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Slow Cooker Chicken Noodle Soup – Classic Comfort Made Effortless

Few dishes offer the soothing, nostalgic comfort of a warm bowl of Chicken Noodle Soup — especially when it's made effortlessly in a slow cooker. This timeless recipe has been loved for generations, and for good reason. It's simple, satisfying, nourishing, and always hits the spot, whether you're under the weather, craving a cozy dinner, or just want something wholesome and homemade. Our Slow Cooker Chicken Noodle Soup takes the stress out of cooking while delivering everything you love: tender chicken, carrots, celery, and onion, herb-infused broth, and perfectly cooked egg noodles. Just toss everything into your slow cooker, let the flavors build all day long, and enjoy a meal that feels like a hug in a bowl. Whether you're feeding your family or prepping ahead for the week, this is a go-to recipe you'll turn to again and again.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 bowls
Ingredients Equipment Method Notes

Ingredients
  

  • These wholesome simple ingredients come together for the perfect bowl of slow-cooked goodness.
Protein:
  • 2 boneless skinless chicken breasts about 1.5 lbs total
Vegetables & Aromatics:
  • 4 medium carrots peeled and sliced
  • 4 stalks celery chopped
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • ½ lemon juiced (optional but brightens the flavor)
  • 2 bay leaves dried
  • 3 tbsp fresh parsley chopped (for garnish)
Herbs & Seasonings:
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and black pepper to taste
Broth:
  • 8 cups chicken stock or chicken broth
Pasta:
  • 8 oz egg noodles dry

Equipment

  • You’ll need just a few tools to bring this comfort classic to life:
  • 6-quart slow cooker
  • Cutting board
  • Sharp chef’s knife
  • Garlic press or microplane
  • Measuring cups and spoons
  • Ladle
  • Fork or tongs (to shred the chicken)

Method
 

  1. This recipe is designed for ease — your slow cooker handles most of the work.
Step 1: Add Everything to the Slow Cooker
  1. Place the chicken breasts at the bottom of your slow cooker.
  2. Add the chopped carrots, celery, onion, garlic, rosemary, thyme, bay leaves, salt, and pepper.
  3. Pour in the chicken stock or broth.
  4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fully cooked and vegetables are tender.
Step 2: Shred the Chicken
  1. Remove the chicken breasts from the slow cooker and place on a cutting board.
  2. Use two forks to shred the meat into bite-sized pieces.
  3. Return the shredded chicken to the soup.
Step 3: Add Noodles
  1. Stir in the dry egg noodles.
  2. Cover and cook on HIGH for 15–20 minutes, or until noodles are tender but not mushy.
Step 4: Finish the Soup
  1. Remove the bay leaves.
  2. Squeeze in the juice of ½ a lemon for brightness (optional but recommended).
  3. Taste and adjust salt and pepper as needed.
Step 5: Serve and Garnish
  1. Ladle the soup into bowls.
  2. Top with freshly chopped parsley for color and freshness.
  3. Serve warm with crusty bread or crackers if desired.

Notes

🧊 Storage & Reheating
Storage:
Store soup in airtight containers in the fridge for up to 4 days.
If you plan to store, consider cooking the noodles separately and adding them only when serving to prevent them from getting mushy.
Freezing:
Freeze the soup without noodles for best texture.
Store in freezer-safe containers for up to 3 months.
Thaw overnight in the fridge before reheating.
Reheating:
Reheat on the stovetop over medium heat until hot.
For microwave: Heat individual portions in 1-minute intervals, stirring between, until hot.
🥄 Variations
Make your chicken noodle soup your own with these delicious variations:
Add More Veggies: Throw in diced zucchini, baby spinach, or corn for extra color and nutrients.
Herb Boost: Use fresh rosemary and thyme instead of dried for more aromatic depth.
Use Chicken Thighs: Swap breasts for boneless skinless thighs for a richer, juicier flavor.
Make It Creamy: Stir in a splash of coconut milk or dairy cream at the end for a creamy version.
Swap the Pasta: Use rotini, orzo, or whole wheat noodles instead of egg noodles.
❓ 10 FAQs
1. Can I use rotisserie chicken instead?
Yes! Add shredded rotisserie chicken during the last 30 minutes, just before adding noodles.
2. Can I cook the noodles separately?
Absolutely — this keeps the noodles from becoming soggy in leftovers.
3. Can I use chicken thighs?
Yes, boneless or bone-in thighs add great flavor and tenderness.
4. Can I make this soup on the stovetop?
Yes! Simmer everything (except noodles) for about 30–40 minutes, then add noodles and cook until tender.
5. What’s the best pasta for chicken noodle soup?
Egg noodles are classic, but any short pasta will work well.
6. Is this recipe freezer-friendly?
Yes, especially if you freeze without the noodles.
7. How do I prevent overcooked noodles?
Add noodles at the end of cooking and monitor closely — they only need 15–20 minutes.
8. Can I make this soup ahead of time?
Yes, and it tastes even better the next day!
9. Is this soup gluten-free?
Use gluten-free pasta and ensure your broth is gluten-free for a fully gluten-free version.
10. What bread pairs best with this soup?
Crusty sourdough, garlic toast, or a classic dinner roll work beautifully.
🏁 Conclusion
Warm, nourishing, and full of classic flavor, this Slow Cooker Chicken Noodle Soup is more than just a recipe — it’s comfort in a bowl. With tender chicken, flavorful herbs, soft noodles, and hearty vegetables, it delivers everything you crave in a home-cooked meal without the hassle.
Let your slow cooker do the work while you focus on your day — and come home to the scent of something special simmering away. Whether it’s a rainy day, a sick day, or just a “need-a-hug” kind of day, this soup is the cure for it all.