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A steaming bowl of Crockpot Chicken Noodle Soup with golden broth, tender chicken, carrots, celery, and egg noodles, garnished with fresh parsley on a rustic wooden table

Crockpot Chicken Noodle Soup

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Calories 390 kcal

Equipment

  • 6-quart or larger slow cooker / crockpot
  • Large skillet (for searing)
  • Large pot (for boiling noodles)
  • Tongs
  • Two forks (for shredding chicken)
  • Cutting board
  • Ladle

Ingredients
  

Chicken

  • 2.5 lbs bone-in, skin-on chicken thighs and drumsticks about 4-5 pieces

Broth & Aromatics

  • 8 cups low-sodium chicken broth good quality store-bought or homemade
  • 1 large yellow onion roughly chopped
  • 4 medium carrots peeled and cut into 1/2-inch rounds
  • 4 stalks celery cut into 1/2-inch pieces, leaves included
  • 5 cloves garlic smashed
  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley stems plus extra leaves for garnish
  • 2 bay leaves
  • 1.5 tsp kosher salt plus more to taste
  • 1 tsp black pepper freshly cracked
  • 1 tsp onion powder
  • 0.5 tsp dried thyme optional, for extra depth

Noodles & Finishing

  • 8 oz wide egg noodles cooked separately per package directions
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 tbsp fresh lemon juice optional, brightens the broth

Instructions
 

Sear the Chicken (Optional but Recommended)

  • Heat a large skillet over medium-high heat with a drizzle of olive oil. Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Sear skin-side down for 3-4 minutes until deeply golden. You are not cooking the chicken through — just building a flavorful crust. Transfer to the crockpot.

Build the Crockpot

  • Add the chopped onion, carrots, celery, smashed garlic, fresh thyme sprigs, parsley stems, and bay leaves to the crockpot around and on top of the chicken.
  • Pour in the chicken broth. The liquid should just cover the chicken and vegetables. Add the salt, black pepper, onion powder, and dried thyme (if using). Stir gently to combine.

Slow Cook

  • Place the lid on the crockpot 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.

Shred the Chicken

  • Using tongs or a slotted spoon, carefully remove the chicken pieces from the broth and transfer to a cutting board. Remove and discard the thyme sprigs, parsley stems, and bay leaves.
  • Once cool enough to handle, remove and discard the skin and bones. Shred the chicken meat into generous bite-sized pieces using two forks. Return the shredded chicken to the crockpot.

Cook the Noodles & Finish

  • Cook the wide egg noodles separately in a large pot of salted boiling water according to package directions until just al dente. Drain well.
  • Add the cooked noodles to the crockpot for the final 10-15 minutes on LOW, or add them directly to individual serving bowls and ladle the hot soup over the top.
  • Taste the broth and adjust seasoning — add more salt, pepper, or a squeeze of fresh lemon juice to brighten everything up. Ladle into bowls, garnish generously with fresh chopped parsley, and serve immediately.

Notes

Storage: Store broth and chicken (without noodles) in an airtight container in the refrigerator for up to 4 days. Store noodles separately to prevent them absorbing the broth and turning mushy. Reheat gently on the stovetop over medium-low heat. Freeze the broth and chicken without noodles for up to 3 months. Parmesan Rind Trick: Drop a parmesan rind into the crockpot at the start of cooking for an incredible umami depth. Remove before serving. Creamy Variation: Stir in 1/2 cup heavy cream in the last 30 minutes of cooking for a rich, velvety version.

Nutrition

Calories: 390kcalCarbohydrates: 32gProtein: 34gFat: 14gSodium: 720mgFiber: 3gSugar: 5g
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