Slow Cooker Chicken Noodle Soup is the ultimate comfort recipe. Hearty, comforting, and perfect for cold weather. Let your crockpot do the work. Just add all the ingredients and let it cook all day.
Ingredients You’ll Need:
Yellow or White Onion
Carrots
Celery
Garlic
Boneless, Skinless, Chicken Breasts
Chicken Stock or Broth
Spices: Dried Bay Leaves, Dried Thyme, Dried Rosemary, Salt and Pepper
Egg Noodles
Lemon Juice
Fresh Parsley
Tips and Frequently Asked Questions:
Can this be made in the Instant Pot?
Absolutely! In fact, I have a whole post detailing how to make Instant Pot Chicken Noodle Soup. Find the recipe here.
What size of crock pot should be used?
This recipe perfectly fits in a large, 7-8qt crockpot. If yours is smaller, just adjust the amounts accordingly. The cook time should remain similar.
What can I add for extra flavor?
There are several things that gives this recipe its flavor. The classic is the mirepoix (celery, carrot, and onion). I also include garlic and dried spices (thyme, rosemary, bay leaves) – you could always increase the amounts to your taste. My favorite flavor addition is the lemon juice and finely chopped parsley at the end. They add so much freshness!
Is this freezer friendly?
Yes! Although I recommend freezing without the noodles as they will become mushy. Follow the recipe instructions, don’t add the noodles, allow to fully cool and store in freezer bags in the freezer for 3-4 months. Then when ready to eat, thaw, reheat, and cook up some noodles separately to add to the soup.
Can I make this in advance?
Absolutely! But I prefer to not add the noodles and cook them fresh. Or slightly, undercook the noodles in the crockpot as they will become softer as they sit in the leftover soup.
Can I use a different pasta instead of egg noodles?
Yes! Egg Noodles are the classic choice for this soup, but you can use a different pasta of your choice. The cook time may differ, so adjust accordingly.
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Slow Cooker Chicken Noodle Soup is the ultimate comfort recipe. Hearty, comforting, and perfect for cold weather. Let your crockpot do the work. Just add all the ingredients and let it cook all day.
Scale
Ingredients
1 medium yellow onion, diced
4 medium carrots, sliced into rounds or half moons
4 stalks celery, sliced
4 cloves garlic, minced
8 cups chicken stock or broth
2 large boneless, skinless chicken breasts, about 1.5lbs
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
8 ounces egg noodles
1/2 lemon, juiced
3 tablespoons fresh parsley, finely chopped
salt and pepper, to taste
Instructions
Add the Ingredients. In a large slow cooker, add the onion, carrot, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, and rosemary. Season with salt and pepper to taste. Cook on low for 6-8 hours.
Shred Chicken and Add Noodles. Remove the chicken breasts and chop or shred with two forks. Add back into slow cooker. Add in egg noodles and stir together. Making sure the noodles are submerged in the liquid. Recover the slow cooker and cook for another 5-10 minutes on low until the noodles are just tender.
Serve and Enjoy. When the egg noodles are cooked, stir in the lemon juice and fresh parsley. Serve and enjoy!
I now realize that the reason I don t make chicken soup is because I don t know what to do with the chicken afterward! You taught me that shredding it and adding it to the soup makes it more like a meal thank you! We did make some changes used wide egg noodles and left out the lemon juice. It s just what we are used to. But I might try some lemon juice in my portion when we have it again tomorrow. Love your recipes. Like you, we just can t wait for the weather to say it s time for soup. Last week it was cold, today it s 80! Will probably make your slow cooker chicken on Friday; there was a sale on new potatoes at Sprouts!
I’m so glad to hear this! Thank you so much for your comment. Wide egg noodles are perfect :). I find the lemon juice adds a little brightness, but I’ve omitted it when I don’t have it on hand and it’s still just as good. Thank you for using my recipes!
I now realize that the reason I don t make chicken soup is because I don t know what to do with the chicken afterward! You taught me that shredding it and adding it to the soup makes it more like a meal thank you! We did make some changes used wide egg noodles and left out the lemon juice. It s just what we are used to. But I might try some lemon juice in my portion when we have it again tomorrow. Love your recipes. Like you, we just can t wait for the weather to say it s time for soup. Last week it was cold, today it s 80! Will probably make your slow cooker chicken on Friday; there was a sale on new potatoes at Sprouts!
I’m so glad to hear this! Thank you so much for your comment. Wide egg noodles are perfect :). I find the lemon juice adds a little brightness, but I’ve omitted it when I don’t have it on hand and it’s still just as good. Thank you for using my recipes!