There’s nothing better than coming home to the smell of chicken noodle soup simmering away in the slow cooker. This one is cozy, full of flavor, and super simple. Just toss everything in, go about your day, and come back to a warm bowl of homemade comfort.
Why I Love This Recipe
This recipe saved me one rainy weeknight when I had zero energy but still wanted something homemade. It’s now a regular in my rotation. Here’s why:
- It’s totally hands-off once it’s in the slow cooker
- You get classic homemade flavor without babysitting a pot
- You can prep it in the morning and forget about it
- It uses simple, wholesome ingredients you probably already have
- Leftovers taste even better the next day
Servings and Cook Time
Servings: 6
Prep Time: 15 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high
Total Time: 15 min prep + 6–8 hrs cook
What You’ll Need
- 1 ½ lbs boneless skinless chicken breasts
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups egg noodles (added at the end)
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Pro Tips
- Add the noodles at the end so they don’t get mushy.
- Don’t skip the bay leaf—it adds that deep classic flavor.
- Shred the chicken right in the slow cooker using two forks.
- Use low-sodium broth so you can control the salt.
- Let it sit for 10 minutes after cooking—it thickens slightly and tastes even better.
Tools You’ll Need
- Slow cooker (6-quart)
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon
- Ladle
- Bowl for serving
Substitutions and Variations
- Use boneless skinless chicken thighs instead of breasts for richer flavor
- Swap egg noodles with rotini or ditalini
- Add a squeeze of lemon juice at the end for brightness
- Toss in frozen peas during the last 5 minutes for a veggie boost
- Use vegetable broth for a slightly lighter flavor
Make Ahead Tips
- Chop all veggies and store in a container the night before.
- You can even add all uncooked ingredients (except noodles) to a gallon freezer bag and freeze—just thaw overnight and dump into the slow cooker.
How to Make Slow Cooker Chicken Noodle Soup
Step 1: Add Chicken and Veggies to Slow Cooker
Place 1 ½ lbs boneless skinless chicken breasts, 3 peeled and sliced carrots, 2 sliced celery stalks, 1 diced small yellow onion, and 3 minced garlic cloves into the base of your slow cooker.
Step 2: Pour in Broth and Seasonings
Pour in 8 cups low-sodium chicken broth. Add 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper.
Step 3: Cover and Cook
Place the lid on the slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is fully cooked and tender.
Step 4: Shred the Chicken
Remove the chicken breasts using tongs, place them on a cutting board, and shred with two forks. Return the shredded chicken back into the soup.
Step 5: Add the Noodles
Add 2 cups of egg noodles to the slow cooker. Stir and cook on HIGH for another 10–15 minutes until noodles are soft but not mushy.
Step 6: Garnish and Serve
Turn off the slow cooker. Stir in 1 tablespoon olive oil for a silky finish. Ladle the soup into bowls and top with fresh chopped parsley.
Leftovers and Storage
- Let the soup cool before storing.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave.
- Add a splash of broth or water if it thickens too much.
- You can freeze it, but the noodles may get soft—consider freezing without noodles and adding fresh ones when reheating.
Macros Information (Per Serving – approx.)
- Calories: 280
- Protein: 28g
- Fat: 6g
- Carbs: 25g
- Fiber: 2g
- Sugar: 3g
Why This Recipe Works (Quick Science)
Cooking the chicken low and slow lets the meat break down and absorb flavor from the broth and herbs. Adding the noodles at the end keeps their texture perfect. The bay leaf and dried herbs give depth, while fresh parsley at the end adds brightness.
Common Mistakes
- Adding noodles too early – They’ll turn to mush.
- Not enough seasoning – Taste and adjust salt before serving.
- Using high-sodium broth – The soup can get overly salty fast.
- Not shredding the chicken finely – Bigger chunks don’t soak up the broth as well.
What to Serve With
- Warm crusty bread or a buttered baguette
- Grilled cheese sandwich
- Simple green salad with vinaigrette
- Crackers or garlic toast on the side
FAQ
Can I use frozen chicken?
Yes, but thaw it first for safety and even cooking.
Can I make it on the stove instead?
Sure! Simmer everything in a big pot for about an hour, then shred the chicken and add noodles.
Can I skip the garlic?
Yes, but it adds depth. You can use garlic powder if that’s easier.
Do I need to sauté the veggies first?
Nope! The slow cooker does the work—just chop and drop.