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A steaming bowl of from-scratch crockpot chicken noodle soup with golden broth, tender shredded chicken, egg noodles, and fresh parsley, photographed on a rustic wooden table

Crockpot Chicken Noodle Soup

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 6 servings
Calories 400 kcal

Equipment

  • 6-quart or larger slow cooker
  • Cutting board
  • Two forks (for shredding)
  • Large pot (for cooking noodles)
  • Tongs or slotted spoon
  • Ladle

Ingredients
  

For the Soup

  • 2.5 lbs bone-in, skin-on chicken thighs and drumsticks about 4–5 pieces; skin removed after cooking
  • 3 large carrots peeled and sliced into coins
  • 4 stalks celery sliced, leaves included for flavor
  • 1 large yellow onion roughly chopped
  • 5 cloves garlic smashed
  • 6 cups low-sodium chicken broth or water; broth deepens flavor
  • 2 cups water
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary optional
  • 2 bay leaves
  • 1 tsp kosher salt plus more to taste at the end
  • 1/2 tsp black pepper freshly cracked
  • 1/2 tsp onion powder
  • 1/4 tsp turmeric optional, for color and anti-inflammatory benefits

To Finish

  • 8 oz wide egg noodles cooked separately al dente; see notes for gluten-free swap
  • 1/4 cup fresh flat-leaf parsley roughly chopped, for garnish
  • 1 tbsp fresh lemon juice squeezed in just before serving, brightens the broth

Instructions
 

Load the Crockpot

  • Place the bone-in chicken pieces into the bottom of a 6-quart or larger slow cooker.
  • Add the carrots, celery, onion, and garlic directly on top of and around the chicken.
  • Pour in the chicken broth and water, ensuring the chicken is mostly submerged.
  • Add the fresh thyme sprigs, rosemary (if using), bay leaves, salt, black pepper, onion powder, and turmeric. Give everything a gentle stir.

Cook Low and Slow

  • Place the lid on the slow cooker and cook on LOW for 7–8 hours, or on HIGH for 4–5 hours, until the chicken is completely tender and falling off the bone.
  • Midway through cooking, you can carefully skim any foam from the surface of the broth with a large spoon for a cleaner, clearer result. This is optional but recommended.

Shred the Chicken

  • Using tongs or a slotted spoon, carefully transfer the cooked chicken pieces to a cutting board. Remove and discard the skin, bones, and any cartilage.
  • Use two forks to shred the chicken meat into bite-sized pieces, then return the shredded meat to the slow cooker.
  • Remove and discard the bay leaves and thyme/rosemary sprigs. Taste the broth and adjust seasoning with additional salt and pepper as needed.

Cook the Noodles and Finish

  • Bring a separate pot of salted water to a boil and cook the egg noodles according to package directions until just al dente. Drain and set aside. (Do not add uncooked noodles to the crockpot earlier — they will become mushy.)
  • To serve, place a portion of cooked noodles directly into each bowl. Ladle the hot soup over the noodles.
  • Squeeze a little fresh lemon juice into each bowl, garnish generously with chopped fresh parsley, and serve immediately.

Notes

NOODLE TIP: Never add uncooked noodles at the start of slow cooking. Cook them separately and add them at serving time to keep the texture perfect — especially important for leftovers.
GLUTEN-FREE: Swap egg noodles for your favorite gluten-free pasta or use cooked white rice instead.
BOOST NUTRITION: Stir a few handfuls of baby spinach or chopped kale into the crockpot in the final 10 minutes. Add a can of drained white beans for extra protein and fiber.
STORAGE: Store broth and chicken (without noodles) in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Add freshly cooked noodles when reheating.
LOW-SODIUM VERSION: Use no-salt-added broth and season only at the table. The from-scratch broth is naturally lower in sodium than canned soups.

Nutrition

Calories: 400kcalCarbohydrates: 32gProtein: 38gFat: 12gSodium: 620mgFiber: 3gSugar: 5g
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