This slow cooker chicken noodle soup delivers deep, comforting flavor with minimal effort. Just prep your ingredients, set the slow cooker, and come home to a nourishing meal. It’s the ultimate hands-off dinner that tastes like it simmered all day.
If you're looking for the perfect Slow Cooker Chicken Noodle Soup, you're in the right place. Whether you love Crockpot Recipes or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Slow Cooker Chicken Noodle Soup
- Hands-off cooking: Just prep, set, and forget.
- Deep, rich flavor: Slow cooking builds savory broth and tender chicken.
- Easy to customize: Swap veggies or herbs to your liking.
- Freezer-friendly: Make ahead (without noodles) for future meals.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 2 medium yellow onions, diced
- 3 medium carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups chicken broth (low-sodium recommended)
- 2 bay leaves
- 1 tsp dried thyme (or 3–4 fresh sprigs)
- 1 tsp dried parsley
- 1.5 cups wide egg noodles (uncooked)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp fresh lemon juice (optional, for brightness)
Tools: 6-quart or larger slow cooker, cutting board, chef’s knife, measuring spoons and cups
Notes: Chicken thighs stay juicier during long cooking. Fresh parsley and lemon juice at the end add a bright, fresh finish.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 24 g |
| Fat: | 8 g |
| Carbs: | 26 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours (low) or 3 hours (high) | Total Time: 6 hours 15 minutes (low)
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts—what’s better? I highly recommend thighs for this recipe. They have more fat, which means they stay incredibly moist and shred beautifully after hours in the slow cooker. Breasts can work, but they tend to dry out more easily if overcooked.
- Can I use fresh herbs instead of dried? Absolutely! If you have fresh thyme, use 3–4 sprigs. Fresh parsley is wonderful stirred in at the end. The flavor will be brighter and more vibrant, so it’s a great upgrade if you have them on hand.
- Why add the noodles separately? This is crucial—if you add the noodles at the beginning, they’ll turn to mush. By adding them toward the end, they cook just enough to be tender while still holding their shape and texture.
- What if my broth is too salty? If you’re using regular broth instead of low-sodium, taste before adding any extra salt. You can always dilute it with a bit of water if needed, or balance it with a squeeze of lemon juice at the end.
How to Make Slow Cooker Chicken Noodle Soup
Step 1: Start by prepping your vegetables. Dice the onions, slice the carrots and celery, and mince the garlic. You’ll notice that a fairly uniform chop helps everything cook evenly—and honestly, it just looks nicer in the bowl. There’s no need to be perfect, but aim for pieces that are roughly the same size.
Step 2: Place the chicken thighs (or breasts) into the slow cooker. Scatter the chopped onions, carrots, celery, and minced garlic over the top. The vegetables will create a flavorful bed for the chicken, and as everything cooks, their juices will mingle into the broth.
Step 3: Pour the chicken broth over the chicken and vegetables. Add the bay leaves, dried thyme, dried parsley, and a good pinch of salt and black pepper. Give everything a gentle stir to combine—you don’t need to go overboard, just enough to distribute the herbs and seasonings.
Step 4: Cover the slow cooker and set it to cook on low for 6 hours or on high for 3 hours. The longer, slower cook on low will yield a more tender chicken and deeper flavor, but if you’re short on time, high works well too. Your kitchen will start to smell amazing after the first hour or so.
Step 5: Once the cooking time is up, carefully remove the chicken from the slow cooker and place it on a cutting board. It should be fork-tender and easy to shred. Use two forks to shred the chicken into bite-sized pieces—this usually takes just a minute or two.
Step 6: Return the shredded chicken to the slow cooker. Now, stir in the uncooked egg noodles. If you’re using wide noodles, they’ll need about 20–30 minutes on high to become tender. For thinner noodles, check after 15 minutes. You’ll know they’re done when they’re soft but still have a little bite.
Step 7: While the noodles are cooking, this is a good time to taste the broth and adjust the seasoning. Add more salt or pepper if needed. If the soup seems too thick, you can stir in a splash of additional broth or water to reach your desired consistency.
Step 8: Just before serving, stir in the fresh parsley and that optional squeeze of lemon juice. The lemon might seem like a small addition, but it really brightens up the flavors and cuts through the richness of the broth. Ladle the soup into bowls and enjoy immediately.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days. Noodles will soften over time.
- Freezer: Freeze without noodles for up to 3 months. Add fresh noodles when reheating.
- Reviving: Stir in a splash of broth or water when reheating to loosen consistency.
Serving Suggestions
Complementary Dishes
- Buttery dinner rolls or crusty bread — perfect for dipping into that savory broth and soaking up every last drop. The contrast of the soft, warm bread with the soup is just heavenly.
- Simple green salad with a light vinaigrette — the fresh, crisp greens provide a nice balance to the hearty, warm soup. It keeps the meal feeling light and well-rounded.
- Grilled cheese sandwich — because sometimes you just need that classic comfort combo. The gooey, melted cheese and crispy bread pair wonderfully with the soup’s warmth.
Drinks
- Iced herbal tea (like chamomile or mint) — a cool, soothing drink that complements the soup without overpowering it. It’s especially nice if you’re enjoying this on a cozy, relaxed evening.
- Light-bodied white wine, such as Sauvignon Blanc — its crisp acidity and citrus notes mirror the brightness from the lemon in the soup, making each bite and sip feel refreshed.
- Sparkling water with a slice of lemon — simple, bubbly, and cleansing. It helps reset your palate between spoonfuls and keeps everything feeling light.
Something Sweet
- Warm apple crisp with vanilla ice cream — the spiced, tender apples and cold ice cream are a delightful follow-up to the savory soup. It feels homey and completes the comfort food experience.
- Shortbread cookies or lemon bars — something buttery and not too heavy. These are easy to nibble on and won’t leave you feeling overly full after the meal.
- Dark chocolate squares with sea salt — just a little piece of rich, slightly bitter chocolate to end the meal on a smooth, satisfying note. It’s a simple treat that feels just right.
Top Mistakes to Avoid
- Adding the noodles too early. I’ve made this mistake myself, and you end up with bloated, mushy noodles that absorb too much broth. Always add them in the last 20–30 minutes of cooking so they keep their texture.
- Overcooking the chicken. Even though slow cookers are forgiving, chicken breasts can become dry and stringy if left too long. If using breasts, check them a bit earlier—they usually shred easily after 4–5 hours on low.
- Skimping on seasoning. Slow cooking can mellow out flavors, so don’t be shy with salt, pepper, and herbs. Taste at the end and adjust as needed—it makes all the difference.
- Using the wrong noodle type. Delicate pasta like angel hair will turn to mush. Stick with sturdier noodles like egg noodles, rotini, or even ditalini for the best results.
Expert Tips
- Tip: For a richer, deeper broth, consider browning the chicken and vegetables in a skillet before adding them to the slow cooker. This extra step adds a layer of caramelized flavor that really elevates the soup.
- Tip: If you want to make this soup ahead, prepare everything except the noodles. Store the base in the fridge, and when you’re ready to eat, reheat it and cook the noodles fresh. This keeps the texture perfect.
- Tip: To boost the umami flavor, add a tablespoon of tomato paste or a parmesan rind to the slow cooker at the beginning. They melt into the broth and add a subtle, savory depth that’s hard to pinpoint but totally delicious.
- Tip: If your soup turns out too fatty, let it cool slightly and skim off any excess fat from the surface with a spoon. Or, you can refrigerate it overnight—the fat will solidify on top, making it easy to remove.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can! Just add about 30–60 minutes to the cooking time if using frozen chicken. I’d recommend placing the frozen chicken at the bottom so it thaws and cooks evenly. However, for the most consistent results, thawed chicken is ideal—it helps the broth heat more evenly and ensures the vegetables don’t overcook while waiting for the chicken to thaw.
How long does this soup keep in the refrigerator?
It will stay fresh in an airtight container for 3–4 days. The noodles will continue to absorb broth over time, so the soup will thicken. When reheating, you may need to add a splash of broth or water to loosen it up. I don’t recommend freezing the soup with noodles—they become mushy upon thawing.
Can I make this soup gluten-free?
Absolutely! Simply swap the egg noodles for your favorite gluten-free pasta. Look for varieties that hold up well in soups, like brown rice noodles or chickpea pasta. Just be sure to check the cooking time on the package, as gluten-free noodles can sometimes cook faster than traditional ones.
What can I use if I don’t have bay leaves?
If you’re out of bay leaves, you can omit them, but you’ll miss a subtle, earthy note. A pinch of dried oregano or a dash of Worcestershire sauce can help add complexity in their place. It won’t be exactly the same, but it’ll still be delicious.
Why is my soup watery?
If your soup seems too thin, you can thicken it by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the soup during the last 30 minutes of cooking. Alternatively, let it simmer uncovered for a bit to reduce and concentrate the flavors. Sometimes, the noodles will absorb excess liquid as they sit, so it might thicken up on its own.
Slow Cooker Chicken Noodle Soup
Make the easiest, most comforting Slow Cooker Chicken Noodle Soup with minimal effort. Just set it and forget it! Get the simple recipe now.
Ingredients
For the Ingredients
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1.5 lbs boneless, skinless chicken thighs (or breasts)
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2 medium yellow onions (diced)
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3 medium carrots (peeled and sliced into rounds)
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3 stalks celery (sliced)
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4 cloves garlic (minced)
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8 cups chicken broth (low-sodium recommended)
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2 bay leaves
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1 tsp dried thyme (or 3–4 fresh sprigs)
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1 tsp dried parsley
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1.5 cups wide egg noodles (uncooked)
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Salt and black pepper (to taste)
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2 tbsp fresh parsley (chopped, for garnish)
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1 tbsp fresh lemon juice (optional, for brightness)
Instructions
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Start by prepping your vegetables. Dice the onions, slice the carrots and celery, and mince the garlic. You’ll notice that a fairly uniform chop helps everything cook evenly—and honestly, it just looks nicer in the bowl. There’s no need to be perfect, but aim for pieces that are roughly the same size.01
-
Place the chicken thighs (or breasts) into the slow cooker. Scatter the chopped onions, carrots, celery, and minced garlic over the top. The vegetables will create a flavorful bed for the chicken, and as everything cooks, their juices will mingle into the broth.02
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Pour the chicken broth over the chicken and vegetables. Add the bay leaves, dried thyme, dried parsley, and a good pinch of salt and black pepper. Give everything a gentle stir to combine—you don’t need to go overboard, just enough to distribute the herbs and seasonings.03
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Cover the slow cooker and set it to cook on low for 6 hours or on high for 3 hours. The longer, slower cook on low will yield a more tender chicken and deeper flavor, but if you’re short on time, high works well too. Your kitchen will start to smell amazing after the first hour or so.04
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Once the cooking time is up, carefully remove the chicken from the slow cooker and place it on a cutting board. It should be fork-tender and easy to shred. Use two forks to shred the chicken into bite-sized pieces—this usually takes just a minute or two.05
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Return the shredded chicken to the slow cooker. Now, stir in the uncooked egg noodles. If you’re using wide noodles, they’ll need about 20–30 minutes on high to become tender. For thinner noodles, check after 15 minutes. You’ll know they’re done when they’re soft but still have a little bite.06
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While the noodles are cooking, this is a good time to taste the broth and adjust the seasoning. Add more salt or pepper if needed. If the soup seems too thick, you can stir in a splash of additional broth or water to reach your desired consistency.07
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Just before serving, stir in the fresh parsley and that optional squeeze of lemon juice. The lemon might seem like a small addition, but it really brightens up the flavors and cuts through the richness of the broth. Ladle the soup into bowls and enjoy immediately.08
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