Slow Cooker Chicken Noodle Soup

If you’ve ever come home from a long, rainy commute—or just from the school pickup lane in November—craving something warm that basically hugs you from the inside, you get why I love this slow cooker chicken noodle soup. This isn’t some restaurant-perfect recipe; it’s my tried-and-true, make-it-too-many-times-a-month bowl of comfort. The first time I made it, I nearly forgot to plug the slow cooker in (classic me), but hey, dinner was only late by two hours and even then nobody seemed to mind thanks to the amazing smell. Anyway, my family’s now low-key obsessed with it; my dad goes for thirds! And if I’m honest, sometimes I make a double batch because it barely lasts one day in this house.

Why You’ll Love This (Or at least, why I do!)

I whip this up on those wild weeks when work runs over, or when someone’s sniffling (you know, the kind of cold that’s not dramatic enough for a sick day but just annoying enough). My youngest says it’s the closest thing to a food-hug, and my partner usually stakes claims on the leftovers before I even finish dish-up. (Touché!) Also, if you’ve struggled with chicken breasts going all rubbery in soups—ugh!—this slow cooker method is practically foolproof. Oh, and the leftovers? I think they’re even better, though I usually have to hide a bowl at the back of the fridge if I want any for myself.

Gather Up These Ingredients (But Sub as Needed)

• 3-4 boneless, skinless chicken breasts (you can use thighs, which are juicier—and sometimes cheaper; my Aunt Pat actually prefers a mix!)
• 5 cups chicken broth (sometimes I sneak in veggie stock when I’m low on the good stuff—don’t tell Nana!)
• 3 carrots, sliced in thick-ish coins (baby carrots in a pinch, though the texture’s wonky)
• 2 celery stalks, chopped (or! a generous handful of frozen peas for a twist)
• 1 medium onion, diced (red onion works too, if that’s all you’ve got—it’ll just look a bit different)
• 2 garlic cloves, minced (double it if you’re a garlic fan, or drop back if you’re out on a date later)
• 2 teaspoons dried parsley (fresh is lovely, but between you and me, I forget to buy it half the time)
• ½ teaspoon dried thyme
• Salt and pepper—to taste, and a little more honestly
• 200g (or two big handfuls) of egg noodles—preferably wide, but broken-up spaghetti works if desperation hits
• Juice of half a lemon (by the way, sometimes I use that squeezy lemon stuff, like from a bottle when I can’t be bothered with fresh)
• Optional: chopped parsley for topping, a pinch of chili flakes (if you like a little zing)

How I Actually Throw This Together (Not the fancy way)

1. Layer your onions, carrots, and celery at the bottom of the slow cooker. This is where I complain about the carrot bits rolling everywhere. Just shove them in.
2. Drop the chicken breasts (or thighs) on top. No need to cut them up—they shred much easier after cooking. Add the garlic, parsley, thyme, generous salt, and a load of pepper. If it feels like too much, it’s probably just enough (trust me, soup likes seasoning).
3. Pour in the chicken broth—that glugging sound is the best. Give it all a wobbly stir. Nothing fancy needed.
4. Set your slow cooker to low for 6-7 hours or high for 3-4 hours. I usually forget to check at the halfway point, but if you remember: give it a quick stir. Don’t stress if you forget—it’ll be fine!
5. Once the chicken is cooked through and basically falling apart, fish it out onto a plate. Shred it with two forks (for some reason, this part is so satisfying). Put it back in.
6. This is where I taste it. If it needs more salt, add a bit more. I’m not shy with the black pepper, either.
7. Bump to high if it wasn’t already. Toss in the noodles. Cook for another 8-15 minutes—keep an eye, because if you wander off to scroll Instagram (guilty), you’ll get mushy noodles.
8. Right before serving, squeeze in the lemon juice. Don’t skip this—it lifts everything up.
9. Sling it into bowls. I sometimes add fresh parsley (if I remembered), or chili flakes for a kick.

Some Notes That Might Save You (or just amuse you)

• If you use fresh herbs, add most at the end, or they just disappear. I’ve learned the hard way—nothing left but green flecks.
• Mushy noodles are the #1 kitchen disaster here; seriously, add ‘em right at the end.
• Actually, if you think you’ll have lots of leftovers (lucky you!), add cooked noodles separately to each bowl. That way, they don’t turn into soup sludge overnight.

How I’ve Switched It Up (And Once, Regretted It)

• Swap in rotisserie chicken: If you’re short on time, add shredded rotisserie chicken near the end and heat it through.
• Added bits: Sometimes I throw in a can of sweetcorn or even diced potatoes, but on second thought, the potatoes make it a little too heavy for me.
• Went for gluten-free noodles once—wouldn’t recommend unless you enjoy hunting for dissolving noodles. Trial and error!

What You’ll Need—and What to Do If You Don’t Have It

• Slow cooker (obviously — but, once, my pal made this on the stovetop, left it simmering real low, and it worked, just watch that nothing scorches on the bottom)
• Chopping board and knife, unless you love drama and live on the edge
• A ladle, or use a big mug if you want to live dangerously

How It Keeps—or Doesn’t, in My House

Smooth truth: it technically keeps 2-3 days in the fridge, but my family inhaled the last batch before it even cooled enough to store. If you do manage leftovers, store the soup and noodles separately so you still get soup, not stew. Freezes… okay-ish (the noodles get weird, so I freeze without them and add fresh when reheating).

How I Like to Serve It (Personal Touch!)

I’m a big fan of ladling this over a heap of noodles, topped with lots of black pepper and a bit of shaved parmesan (not traditional, but I’m a rebel like that). My partner’s side: extra lemon wedges. My kid: saltines crushed on top, which I used to think was odd, but now I get the crunch. Sometimes, I’ll whip up a batch of these cream biscuits from Smitten Kitchen to go with it. Next level.

Lessons Learned (The Hard Way, Occasionally)

• Take your time with the chicken—let it do its thing, low and slow. I tried to rush with high heat once; got stringy, dry results. Sad times.
• Add herbs at the end if using fresh, unless you like flavorless greens.

Burning Questions—Answered by Yours Truly

• Can I use frozen chicken? I get this a lot! Sure, you can, but it tacks on about an hour of cooking time, and be sure it’s piping hot all through for safety. There’s a great breakdown here from FoodSafety.gov.
• What noodles are best? I love wide egg noodles, but you can use any pasta—elbows, broken spaghetti, even ramen in a pinch (not the seasoning packet though, learned that the hard way!).
• Can I make this without a slow cooker? Yessir (or ma’am)! Simmer on the stovetop in a heavy pot, lid cracked, about 60-80 minutes; chicken’s done when it shreds apart easily.
• Is it healthy? Well, it’s a load of veggies and lean chicken—unless you eat it with a mountain of buttered bread (like I do some nights). But I figure it’s a comfort food, not a salad. You can always skim some fat off the top if you’re feeling virtuous.

And that’s about it for my slow cooker chicken noodle soup. If you fancy more soup ideas or just want to dive into slow cooker recipes all day, take a spin through my faves over at BudgetBytes.com. Or just email me—I clearly love talking about soup. Happy slurping!

★★★★★ 4.30 from 12 ratings

Slow Cooker Chicken Noodle Soup

yield: 6 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

A comforting and hearty chicken noodle soup made with tender chicken, vegetables, and noodles slowly cooked to perfection in a crockpot. Ideal for cozy family dinners or easy meal prep.

🖨️ Print Pin Recipe

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 8 cups low-sodium chicken broth
• 2 cups egg noodles
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1
   Add the chicken breasts, carrots, celery, onion, and garlic to the slow cooker.
2. 2
   Pour in the chicken broth and add dried thyme, dried parsley, salt, and black pepper. Stir to combine.
3. 3
   Cover and cook on low for 6-7 hours, or until the chicken is tender.
4. 4
   Remove the chicken breasts, shred with two forks, then return the shredded chicken to the slow cooker.
5. 5
   Stir in the egg noodles and cook on high for 20-25 minutes, or until noodles are tender.
6. 6
   Taste and adjust seasoning as needed. Serve hot and enjoy!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 260 caloriescal

Protein: 27 gg

Fat: 6 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 24 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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