Slow Cooker Chicken Noodle Soup

This easy Slow Cooker Chicken Noodle Soup recipe is perfect for your busy lifestyle! Let your Crockpot slow simmer chicken breasts all day so that they are extra tender and delicious, then finish with plenty of hearty egg noodles.

Everyone is going to love this slow cooker soup!

I hope you’re ready for a delicious, easy chicken soup recipe because this classic crockpot chicken soup is my favorite!

Slow Cooker Chicken Noodle Soup is a fuss-free meal that is cooked entirely in your crockpot. Flavorful, tender chicken is paired with classic soup vegetables and wide egg noodles to create a soup that everyone will want seconds (and thirds!) of.

If you love cooking soups that make the whole family happy, be sure to try my Instant Pot Chicken Stew and Chicken and Rice Soup recipes too.

Why You’ll Love This Recipe

1. Everything is Cooked in the Slow Cooker – There’s no need to pre-cook the veggies or chicken before adding them to the crockpot, so you won’t need to dirty a frying pan. Just throw everything in (except the noodles, save them for the end) and let the slow cooker do all of the work.
2. Classic Soup Recipe – Chicken noodle is everyone’s favorite! This recipe is seasoned perfectly with bay leaves, rosemary, thyme, and garlic, and includes only the ingredients you want in chicken soup, and nothing more.
3. Easy Dinner – Soup recipes like this one have protein, veggies, and carbohydrates all in one bowl. You don’t need to cook any side dishes to be sure that everyone gets a nourishing and healthy dinner.

Ingredients In Slow Cooker Chicken Noodle Soup

Here’s what you need to make this easy Crockpot Chicken Noodle Soup:

• Chicken Breasts: We’ll cook these low and slow so that they fall apart and are extra tender.
• Soup Veggies: Diced carrots, onion, and celery.
• Seasonings: Aside from salt and pepper, I add fresh garlic and parsley, dried thyme and rosemary, and a couple of bay leaves.
• Chicken Stock: I suggest using low-sodium chicken stock, or stock that you’ve made yourself. Vegetable stock also works well in this recipe. If you’re in Europe, try it with water mixed with 2 teaspoons of Vegeta seasoning.
• Noodles: Wide egg noodles are my favorite for chicken noodle soup, but you can use thinner ones if you like.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Chicken Noodle Soup in a Slow Cooker

1. Arrange the Chicken in the Slow Cooker: To a six-quart slow cooker, add diced onion, celery, and carrots. Then top with the chicken breasts. Sprinkle with garlic, thyme, rosemary, and season with salt and pepper.
2. Slow Cook: Pour the chicken stock all over the chicken, stir to combine, and cover with the lid. Cook on LOW for 5-6 hours or on HIGH for 2-3 hours.

1. Shred the Chicken: Once the chicken is done, remove it from the slow cooker and shred it, using two forks, and set the meat aside. Discard the bay leaves.
2. Cook the Noodles: Add dry egg noodles to the slow cooker and make sure that they are fully submerged in the liquid. Cover with the lid and cook on HIGH for 10-15 minutes, or just until they are done.
3. Finish and Serve: Taste the soup and adjust the seasonings if needed. Then return the shredded chicken to the pot along with chopped parsley. Stir and serve immediately.

Recipe Tips

• Use an instant-read thermometer to check the temperature of your chicken, and remove it from the pot once the temp reaches 165°F/74°C.
• Avoid Overcooking. This isn’t a recipe that you can leave in the slow cooker for an entire 8-hour workday. 6 hours on low is the longest I would cook this for.
• This recipe fits in a 6-quart or larger slow cooker. If you’re using a smaller version, you will want to cut the recipe in half. (This is the large rectangular slow cooker that I own and love!)
• You can easily add other vegetables to this recipe if you want to. Frozen peas or green beans are yummy, but be sure to toss them in at the end with the noodles, and not in the beginning with the fresh veggies.

Storing Tips

Crockpot chicken soup with noodles is best when you eat it right away. Once the noodles are cooked, they will start to get softer and softer with time and will eventually get overcooked.

You can of course store leftovers in the fridge in an airtight container for 2-3 days, if you don’t mind softer egg noodles in your soup.

Because of the noodles, I do not recommend freezing this recipe.

What To Serve With Slow Cooker Chicken Noodle Soup

The beauty of this recipe (and many soup recipes) is that side dishes are unnecessary! All of your major food groups are included in one pot.

I like to serve this soup with crusty bread, either from the bakery or my homemade no-knead bread.

If you need an easy dessert for tonight, be sure to try my Jam Filled Cupcakes or M&M Cookies!

Recipe FAQs

More Easy Slow Cooker Recipes

Crock Pot Tater Tot Casserole

Slow Cooker Pork Chops (with Gravy)

Crockpot Chicken and Noodles

Slow Cooker Turkey Chili

The best chicken noodle soup is this one that you can make in your slow cooker! I know your family is going to love this classic, hearty soup. Be sure to save the recipe by pinning it so everyone can also enjoy the easy recipe.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 18 votes

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Slow Cooker Chicken Noodle Soup

Prep Time: 15 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 15 minutes mins

Author: Diana

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Slow Cooker Chicken Noodle Soup is perfect for dinner! Tender, slow-simmered chicken with veggies and egg noodles is everyone's favorite.

8 servings

Slow Cooker Chicken Noodle Soup is perfect for dinner! Tender, slow-simmered chicken with veggies and egg noodles is everyone's favorite.

Equipment

• 6-quart Crockpot or larger

Ingredients

• ▢ 1 medium yellow onion diced
• ▢ 3 ribs celery diced
• ▢ 3 medium carrots peeled and diced ¼ inch thick
• ▢ 1 ½ pounds (680 g) boneless and skinless chicken breasts
• ▢ 4 cloves garlic minced
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon dried rosemary
• ▢ 2 bay leaves
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 8 cups (2 liters) low sodium chicken stock or 8 cups of water with 2 teaspoons of Vegeta or other powdered stock mix
• ▢ 8 ounces (225 g) egg noodles
• ▢ 2 tablespoons chopped fresh parsley

Instructions

• To a 6-quart slow cooker, add onion, celery, and carrots. Then top with chicken, sprinkle the garlic, thyme, rosemary, and season with salt and pepper.
• Pour the chicken stock all over the chicken, give everything a quick stir, and cover with a lid. Cook on LOW for 5-6 hours or on High for 2-3 hours.
• When the chicken is done (internal temp is 165°F/74°C), remove it from the slow cooker and shred and set aside. Discard the bay leaves.
• Add noodles and make sure they’re fully submerged in the liquid, cover with the lid, and cook for 10-15 minutes but be careful not to overcook them.
• Taste and adjust the salt and pepper if needed, then return the chicken back in along with chopped parsley. Give everything a gentle stir and serve immediately.

Notes:

• Use an instant-read thermometer to check the temperature of your chicken, and remove it from the pot once the temp reaches 165°F/74°C.
• Avoid Overcooking. This isn’t a recipe that you can leave in the slow cooker for an entire 8-hour workday. 6 hours on low is the longest I would cook this for.
• This recipe fits in a 6-quart or larger slow cooker. If you’re using a smaller version, you will want to cut the recipe in half.
• You can easily add other vegetables to this recipe if you want to. Frozen peas or green beans are yummy, but be sure to toss them in at the end with the noodles, and not in the beginning with the fresh veggies

Nutrition Information

Calories: 167kcal, Carbohydrates: 28g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 24mg, Sodium: 251mg, Potassium: 418mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3996IU, Vitamin C: 5mg, Calcium: 42mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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