This slow cooker chicken noodle soup has tender chicken, vegetables, and plenty of noodles. Adapted from a 1972 Betty Crocker recipe, it works in any crock pot, from a 2-quart mini to full-size.
It’s an easy, dump-and-go crock pot chicken noodle soup you can tailor—your choice of chicken, more broth, more noodles, or scale it down for two. A stovetop version is included if you want the classic approach.
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Featured Comment by Taylor:
⭐⭐⭐⭐⭐
"Everything turned out perfectly…. Wonderful recipe-and one of the few I have found that are made to accommodate a small cooker."
⭐ Recipe Summary
What it is:
Slow cooker chicken noodle soup with tender chicken, vegetables, and broth. Small-batch friendly.
Why you’ll love it:
Easy prep, reliable results, and cozy homemade flavor without watching the pot.
How to make it:
Add everything to the crock pot, cook on low, then add noodles near the end. Jump to the recipe card for details.
Jump to the Recipe Card or continue reading for tips and options.
🐓 Ingredients
- Chicken — boneless skinless breasts or thighs
- Chicken broth — low-sodium preferred
- Vegetables — carrots, celery, and onion
- Seasoning — salt, black pepper, and one bay leaf
- Dry noodles — standard commercial egg noodles work best
👨🍳 Quick Overview: Slow Cooker Chicken Noodle Soup
1. Prepare the vegetables and trim the chicken.
✅ Pro tip: Use boneless chicken breasts or thighs. Trim into 1-inch cubes, or cook them whole and shred when you add the noodles.
2. Add everything to the slow cooker and cook on LOW for 4 hours.
✅ Pro Tip: Use low-sodium chicken broth so you can control the final seasoning—add salt at the end to taste.
3. After 3 hours, or when the chicken is cooked and the vegetables are tender, add the egg noodles, add the egg noodles and cook for the final hour, or until the noodles are tender.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
👍 Options and Pro Tips
Chicken options:
- This recipe uses cubed boneless chicken breasts or thighs for the easiest version.
- For shredded chicken, cook whole breasts or thighs. When the chicken reaches 165°F for breasts or 180°F for thighs, remove, shred, and return it to the slow cooker when you add the noodles.
- Using rotisserie chicken? Add it at the same time as the noodles since it’s already fully cooked.
Broth & noodle adjustments:
- IMPORTANT: Only add the pasta after the chicken is fully cooked and the vegetables are tender. Adding it earlier will give you mushy noodles and undercooked vegetables.
- If you want a soup with plenty of broth, add 1–2 cups of additional chicken broth.
- For a noodle-heavy soup, add both extra broth and extra noodles—use a ratio of about 2 cups of broth for every ½ cup of dry pasta. Don’t add more noodles without adding more broth or you’ll run out of liquid.
- After adding noodles, cook for the final hour or until tender, checking every 15 minutes. Quick-cooking or non-standard pasta needs more frequent checks.
↕️ Scaling: Half or Double and Crock Pot Sizes
- Full Recipe: Makes about 10 cups (5–6 servings). It works in a 3½-quart slow cooker.
- Half recipe: Fits in a 2-quart slow cooker.
- Double recipe: Needs a 6½-quart or larger slow cooker.
- Use the recipe card to scale the ingredients to half or double.
- Measure from the ingredient list, not the step-by-step instructions—those don’t auto-adjust.
- Cooking time stays the same for all sizes.
- If you add extra noodles, be sure you add extra broth (see “Options and Pro Tips”).
- Don’t fill the crock pot more than 75% full. When adding extra broth, hold some back until after the soup is fully cooked—then add more at the end if you want it soupier.
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♨️ Stovetop Version
- Add everything except the noodles to a Dutch oven.
- Bring to a gentle simmer and cook until the chicken is fully cooked and the vegetables are tender—about 60 to 90 minutes.
- If using whole chicken breasts or thighs, remove when they reach 165°F (breasts) or 180°F (thighs). Shred and return to the pot.
- If using rotisserie chicken, add it now.
- Bring the soup back to a boil, add the noodles, and cook according to the package instructions until the noodles are tender.
🧊 Storage and Leftovers
- Refrigerator: Store leftovers for 3–4 days. The noodles will continue to absorb broth, so you may need to add a splash of broth or water when reheating.
- Freezer: For the best results, freeze the soup before adding the noodles—it keeps the texture right. Portion the soup you plan to freeze before the noodle step. It freezes well for 3–4 months.
- If freezing with noodles: It’s safe, but the pasta will soften. Expect a thicker texture when thawed.
🍲 More Soup Recipes to Try
If you enjoy this recipe, you might like these reader favorites:
- Homemade Vegetable Beef Soup — another classic from the same 1972 Betty Crocker cookbook.
- One Pot Broccoli Cheese Soup — rich, creamy, and done in one pan.
- Soup Nazi’s Mexican Chicken Chili — bold flavor with easy ingredients.
- Crock Pot Chicken Vegetable Soup — light, simple, and family-friendly.
- Crock Pot French Onion Soup — slow-cooked sweetness with deep flavor.
❓ FAQs
Use standard commercial egg noodles. They hold their shape, cook evenly, and match the timing in this recipe. If you use quick-cooking or non-standard pasta, check it more frequently—it may cook much faster.
📖The Recipe Card
Slow Cooker Chicken Noodle Soup (1972 Betty Crocker Version)
Ingredients
- 2 skinless boneless chicken breasts - (1 to 1½ pounds and may use thighs)
- 32–48 oz chicken broth
- 2 carrots - sliced
- 2 ribs celery - sliced
- 1 onion, medium - chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- 1½ cup dry egg noodles
Step-by-Step Instructions
- Prep the vegetables: Peel and slice 2 carrots, chop 1 medium onion; slice 2 ribs of celery.
- Prep the chicken: Trim 2 chicken breasts (1–1½ pounds) into 1-inch cubes, or cook them whole and shred them before adding the noodles.
- Load the slow cooker and cook: Add the chicken and vegetables to a 3½ quart or larger slow cooker. Add 32 oz chicken broth, 1 bay leaf, ½ teaspoon salt, and ½ teaspoon pepper.Cook: Cook on LOW for 4 hours total.👉 If you prefer a soupier result, add an additional 1–2 cups of broth.
- Add noodles: After 3 hours, or when the chicken is cooked and the vegetables are tender, add 1½ cups dry egg noodles. Cook for the final hour, or until the noodles are tender.
Recipe Notes
Pro Tips
- If using precooked rotisserie chicken, add it with the noodles.
- Never add noodles early. The chicken must be fully cooked, and the vegetables tender first.
- Use commercial egg noodles for the most predictable results. Check early for doneness.
- For extra noodles, also add extra broth. Use 2 cups of broth per ½ cup of noodles.
- This recipe can be scaled up or down; see the Scaling section in the post for crock pot sizes.
- With each reheating, noodles absorb more liquid—add broth as needed.
- Storage: Refrigerate for 3–4 days. For freezing, remove the portion you want to freeze before adding noodles. Freeze for 3–4 months. If frozen with noodles, they will be mushy but safe.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
This is my wife's favorite chicken noodle soup recipe, but I added the conversion to a small crock pot. The original source is the 1972 Betty Crocker Cookbook.
Editor's Note: Originally published November 20, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Naina says
I absolutely loved this soup. I never used a crock pot before, so this was my first recipe to experiment with. It came out perfect and was so proud of myself. I would say I followed the recipe to a t, but I cooked it for 5 hrs all together to make sure the veggies were softer but not mush (I did keep check on it every 15 mins past the 4 hr mark) the tweaks I did to add a little pep and flavor to the soup was - once I scooped out the soup into individual bowls - I sprinkled a dash of Italian seasonings, a dash of lemon pepper, and garlic salt - and it was perfecto!!! I definitely will be following your site for future recipes. Well done!!! Def saving this soup recipe as it gets colder!! :)
Kenneth says
I have a question on all your soup recipes. Have you ever tried using dehydrated veggies instead of fresh? I plan on trying as that is what I try and pack for long term camping or boating trips. Saves room and weight in fridge or coolers. I have found it works at home on stove top so will experiment. My experience has been adding it to soups or stews at the same time recipe calls for fresh items seems to work well. I add them dehydrated as they will hydrate in the broth and cook. Usually use half as much by volume as fresh. I will report back after I try it if you are interested.
Nancy Weeks says
Kenneth - I am interested. I've been playing around with drying veg and fruit for the last year or so - we have a big garden but not a big freezer. I'm always interested in what to do with it, but realize that is outside the normal scope of this blog.
DrDan says
Hi again Ken,
I have never tried dehydrated veggies. Sounds like a report back is in order.
Dan
Kelly says
This recipe is great! I have made it several times. We sometimes add more spices but that is not necessary. I have the chicken, veggies and spices ready to go into the crockpot at two today for dinner tonight.
DrDan says
Hi Kelly,
Thanks for the note. I do like these smaller crockpot recipes.
Dan
Alisia says
My noodles broke down into the broth and my vegetables were too crunchy.
DrDan says
H Alisia,
Sorry it don't work well for you. It sounds like your pot is running low on temperature. You can check. Just heat hot water for an hour. On low, it should be at least 190 degrees up to 200 degrees. This doesn't work for checking high since it is usually 250 degrees plus which is above boiling for water.
Logan says
Do you need to have the noodles pre-cooked? And can you substitute with any noodle?
DrDan says
Uncooked. And I believe most dry commercial pasta would do. I would not use the refrigerated type nor the type that only takes a few minutes. You want something that will stand up to the cooking and absorb some flavor.
Gina says
Great recipe!! I added tomatoes and green peppers...I skipped the bay leaves...seasoned with salt, pepper, and onion powder....this is perfect....eating it right now...will look up more recipes from you!! Thank You!!
Kujijaculia says
I'm making this recipe as I type these words. I'll be back to let you know how it came out. Ciao!
Betty says
This is really good! I think next time I will use precooked chicken - say rotisserie chicken from the deli department. Nice flavor for sure.
Taylor says
Everything turned out perfectly. 4QT used with target branded supplies (chicken, broth, and egg noodles) McCormick's chopped & dried onion flakes (since I am not a fan of chunky onion) and Morton's salt&pepper. Added a little more broth (about 5 cups instead of 4) and an extra 1/2 chicken breast. Set on high for less time (I was in a pinch) and everything was perfect. Wonderful recipe-and one of the few I have found that are made to accommodate a small cooker.
Taylor says
This soup came out fantastically. Used with a 4qt crock pot and Target-brand (market pantry) chicken breasts, broth, and egg noodles, plain morton's salt and pepper, garlic powder, and McCormick's dried chopped onion (since I am personally not a fan of big chunks of onion and they soften very nicely for just the right amount of onion-y flavor)
Diced the chicken breasts into small chunks and everything turned out perfectly
MaryBeth at The Thrive Blog says
What a easy and delicious looking recipe! I am looking forward to trying it!
MB
Dede says
I cooked this tonight and loved it. I added some red pepper and jalapenos for some extra spice:-)
DrDan says
I do love soup. The red peppers and jalapenos sound like a great addition.
Thanks for the comment.
DrDan
Dr Dan says
Good points. Food safety ALWAYS matters. You are correct that you should cut the veggies before the chicken if using the same equipment. I did do it correct (you can see the water marks progress), I published it backward and have fixed it. Thanks.
I do have several post on food safety, Check the July 4th post...
As for chunky vs shredded, I'm a chunky in my soup type of guy. And you husband can shred the chicken and make the whole meal for you. Real men cook....
Amanda says
This did not work in a big crock pot. The vegetables were crunchy. Wasted about 20.00 in food.
DrDan says
Sorry it didn't work for you. The veggies do need to be cut up quit a bit. Also your crock pot may run a little cooler. I have done this about 5 times and had no issues. The "point of no return" on this recipe is adding the noodles. Before adding them, a tenderness test on the carrots may be a reasonable idea. If not very close to done then add a little time before the noodles go in.
DrDan
Joyce Gilmore says
It probably doesn't matter, because you're dumping it all in the same crock pot, but you really should chop vegetables prior to cutting chicken if using the same cutting board. Again, doesn't really matter for this recipe, but it's just good practice.
If you like shredded chicken chunks in your soup, leave the breasts whole, pull them out prior to adding noodles, shred with two forks, and dump back into the soup. I prefer this because it takes less work to prep, which means my husband can put the soup together, and I can finish it. :-)
Chris says
I have two sized slow cookers too and almost always use the smaller of the two. I like the ability to program, excellent! Ours are just a plain 3 position switch.
Dr Dan says
Thanks for pointing out a problem. The cause was a change in blogger and effected not only this post but the last 30 or so. I have hand coded the fix and it should work for all (I hope). I believe it was working for many before but not all.
Thanks again. DrDan
PS anyone having an issue PLEASE LET ME KNOW
Kenneth says
The only print issue I have had, it may not be an issue but the design, is if I change the serving size and then select the print icon it reverts back to the original serving size and ingredients on the print screen. Not a big deal as I can hand write any changes but wanted to mention since you asked. Great looking recipe by the way, looking forward to it and it will make my camping crockpot recipe list.
DrDan says
Hi Ken,
That is a "plugin" feature. It seems to work on my mac. What OS and browser are you using and I will send it on to the developer.
Dan