Introduction

Nothing says comfort food quite like a warm bowl of chicken noodle soup, and making it in a crockpot elevates it to effortless perfection. This Crockpot Chicken Noodle Soup with Herbs combines tender chicken, aromatic vegetables, flavorful broth, and perfectly cooked noodles, all infused with a bouquet of fresh and dried herbs.

Cooking this soup in a crockpot allows the flavors to meld beautifully over several hours, creating a rich, soothing, and deeply satisfying meal. It’s light yet nourishing, comforting yet flavorful — perfect for chilly evenings, sick days, or anytime you crave a classic home-cooked soup.

Why I Love This Recipe

I love this recipe because it’s incredibly easy and stress-free, yet yields a soup that tastes like it simmered for hours on the stove. The crockpot does all the work while infusing the chicken and vegetables with herbs like thyme, parsley, and rosemary, creating a savory depth of flavor.

The noodles cook perfectly without becoming mushy if added at the right time, and the broth is rich but light, making it ideal for cozy meals or meal prepping. Plus, it’s adaptable — you can add extra vegetables, use different herbs, or even make it gluten-free.

Why It’s a Must-Try Dish

• Ultimate comfort food: Warm, hearty, and nourishing.
• Hands-off cooking: Set it in the morning and enjoy in the evening.
• Herb-infused flavor: Fresh and dried herbs elevate the soup naturally.
• Family-friendly: Loved by both kids and adults.
• Versatile: Easy to customize with different noodles, vegetables, or seasonings.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 4–5 hours on LOW or 2–3 hours on HIGH
• Total Time: 4–5 hours 15 minutes
• Servings: 6–8
• Calories: ~250 kcal per serving
• Course: Main Course / Soup
• Cuisine: American / Comfort Food

Ingredients

Soup Base

• 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs
• 2 cups carrots, sliced
• 2 cups celery, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 cups chicken broth (homemade or low-sodium store-bought)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil

Noodles

• 8 oz (225 g) egg noodles or your favorite pasta (add at the end to prevent overcooking)

Cooking Directions

Step 1: Prepare Vegetables and Chicken

1. Chop carrots, celery, and onion into bite-sized pieces.
2. Mince garlic.

Step 2: Assemble Soup in Crockpot

1. Place chicken breasts/thighs at the bottom of the crockpot.
2. Add chopped vegetables and minced garlic on top.
3. Pour in chicken broth and add dried thyme, rosemary, parsley, bay leaf, salt, and pepper.
4. Drizzle with olive oil.

Step 3: Cook

1. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is cooked through and vegetables are tender.

Step 4: Shred Chicken

1. Remove chicken, shred with two forks, and return it to the soup.

Step 5: Add Noodles

1. Add noodles and cook on HIGH for 15–20 minutes until al dente.

Step 6: Adjust Seasonings

1. Taste and adjust salt, pepper, and herbs as needed.
2. Remove bay leaf before serving.

Step-by-Step Preparation Method (Summary)

1. Chop vegetables and mince garlic.
2. Place chicken in crockpot.
3. Add vegetables, herbs, broth, and oil.
4. Cook until chicken and vegetables are tender.
5. Shred chicken and return to crockpot.
6. Add noodles and cook until al dente.
7. Adjust seasonings, remove bay leaf, and serve.

How to Serve

• Ladle soup into bowls.
• Garnish with fresh parsley or a sprinkle of black pepper.
• Serve with crusty bread or a warm biscuit for a complete meal.

Recipe Tips

• Add noodles at the very end to avoid them becoming mushy.
• Use low-sodium broth to control salt levels.
• You can substitute chicken thighs for extra tenderness and flavor.
• For extra richness, add a splash of cream or butter before serving.
• Freeze in portions without noodles for best texture upon reheating.

Variations

1. Gluten-Free: Use gluten-free pasta or rice noodles.
2. Vegetable-Loaded: Add potatoes, zucchini, or green beans.
3. Herb Swap: Use fresh thyme, dill, or tarragon for a unique twist.
4. Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño.
5. Creamy Version: Stir in ½ cup heavy cream or coconut milk before serving.

Freezing and Storage

• Refrigeration: Store soup in an airtight container for up to 4 days.
• Freezing: Freeze without noodles for up to 3 months. Add noodles fresh when reheating.
• Reheating: Warm gently on stovetop or in the microwave, adding extra broth if needed.

Special Equipment Needed

• Crockpot/Slow Cooker
• Cutting board and knife
• Measuring spoons
• Wooden spoon or ladle
• Two forks (for shredding chicken)

FAQ

Q: Can I use rotisserie chicken instead of raw chicken?
A: Yes! Add shredded rotisserie chicken 30 minutes before adding noodles.

Q: Can I make this in an Instant Pot?
A: Yes, cook on “Soup” or “Manual” for 12–15 minutes, then add noodles at the end.

Q: How do I prevent noodles from getting mushy?
A: Add noodles at the very end and cook just until al dente.

Q: Can I use frozen vegetables?
A: Yes, but reduce the cooking time slightly if using thawed or frozen vegetables.

Q: Can I make this dairy-free?
A: Yes, omit butter or cream, or use a dairy-free alternative.

Conclusion

Crockpot Chicken Noodle Soup with Herbs is a classic comfort food made effortless with slow-cooking. It’s healthy, flavorful, and nourishing — perfect for cold days, feeling under the weather, or simply craving a cozy, homemade meal. The combination of tender chicken, flavorful herbs, hearty vegetables, and tender noodles makes this soup a timeless, must-have recipe that will become a staple in your family’s meal rotation.