Slow Cooker Chicken Noodle Soup

Bowl of chicken noodle soup

5 from 9 reviews

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. 


Add at the Beginning

  • 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, low sodium preferred
  • 2 large boneless, skinless chicken breasts, about 1.5lbs
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt and pepper, to taste

Add at the End

  • 8 ounces egg noodles
  • 1/2 lemon, juiced
  • 3 tablespoons fresh parsley, finely chopped


  1. Add the Ingredients. In a large slow cooker, add all ingredients except for the fresh parsley, lemon juice, and egg noodles. Season with salt and pepper to taste.
  2. Slow Cook -Cook on low for 6-8 hours.
  3. 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.
  4. Serve and Enjoy. When the egg noodles are cooked, stir in the lemon juice and fresh parsley. Serve and enjoy!


Noodles - Egg Noodles will continue to cook in the hot soup. If you prefer noodles that are not as soft, you can also cook them separately on the stove (following package directions) and ladle into individual bowls of soup. This is also my recommendation if you're storing leftovers.


Keywords: Crock Pot Chicken Noodle Soup, Slow Cooker Chicken Noodle Soup, Easy Homemade Chicken Noodle Soup