Slow Cooker Chicken Noodle Soup (Easy, Cozy & Hearty!)

Few things hit the spot like a steaming bowl of slow cooker chicken noodle soup. It’s nostalgic, nourishing, and ridiculously easy to toss together. Just dump everything in the crockpot, go about your day, and come back to a pot full of comfort. The broth is savory and rich, the chicken practically falls apart, and the noodles soak up every bit of flavor. Whether you’re feeling under the weather or just craving something warm and homey, this one’s a keeper


Bowl of slow cooker chicken noodle soup with noodles, chicken, carrots, and celery

Why This Chicken Noodle Soup Is a Weeknight Hero

This soup is all about comfort and simplicity. It uses basic pantry staples, feeds a crowd, and only takes ten minutes of hands-on prep. You don’t need fancy ingredients or complicated steps. It’s that classic flavor you know and love, made even easier with the magic of a slow cooker

The best part? It stores and freezes beautifully, making it perfect for meal prep. Want more creamy, soul-soothing recipes? Don’t miss this creamy white lasagna soup with tender noodles and a dreamy broth

Ingredients You’ll Need

1 ½ pounds boneless skinless chicken breasts
8 cups low-sodium chicken broth
3 carrots, peeled and sliced
3 celery stalks, sliced
1 yellow onion, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
Salt, to taste
2 cups wide egg noodles
Optional: 1 bay leaf, splash of lemon juice, fresh parsley for garnish

You can easily swap in gluten-free noodles or throw in some spinach at the end for extra greens

Raw chicken, carrots, celery, onions, and herbs in slow cooker for chicken noodle soup

Best Tools for This Recipe

You’ll just need a few kitchen basics

A 6-quart slow cooker
Cutting board and knife
Tongs or forks for shredding
Ladle and soup bowls
Airtight containers if you’re planning to store or freeze leftovers

How to Make Slow Cooker Chicken Noodle Soup

Step 1: Load Up the Crockpot

Add your chicken, broth, chopped veggies, garlic, herbs, salt, and pepper to the slow cooker. If you’re using a bay leaf, pop that in too

Step 2: Let It Cook Low and Slow

Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should be fully cooked and the veggies nice and tender

Step 3: Shred and Add Noodles

Remove the chicken and shred it using two forks. Add it back in, then stir in the noodles. Let everything cook for another 15 to 20 minutes until the noodles are perfectly tender

Step 4: Finish and Serve

Taste and adjust the seasoning. A little extra salt or a squeeze of lemon juice can bring everything to life. Ladle into bowls, sprinkle with fresh parsley, and enjoy every spoonful

If you love this soup, you’ll definitely want to try our creamy white chicken chili for a spicy, creamy twist that’s just as comforting

Ely’s Tips for a Flavorful Chicken Soup

Use bone-in chicken for a richer broth
Don’t be shy with the garlic
Add the noodles at the end so they stay nice and firm
Toss in a handful of baby spinach at the very end for color and nutrition
A splash of cream makes it velvety if you’re feeling indulgent

ladle scooping homemade chicken noodle soup with carrots and noodles for halloween party

How to Store, Freeze, and Reheat

This soup was made for leftovers

In the fridge: keep in an airtight container for up to 4 days
In the freezer: freeze without noodles for best texture, up to 3 months
To reheat: warm gently on the stove or microwave, and cook fresh noodles to stir in if reheating from frozen

If you’re planning ahead, it’s a smart idea to make a double batch and stash half for those nights you don’t feel like cooking

Variations to Try

Add a splash of cream or coconut milk for a creamy version
Use rice or quinoa instead of noodles
Throw in a pinch of red pepper flakes for a little heat
Swap in rotisserie chicken to save even more time

Or try this flavor-packed crockpot butter chicken next time you’re craving something warm with a twist

You might also like it
Slow Cooker Chicken Noodle Soup
Slow Cooker Chicken Noodle Soup
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Creamy White Chicken Chili
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Crockpot Butter Chicken

FAQs About Slow Cooker Chicken Noodle Soup

Can I use frozen chicken?

Yes, just make sure the chicken reaches a safe internal temperature of 165°F and cook on high for 4 hours or low for 8

What type of noodles work best?

Egg noodles are classic, but rotini or broken spaghetti work too

Can I prep this ahead of time?

Absolutely. Load everything except the noodles into your slow cooker insert the night before and refrigerate. The next morning, pop it in the base and start cooking

bowl of homemade chicken noodle soup with noodles carrots and chicken for halloween recipe

Wrap Up

There’s something so comforting about the smell of chicken noodle soup bubbling away while you go about your day. It’s hands-off, heartwarming, and always hits the spot. Make a big batch, freeze what’s left, and come back to it again and again

Tried it and loved it? Leave a comment or tag us with your cozy bowl. We’d love to see your spin on this classic

Follow us on Pinterest for more comfort food favorites, or hang out with us on Facebook for daily inspiration

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Bowl of slow cooker chicken noodle soup with noodles, chicken, carrots, and celery

Slow Cooker Chicken Noodle Soup


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  • Author: Ely
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x

Description

Few things hit the spot like a steaming bowl of slow cooker chicken noodle soup. It’s nostalgic, nourishing, and ridiculously easy to toss together. Just dump everything in the crockpot, go about your day, and come back to a pot full of comfort. The broth is savory and rich, the chicken practically falls apart, and the noodles soak up every bit of flavor.


Ingredients

Scale
  • 1 ½ pounds boneless skinless chicken breasts
  • 8 cups low-sodium chicken broth
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • Salt, to taste
  • 2 cups wide egg noodles
  • Optional: 1 bay leaf
  • Optional: Splash of lemon juice
  • Optional: Fresh parsley for garnish

Instructions

  1. Add chicken, broth, carrots, celery, onion, garlic, thyme, parsley, salt, pepper, and bay leaf to a slow cooker.
  2. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until chicken is cooked through and veggies are tender.
  3. Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
  4. Stir in egg noodles and cook for 15 to 20 more minutes until noodles are tender.
  5. Taste and adjust seasoning. Add lemon juice if using, and top with fresh parsley before serving.

Notes

Add the noodles at the end so they don’t get soggy. Swap in spinach for extra greens or use bone-in chicken for deeper flavor. Want a creamy version? Stir in a splash of cream or coconut milk!

  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 260
  • Sugar: 4g
  • Sodium: 520mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 70mg

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