Slow Cooker Chicken Noodle Soup

January 2, 2018

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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

4.64 from 33 votes

Slow Cooker Chicken Noodle Soup

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
Prep15 minutes
Cook7 hours
Ready in: 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

  • 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.
  • Recipe Source: Cooking Classy
Nutrition Facts
Slow Cooker Chicken Noodle Soup
Amount Per Serving
Calories 353 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 99mg33%
Sodium 301mg13%
Potassium 836mg24%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 5g6%
Protein 35g70%
Vitamin A 7890IU158%
Vitamin C 14.3mg17%
Calcium 69mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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338 Comments

  • Del

    I am making this soup for the first time. I don’t quite understand the measurements on some of the ingredients though.
    what is1.8 our am I not reading it correctly?
    Thank you

      • Delphine P Smoljan

        All the ingredients have numbers plus . and number
        Am I reading it wrong?
        For instance 0.8 tsp should that read 1/8 tsp?
        3.2 bay leaves?

        The soup did come out very tasty and I will make it again.
        The ingredient list just confuses me.
        Thank you
        Del

        • Jaclyn

          Jaclyn Bell

          Hmm sorry that is happening that is strange. Did you possibly adjust the servings number? Here are the correct amounts:

          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

          • Delphine P Smoljan

            No I did not adjust the servings where that may change the amounts.
            Thank you for sending the correct amounts. I appreciate your quick response.
            Del

  • Janet Stoppelman

    I am going to try to be fair because I might be part of the problem when I doubled this recipe. Hoping I would have noticed if the recipe had stated to use a 6 – 7 qt slow cooker. Guessing where I’m going? When doubled there is no way 12 cups of broth plus 2 cups of water would fit in my 7 qt cooker. :( There were lots of signs that something was not right when I started to chop the vegs at double the original recipe. But I forged ahead and used 64 oz of broth and 1 cup of water. Wasn’t enough liquid. I will try this again and I’ve filled 4 containers with leftover plus added more broth and water and the taste is MUCH better.

  • Lindsay

    I’ve made this recipe many times. It is an easy but delicious, classic soup. I usually end up having to add a bit more stock as the noodles tend to soak it all up.

  • Maureen

    Made this chicken soup about a year ago! It is the only recipe I use now! Thank-you.

  • Brittany

    Are the nutritional facts based on a serving, or the entire crockpot? If a serving, what is the recommended serving size?

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