Easy Chicken Noodle Soup (Slow Cooker, Set & Forget)

Quick Facts
Time: 10 min prep; 6 hr cook (Low) • Yield: 6–8 servings • Skill: Easy • Method: Slow cooker, one-pot • Diet: Dairy-free

Introduction

Chicken Noodle Soup is the weeknight hero that simmers away while you live your life. This slow cooker method builds stock flavor all day from chicken, onion, celery, carrots, garlic, and herbs; then you stir in noodles for the last 20 minutes so they stay springy—not soggy. The result is a clean, savory broth with tender chicken and silky egg noodles, the kind of bowl that warms your hands and your mood. If you’re juggling work, school runs, or just need dinner to take care of itself, this is for you. Flavor is classic and balanced: gentle aromatics, a hint of thyme, and fresh parsley for lift, with enough black pepper to make the broth pop. It’s family-friendly, budget-smart, and perfect for meal prep and sick-day care packages.

If this bowl is your comfort zone, browse Chicken Noodle Soup recipes for more cozy variations.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap noodles, add broccoli, or use turkey.
• Balanced flavor: clean broth with bright parsley and pepper.
• Great leftovers: reheats beautifully without mushy noodles.

Easy Chicken Noodle Soup (Slow Cooker, Set & Forget)

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• Author: Lily
• Total Time: 6 hours 10 minutes
• Yield: 6–8 servings

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Description

A classic, cozy chicken noodle soup you can truly “set & forget.” Aromatics, herbs, and chicken simmer all day in the slow cooker for a clear, savory broth; noodles are stirred in at the end so they stay tender and springy. Brighten with lemon and parsley right before serving. Family-friendly, budget-smart, naturally dairy-free, and great for leftovers.

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Ingredients

• 1 ½–2 lb boneless skinless chicken thighs or breasts

• 1 medium yellow onion, diced

• 3 ribs celery, sliced

• 3 large carrots, sliced into thick rounds

• 3 cloves garlic, minced

• 6–7 cups low-sodium chicken stock

• 1 bay leaf

• ½ tsp dried thyme

• ½ tsp dried parsley (plus more fresh for finish)

• 1–1 ½ tsp fine sea salt, to taste

• ½ tsp freshly ground black pepper, plus more to finish

• 2–2 ½ cups wide egg noodles (about 6–8 oz)

• 1 tbsp lemon juice (optional, to finish)

• Chopped fresh parsley, for garnish

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Instructions

1. Add onion, celery, carrots, garlic, chicken, thyme, parsley, bay leaf, and stock to a 5–6 qt slow cooker.

2. Cook on Low 6 hours (or High 3½ hours) until chicken is tender.

3. Transfer chicken to a board; shred with two forks and return to the slow cooker.

4. Stir in egg noodles, cover, and cook on High ~20 minutes until tender but springy.

5. Season to taste with salt and black pepper. Stir in lemon juice if using and finish with fresh parsley.

6. Rest 5 minutes so noodles finish hydrating. Ladle into warm bowls.

Notes

• Substitutions: Use leftover cooked chicken or turkey (add in last hour). Add peas or broccoli in final 10 minutes. Swap noodles for small pasta or rice noodles (cook rice noodles separately).

• Dietary: Naturally dairy-free; for gluten-free use GF egg noodles or rice noodles (cook separately).

• Make-ahead: Load everything except noodles, cover, and refrigerate up to 24 hours.

• Storage: 3–4 days in the fridge; up to 3 months frozen without noodles.

• Reheat: Gentle stovetop simmer; add a splash of stock/water and a squeeze of lemon.

• Equipment: 5–6 qt slow cooker; check around 5 hours if yours runs hot.

• Troubleshooting: Too salty—dilute + lemon. Too bland—salt + pinch thyme. Too thin—simmer uncovered or add ½ tsp cornstarch per cup broth.

• Prep Time: 10 minutes
• Cook Time: 6 hours (Low) or 3 hours 30 minutes (High)
• Category: soup recipes
• Method: Slow cooker, one-pot
• Cuisine: American

Ingredients

• 1 ½–2 lb boneless skinless chicken thighs or breasts
• 1 medium yellow onion, diced
• 3 ribs celery, sliced
• 3 large carrots, sliced into thick rounds
• 3 cloves garlic, minced
• 6–7 cups low-sodium chicken stock
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp dried parsley (plus more fresh for finish)
• 1–1 ½ tsp fine sea salt, to taste
• ½ tsp freshly ground black pepper, plus more to finish
• 2–2 ½ cups wide egg noodles (about 6–8 oz)
• 1 tbsp lemon juice (optional, to finish)
• Chopped fresh parsley, for garnish

What each ingredient does:
Chicken: body and protein. Onion/celery/carrot: sweet aromatic backbone. Garlic: savory depth. Stock: carries flavor. Bay leaf/thyme/parsley: classic herbal warmth. Salt/pepper: definition and finish. Egg noodles: silk and comfort. Lemon: a bright lift at the end.
Must-have: chicken, stock, aromatics, noodles, salt. Flexible: herbs, lemon, fresh parsley.
Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

Aromatics: add a sliced leek or a bit of fennel for sweetness.
Protein: use leftover roast chicken or cooked turkey; just add during the last hour so it stays tender.
Veg: toss in frozen peas or small broccoli florets for the final 10 minutes.
Starch: sub small pasta shapes, ramen bricks, or rice noodles (cook rice noodles separately and add to bowls).
Dairy/Fats: drizzle with extra-virgin olive oil before serving for richness—no dairy required.
Diet swaps: Gluten-free? Use GF egg noodles or rice noodles and cook separately.
Time savers: prechopped mirepoix, bagged fresh parsley, or rotisserie chicken (stir in at the end).

Equipment Notes

A 5–6 qt slow cooker is ideal; smaller pots may crowd and cook unevenly. A sharp knife and cutting board handle all the prep. A ladle makes serving easy; tongs help when removing the chicken to shred. If your slow cooker runs hot, check at 5 hours on Low. For easier cleanup, lightly oil the crock or use a liner.

Step-by-Step

1. Load the pot (why): Add onion, celery, carrots, garlic, chicken, thyme, parsley, bay leaf, and stock. This layers aromatics under protein so flavor rises through the broth.
2. Set & forget: Cook on Low 6 hours (or High 3½ hours). The gentle heat extracts collagen and sweetness without clouding the broth.
3. Shred: Transfer chicken to a board and shred with two forks; return it to the slow cooker. This exposes more surface area so seasoning penetrates.
4. Noodles last: Stir in egg noodles, cover, and cook ~20 minutes on High until tender but springy. This prevents soggy, broken noodles.
5. Season smart: Taste the broth; add salt a little at a time until flavors are vivid. Crack in black pepper.
6. Finish: Stir in lemon juice for brightness and shower with fresh parsley.
7. Serve & rest: Let the soup sit 5 minutes so noodles finish hydrating. Ladle into warm bowls.

Doneness cues: Broth clear with small bubbles; chicken shreds easily; noodles are tender with light resistance.

Make-Ahead, Storage & Reheating

Make-ahead: Load everything except noodles into the slow cooker insert and refrigerate up to 24 hours.
Fridge: 3–4 days in airtight containers. The noodles continue to hydrate; keep extra cooked noodles separate if you prefer.
Freeze: Up to 3 months without noodles. Freeze broth + chicken + veg; add fresh-cooked noodles after thawing.
Reheat: Gentle stovetop simmer; add a splash of stock or water and a squeeze of lemon to revive.

How to Lighten / Make It Creamy

Lighten: Use more veg (add zucchini or extra celery), reduce noodles by 25%, and finish with lemon instead of extra salt.
Creamy: Blend ½ cup broth with a scoop of noodles and veg, return to the pot off heat, or whisk in ¼ cup unsweetened evaporated milk or plain yogurt off heat (temper first to avoid curdling).

Toppings, Garnishes & Finishes

Crunch: buttered croutons, toasted pita chips, or crispy shallots.
Fresh: parsley, dill, or sliced scallions; lemon zest.
Tang/Heat: extra lemon, white wine vinegar, chili flakes, or chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm bread, garlic toast, or simple rice. Add a crisp salad (greens + cucumber + lemon vinaigrette). Drinks: sparkling water with citrus or a light white like pinot grigio if you pour wine.

Scaling the Recipe

For a crowd, double all ingredients and use an 8-qt slow cooker; increase cook time by ~30 minutes. For half batches, keep liquid just covering solids. If doubling noodles, add in stages to avoid overcrowding; aim for brothy movement in the pot.

Nutrition & Dietary Notes

High in protein; broth-based and naturally dairy-free. Contains gluten and eggs if using traditional egg noodles—swap GF noodles or rice noodles if needed.

Troubleshooting

Too salty? Add water/stock and a squeeze of lemon; simmer briefly.
Too bland? Add salt and a small splash of lemon; bloom a pinch of thyme in hot broth.
Too watery? Simmer uncovered 5–10 minutes or add a cornstarch slurry (½ tsp per cup broth).
Overcooked noodles? Cook them separately next time; fold in fresh herbs for texture right now.

FAQs

Can I use frozen/precut ingredients? Yes—use frozen mirepoix; no need to thaw. Avoid frozen raw chicken in slow cookers; thaw safely first.
Best protein/veg swaps? Turkey, leftover chicken, or chickpeas; add peas, corn, or broccoli near the end.
How do I keep it from drying out? Keep noodles submerged and don’t hold on High after they’re done.
Dairy-free/gluten-free? It’s dairy-free as written; use GF noodles and check stock labels for gluten.
How long does it keep/freeze? 3–4 days chilled; 3 months frozen (without noodles).

Variations

Lemony Herb: Add zest of 1 lemon + 2 tbsp juice and a handful of dill.
Spicy Chipotle: Stir in 1 tsp chopped chipotle in adobo and balance with 1 tsp honey.
Creamy Parmesan: Finish with ½ cup grated Parmesan and a splash of evaporated milk off heat.

Chef Notes / Test Kitchen Tips

Salting in stages matters: season lightly before cooking, then dial it in after the noodles go tender and you add lemon—acid sharpens salt. Most slow cookers finish this between 6:00–6:30 on Low; noodles are perfect at 18–22 minutes on High. Keep the lid on during the noodle phase; heat loss extends cook time and softens noodles unevenly.

Conclusion

This slow cooker Chicken Noodle Soup delivers peak comfort with almost no effort: a clear, flavorful broth, tender chicken, and noodles with just-right chew. It stores well for 3–4 days, so tomorrow’s lunch is handled, too. If this warmed your kitchen, save the recipe and tell me how you served it—extra lemon, fresh dill, or a little chili heat?

Craving another easy dinner? Check out soup recipes to keep your weeknight rotation set.