Why You’ll Love this Crock Pot Chicken Noodle Soup
Whether you’re battling a seasonal cold or simply craving something warm and comforting, this Crock Pot Chicken Noodle Soup is about to become your new best friend. I love how it practically makes itself while I’m busy with other things.
The tender chicken, perfectly cooked noodles, and subtle veggie crunch create that homemade taste without standing over a stove all day.
The simple ingredients are probably already in your pantry. And cleanup? Just one pot to wash. Who doesn’t appreciate that kind of cooking efficiency?
Plus, it’s endlessly customizable to suit your family’s preferences.
What Ingredients are in Crock Pot Chicken Noodle Soup?
This classic comfort soup requires simple, wholesome ingredients that come together beautifully in your slow cooker. The beauty of chicken noodle soup is how basic pantry staples transform into something so nourishing and satisfying. I’m always amazed at how these humble ingredients create such a flavorful broth that tastes like it’s been simmering all day—because, well, it has been!
- 5 cups hot water
- 2 tablespoons chicken bouillon granules (or 2 chicken bouillon cubes)
- 45 ounces chicken broth
- 2 cups cooked chicken
- 1 teaspoon salt
- 4 cups home style noodles, uncooked
- 1/3 cup thinly sliced celery, lightly pre-cooked in microwave
- 1/3 cup shredded carrots or chopped carrots
When shopping for ingredients, quality matters, especially with the chicken. You can use rotisserie chicken for convenience or leftover roasted chicken from a previous meal. The noodles should be the hearty, thick “home style” variety that can stand up to slow cooking without becoming mushy. For the veggies, pre-cooking the celery slightly helps it maintain some texture during the long cooking process, while the carrots can be either shredded or chopped, depending on whether you prefer them to blend into the background or stand out as distinct bites. Feel free to adjust the salt to your taste—remember, the bouillon already contains some sodium.
How to Make this Crock Pot Chicken Noodle Soup
Making this soup couldn’t be simpler, which is exactly what we need when craving comfort food without the fuss. Start by dissolving 2 tablespoons of chicken bouillon granules (or 2 bouillon cubes) in 5 cups of hot water. This creates the foundation of your broth—and yes, using hot water helps those granules dissolve completely without any pesky clumps.
Pour this mixture into your slow cooker, which will become your hands-off soup-making assistant for the next few hours.
Next comes the layering of flavors. Add 45 ounces of chicken broth, 2 cups of cooked chicken, and 1 teaspoon of salt to the slow cooker. The pre-cooked chicken is a time-saver here—rotisserie chicken works wonderfully, but any leftover chicken you have will do just fine.
Toss in 4 cups of uncooked home style noodles, which will slowly absorb the flavors as they cook. Finally, add 1/3 cup of thinly sliced celery (that you’ve lightly pre-cooked in the microwave) and 1/3 cup of shredded or chopped carrots.
Give everything a good stir, making sure those noodles aren’t clumping together, then cover with the lid. Set your slow cooker to low and let it work its magic for 4-6 hours. The longer cooking time allows all those flavors to meld together, creating that distinctive “simmered all day” taste that makes chicken noodle soup so comforting.
Crock Pot Chicken Noodle Soup Substitutions and Variations
While the classic version of this crock pot chicken noodle soup is perfectly delicious, you can easily adapt the recipe to suit your dietary needs or whatever ingredients you have on hand.
I often swap in rotisserie chicken when I’m short on time, or use turkey leftovers after holidays. Gluten-free? Try rice noodles or quinoa instead of traditional pasta.
Vegetable-wise, the world’s your oyster—throw in spinach, peas, or corn. Sometimes I add a dash of curry powder or Italian seasoning for a flavor twist.
For a creamier version, stir in a splash of half-and-half before serving. Trust me, these little tweaks make all the difference.
What to Serve with Crock Pot Chicken Noodle Soup
Now that we’ve explored some tasty variations, let’s talk about perfect pairings for your crock pot chicken noodle soup.
I always reach for crusty bread or buttery biscuits – something to dunk into that golden broth.
A simple green salad with vinaigrette balances the meal beautifully.
Can’t go wrong with grilled cheese sandwiches, either. Classic comfort food meets comfort food, right?
For drinks, hot tea complements the warmth, while a crisp white wine works for dinner parties.
My grandma always served hers with saltine crackers and sliced apples on the side. Simple, but somehow perfect for those sniffly winter evenings.
Final Thoughts
This homemade crock pot chicken noodle soup has become my go-to recipe whenever the temperature drops or someone in my family feels under the weather.
I love how the chicken, noodles, and veggies come together with minimal effort on my part. The slow cooker does all the heavy lifting while I go about my day.
What makes this soup special isn’t just its simplicity—it’s the comfort it brings. There’s something magical about ladling steaming soup into bowls on a chilly evening.
And those leftovers? Even better the next day when the flavors deepen.
Pot Chicken Noodle Soup
Ingredients
Equipment
Method
- Dissolve the chicken bouillon granules in the hot water, ensuring there are no clumps.
- Pour the bouillon mixture into your slow cooker.
- Add the chicken broth, cooked chicken, and salt to the slow cooker.
- Stir in the uncooked home style noodles, making sure they don’t clump together.
- Add the pre-cooked celery and carrots to the mixture.
- Give everything a good stir to combine all ingredients evenly.
- Cover with the lid and set your slow cooker to low heat.
- Cook for 4-6 hours, allowing the flavors to meld together completely.
