There’s nothing like coming home to a pot of slow cooker chicken noodle soup simmering away—tender chicken, perfectly soft veggies, and those cozy egg noodles swimming in the most comforting broth. After years of testing slow cooker recipes (and surviving countless cold winters with two soup-obsessed kids), this version is my absolute go-to. It’s the kind of meal that hugs you from the inside, and the best part? You just toss everything in the crockpot, walk away, and let the magic happen. Trust me, even on the busiest days, this soup saves dinner—and maybe your sanity too.
Table of Contents
Table of Contents
Why You’ll Love This Slow Cooker Chicken Noodle Soup
This isn’t just any chicken noodle soup—it’s your new weeknight hero. Here’s why:
- Set-it-and-forget-it magic: Dump everything in the crockpot (yes, even raw chicken!) and let it do all the work while you tackle life.
- Comfort in every bite: Tender chicken, sweet carrots, and slurp-worthy noodles swim in the most aromatic broth thanks to that thyme-rosemary duo.
- Kid-approved goodness: My picky eaters actually beg for seconds—and yours might too when they taste how homemade beats canned every time.
- Busy-day lifesaver: Perfect for those “I-can’t-even” days when takeout isn’t in the budget but your soul needs something warm and nourishing.
Ingredients for Slow Cooker Chicken Noodle Soup
Gather these simple ingredients—I promise you probably have most already! The magic is in how they come together:
- The chicken: 2 lbs boneless, skinless chicken breasts or thighs (thighs stay juicier, but breasts work great too!)
- The veggie trio: 1 medium onion (chopped), 3 carrots (sliced 1/4-inch thick—no need to peel if they’re fresh!), 3 celery stalks (sliced same as carrots)
- The flavor boosters: 2 cloves garlic (minced), 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf
- The liquid gold: 6 cups chicken broth (homemade if you’re fancy, store-bought works perfectly!)
- The finishing touches: 1 tsp salt (adjust later!), 1/2 tsp black pepper, 2 cups wide egg noodles (cooked separately—trust me on this)
See? Nothing weird or fussy—just honest ingredients that turn into something magical.
How to Make Slow Cooker Chicken Noodle Soup
Okay, here’s where the real magic happens—but don’t worry, it’s so easy you’ll laugh. I’ve made this soup probably a hundred times (my kids would say a thousand), and I’ve got the steps down to a science. Just follow along, and you’ll have the coziest pot of soup in no time!
Step 1: Prep and Combine Ingredients
First, grab your slow cooker—I use my trusty 6-quart one for this recipe. No need to grease it or anything fancy. Now, here’s my little secret: layer the ingredients in this order for the best flavor melding:
- Toss in the chicken first (thighs or breasts—your choice!)
- Scatter the chopped onion, carrot slices, and celery over the chicken
- Sprinkle the minced garlic, thyme, rosemary, salt, and pepper like you’re seasoning a garden
- Gently pour in the chicken broth—it should just cover everything
- Drop in that bay leaf like you’re making a wish
Give it a quick stir to mix the seasonings, but don’t stress about perfection. The slow cooker will handle the rest!
Step 2: Cook and Shred Chicken
Now for the easiest part—set it and forget it! Cover and cook on LOW for 6-8 hours (my preference for ultra-tender chicken) or HIGH for 3-4 hours if you’re in a rush. The soup is ready when the chicken shreds easily with a fork—you’ll know it’s perfect when the meat practically falls apart when you poke it.
Fish out the chicken with tongs (careful, it’s hot!) and place it on a cutting board. Use two forks to shred it—I like smaller pieces so every bite has chicken. Don’t throw away that gorgeous broth! Return the shredded chicken to the pot and give it a happy stir. At this point, your kitchen will smell like a grandmother’s hug.
Step 3: Add Noodles and Finish
Here’s my golden rule: never cook the noodles in the slow cooker! They’ll turn to mush faster than you can say “soup’s on.” Instead, cook the egg noodles separately according to the package directions—I usually do this about 15 minutes before serving. Drain them (don’t rinse!), then stir them into the hot soup just before serving. This keeps them perfectly springy and prevents them from soaking up all your glorious broth overnight.
Give it one final taste—sometimes I add an extra pinch of salt or pepper here. Fish out that bay leaf (nobody wants to bite into that!), and you’re done! Ladle it into bowls while steam curls up to your face—that’s the moment you know you’ve made something special.
Tips for the Best Slow Cooker Chicken Noodle Soup
After making this soup more times than I can count (my kids would say approximately a zillion), I’ve picked up a few tricks that take it from good to “wow, can I get this recipe?”:
- Fresh herb magic: If you have fresh thyme or rosemary, use it! Swap 1 tsp dried for 1 tbsp fresh—just tie the stems together with kitchen twine for easy removal.
- Salt smart: Go light on salt at first—broths vary. Taste and adjust at the end when flavors have melded.
- Noodle ninja move: Cook noodles separately AND store leftovers without them—they’ll drink up all the broth overnight like little sponges.
- Chicken hack: For extra flavor, brown chicken thighs in a skillet first—totally optional but adds a nice depth.
- Veggie variation: Throw in a handful of spinach or peas at the end for a color and nutrient boost!
Slow Cooker Chicken Noodle Soup Recipe – 6-Hour Comfort
A comforting and easy slow cooker chicken noodle soup made with tender chicken, vegetables, and egg noodles.
- Total Time: 6 hours 15 mins
- Yield: 6 servings 1x
Ingredients
- 2 lbs chicken breast or thighs
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 6 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups wide egg noodles
Instructions
- Add chicken, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, pepper, and chicken broth to the slow cooker.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove chicken, shred it, and return to the slow cooker.
- Cook egg noodles separately according to package instructions.
- Stir cooked noodles into the soup just before serving.
Notes
- Use fresh herbs if available for better flavor.
- Adjust salt and pepper to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Variations for Slow Cooker Chicken Noodle Soup
Oh, the possibilities! One of my favorite things about this soup is how easily you can switch it up. Here are some of my family’s favorite twists:
- Pasta party: Swap egg noodles for whole wheat noodles, ditalini, or even broken-up spaghetti—just adjust cook times slightly.
- Green goodness: Toss in a handful of spinach or frozen peas during the last 10 minutes for a pop of color and vitamins.
- Turkey time: Got leftover Thanksgiving turkey? Use it instead of chicken—just add it at the end since it’s already cooked.
- Creamy dream: Stir in a splash of cream or a dollop of sour cream before serving for extra richness (my kids go wild for this version).
Serving Suggestions for Slow Cooker Chicken Noodle Soup
Oh, how I love serving this soup—it’s practically a blank canvas for cozy pairings! My family always fights over who gets the last piece of crusty bread for dunking (I’m team sourdough, but a warm baguette works just as well). For a fresh crunch, a simple side salad with lemon vinaigrette balances the richness perfectly. And don’t skip the garnishes—a sprinkle of fresh parsley adds color, while a squeeze of lemon brightens all those deep flavors. Some nights, we go wild with grated Parmesan or a swirl of chili oil—because sometimes, comfort needs a little kick!
Storing and Reheating Slow Cooker Chicken Noodle Soup
Here’s the scoop on keeping your soup delicious for days—because let’s be real, leftovers might be the best part! Store cooled soup (without noodles!) in airtight containers for up to 3 days in the fridge. Want to freeze it? Perfect! Just skip the noodles (they turn mushy when thawed) and freeze for up to 2 months. When reheating, warm it gently on the stove with a splash of broth—it brings everything back to life like magic. Pro tip: cook fresh noodles separately and add them to each bowl for that just-made texture!
Slow Cooker Chicken Noodle Soup FAQs
I’ve gotten so many questions about this soup over the years—here are the ones that pop up most often! Consider this your chicken noodle soup cheat sheet:
- Can I use frozen chicken? Absolutely! Just add an extra hour to the cook time (no need to thaw). I do this at least twice a month when I forget to plan ahead—the slow cooker forgives all!
- What other pasta can I use? Any short pasta works! Try ditalini, orzo, or even broken lasagna noodles. Just cook separately and add at the end—thinner noodles may need less cooking time.
- Can I make it creamy? Oh yes! Stir in 1/2 cup heavy cream or a can of evaporated milk at the end for luxurious richness (this is my snowy-day upgrade).
- Help—my soup tastes bland! No worries! Broths vary—just add more salt and a splash of lemon juice at the end. Sometimes I toss in a Parmesan rind while cooking for extra umami.
- Can I double the recipe? If your slow cooker’s big enough, go for it! Just keep the liquid 1 inch below the rim to prevent spills (learned that the messy way).
Nutritional Information for Slow Cooker Chicken Noodle Soup
Now, let’s talk numbers—but remember, these are estimates since ingredient brands and sizes can vary. Per hearty 1 1/2-cup serving, you’re looking at roughly:
- 280 calories – Just right for that cozy full feeling without the slump
- 30g protein – Thanks to all that chicken (hello, muscle fuel!)
- 25g carbs – Mostly from those comforting noodles and sweet carrots
- 3g fiber – The veggies doing their good work
- 6g fat – Naturally light but still satisfying
Pro tip: For lower sodium, use low-sodium broth and adjust salt to taste—it’s all about making it work for your family!
Share Your Slow Cooker Chicken Noodle Soup Experience
Did this soup warm your soul like it does mine? I’d love to hear about it! Snap a photo of your steaming bowl and tag me @FrostyRecipes—nothing makes my day like seeing your cozy kitchen creations. And if you loved it, drop a rating below (those little stars fuel my recipe-testing adventures!). Now, who’s ready for seconds? Now, who’s ready for seconds?
