There’s just something about Slow Cooker Chicken Noodle Soup that feels like a warm hug in a bowl. Whether it’s a chilly winter evening, you’re under the weather, or you just need an easy meal that practically cooks itself, this recipe has your back. I’ve made this more times than I can count—especially during New York winters when my Texas roots still crave a little comfort. And the best part? Your slow cooker does the heavy lifting while you get to go about your day.
Table of Contents
Why You’ll Love This Slow Cooker Chicken Noodle Soup
- It’s hearty, wholesome, and packed with tender chicken, veggies, and noodles.
- Perfect for families—especially picky eaters who suddenly love carrots when they’re swimming in broth.
- Practically hands-off. Ten minutes of prep, then let your slow cooker work its magic.
- Stores beautifully, making it great for meal prep or leftovers.
What Does Slow Cooker Chicken Noodle Soup Taste Like?
Imagine savory chicken broth infused with garlic, thyme, and rosemary, with just enough lemon at the end to brighten everything up. The chicken is juicy, the veggies tender, and the noodles soak up that golden broth like little flavor sponges. It’s comfort food at its finest—like your grandmother’s soup but with today’s busy schedule in mind.
Ingredients You’ll Need for Slow Cooker Chicken Noodle Soup
The beauty of Slow Cooker Chicken Noodle Soup is that it’s made from simple, wholesome ingredients you probably already have in your kitchen. Each one plays an important role in building that deep, comforting flavor we all crave when soup season rolls around. Let’s walk through them together so you know exactly what to grab before you start cooking:
- Yellow Onion (1 medium, diced): The flavor base of almost any good soup. When it simmers low and slow, onion turns sweet and savory, giving the broth a natural richness.
- Carrots (4 medium, sliced into rounds or half moons): Carrots not only add sweetness but also brighten the soup with color. Don’t peel them too thin—they need a bit of texture to stand up after hours in the slow cooker.
- Celery (4 stalks, sliced): This underrated vegetable balances the sweetness of carrots with an earthy bite. Together, onion, carrot, and celery form what chefs call a mirepoix—a classic soup starter.
- Garlic (4 cloves, minced): Fresh garlic makes the broth irresistible. If you’re a garlic lover, feel free to sneak in an extra clove or two.
- Chicken Stock or Broth (8 cups, low sodium preferred): This is the heart of the soup. Low-sodium broth is best so you can control the seasoning. If you’ve got homemade stock in the freezer, now’s the time to use it.
- Chicken Breasts (2 large boneless, skinless, about 1.5 lbs): They cook up tender and juicy in the slow cooker. For even richer flavor, swap for chicken thighs, but breasts keep things lighter.
- Dried Bay Leaves (2): Subtle but powerful, bay leaves give the broth that “something special” you can’t quite put your finger on. Just remember to remove them before serving.
- Dried Thyme & Rosemary (1 teaspoon each): These herbs infuse the soup with warm, earthy notes. If you have fresh sprigs, tie them together and drop them right in the pot.
- Salt and Black Pepper (to taste): Season generously but taste as you go—especially since broths vary in saltiness.
- Egg Noodles (8 ounces): Classic and cozy, egg noodles soak up the broth beautifully. If you love pasta in soup, you might also enjoy my Crock Pot Chicken Alfredo Tortellini recipe—it’s another noodle-filled family favorite.
- Lemon Juice (½ lemon, juiced): Just a squeeze at the end brightens up the whole pot. Don’t skip this—it makes the flavors pop.
- Fresh Parsley (3 tablespoons, finely chopped): A fresh, herby finish that balances the richness of the broth.
How to Make Slow Cooker Chicken Noodle Soup (Step by Step)
Making Slow Cooker Chicken Noodle Soup couldn’t be easier, but a little extra detail makes sure yours comes out perfect every single time. Here’s exactly how to do it, step by step:
Step 1: Prep Your Veggies and Aromatics
Start by dicing your onion, slicing the carrots and celery, and mincing the garlic. This trio—onion, carrot, and celery—is the classic foundation of almost every great soup. Don’t worry if your chopping isn’t chef-perfect; once they simmer away in the slow cooker, they’ll soften into a rich base of flavor.
Step 2: Layer Everything in the Slow Cooker
Place your chopped veggies, garlic, chicken breasts, chicken stock, bay leaves, thyme, rosemary, salt, and pepper right into your slow cooker. There’s no need to sear or sauté—your slow cooker will take care of it. The beauty of this recipe is that it’s almost “set it and forget it.”
Step 3: Cook Low and Slow
Cover the slow cooker with the lid and set it to low for 6–8 hours. During this time, the chicken gently cooks until it’s tender enough to shred, and the vegetables release all their natural sweetness into the broth. When you come back at dinnertime, your kitchen will smell like a cozy hug.
(Tip: If you love hearty one-pot meals, check out this Slow Cooker Creamy Tuscan Chicken Orzo. It uses the same low-and-slow magic to create a creamy, comforting dinner.)
Step 4: Shred the Chicken
Once the chicken is fully cooked, carefully remove the breasts and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Shredded chicken has a way of soaking up all that delicious broth when added back into the soup. Return the shredded chicken to the slow cooker.
Step 5: Add the Noodles
Stir in the egg noodles, making sure they’re fully submerged in the hot broth. Cover again and let them cook for about 5–10 minutes on low, just until they’re tender. Keep a close eye here—egg noodles cook quickly and can turn mushy if left too long.
(Pro tip: If you plan to save leftovers, cook the noodles separately on the stove and add them to each bowl when serving. This way, they won’t soak up too much broth or get soggy in the fridge.)
Step 6: Brighten with Fresh Flavor
Once the noodles are cooked, squeeze in the fresh lemon juice and sprinkle in the chopped parsley. This simple step lifts the whole dish, giving it a fresh, vibrant finish that balances the hearty broth.
Step 7: Serve and Enjoy
Ladle your Slow Cooker Chicken Noodle Soup into bowls and serve warm. Pair it with crusty bread or even some cheesy biscuits for the ultimate comfort meal.
Tips and Tricks for Perfect Slow Cooker Chicken Noodle Soup
- Don’t overcook the noodles. They’ll get mushy if left too long. Cook separately and add when serving if you prefer firmer pasta.
- Freeze smartly. Skip the noodles if you’re planning to freeze. Just add fresh noodles when reheating.
- Add flavor layers. A splash of soy sauce or a pinch of crushed red pepper can change the vibe completely.
- Short on time? Use rotisserie chicken. Add it in with the noodles at the end to cut hours off cooking.
Storage
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Freeze without noodles for up to 3 months. Reheat, then add cooked noodles fresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely—they’ll add even more richness to the broth.
Can I make this on the stovetop?
Yes! Just simmer everything (except noodles, lemon, parsley) in a large pot for 45 minutes. Then follow the same finish steps.
What if my soup tastes bland?
Don’t be shy with the salt, pepper, and lemon juice at the end. That’s what brings the flavors to life.
Conclusion
If you’re craving comfort without the fuss, Slow Cooker Chicken Noodle Soup is the recipe you need in your back pocket. It’s hearty, healing, and just the thing for cozy nights at home. I’d love to hear how it turns out for you—leave a review or tag me on social so we can swap soup stories.
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Slow Cooker Chicken Noodle Soup Recipe – Quick & Easy Dinner
- Total Time: 7 hours
- Yield: 6–8 servings 1x
Description
Slow Cooker Chicken Noodle Soup is the ultimate comfort recipe. Hearty, nourishing, and perfect for cold weather, this soup comes together effortlessly in the crockpot. Just add the ingredients, set it, and enjoy a warm bowl of homemade goodness at the end of your day.
Ingredients
Add at the Beginning:
1 medium yellow onion, diced
4 medium carrots, sliced into rounds or half moons
4 stalks celery, sliced
4 cloves garlic, minced
8 cups chicken stock or broth, low sodium preferred
2 large boneless, skinless chicken breasts (about 1.5 lbs)
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Add at the End:
8 ounces egg noodles
1/2 lemon, juiced
3 tablespoons fresh parsley, finely chopped
Instructions
1. In a large slow cooker, add all ingredients except for the fresh parsley, lemon juice, and egg noodles. Season with salt and pepper to taste.
2. Cook on low for 6–8 hours until chicken is fully cooked and vegetables are tender.
3. Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker.
4. Add egg noodles and stir to submerge them in the broth. Cook on low for another 5–10 minutes until noodles are just tender.
5. Alternatively, cook noodles separately on the stovetop and add to each serving.
6. Once noodles are cooked, stir in lemon juice and fresh parsley.
7. Ladle into bowls and serve hot.
Notes
If you prefer firmer noodles, cook them separately and add to individual servings. This also makes leftovers easier to store without mushy noodles.
You can make this soup on the stovetop in a large pot—just simmer everything together and follow the same steps for shredding chicken and adding noodles.
This soup freezes well without the noodles added. Freeze in portions and add fresh noodles when reheating.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Main Dish, Slow Cooker, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 276
- Sugar: 4g
- Sodium: 410.1mg
- Fat: 5.9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21.6g
- Fiber: 2.9g
- Protein: 34.7g
- Cholesterol: 93.7mg
Keywords: Slow Cooker Chicken Noodle Soup, crockpot chicken soup, healthy chicken noodle soup, comfort food, easy slow cooker recipe
