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Cozy Slow Cooker Chicken Noodle Soup: Best Easy Recipe

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This slow cooker chicken noodle soup is a comforting, soul-soothing recipe that recreates a beloved diner classic. With tender chicken, perfectly cooked noodles, and a rich, flavorful broth, it’s the ultimate comfort food for cold days or when you’re feeling under the weather.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 4 medium carrots, peeled and sliced into rounds (about 2 cups)
  • 3 celery stalks, sliced (about 1½ cups)
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • Salt to taste
  • 8 ounces wide egg noodles
  • 1 tablespoon butter or olive oil
  • Fresh parsley, chopped (for garnish, optional)
  • Fresh dill, chopped (for garnish, optional)

Instructions

  1. Prep the vegetables: Wash and chop the vegetables. Peel the carrots, then slice them into rounds about ¼-inch thick. Slice the celery into similar-sized pieces. Dice the onion into small, even pieces. Mince the garlic cloves.
  2. Layer everything in the slow cooker: Place the chicken breasts or thighs in the bottom of your slow cooker. Add the chopped carrots, celery, onion, and garlic on top and around the chicken. Pour in the chicken broth and water. Add the bay leaves, dried thyme, dried parsley, and black pepper. Do not add salt yet. Give everything a gentle stir to combine, but try not to move the chicken too much.
  3. Cook on low or high: Cover the slow cooker with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The soup is ready when the chicken is cooked through and easily shreds with a fork, and the vegetables are tender but not mushy.
  4. Shred the chicken: Once the cooking time is up, carefully remove the chicken from the slow cooker using tongs or a slotted spoon. Place it on a cutting board or in a large bowl. Use two forks to shred the chicken into bite-sized pieces. Discard any large pieces of fat or gristle. Return the shredded chicken to the slow cooker and stir it into the broth.
  5. Cook the noodles separately: About 15 minutes before you’re ready to serve, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente, usually about 6-8 minutes. Drain them in a colander, then toss them with 1 tablespoon of butter or olive oil to prevent sticking. Do not add the noodles to the slow cooker.
  6. Combine and season: To serve, place a generous portion of noodles in each bowl, then ladle the hot soup over the top. Taste the broth and add salt as needed. Remove the bay leaves before serving. Garnish with fresh parsley and dill if desired.

Notes

Cook noodles separately and add to individual bowls to prevent them from becoming mushy. For a richer broth, brown the chicken before adding to the slow cooker. Season with salt at the end to avoid over-salting. Store soup and noodles separately in the refrigerator for up to 4 days. Freeze soup without noodles for up to 3 months.

Nutrition

Keywords: slow cooker chicken noodle soup, easy chicken noodle soup, comfort food, winter soup, sick day soup

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