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).

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

4.56 from 27 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. 

Servings: 5
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes

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.
Course: Main Course
Cuisine: American
Keyword: chicken noodle soup, crockpot chicken noodle soup
Calories: 353 kcal
Author: Jaclyn

310 comments

  • Heather: this was a wonderful soup! hubby and I really enjoyed it. April 28, 2019 at 4:50am Reply

  • Georgie: I LOVE this recipe! I have been making it for years and am pregnant again and I’m just craving this so made a huge vat of it today. It’s just delish but I add even more lemon juice. Yum! April 13, 2019 at 4:37am Reply

  • Anna: Love this recipe! We’ve been making it for at least a year and it’s fantastic! I am wondering though if anyone has done it in an instant pot? I just got one and my hubby is sick so I’d like to make him soup but didn’t think that far ahead to put the Crock-Pot on this morning :) March 29, 2019 at 7:52am Reply

  • Liz: I really love the recipe….making it for the second time…daughter in law had bypass surgery and grandson sick….I’ve has friends ask for the recipe 5 stars March 10, 2019 at 6:07pm Reply

  • Phoebe: I was five minutes my late and my noodles we’re soaky. The flavor profile was weak even for chicken noodle soup. I was disappointed, hopefully it works out for someone else. February 25, 2019 at 9:46pm Reply

  • Meranda: When you say 2 cups of egg noodles are you meaning 16oz or just measured out 2 cups? February 15, 2019 at 6:23am Reply

    • Jaclyn: Measure out 2 cups. February 15, 2019 at 9:54am Reply

  • Jessi: I made this recipe today. It was a huge hit with my family. I will definitely be making it again. Thanks! February 10, 2019 at 6:59pm Reply

  • Carmela: I’m in the process of making this recipe in the slow cooker and normally when I make chicken soup on the stove I boil the chicken and scoop off the fat foamy particles and add veggies and remaining ingredients after chicken is cooked and broth strained of the foam. So in the slow cooker how do I remove the foam or don’t I? How will the texture of the broth be in the end? I just checked the soup now after 4 hours cooking and can see all that fat foam floating on top and I’m a little discouraged. January 11, 2019 at 4:35pm Reply

    • Jaclyn: You can just skim it off. It shouldn’t alter the taste though. January 22, 2019 at 10:06pm Reply

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