Slow cooker chicken noodle soup uses simple ingredients, takes just 10 minutes to prep, and comes out so flavorful, brothy and comforting. Perfect for a hands-off cozy meal on a chilly day.
It's January, we're smack in the middle of winter, the days are dark and the nights are cold. Oh and it's cold and flu and covidy seasons.
So today we're getting ready for ALL of that and more with this slow cooker chicken noodle soup.
It's a different version of my easy chicken noodle soup that's made on the stove and I think you are going to love how hands off it is to make it in the crock pot instead.
It's super fast to prep - just dump everything but the egg noodles in the slow cooker - and then it just simmers away all day long.
It smells amazing as it's cooking, too. Walking into your kitchen and getting a whiff of that aroma during the day feels like a big hug.
Plus, you aren't tied to the house with a pot of soup on the stove. Nope, just set your slow cooker and go about your business.
And then your dinner is waiting on you and it's going to be SO good.
This soup is warm, brothy, aromatic and just so satisfying.
It's perfect for a pick-me-up on a cold, dreary day -- or a day when you feel like you might be coming down with a cold.
This soup is a feel-good classic for a reason, after all!
My 10-year-old daughter also adores this soup and often requests it for lunch at school in her thermos. A little taste of home and love during her day.
OK, let's get cooking so you can enjoy this soup, too!
(Oh and I have an Instant Pot chicken noodle soup as well if you want to check out that version. And try this crock pot loaded potato soup if you love a slow cooker soup like I do!)
Ingredient Notes:
Chicken: I use boneless, skinless chicken breasts for this recipe, but you could certainly substitute chicken thighs or use a mix of breasts and thighs.
Shredded or chopped: The chicken will cook with the soup and then you remove it to shred or chop it. Either way is fine, just depends on your preferences.
Broth: Make sure to use a really good broth, since that imparts a lot of the flavor. Homemade is of course a great way to go, but a good store-bought broth is fine. I do recommend low-sodium so you can control the seasoning.
Seasonings: The poultry seasoning and bay leaves are kind-of optional in the recipe, but I recommend using them if you have them. They add some good flavor.
Egg noodles: The recipe calls for 3 cups of egg noodles, which is about half of a standard bag. They don't get added until the end and then cook with the soup for the last 25-30 minutes.
This soup is satisfying as is. We also sometimes serve it with some biscuits or cornbread. These Parmesan herb drop biscuits would be a good pairing.
Or you could do some store-bought rolls or a hunk of crusty bread.
Winter, we are ready for you. Soup's on, spoons are ready and life is good.
Enjoy!
XO,
Kathryn
Slow Cooker Chicken Noodle Soup
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts
- ½ cup chopped onion
- ½ cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth, good quality
- ¾ teaspoon dried thyme leaves
- ½ teaspoon poultry seasoning
- 2 bay leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups uncooked egg noodles
Optional toppings:
- Fresh chopped parsley or mixed herbs, chopped chives, grated Parmesan cheese, fresh lemon juice (and/or zest), oyster crackers, dash of hot sauce
Instructions
- Add everything but the egg noodles to the insert of your slow cooker and mix well.
- Cover and cook on low for 5-6 hours, or on high for 2 ½ to 3 hours, until chicken is cooked through. (You'll need to continue to cook the soup with the egg noodles, so set it for an extra 30 minutes on low, or else switch the setting later.)
- Remove chicken and chop or shred (depending on your preference, either is fine). Return chicken to the slow cooker and add the egg noodles.
- Cover and cook on low for 25-30 minutes, until the egg noodles are al dente.
- Season to taste with salt and pepper, add any desired toppings, and serve.
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