Slow Cooker Chicken Noodle Soup

from 2 votes

Slow Cooker Chicken Noodle Soup Recipe from

Slow cooker season is in full swing, so when my meal-in-a-bowl machine isn’t working overtime to crank out pulled pork tacos, shredded chicken, and yes, even applesauce, then it’s dedicating its super powers to my latest creation: Slow Cooker Chicken Noodle Soup.

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. Simple, satisfying slow-cooked success.

Slow Cooker Chicken Noodle Soup Recipe from

Slow Cooker Chicken Noodle Soup Recipe from

Slow Cooker Chicken Noodle Soup Recipe from

Slow Cooker Chicken Noodle Soup Recipe from

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Slow Cooker Chicken Noodle Soup

Take the stress out of dinner prep with this recipe for Slow Cooker Chicken Noodle Soup. It's fast, hearty and makes for spectacular leftovers.
Author: Kelly Senyei
5 from 2 votes
Slow Cooker Chicken Noodle Soup Recipe from
Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings 6 servings


  • 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
  • 3 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 (3 1/2-pound) roasting chicken
  • 3 cups uncooked egg noodles


  • 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 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 421kcal, Carbohydrates: 23g, Protein: 31g, Fat: 22g, Saturated Fat: 6g, Cholesterol: 125mg, Sodium: 1378mg, Potassium: 727mg, Fiber: 2g, Sugar: 3g, Vitamin A: 4725IU, Vitamin C: 7.9mg, Calcium: 55mg, Iron: 2.9mg


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Recipe Rating


  1. 5 stars
    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!


  3. 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

    1. 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.

  4. 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?

    1. Thanks, Barbara! The recipe is correct :) You turn the slow cooker off so that the noodles don’t overcook and become mushy.

  5. 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?

    1. Hi there! I have never tried this recipe without a whole chicken so I’m not certain what the cooking time would be.

  6. 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.

  7. 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?

    1. 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!

  8. 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!

  9. 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.

  10. I love how hearty this soup is. And even more perfect that it’s made in a slow cooker. Pinning!