This slow cooker chicken noodle soup is cozy, comforting, and super easy to make. Just throw everything in, go about your day, and come back to a hot bowl of homemade soup that tastes like it’s been simmering on the stove all day.
It’s my go-to when I want something warm and hearty, especially when it’s chilly out or I’m feeling a little under the weather.
Why I Love This Recipe
I’ve made this recipe more times than I can count. It’s one of those set-it-and-forget-it meals that always turns out right. Here’s why it’s a favorite:
- You barely have to do anything—chop a few veggies, toss it all in, and walk away
- The slow cooker brings out the flavors perfectly
- It tastes even better the next day
- It’s filling but still feels light
One time, I made this soup for a friend who had just moved into a new apartment—no kitchen setup yet. I dropped off a warm batch, and she said it tasted like home. That’s what this soup is all about.
What You’ll Need
- 1 ½ pounds boneless skinless chicken breasts
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 garlic cloves, 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 (uncooked)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (optional for garnish)
Tools You’ll Need
- 6–8 qt black oval slow cooker
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cups
- Ladle
- Mixing spoon
Pro Tips
- Add the noodles at the very end so they don’t turn mushy
- Shred the chicken in the crockpot—it’s super tender and easy to pull apart
- Let the soup sit for 5–10 minutes after cooking so the flavors settle
- Taste and adjust the salt at the end—it makes a big difference
- A splash of lemon juice at the end brightens everything up
Substitutions and Variations
- Use chicken thighs instead of breasts for richer flavor
- Swap egg noodles for rotini, orzo, or broken spaghetti
- Add baby spinach in the last 5 minutes for extra greens
- Use vegetable broth and chickpeas for a vegetarian twist
Make Ahead Tips
- Chop all veggies the night before and store in the fridge
- You can cook the soup fully, store it, and add noodles when reheating so they stay fresh
Full Recipe
Servings: 6
Cook Time: 6–8 hours on low or 4 hours on high
Step 1: Add Chicken and Veggies to Slow Cooker
Place 1½ pounds of boneless skinless chicken breasts, 3 sliced carrots, 2 sliced celery stalks, 1 diced onion, and 3 minced garlic cloves into the black oval slow cooker.
Step 2: Add Broth and Seasonings
Pour in 8 cups of 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: Slow Cook
Cover and cook on low for 6–8 hours or on high for 4 hours, until chicken is fully cooked and vegetables are soft.
Step 4: Shred Chicken
Remove chicken breasts and shred them using two forks. Return shredded chicken to the slow cooker.
Step 5: Add Noodles
Stir in 2 cups of uncooked egg noodles. Cover and cook on high for 10–15 minutes until noodles are tender.
Step 6: Finish and Serve
Add 1 tablespoon lemon juice and stir. Ladle into bowls and top with chopped fresh parsley if using.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or microwave
- If storing, consider cooking the noodles separately and adding fresh when reheating
Macros (Per Serving – Approximate)
Calories: 270
Protein: 27g
Fat: 6g
Carbs: 24g
Fiber: 2g
Sugar: 4g
Why This Recipe Works (Quick Science)
Slow cooking allows the chicken to become super tender and juicy. The low, consistent heat draws out flavor from the vegetables and herbs into the broth. Adding the noodles at the end keeps them from soaking up too much liquid and getting soggy. A touch of acid (lemon juice) brightens all the flavors.
Common Mistakes
- Adding noodles too early – They’ll get mushy and fall apart
- Not seasoning enough at the end – Always taste and adjust salt after cooking
- Using high-sodium broth – Makes the soup too salty as it cooks down
- Skipping the lemon juice – You’ll miss that fresh pop at the end
What to Serve With
- Crusty bread or garlic toast
- Simple green salad with vinaigrette
- Grilled cheese sandwich
- Crackers or saltines
FAQ
Can I use rotisserie chicken?
Yes! Add it shredded near the end, just before adding noodles.
Can I freeze this soup?
You can freeze it, but freeze it without the noodles. Add fresh noodles when reheating.
Can I cook this on the stove instead?
Yep! Simmer everything for 30–40 minutes, shred the chicken, and then add noodles for 10 minutes more.
Final Thoughts
This slow cooker chicken noodle soup is one of those recipes you’ll want to keep in your back pocket. It’s comforting, simple, and packed with flavor. Whether you’re cooking for yourself or feeding a group, it always hits the spot. Give it a try and let me know how it turns out! Drop a comment with your experience or any tweaks you made—I’d love to hear!