Slow Cooker Chicken Noodle Soup

01.02.2018

Slow Cooker Chicken Noodle Soup is oh so comforting on a cold winter day! You just can’t beat a homemade slow cooker soup. This chicken noodle soup recipe is wholesome, kid-friendly, and so easy to make!

Crockpot Chicken Noodle Soup

Chicken Noodle Soup in the Slow Cooker

Isn’t it the worst when one day, all of the sudden, out of no where, your throat starts hurting like mad… and then it continues to burn for like 3 days straight until you start losing your voice.

Yeah, I hate colds and sore throats and this last one has been a killer (but lets not whine about it because life goes on, right).

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I think I’m finally getting to the end of it though. Don’t you just wish you were sitting next to me right now :)?

What are the first things on the menu on sick days? Fruit smoothies, Ricolla cough drops, ice water, more ice water, chocolate (because chocolate is the cure for everything) and of course chicken noodle soup.

Isn’t it just one of those things that you always remember having growing up when you were sick (and Sprite; recently I was told by my kids’ Pediatrician that Sprite can make things worse – oops. But it tastes so good when your sick.)

Ingredients for This Recipe

  • Boneless, skinless chicken breast or thighs
  • Veggies including carrots, yellow onion, celery and garlic
  • Extra-virgin olive oil
  • Low-sodium chicken broth
  • 1 cup water
  • Dried herbs including thyme, rosemary, sage, celery seed, and bay leaves
  • Salt and freshly ground black pepper, to taste
  • Wide egg noodles
  • Fresh parsley
  • Lemon

Scroll below for printable recipe.

How to Make This Crockpot Chicken Noodle Soup

  • To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic.
  • Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste.
  • Cover and cook on low heat 6 – 7 hours.
  • Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces.
  • Meanwhile, add egg noodles and parsley to slow cooker.
  • Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender).
  • Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.

Chicken Noodle Soup in Slow Cooker

Perfect Soup for a Sick Day

Even though I wasn’t feeling great, I knew I needed chicken noodle soup so I decided to make a simple version (the most labor intensive part is veggie chopping and could we really even label that as labor intensive or more stress relieving?).

This soup is a classic and even hearty chicken noodle soup that takes minimal effort yet yields tender chicken, soft veggies and delicious results. This recipe is one you’ll want to have handy for cold winter days, the not feeling so fabulous days, the hectic days and of course any day you just want an easy and satisfying meal.

Just be warned, once you make homemade chicken noodle soup, you’ll never buy it canned again.

One of my favorite sides to serve with this is warm from the oven, homemade white bread with whipped butter for a complete homestyle meal. Enjoy!

More Crockpot Soups You Might Like

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Print

Slow Cooker Chicken Noodle Soup

4.59 from 17 votes

Super easy, super delicious soup that the whole family will love! It's loaded with tender chicken, fresh veggies, hearty pasta and herbs and lemon for flavor. A perfectly comforting soup for cold winter days or those dreadful sick days. 

Course: Main Course
Cuisine: American
Keyword: chicken noodle soup, crockpot chicken noodle soup
Prep Time: 15 minutes
Cook Time: 7 hours
Servings: 5
Calories: 353 kcal
Author: Jaclyn

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts or thighs
  • 5 medium carrots , peeled and chopped fairly thin (1 3/4 cups)
  • 1 medium yellow onion , finely chopped (1 1/2 cups)
  • 4 stalks celery , chopped fairly thin (1 1/4 cups)
  • 3 - 5 cloves garlic , minced
  • 3 Tbsp extra virgin olive oil
  • 6 cups low-sodium chicken broth (3 - 15 oz cans)
  • 1 cup water
  • 3/4 tsp dried thyme
  • 1/2 tsp dried rosemary , crushed
  • 1/2 tsp dried sage (optional)
  • 1/4 tsp celery seed , finely crushed
  • 2 bay leaves
  • Salt and freshly ground black pepper , to taste
  • 2 cups uncooked wide egg noodles
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp fresh lemon juice
  • Saltine crackers or parmesan cheese , for serving (optional)

Instructions

  1. To a slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic. 

  2. Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. 

  3. Cover and cook on low heat 6 - 7 hours.
  4. Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. 
  5. Meanwhile, add egg noodles and parsley to slow cooker. 
  6. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender).
  7. Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.

  8. Recipe Source: Cooking Classy
Nutrition Facts
Slow Cooker Chicken Noodle Soup
Amount Per Serving
Calories 353 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 99mg 33%
Sodium 301mg 13%
Potassium 836mg 24%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 5g
Protein 35g 70%
Vitamin A 157.8%
Vitamin C 17.3%
Calcium 6.9%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.

292 comments

  • ReBecca: Is this soup OK to store in the freezer? November 10, 2018 at 11:26am Reply

    • Jaclyn: The noodles will get soggy so if you wait to add them then yes it should freeze well. November 12, 2018 at 8:59pm Reply

  • Chicken Stew Crock Pot Recipe (VIDEO) | Lil' Luna: […] Slow Cooker Chicken Noodle Soup […] October 9, 2018 at 10:43pm Reply

  • Nicole Ryther: I’ve been making this recipe for years! It makes the house smell amazing and we enjoy the simple ingredients and flavor. I’ve made small changes over the years to add different veggies but the base of the recipe stays the same. September 23, 2018 at 7:54am Reply

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