Hearty Slow Cooker Chicken Noodle Soup Recipe

Slow Cooker Chicken Noodle Soup is a comforting, hearty classic that’s ideal for chilly days. Let your slow cooker do the work: combine the ingredients in the morning and come back to a warm, flavorful soup by dinner.

Using a crockpot for soup is one of the easiest meal solutions—set it and forget it. If you like this recipe, you may also enjoy other slow-cooker soups such as Chicken Tortilla Soup or Chicken Wild Rice Soup.

⭐Why I Love It

• Makes a Big Batch — Ideal for feeding a family or for easy leftovers.
• Slow Cooker Does the Work — Minimal hands-on time and maximum comfort.
• Cozy and Comforting — Classic flavors that warm you from the inside out.
• Very Forgiving and Customizable — Adjust vegetables, herbs, or protein to suit your preferences.

🥘Ingredients Needed:

• Onion, Carrots, Celery — The classic mirepoix provides a savory base. Pre-chopped mirepoix can save time.
• Garlic — Fresh minced garlic is best, though jarred garlic works in a pinch.
• Boneless, Skinless Chicken Breasts — Add whole to the slow cooker; chicken thighs can be substituted.
• Chicken Stock or Broth — Use low-sodium broth so you can control the salt.
• Spices — Dried bay leaves, thyme, rosemary, plus salt and pepper.
• Egg Noodles — Cook them in the slow cooker at the end or prepare separately and add when serving.
• Lemon Juice and Fresh Parsley — Stir in at the end to brighten the soup.

Refer to the recipe card below for exact quantities and full ingredient details.

📖Variations and Substitutions

• Different Pasta — Egg noodles are traditional, but swap in another pasta if preferred; adjust cook time accordingly.
• Chicken Thighs — Boneless, skinless thighs can replace breasts with the same method.
• Cooked Chicken — If using leftover or rotisserie chicken, add it during the final hour to warm through rather than cooking from raw.
• Instant Pot Option — This recipe can also be adapted for the Instant Pot if you prefer a quicker method.

How To Make This Recipe on the Stove

You can prepare this soup on the stovetop if you don’t have a slow cooker:

1. Sauté the Vegetables — Heat oil in a large pot over medium-high heat. Add carrots, celery, and onion and cook for about 3 minutes to soften.
2. Add Aromatics and Broth — Stir in garlic and spices for 30 seconds, then pour in the broth.
3. Simmer the Chicken — Add raw chicken breasts, reduce to a simmer, and cook 12–15 minutes until the internal temperature reaches 165°F (74°C). Cut larger breasts in half for faster cooking.
4. Cook the Noodles — Remove the chicken, add egg noodles to the simmering broth for 5–7 minutes until al dente. Shred the chicken while the noodles cook.
5. Finish the Soup — Return shredded chicken to the pot, stir in lemon juice and parsley, then serve.

🍋How to add Flavor to soup

Great soup flavor comes from layered ingredients and a few finishing touches:

• Mirepoix (onion, carrot, celery) builds a savory foundation.
• Garlic and Dried Herbs — Thyme, rosemary, and bay leaves deepen the profile; fresh herbs work well too.
• Lemon and Parsley — A squeeze of lemon and chopped parsley at the end brighten the whole pot.
• Brown the Chicken First — For extra depth, brown the chicken in a skillet before adding it to the slow cooker, scraping the pan to capture those browned bits.

🔪Step by Step instructions

Making chicken noodle soup in the slow cooker is straightforward: add most ingredients early, then finish with noodles and fresh herbs.

1. Add the Ingredients. In a large slow cooker, combine everything except the parsley, lemon juice, and egg noodles. Season with salt and pepper.
2. Slow Cook. Cook on low for 6–8 hours, until chicken is cooked through and vegetables are tender. Timing varies by slow cooker and ingredient size.
3. Shred Chicken and Add Noodles. Remove the chicken, shred with forks, return it to the cooker, then add egg noodles and ensure they’re submerged. Cover and cook on low 5–10 minutes until noodles are tender. Alternatively, cook noodles separately and add when serving.
4. Serve and Enjoy. Stir in lemon juice and parsley just before serving for freshness.

See the recipe card below for the full ingredient list and detailed measurements.

🍽Leftovers and Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Noodles will soften over time; to preserve texture, cook noodles separately and store them apart from the soup.

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Recipe

Slow Cooker Chicken Noodle Soup

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5 from 12 reviews

Slow Cooker Chicken Noodle Soup is a warming, satisfying recipe that’s simple to prepare. Add the ingredients to your crockpot and let it simmer until the chicken is tender and the flavors meld.

• Author: Kathleen
• Prep Time: 10 minutes
• Cook Time: 7 hours
• Total Time: 7 hours
• Yield: 6-8 servings
• Category: Main Dish, Slow Cooker, Soup
• Method: Slow Cooker
• Cuisine: American

Ingredients

Add at the Beginning

• 1 medium yellow onion, diced
• 4 medium carrots, sliced
• 4 stalks celery, sliced
• 4 cloves garlic, minced
• 8 cups chicken stock or broth, low sodium preferred
• 2 large boneless, skinless chicken breasts (about 1.5 lb) or chicken thighs
• 2 dried bay leaves
• 1 teaspoon dried thyme (or 1 tbsp fresh)
• 1 teaspoon dried rosemary (or 1 tbsp fresh, chopped)
• Salt and pepper, to taste

Add at the End

• 8 ounces egg noodles
• ½ lemon, juiced
• 3 tablespoons fresh parsley, finely chopped

Instructions

1. Add the Ingredients. Place all ingredients except parsley, lemon juice, and egg noodles into a large slow cooker. Season with salt and pepper.
2. Slow Cook. Cook on low for 6–8 hours until chicken is cooked through and vegetables are tender.
3. Shred Chicken and Add Noodles. Remove and shred the chicken, return it to the cooker, add egg noodles, ensure they are submerged, and cook 5–10 minutes until tender. Alternatively, cook noodles separately and add when serving.
4. Serve and Enjoy. Stir in lemon juice and parsley just before serving.

Notes

Noodles. Egg noodles will continue to soften in stored soup. For firmer noodles, cook them separately and combine at serving time.

Stovetop Variation. This soup can be made in a large pot on the stove; see the stovetop instructions above.

Chicken. Use breasts or thighs and ensure they reach 165°F before shredding. For more flavor, season and brown the chicken in a skillet before adding to the slow cooker.

Nutrition

• Serving Size: 1 bowl
• Calories: 276
• Sugar: 4 g
• Sodium: 410.1 mg
• Fat: 5.9 g
• Carbohydrates: 21.6 g
• Fiber: 2.9 g
• Protein: 34.7 g
• Cholesterol: 93.7 mg