Soups & Salads

Crock-Pot Chicken Noodle Will Warm Up Your Whole Crew

Homemade chicken noodle soup is already easy to whip up, but tossing all of your ingredients in a slow cooker makes it even easier. (Looking for a healthy chicken noodle soup recipe? We gotchu?)

Do you cook the chicken before putting in the soup?

It’s not necessary! Let your slow cooker do the hard work for you 🙂 Add raw boneless skinless chicken breasts to the slow cooker, then let it cook for 6 hours. Once the chicken is tender, remove the breasts from the slow cooker and use two forks to shred the meat. Return the chicken to the slow cooker and stir with the soup.

What can I add to chicken soup to make it more flavorful?

Fresh herbs, garlic, and a bay leaf will help make your soup more flavorful. If you make chicken soup and feel like it’s lacking something, this can typically be not enough salt. Finish the soup with a pinch of flaky sea salt, a drizzle of olive oil, and a squeeze of lemon for a brighter, more punchy flavor. If you like spicy food, also consider adding a pinch of crushed red pepper flakes or cayenne to give the soup some heat.

Do I need to use fresh herbs?

You can definitely use dried thyme and rosemary here, but we love the ease of throwing in fresh sprigs, and the more vibrant flavor of fresh herbs.

Can I make chicken noodle soup in my Instant Pot?



1 1/2 lb. 

boneless skinless chicken breasts1 

large onion, chopped3 

carrots, peeled and sliced into coins2 

stalks celery, sliced4 tsp. 

sprigs fresh thyme4 tsp. 

sprigs fresh rosemary 3 

cloves garlic, minced1 

bay leaf

Kosher salt

Freshly ground black pepper10 c. 

low-sodium chicken broth8 oz. 

egg noodles


  1. In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth. 
  2. Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles. 
  3. Cook on low, covered, until al dente, 20 to 30 minutes.