I made this Crock Pot Chicken Soup Recipe for the first time on a chilly evening when everyone in my house had the sniffles, and it has been on repeat ever since. It takes just a handful of pantry basics and about ten minutes of prep before the slow cooker does the rest.
By the time dinner rolls around, my kitchen smells like something out of a grandma’s cookbook. I love that I can toss it together in the morning and completely forget about it until it’s time to eat. If you need a meal that feels like a hug in a bowl, this one is it.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 6 to 8 hours on low
- Total Time: about 6 hours 15 minutes
Ingredients
- 3 boneless, skinless chicken breasts – pick pieces that are roughly the same size so they cook evenly
- 64 oz chicken broth – the base of your soup, so use a good quality one for the best flavor
- 3 carrots, sliced – add natural sweetness and a nice bite once cooked
- 3 celery stalks, sliced – brings that classic savory soup flavor
- 1/2 onion, diced – builds depth into the broth as it simmers
- Salt and pepper, to taste – I like to season at the end since the broth already carries some sodium
- 2 cups egg noodles, uncooked – stir these in near the end so they don’t turn mushy
- 3 sprigs fresh parsley – adds a fresh, herby finish right before serving
Note: this recipe serves 8.
Equipment You Need
- Slow cooker – does all the cooking work for you over several hours
- Cutting board – for prepping your vegetables and chicken
- Sharp knife – makes slicing carrots, celery, and onion quick and easy
- Ladle – for serving up the finished soup
- Two forks – handy for shredding the chicken once it’s tender
How to Make Crock Pot Chicken Soup?
This recipe could not be simpler, which is exactly why I keep coming back to it. You basically layer everything into your slow cooker, let it do its thing, and shred the chicken right at the end. Here’s how I break it down step by step.
Prep the Chicken and Vegetables
Start by setting your chicken breasts in the bottom of the crock pot. While that’s in place, slice up your carrots and celery and dice your onion. Keeping the vegetable pieces a similar size helps everything cook at the same rate.
Layer Everything In
Scatter the sliced carrots, celery, and onion right on top of the chicken breasts. If you like a little extra flavor going in, add a small pinch of salt and pepper now, though I usually hold off until the end.
Pour in the Broth
Pour the chicken broth over the chicken and vegetables until everything is nicely covered. This liquid is what turns into that comforting broth you’ll be spooning up later, so don’t skimp on it.
Cook It Low and Slow
Cover the crock pot and cook on low for 6 to 8 hours. Low and slow is what makes the chicken so tender it practically falls apart on its own, so try to resist the urge to bump it up to high.
Shred the Chicken
About 10 minutes before you’re ready to serve, use two forks to gently shred the chicken right in the pot. It should pull apart with almost no effort at all, which is one of my favorite parts of this recipe.
Add the Noodles and Parsley
Stir in the uncooked egg noodles and fresh parsley once the chicken is shredded. Cover again and let everything cook until the noodles are just tender but not falling apart.
Taste and Serve
Give the soup a taste before serving and adjust the salt and pepper if needed. Ladle it into bowls while it’s hot and enjoy that first cozy spoonful.
Additional Tips for Making This Recipe Better
I have made this soup more times than I can count, so here are a few things I have picked up along the way.
- I always season at the very end because the broth already brings plenty of flavor on its own.
- I like using a mix of breasts and thighs sometimes, since the thighs add a little extra richness.
- I never add the noodles too early, or they turn mushy and soak up too much of the broth.
- I keep my vegetable pieces on the smaller side so they get perfectly tender by the time the chicken is done.
- I save any leftover shredded chicken for sandwiches the next day, since it’s just as good on its own.
Common Mistakes to Avoid
- I have overcooked the noodles more than once by adding them too soon, so I always wait until the last stretch of cooking.
- I used to cook on high thinking it would save time, but I found the chicken turns out far more tender on low.
- I once forgot to check that my chicken pieces were similar in size, and the smaller one ended up drying out.
- I have over-salted this soup before by adding salt at the start, forgetting how much sodium is already in the broth.
- I skipped tasting before serving one time and regretted it, so now I always adjust seasoning right at the end.
How to Serve Crock Pot Chicken Soup?
I love ladling this soup into deep bowls while it’s still steaming and topping it with a few extra fresh parsley leaves for color. A twist of cracked black pepper on top makes it look just a little more special.
Serve it alongside warm crusty bread or a grilled cheese sandwich for dunking, since that combination never gets old in my house. A simple side salad also rounds out the meal nicely if you want something lighter alongside it.
Variations
- Swap the egg noodles for cooked rice if you prefer a heartier, starchier bowl.
- Leave out the noodles entirely for a lighter, low carb version of this soup.
- Add a handful of fresh spinach near the end for extra greens and color.
- Toss in a couple of minced garlic cloves with the vegetables for more depth of flavor.
- Use gluten free noodles or pasta if you need this dish to be gluten free.
- Stir in a squeeze of lemon juice right before serving for a brighter finish.
Nutritional Information
Here’s a general breakdown per serving so you know what you’re working with.
- Calories: around 181 kcal
- Protein: about 16g
- Carbohydrates: about 18g
- Fat: about 4g
Make Ahead and Storage
You can prep the chicken and vegetables the night before and store them in the fridge, then just add everything to the crock pot in the morning. This soup keeps well in an airtight container in the refrigerator for up to 4 days.
If you want to freeze it, I recommend leaving the noodles out and adding freshly cooked ones when you reheat, since noodles don’t hold up well after freezing. Stored this way, the soup freezes well for up to 4 to 6 months. To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through.
Why You’ll Love This Recipe?
This crock pot chicken soup has earned its spot as a regular in my kitchen for a lot of reasons.
- It’s incredibly easy to make, needing only about 15 minutes of hands-on prep before the slow cooker takes over.
- It’s budget friendly, using simple ingredients you likely already have on hand.
- It’s easy to customize with rice, extra vegetables, or a low carb twist depending on what you’re craving.
- It reheats beautifully, making it a great option for meal prep or leftovers throughout the week.
- It’s the kind of comfort food that feels good to eat any day, sick or not.
FAQs
Can I make this with just 5 ingredients?
Yes, you really only need chicken, broth, carrots, celery, and onion for a simple version, then add noodles or rice if you like.
How do I make this like my grandma used to?
Keep it simple with basic vegetables, a good broth, and plenty of time on low so the chicken turns out tender and homestyle.
What is the best slow cooker chicken soup recipe to try first?
This classic version with chicken, broth, and vegetables cooked low and slow is a great starting point for beginners.
Can I make slow cooker chicken soup with no noodles?
Absolutely, just skip the noodles for a lighter, low carb soup that’s still full of flavor.
Can I make crock pot chicken soup with rice instead of noodles?
Yes, stir in cooked rice near the end instead of noodles for a heartier version of this soup.
Is this recipe easy enough for a beginner?
Definitely, it only takes about 15 minutes of prep and the slow cooker handles the rest of the work for you.
Crock Pot Chicken Soup Recipe
Ingredients
Method
- Start by setting your chicken breasts in the bottom of the crock pot. While that’s in place, slice up your carrots and celery and dice your onion. Keeping the vegetable pieces a similar size helps everything cook at the same rate.
- Scatter the sliced carrots, celery, and onion right on top of the chicken breasts. If you like a little extra flavor going in, add a small pinch of salt and pepper now, though I usually hold off until the end.
- Pour the chicken broth over the chicken and vegetables until everything is nicely covered. This liquid is what turns into that comforting broth you’ll be spooning up later, so don’t skimp on it.
- Cover the crock pot and cook on low for 6 to 8 hours. Low and slow is what makes the chicken so tender it practically falls apart on its own, so try to resist the urge to bump it up to high.
- About 10 minutes before you’re ready to serve, use two forks to gently shred the chicken right in the pot. It should pull apart with almost no effort at all, which is one of my favorite parts of this recipe.
- Stir in the uncooked egg noodles and fresh parsley once the chicken is shredded. Cover again and let everything cook until the noodles are just tender but not falling apart.
- Give the soup a taste before serving and adjust the salt and pepper if needed. Ladle it into bowls while it’s hot and enjoy that first cozy spoonful.
Notes
- I always season at the very end because the broth already brings plenty of flavor on its own.
- I like using a mix of breasts and thighs sometimes, since the thighs add a little extra richness.
- I never add the noodles too early, or they turn mushy and soak up too much of the broth.
- I keep my vegetable pieces on the smaller side so they get perfectly tender by the time the chicken is done.
- I save any leftover shredded chicken for sandwiches the next day, since it’s just as good on its own.
