...
Go Back
–+ servings
A steaming bowl of crockpot chicken noodle soup with shredded chicken, egg noodles, carrots, and celery, garnished with fresh parsley.

Ultimate Crockpot Chicken Noodle Soup: Umami, Bright, & Easy

This ultimate crockpot chicken noodle soup recipe is incredibly easy to make, yet delivers an unparalleled depth of flavor. Infused with umami from a Parmesan rind, brightened with fresh lemon, and enriched with butter, it's a comforting and satisfying meal perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 large yellow onion (diced)
  • 3 large carrots (peeled and sliced into coins)
  • 2 ribs celery (sliced)
  • 3 cloves garlic (minced, more to taste)
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 bay leaf (optional)
  • 2 teaspoons chicken bouillon (I use Better Than Bouillon brand, optional)
  • 8 to 9 cups reduced sodium chicken broth
  • 8 ounces egg noodles (wide or extra wide)
  • chopped fresh parsley (for garnish)
  • Parmesan cheese rind (for umami boost during cooking)
  • fresh lemon juice (for serving)
  • butter (for serving)

Equipment

  • 6 quart or larger slow cooker
  • large mixing bowl
  • Two forks or hand mixer
  • Separate pot (for noodles)

Method
 

Step 1: Prep & Load the Slow Cooker
  1. First, trim any excess fat from your boneless skinless chicken breasts and place them at the bottom of a 6 quart or larger slow cooker. Next, add the diced yellow onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, kosher salt, black pepper, and the optional bay leaf. Dollop the chicken bouillon over the top, then pour in the reduced sodium chicken broth. Give everything a gentle stir to combine.
Step 2: Slow Cook to Perfection
  1. Cover your slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
Step 3: Shred the Chicken
  1. Once the chicken is fully cooked and tender, carefully remove it from the slow cooker to a large mixing bowl. If you used a bay leaf, discard it now. Shred the chicken using two forks, pulling the meat apart, or use a hand mixer for a faster method. Return the shredded chicken back to the slow cooker.
Step 4: Cook Noodles Separately (The Secret to No Mush!)
  1. In a separate pot, cook your wide egg noodles al dente according to the package directions. Cooking them separately ensures they retain their perfect texture and do not absorb too much liquid from the soup.
Step 5: Combine & Finish
  1. Add the perfectly cooked al dente egg noodles to the slow cooker with the chicken and vegetables. Stir gently and cook on LOW for just 5 more minutes. This brief cooking time allows the noodles to absorb some of the flavorful broth and ensures all components are warmed through and flavors are well blended.
Step 6: Serve with Our Signature Twist
  1. Ladle your delicious crockpot chicken noodle soup into individual bowls. Garnish each serving with a sprinkle of fresh minced parsley and a dash of black pepper. For the ultimate flavor experience, add a generous squeeze of fresh lemon juice and a small pat of butter to each bowl.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 35gFat: 15gSaturated Fat: 7gCholesterol: 100mgSodium: 700mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 75IUVitamin C: 20mgCalcium: 10mgIron: 8mg

Notes

For perfectly al dente noodles, cook them separately and add only during the last 5 minutes of cooking. Freeze broth and chicken separately for best make-ahead results, adding fresh noodles when reheating. Always taste and adjust seasoning at the end for optimal flavor balance.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!