Say goodbye to complicated recipes and hello to a simple, yet incredibly satisfying Slow Cooker Chicken Noodle Soup. This fuss-free method captures all the flavors and heartwarming qualities of this beloved classic without the stress and mess.
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As the seasons shift and those cooler days roll in, there’s just nothing like a big ol’ bowl of homemade chicken noodle soup. It’s the epitome of comfort, a go-to when you’re feeling a bit under the weather and the perfect meal for cozy gatherings.
Fresh veggies, garlic and seasonings go for a swim, along with an entire roasting chicken, which is cooked low and slow to tender, juicy perfection. And to put the “noodle” in our chicken noodle soup, all that’s left to do is turn off the slow cooker, stir in your pasta of choice and let the rich, hot chicken broth work its magic.
The result is a delicious bowl of chicken noodle soup that satisfies the senses, nourishes the body, and warms the soul – a perfect example of the magic of slow cooking and the comfort of homemade food.
So, grab your slow cooker and get ready to enjoy the easiest and most delicious chicken noodle soup you’ll ever make. And don’t forget the toasty grilled cheese sandwiches!
Why You’ll Love It
- Chicken noodle soup is the ultimate comfort food.
- Effortless prep. The slow cooker does most of the work, requiring minimal hands-on effort.
- Tender chicken. The long, slow cooking process results in incredibly tender and juicy chicken.
- It’s hearty, healthy and perfect for cooler nights. A bowl of this soup can serve as a complete meal, as it’s packed with protein-rich chicken and nutritious veggies. (Slow Cooker Chicken Chili is another hearty and healthy recipe you’ll love!)
- Leftovers taste great! The flavors of this soup only get better with time, making it a satisfying meal prep option.
Pro Tip: Save time and streamline the cooking process by chopping all the vegetables up to 1 day in advance. Store them in separate airtight containers in the refrigerator until you’re ready.
- Chicken broth: The flavorful base of the soup. I prefer to use low-sodium chicken broth because it allows me to have better control over the salt level. If you prefer a different flavor profile, you can opt for vegetable broth or even beef broth for a unique twist.
- Vegetables: Diced yellow onions, carrots and celery, often referred to as mirepoix, are classic choices for chicken noodle soup. This trio also stars in my recipes for Quick Leftover Turkey Soup and Chicken Wild Rice Soup.
- Garlic: Minced garlic adds a robust, aromatic element to the soup, enhancing its overall flavor. I love the depth of flavor that fresh garlic adds but, in a pinch or when fresh garlic isn’t available, you can use garlic powder or pre-minced garlic from a jar as a convenient alternative.
- Bay leaves: They contribute an earthy, slightly sweet flavor. If you don’t have bay leaves, you can omit them, but they do enhance the aroma and flavor of the dish.
- Dried thyme leaves: Dried thyme is my go-to herb for a gentle herbaceous touch. If you’re out of dried thyme, you can substitute it with other dried herbs like rosemary or oregano based on your personal taste.
- Chicken: A whole roasting chicken is the star of the show. It’s slowly cooked in the broth, rendering tender, juicy meat and infusing the broth with its flavor.
- Noodles: I favor classic egg noodles, but any type of noodle works in this recipe, including wide pasta like fettuccine or pappardelle, rice noodles for a gluten-free option, whole-wheat noodles for added health benefits or even homemade noodles for a completely from-scratch experience.
See the recipe card for full information on ingredients and quantities.
- Zucchini Noodle Chicken Soup: Enjoy a lighter take on this comfort food favorite with this recipe that ditches traditional noodles for spiralized zucchini noodles.
- Easy Gnocchi Chicken Soup: Gone are the noodles, and in their place, pillowy gnocchi.
- Prep your ingredients. Begin by chopping the vegetables, including the onions, carrots, and celery. Mince the garlic, and gather the seasonings – bay leaves, dried thyme, salt and black pepper. Rinse the chicken and trim any excess fat from the cavity.
- Add them to a 6-quart slow cooker. Stir to evenly distribute the seasonings.
- Carefully add the chicken. Place the whole roasting chicken into the slow cooker, ensuring it’s fully submerged in the broth and nestled among the vegetables.
- Cook low and slow. Cover the slow cooker and cook the chicken on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours until the chicken is cooked throughout and has reached an internal temperature of 165ºF.
- Remove the chicken and bay leaves. Transfer the chicken from the slow cooker to a cutting board.
- Turn off the slow cooker and skim any fat from the top of the soup.
- Add the noodles and stir to combine. Allow the noodles to cook just until al dente, about 20 minutes. While the noodles cook, remove the skin, fat and bones from the chicken and shred the meat.
- Once the noodles are cooked, add the shredded chicken to the slow cooker, stirring to combine. Taste and season with salt and pepper then serve.
Kelly’s Note: There are a variety of ways to skim the excess fat from the soup. If time permits, refrigerate the soup to allow the fat to congeal on top of the soup then simply scoop it off. If you’re serving the soup right away, allow the fat to collect on the top then skim it off with a spoon or place a paper towel lightly on top to soak up the fat.
- Use the Right Slow Cooker: A 6 to 8-quart slow cooker is ideal for this recipe, as it allows enough space for the ingredients to cook evenly.
- Cook on Low Heat: For the best results, cook the soup on the low setting. Slow cooking is essential for achieving tender chicken and a flavorful broth.
- Shred Chicken Carefully: When removing the cooked chicken to shred it, be cautious as it will be hot. Use two forks to shred it into bite-sized pieces while removing any bones and skin.
- Taste and Adjust: Before serving, taste the soup and adjust the seasonings as necessary. Sometimes, a dash of salt, pepper or herbs can enhance the flavor.
- Make it Your Own: Feel free to customize the recipe with your preferred vegetables, seasonings or noodles.
- Serve with Accompaniments: Top your soup with fresh herbs, a squeeze of lemon juice or a dollop of sour cream for an extra layer of flavor.
Transfer the cooled soup into an airtight container and refrigerate for up to 3 days.
Reheat safely. Reheat the soup to a rolling boil, ensuring it reaches a safe temperature to kill any potential bacteria. The safe internal temperature for reheated soup is 165°F.
Freeze for longer storage. To freeze the soup, store the cooled soup in an airtight, freezer-safe container or resealable freezer bags in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Absolutely! It’s important to remember that the boneless chicken breasts will cook more quickly than the whole chicken, so check their doneness at the 5-hour mark (on the LOW setting) or the 2-hour mark (on the HIGH setting).
It’s not necessary to sauté the vegetables before adding them to the slow cooker, but doing so can enhance the flavor. Sautéing caramelizes the vegetables and adds depth to the soup. If you prefer a quicker and simpler approach, you can skip this step.
Add the noodles during the last 20 minutes of cooking to prevent them from becoming overly soft or mushy.
This soup is a perfect blank canvas for customization. Add in your favorite veggies and herbs, like cubed butternut squash and rosemary, to mix up the flavor profile.
- Loaded Baked Potato Soup
- Quick Cauliflower Soup
- Turkey Taco Soup
- Thai Coconut Pumpkin Soup
- Butternut Squash Apple Soup
Ingredients
- 8 cups low sodium chicken broth
- 1 1/4 cups diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 (3 1/2-pound) roasting chicken
- 3 cups uncooked egg noodles
Instructions
- In a 6-quart slow cooker, combine the chicken broth, onions, carrots, celery, minced garlic, bay leaves, thyme, salt and pepper, stirring to combine.
- Rinse the chicken, trim any excess fat from the cavity and place it in the slow cooker. Cover the slow cooker and cook the chicken on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours until the chicken is cooked throughout and has reached an internal temperature of 165ºF.
- Transfer the chicken from the slow cooker to a cutting board. Remove the bay leaves from the slow cooker.
- Turn off the slow cooker and skim any fat from the top of the soup. (See Kelly’s Note.)
- Add the noodles, stirring to combine. Allow the noodles to cook just until al dente, about 20 minutes. While the noodles cook, remove the skin, fat and bones from the chicken and shred the meat. Once the noodles are cooked, return the chicken to the slow cooker, stirring to combine. Taste and season with salt and pepper then serve.
Kelly’s Notes
- A 6 to 8-quart slow cooker is ideal for this recipe, as it allows enough space for the ingredients to cook evenly.
- There are a variety of ways to skim the excess fat from the soup. If time permits, refrigerate the soup to allow the fat to congeal on top of the soup then simply scoop it off. If you’re serving the soup right away, allow the fat to collect on the top then skim it off with a spoon or place a paper towel lightly on top to soak up the fat.
- When removing the cooked chicken to shred it, be cautious as it will be hot. Use two forks to shred it into bite-sized pieces while removing any bones and skin.
- To freeze the soup, store the cooled soup in an airtight, freezer-safe container or resealable freezer bags in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe adapted from Food.com.
Just made chicken noodle soup in the crock pot and the spices were right on! It is a pretty chilly day here with a few family members sick so this was perfect for dinner. Now to curl up with a blanket and enjoy the rest of the night!
So glad you enjoyed the recipe, Elena!
Absolutely delicious recipe!
WHAT A GREAT, EASY RECIPE. CANT WAIT TO TRY IT, AS OUR WEATHER IN KANSAS CITY, IS HAVING
SOME CHILLY DAYS, RECENTLY. THERES NOTHING LIKE A BOWL OF SOUP, HUH?
THANKS AGAIN FOR THE RECIPE. HAVE A GREAT DAY!!
Soup is the ultimate comfort food for chilly days. Hope you enjoy it, Pam!
I love chicken noodle soup. I normally make it on the stove top, but lately my CROCK POT has taken over my kitchen. Thanks for the recipe. Quick question, can I use chicken cutlets instead. I’m assuming they would cook rather quickly.Hummm any thoughts or suggestions. Thanks in advance
Hi there, Vernita! I’ve always used a whole chicken in this recipe so I’m not certain what the cooking time or the result would be with chicken cutlets.
Your Slow Cooker Chicken Noodle Soup sounds wonderful and I’m dying to try it – but I have a question and am wondering if it’s a typo. You say to turn OFF the slow cooker and then add the noodles with the slow cooker turned off. Is this correct? Do the noodles cook with the slow cooker turned off?
Thanks, Barbara! The recipe is correct :) You turn the slow cooker off so that the noodles don’t overcook and become mushy.
I only have split chicken breasts and some thighs (totaling about 4lbs.). All with bone and skin. Any advice on how long in crock pot since it’s not a whole chicken?
Hi there! I have never tried this recipe without a whole chicken so I’m not certain what the cooking time would be.
Your recipes look fantastic. I do like using a slow cooker but we still have a $19.99 crock pot that is either too low or too high. I’ve been in the market for a new one for quite a while. Does your slow cooker have a browning feature? I think this year will be the year of using a slow cooker more. Thank you for the inspiration.
Looks great! I’m wondering if it would cut down on fat if I removed the skin from the chicken before cooking? Or do you think it would dry out the meat?
Hi Natalie – I’ve never tried making this recipe sans the fat so I can’t say with certainty if the chicken would be dry or not. Let me know if you give it a shot!
I just made this and it turned out perfect!! Even my DeLila and Dobe loved it …yum. Thank You !!!
Awesome! So glad you enjoyed it!
Chicken soup is perfect for winter!
Looks fantastic, Kelly. I am going to make this tomorrow morning.
This looks os perfect!! I am so sick right now and this soup would heal me, I know it!
Love how easy this recipe is! Great to have this on hand for when family is in town and I need to throw something together without sacrificing my time with them. Pinned!
I love the idea of making the whole soup in the slow cooker! I like making my chicken stock in the slow cooker then transferring it all to the stove to make the soup, but this seems so easy.
I love how hearty this soup is. And even more perfect that it’s made in a slow cooker. Pinning!