Slow Cooker Chicken Noodle Soup

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Why This Soup Saves Your Weeknights

• This one-pot meal frees up your evening by making dinner practically hands-free. The slow cooker does all the hard work, so you can focus on what matters most.
• The comforting mix of chicken, noodles, and vegetables turns into a hearty dish with minimal effort. It’s a dependable choice on busy days when cooking feels overwhelming.
• Leftovers heat up beautifully, giving you multiple meals without extra prep. Store-and-reheat convenience makes this recipe a time-saver throughout the week.
• Adjusting seasoning is simple, allowing you to customize flavors to your liking. Whether you prefer more herbs or extra pepper, it’s easy to make it your own.

Everything You Need for Slow Cooker Chicken Noodle Soup

• 1 pound boneless, skinless chicken breasts
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and pepper, to taste
• 3 cups egg noodles
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

The chicken broth serves as the backbone of the soup, delivering depth and richness. Don’t overlook the bay leaf; its subtle herbal note adds complexity without overpowering the other ingredients.

How To Make Slow Cooker Chicken Noodle Soup Step by Step

1. Place the chicken breasts in the bottom of the slow cooker.
2. Add the carrots, celery, onion, and garlic on top of the chicken.
3. Pour in the chicken broth and add the dried thyme, dried parsley, bay leaf, salt, and pepper.
4. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
5. Once the chicken is fully cooked, remove it from the slow cooker and shred it with two forks.
6. Return the shredded chicken to the slow cooker.
7. Add the egg noodles to the soup and cook on high for an additional 20-25 minutes, or until the noodles are tender.
8. Taste the soup and adjust seasoning with more salt and pepper if needed.
9. Remove the bay leaf before serving.
10. Serve hot, garnished with fresh parsley if desired.

Easy Ingredient Swaps

• If you’re out of egg noodles, swap them for spiral pasta or broken spaghetti. The texture remains hearty, though the broth may thicken slightly.
• Use frozen mixed vegetables in place of fresh carrots and celery for quicker prep. The flavor remains vibrant, though the vegetables may be softer.
• Substitute dried thyme and parsley with fresh versions if available. Fresh herbs add brightness but require doubling the amount for comparable flavor.

Expert Tips and Pro Shortcuts

• Sear the chicken in a skillet before adding it to the slow cooker for even deeper flavor. The browning process enhances the richness of the broth.
• Slice vegetables thinly for uniform cooking. This ensures they’re tender at the same time as the chicken and noodles.
• Add egg noodles during the last 20-25 minutes to prevent them from becoming overly soft. This keeps their texture ideal for the soup.
• Store leftovers in individual portions for easy reheating. Dividing the soup reduces waste and makes weekday meals effortless.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Yes, chicken thighs work great and may add a bit more richness to the broth.
• Can this soup be frozen? Absolutely! Freeze it in airtight containers without the noodles, then cook the noodles fresh when reheating.
• What’s the best way to reheat leftover soup? Warm it gently in a pot on the stove or in the microwave. Stir occasionally for even heating.

Serving Ideas and Side Pairings

• Pair with crusty sourdough bread to soak up the flavorful broth. The chewy texture complements the soup beautifully.
• Serve alongside a simple green salad for a balanced meal. The freshness of the greens offsets the warm richness of the soup.
• Offer fresh fruit like apple slices for a light, refreshing contrast. Their natural sweetness pairs well with the savory profile of the soup.
• Try our lemon garlic chicken with spring veggies if you want a complementary dish to round out your table.

Print Pin

Slow Cooker Chicken Noodle Soup

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 250

A comforting and hearty chicken noodle soup made effortlessly in a slow cooker.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 large carrots (peeled and sliced)
• 2 stalks celery (sliced)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• salt (to taste)
• pepper (to taste)
• 3 cups egg noodles
• 2 tablespoons fresh parsley (chopped, optional for garnish)

Instructions 

• Place the chicken breasts in the bottom of the slow cooker.
• Add the carrots, celery, onion, and garlic on top of the chicken.
• Pour in the chicken broth and add the dried thyme, dried parsley, bay leaf, salt, and pepper.
• Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• Once the chicken is fully cooked, remove it from the slow cooker and shred it with two forks.
• Return the shredded chicken to the slow cooker.
• Add the egg noodles to the soup and cook on high for an additional 20-25 minutes, or until the noodles are tender.
• Taste the soup and adjust seasoning with more salt and pepper if needed.
• Remove the bay leaf before serving.
• Serve hot, garnished with fresh parsley if desired.

Notes

You can substitute egg noodles with other pasta types, such as rotini or fusilli. For added flavor, use homemade chicken broth.

Calories: 250kcal

Cost: $15

Course: Soup

Cuisine: American

Keyword: Chicken Noodle Soup, Slow Cooker

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