and shredded. Adding them at the start would leave them sitting in the broth for hours instead of cooking just until tender.
2. Use either cook time
Choose the high or low setting based on your day. Both options cook the chicken in the broth with the vegetables and seasonings before you shred it and finish the soup.
3. Shred, then return the chicken
Pull the chicken out of the crock pot to shred it with two forks. It is much easier than trying to break it up in the soup, and it gets mixed back in before the noodles cook.
Get to know the ingredients
Boneless skinless chicken breasts
The chicken breasts cook whole in the broth, then get shredded after they are done. Keep them in one piece at the start so they are easy to remove from the soup.
Sliced vegetables
The carrots, celery, and onion all go into the crock pot at the beginning. Slice and dice them as listed so they can cook along with the chicken and flavor the broth.
Uncooked egg noodles
Use the noodles uncooked. They soften right in the hot soup during the final covered cook on high, which keeps the recipe simple and keeps the noodles part of the soup.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Crock Pot Chicken Noodle Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the noodles are tender, taste the soup before serving. Add more salt and pepper if you want it, then finish with the chopped fresh parsley right at the end.
A little more help as you go
A little help before you start
Get the vegetables, garlic, dried herbs, and broth into the crock pot with the chicken before cooking. The only things to hold back are the egg noodles and the fresh parsley.
Season gently at first
The soup starts with salt, pepper, thyme, and dried parsley. After the noodles cook, taste again and adjust only if it needs it, since the broth is already carrying seasoning through the pot.
A few questions you might have
Do the egg noodles cook separately?
No. Add the uncooked egg noodles straight to the soup after the chicken has been shredded and returned to the crock pot. They cook in the soup on high until tender.
Should I cut up the chicken before it cooks?
No, start with the chicken breasts whole. After cooking, remove them from the soup, shred with two forks, and stir the shredded chicken back in.
When does the fresh parsley go in?
Sprinkle the chopped fresh parsley over the soup after the noodles are tender and the seasoning has been adjusted. The dried parsley goes in at the beginning.
Can I use the low setting instead of high?
Yes. The recipe gives both options: cook on high for 3-4 hours or on low for 6-8 hours before shredding the chicken and adding the noodles.
What do I do if the soup tastes a little flat at the end?
Taste it after the noodles are tender, then add more salt and pepper if you want. That final check happens right before the fresh parsley and serving.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
