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Slow cooker chicken noodle soup is a hearty, broth-based dish made with tender chicken, fresh vegetables, and egg noodles, all simmered together over several hours for deep, comforting flavors. Ready in 6-8 hours, this recipe creates six generous servings and feels like pure nourishment in a bowl. The slow cooking method enhances the aromatics and melds the thyme, rosemary, and bay leaf into a dish that warms from the inside out.
I first turned to this recipe on a rainy Portland evening, inspired by how the rosemary-scented air reminded me of the herbs that now simmer in this soup. Each spoonful feels like an invitation to pause and savor.
Table of Contents
What makes this soup special?
This soup is special for its simplicity, deep flavors, and ability to comfort on the coldest days. The slow cooker does the hard work while you get on with your day, crafting a fragrant, nourishing dish.
- The slow cooker effortlessly tenderizes the chicken, making it melt-in-your-mouth tender.
- Fresh vegetables like carrots, celery, and onion bring a vibrant, earthy sweetness to the broth.
- The egg noodles, added toward the end, soak up the rich flavor without overcooking.
- Minimal prep and cleanup make this recipe ideal for busy days.
What ingredients do you need?
This recipe calls for simple, wholesome ingredients to create a flavorful homemade soup. Here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 6 ounces egg noodles
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
The combination of dried thyme, rosemary, and bay leaf adds layers of herbal warmth, while fresh parsley brightens each serving.
How do you make it step by step?
This is a set-it-and-forget-it recipe, with the slow cooker handling most of the work. Follow these straightforward steps:
Step 1 — Assemble ingredients
In the slow cooker, add the chicken breasts, chicken broth, water, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, and pepper.
You might also enjoy our sweet and savory: the slow.
Step 2 — Add olive oil
Drizzle the olive oil over the top of the ingredients to enhance richness and flavor.
Step 3 — Cook on low or high
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Step 4 — Shred the chicken
Remove the chicken breasts from the slow cooker and shred them with two forks.
Step 5 — Add noodles
Return the shredded chicken to the slow cooker, then stir in the egg noodles.
For more ideas, check out our unleashing flavor: the keto slow.
Step 6 — Cook until noodles are tender
Cover and cook on low for an additional 30 minutes, or until the noodles are tender.
Step 7 — Serve and garnish
Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add extra richness to the broth.
What can I substitute for egg noodles?
You can use spaghetti broken into smaller pieces or any short pasta like rotini or bowtie.
Looking for something similar? Try our why this slow cooker cashew.
How do I make this gluten-free?
Swap the egg noodles for gluten-free pasta or rice to suit your needs without compromising flavor.
Can I freeze this soup?
Yes, but freeze it without the noodles to prevent them from becoming mushy. Add fresh noodles when reheating.
How long does it last in the fridge?
This soup can be stored in an airtight container in the refrigerator for up to 4 days.
Pro tips for better results
- Sear the chicken: Though optional, searing the chicken before slow cooking adds depth of flavor.
- Chop vegetables evenly: Uniform pieces ensure even cooking and a better texture in the soup.
- Add noodles later: To avoid soggy noodles, always add them during the last 30 minutes of cooking.
How to store and reheat
To store, let the soup cool completely before transferring it to airtight containers. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. If freezing, omit the noodles and add them fresh when reheating.
Reheat the soup on the stovetop over medium heat, stirring occasionally, or use the microwave for individual portions. If reheating frozen soup, thaw it in the fridge overnight before warming it up.
Slow Cooker Chicken Noodle Soup
Equipment
- slow cooker
- cutting board
- knife
- measuring cups
- measuring spoons
- serving spoon
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cup low-sodium chicken broth
- 2 cup water
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- salt and pepper (to taste)
- 6 ounces egg noodles
- 2 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In the slow cooker, add the chicken breasts, chicken broth, water, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, and pepper.
- Drizzle the olive oil over the top of the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker, add the egg noodles, and stir to combine.
- Cover and cook on low for an additional 30 minutes or until the noodles are tender.
- Adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley.
Notes
Nutrition
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