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This Easy Homemade Chicken Noodle Soup is the first soup I crave once Autumn arrives. There is just something deliciously cozy about a warm bowl of soup, your favorite blanket and chilly weather that makes my heart so happy!
Busy schedules + Crockpots = perfect match!
Creating this Easy Homemade Chicken Noodle Soup
Mirepoix is the vegetable base of most soups and is the base of a good chicken noodle soup!
Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. The proportions (by weight) for making mirepoix are 50% onions, 25% carrots and 25% celery.
This is my lazy girl soup recipes because once everything is chopped, you’ll add it all to the crockpot and let the magic begin. No standing over the stove and waiting for things to saute and simmer!
However, if you do want to make this on the stove, I’ve got you covered. The stovetop directions for this chicken noodle can be found in the recipe card below.
This Easy Homemade Chicken Noodle Soup is…
- Incredibly easy and packed with flavor thanks to all the fresh herbs and seasonings.
- Versatile (use different potatoes, different noodle shapes, add in more veg, etc.)
- The ultimate classic, comforting soup.
- Hearty, wholesome and a million times better than canned chicken noodle!
Ingredients needed for Easy Homemade Chicken Noodle Soup
- Boneless, skinless chicken breasts: or you can use chicken thighs.
- Mirepoix: Carrots, celery, onions. Save some time and buy a pre-chopped mirepoix.
- Garlic: Fresh garlic will give you the best flavor.
- Russet Potatoes: Using potatoes in slow cooker soups can be tricky because they may not cook all the way or they can get to mushy. I love the way the Russet potatoes release their starch to make this almost a creamy chicken noodle. Feel free to use red or Yukon hold potatoes, or omit them completely.
- Wide egg noodles: If you find the noodles are disintegrating in the soup, cook them on the side. Also feel free to use any small pasta shape you love.
- Chicken Broth: or a vegetable broth works well here too.
- Herbs and seasonings: fresh rosemary, thyme, bay leaves, red pepper chili flakes, salt, pepper. And a little fresh parsley at the end is always a good idea!
- Lemon Juice: brightens up the soup at the end.
- Kidney Beans: I always love adding kidney beans to my soup for a little extra fiber. Feel free to use white beans or omit them altogether if you prefer.
Step by Step Directions
- In the base of your crockpot add in the whole chicken breasts, carrots, onion, celery, potatoes and garlic.
- Drizzle olive oil over top then add in chicken broth, water, herbs and seasonings.
- Cover and cook on low heat 6-8 hours or on high for 4-6 hours.
- Remove the chicken and shred. Add in egg noodles, kidney beans, lemon juice and shredded chicken back in.
- Cover again and cook 20-30 minutes longer (or until noodles are cooked).
More Soup Recipes
I don’t know about you, but when the weather gets colder, all I want to make are delicious, homemade soups. If you’re looking for more soup recipes, I’ve got the perfect Soup Series for you to check out!
Do I need to cook the chicken before putting it in the crockpot?
Nope! Let the crockpot do the work for you! Always be sure to check the internal temperature of the chicken to make sure it has reached 165° F.
Are dried herbs okay to use?
Fresh herbs are always my first choice for the most in depth flavor but dried thyme and dried rosemary are also fine to use of fresh isn’t available.
Can I use different noodles?
Yes. Egg noodles are a commonly seen in chicken noodle soups but you can use ditalini or even pappardelle are great options too.
Why are my noodles falling apart in the soup?
This can happen sometimes when adding pasta into soups, they soak up all the broth and just become unpleasantly mushy. I only recommend adding them to the soup if you plan to eat the soup right away. If you plan to have leftovers, cook the noodles on the side and keep them separate.
How can I make this on the stove?
I’ve included stovetop directions in the recipe card below.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 1 1/2 lbs. boneless, skinless chicken breasts*
- 1/2 lg. white onion, diced
- 3 lg. carrots, peeled and diced
- 4 stalks celery, diced
- 2 medium russet potatoes, peeled and diced (or baby red/Yukon potatoes are a great option here too, you can leave the skins on if you choose this option).
- 4 cloves garlic, minced
- 2 Tbsp. olive oil
- 8 cups chicken broth
- 1 cup water, filtered
- 1 Tbsp fresh thyme, chopped (3 sprigs)
- 1 Tbsp. fresh rosemary, chopped (3 sprigs)
- 2 bay leaves
- 1 tsp. red pepper chili flakes
- 1 tsp. salt
- 1/4 tsp. black pepper
- 12 oz. wide egg noodles, dry
- 1 Tbsp. lemon juice, fresh
- 1, 15 oz. can kidney beans, drained and rinsed
- parsley, for garnish (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- In a crockpot, add the chicken breasts (un-cut), diced carrots, onion, celery, potatoes, and garlic.
- Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, bay leaves, chili flakes, salt, and pepper. Stir gently.
- Cover and cook on low heat 6-8 hours or on high for 4-6 hours.
- Remove the cooked chicken and shred using 2 forks. (Or my favorite hack is placing the chicken in the bowl of a stand mixer and using the paddle attachment to shred it in seconds!)
- Add in egg noodles, lemon juice, kidney beans and shredded chicken back in. Stir. (Note: I highly recommend only adding the noodles in if you plan to eat the soup right away. Cook the noodles on the side to prevent them from becoming unpleasantly mushy in the soup).
- Cover again and cook 20-30 minutes longer (or until noodles are cooked). Taste and adjust seasonings, adding more salt or pepper as desired. For a pop of freshness you can also stir in fresh chopped parsley at then end. Serve warm with garlic bread and enjoy!
- Chicken breasts: add them into the soup thawed, raw. 1 1/2 lb. = ~2-3 chicken breasts. Or you can use boneless, skinless chicken thighs.
- Russet Potatoes: you can also sub Baby red potatoes or Yukon gold for Russets. (8-10 small baby red/Yukon gold potatoes, diced). The russet potatoes release their starch and add a creamy consistency to the soup. If you find the Russet potatoes are mushy, the red or Yukon potatoes hold up much better.
- I prefer wide egg noodles, but almost any noodle works in this recipe. Noodles can be added in 30 minutes prior to eating, or you can cook them separately on the side and add them to the soup when ready to eat. This is always a good rule of thumb when it comes to soups especially for leftovers!
- Stove top instructions: Heat olive oil in a large soup pot over medium heat and saute the onions, celery and carrots for about 5 minutes or until softened. Add the garlic and stir for 30 seconds. Add the chicken, potatoes, herbs and seasonings. Then add in the chicken broth and water. Bring to a boil and then down to a simmer. Cover and cook until the potatoes are fork tender and chicken is cooked through (internal temperature of 165°F.) Remove the chicken and shred. Add the lemon juice, kidney beans and chicken back in. Stir. Taste and adjust seasonings. Cook the noodles on the side. Add noodles to a bowl and ladle the soup over noodles. Garnish with parsley and enjoy.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.