Chicken Noodle Soup made in the slow cooker is the answer when weeknights feel hectic and everyone wants comfort. This set-it-and-forget-it method lets chicken, broth, and classic veggies simmer low and slow for deep, homestyle flavor, then you stir in noodles at the end so they stay perfectly tender. If you crave cozy bowls that practically cook themselves, this recipe is about to become your favorite.
Why You’ll Love It
Slow cooking gently coaxes flavor from chicken, onions, carrots, and celery, creating a broth that tastes like it simmered on grandma’s stove all day—without the babysitting. The noodles are added right before serving, so they keep their bounce instead of turning soggy. You’ll also get smart variations for pasta soup recipes, turkey noodle soup, and even a ramen-style twist so you can use what you have on hand.
Ingredients
- 1 ½ lb boneless skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 3 medium carrots, cut into ¼-inch coins
- 3 ribs celery, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp fine sea salt (plus more to taste)
- ½ tsp black pepper
- 8 oz wide egg noodles
- 2 Tbsp chopped fresh parsley
- Optional finish: squeeze of lemon
Instructions
- Load the slow cooker: Add onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, and pepper. Nestle chicken on top and pour in the broth.
- Cook low and slow: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
- Shred: Transfer chicken to a board, shred with two forks, and discard the bay leaf.
- Noodles last: Turn the cooker to HIGH, add egg noodles, making sure they’re submerged. Cook 10–15 minutes until just tender.
- Finish: Stir the shredded chicken back in, add parsley, adjust seasoning, and brighten with a small squeeze of lemon if you like. Serve hot.
Health Benefits
- Protein + micronutrients: Chicken provides complete protein for repair and satiety.
- Veggie power: Carrots and celery add fiber, beta-carotene, and potassium.
- Hydration & comfort: A warm, broth-based soup supports hydration and feels soothing during cold season.
- Balanced bowl: Carbs from noodles, lean protein, and veggies make it a complete, satisfying meal.
Pro Tips
- Salt smart: Taste at the end—broth concentrates during cooking.
- Noodle control: For meal prep, cook noodles separately and add to bowls before serving to keep them springy.
- Thighs for richness: Chicken thighs stay ultra-tender and add a touch more body to the broth.
Make-Ahead & Storage
- Fridge: 3–4 days in airtight containers. If storing, keep cooked noodles separate so they don’t soak up broth.
- Freeze: Freeze soup without noodles up to 3 months; thaw, reheat, then add freshly cooked noodles before serving.
Variations
- Turkey Noodle Soup: Swap in cooked shredded turkey and reduce the slow cooker time to warm through.
- Rice Noodle Soup: Use rice noodles; cook them separately and add to bowls to avoid overcooking.
- Chicken Ramen Noodle Recipes: Finish bowls with quick-cooking ramen bricks, sliced scallions, and a drizzle of toasted sesame oil.
Serving Suggestions
Add warm bread, a crisp side salad, or simple roasted veggies. For a big batch night, set out toppings like extra parsley, lemon wedges, and freshly cracked pepper so everyone can finish their own bowl.
Conclusion
This slow cooker Chicken Noodle Soup delivers classic flavor with almost no effort. It’s the reliable weeknight hero—deeply comforting, budget-friendly, and endlessly adaptable. Save it, make it, and keep it in your rotation for cozy bowls anytime.
