Dinner

Slow Cooker Chicken Noodle Soup Recipe

BySana Jeannette October 25, 2025October 25, 2025

Introduction

Slow Cooker Chicken Noodle Soup is a comforting, hearty meal perfect for any day. It’s packed with tender chicken, fresh vegetables, and flavorful herbs, all simmered to perfection in a slow cooker. Let this easy recipe warm you up with minimal effort.

The image shows a white bowl filled with a colorful layered chicken noodle soup. At the bottom is a layer of light beige pasta shells scattered evenly. On top, there is a mix of shredded white chicken pieces, bright orange carrot slices, and small chunks of pale yellow celery. Fresh green herb leaves are sprinkled on the surface, adding contrast. The bowl is placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

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, low sodium preferred
2 large boneless, skinless chicken breasts, about 1.5 lbs (or chicken thighs)

2 dried bay leaves
1 teaspoon dried thyme, or 1 tablespoon fresh thyme
1 teaspoon dried rosemary, or 1 tablespoon fresh rosemary (chopped)

Salt and pepper, to taste
8 ounces egg noodles
1/2 lemon, juiced

3 tablespoons fresh parsley, finely chopped

Instructions

Step 1: In a large slow cooker, add the diced onion, sliced carrots, celery, minced garlic, chicken stock, chicken breasts, bay leaves, thyme, rosemary, salt, and pepper.
Step 2: Cover and cook on low for 6 to 8 hours, until the chicken is fully cooked and the vegetables are tender.

Step 3: Remove the chicken breasts from the slow cooker and shred or chop them with two forks. Return the shredded chicken to the slow cooker.
Step 4: Add the egg noodles to the slow cooker, stirring to submerge them in the liquid. Cover and cook on low for another 5 to 10 minutes, until the noodles are just tender. (Alternatively, you can cook the noodles separately in boiling water.)
Step 5: Stir in the lemon juice and fresh parsley. Remove the bay leaves, then taste and adjust seasoning if needed.

Step 6: Serve the soup warm and enjoy your homemade comfort food.

Tips & Variations

For a richer flavor, use homemade chicken stock or bone broth.
You can swap the egg noodles for gluten-free noodles or rice for dietary preferences.

Adding a pinch of crushed red pepper flakes gives the soup a gentle spicy kick.
Use fresh herbs if possible for brighter flavor; add them near the end of cooking to preserve their aroma.
If you prefer shredded chicken skin-on, brown it first in a skillet for extra flavor before adding to the slow cooker.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened. You can also freeze the soup (without noodles) for up to 3 months; add fresh noodles when reheating for best texture.

How to Serve

A white bowl filled with slow cooker chicken noodle soup is held by two woman's hands wearing a green knitted sweater. The soup shows multiple layers starting with a clear golden broth at the base, topped with wide curly egg noodles in a pale cream color. Scattered throughout are slices of soft orange carrots, light green celery pieces, and chunks of white cooked chicken. The dish is finished with a sprinkle of finely chopped fresh green herbs on top, giving it a fresh look. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and provide more moisture and flavor. Cook time remains about the same.

What if I don’t have a slow cooker?

You can make this soup on the stove by simmering the ingredients in a large pot for about 1 to 1.5 hours, then adding noodles toward the end until tender.