Slow Cooker Chicken Noodle Soup

Published January 2, 2018. Updated August 21, 2019

This post may contain affiliate links. Read our disclosure policy.

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

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

4.65 from 34 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

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.

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

343 Comments

  • Leon

    I used 2lbs bone in skin on chicken thighs for extra flavor, and it turned out amazing! It needed a good amount of salt and pepper, but other than that I loved the flavor. I didn’t include the sage as the store was out, and had to use a sprig of fresh rosemary instead of dried, but it all went great. This recipe is a very good and comforting one. Definitely a keeper.

  • Kim

    Do you put raw chicken in the crockpot or do you cook your chicken separate and then add it when it’s cooked?

  • Kendra Roberts

    I’m so happy with this recipe. It’s super easy and rather quick to make. I put my crockpot on at 1pm and it was ready to eat at 7:30pm. The flavors are amazing! This will be my go to recipe for chicken noodle soup.

  • Michele Dietz

    In regard to your answer to Judy (Jan 5, 2020) regarding using rotisserie chicken breast, (“if using rotisserie chicken is wait until the end to add it, but I would also recommend placing some of the chicken bones in cheesecloth and adding to the soup in the beginning it will add lots of flavor”). If the ingredients are boneless skinless chicken breasts or thighs, where do you get that lots of extra flavor from if you don’t use chicken with bones – which is not listed as one of the ingredients. Am I confused?

    • Jaclyn

      Jaclyn Bell

      Because if the chicken soup cooks without any chicken added whatsoever until the end it won’t have much flavor, so that’s where adding in the bones would be helpful. But yes for extra flavor in the soup you could use bone-in skinless thighs or breasts then increase cook time.

    • Jaclyn

      Jaclyn Bell

      If using rotisserie chicken is wait until the end to add it, but I would also recommend placing some of the chicken bones in cheesecloth and adding to the soup in the beginning it will add lots of flavor.

  • Christine

    Made tonight. Super easy but I wouldn’t use the low sodium chicken broth as it tasted watery to all of us and we are a low sodium family! Have made tons of your recipes and have LOVED them. Your beef vegetable soup was fantastic.

    • Jaclyn

      Jaclyn Bell

      Happy to hear you’ve enjoyed my recipes! Thanks for your feedback! If you have time one day I recommend trying my homemade chicken stock it makes the best soups!

  • Huguette

    I want to freeze the leftover, will it be ok with the noodles already cooked?

    • Jaclyn

      Jaclyn Bell

      My mom does but she likes soft noodles so it comes down to personal preference. You could freeze cooked pasta (tossed with a little olive oil) separately if preferred.

  • roseline

    J’imagine que cela doit être un délice. Il faut que j’essaie.
    Merci pour les recettes

    Roseline80