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My Slow Cooker Chicken Noodle Soup recipe is a new and easy way to make a classic standby favorite. It’s warm and comforting and perfect for cold weather.

There’s nothing like a hearty bowl of soup on a cold day. If you love classic soups as we do, you’ll love some of our other favorites, like Easy Broccoli Cheese SoupVegetable Beef SoupAlbondigas Soup and Instant Pot Tomato Soup.

Crockpot Chicken Noodle Soup in the slow cooker with a metal spoon.
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Crockpot Chicken Noodle Soup

Chicken Noodle Soup is often the remedy most people offer when you’re not feeling well. It’s comforting and soothing and sentimental. There are plenty of canned options out there when you need a quick chicken soup fix, but my new preferred method is this Homemade Slow Cooker Chicken Noodle Soup recipe.

This Crockpot Chicken Noodle Soup is as easy as they come. Simply chop up your veggies, add some chicken breasts, seasonings and broth, then set it and forget it! The flavors get plenty of time to blend together and produce a flavorful, comforting soup.

Ingredients for Slow Cooker Chicken Noodle Soup

  • Chicken – I use boneless, skinless chicken breasts, but you could also use boneless chicken thighs.
  • Vegetables – Celery, carrots, onion, and garlic.
  • Herbs and spices – Bay leaves, oregano, thyme, allspice, salt, and black pepper. Feel free to use fresh herbs if you prefer.
  • Chicken broth – I always go for the low-sodium variety so I can control the salt content.
  • Wide Egg Noodles – Uncooked, to add at the end. You can also cook these separately.
  • Fresh parsley – Added at the end just before serving.

How To Make Slow Cooker Chicken Noodle Soup

  1. Add chicken, vegetables, herbs, spices, and broth to the crock pot.
  2. Cover and turn heat to LOW for about 6-7 hours, or HIGH for 4-5 hours.
  3. Once the chicken is cooked through, transfer them to a cutting board and shred or chop into bite size pieces.
  4. Add the chicken back to the soup and add the dry noodles. Cover and cook for another 15 minutes or until the noodles are tender. You could also cook the noodles separately in a pot on the stove. Be careful not to overcook the noodles – they will be mushy and not very palatable.
  5. Stir in some fresh parsley and ladle the soup into bowls. Serve with crackers or some crusty bread.
Crockpot Chicken Noodle Soup in a wooden ladle.

FAQs

Can I use frozen chicken breasts?

It is not recommended to use frozen chicken in a slow cooker. As the temperature goes up slowly, it could potentially be in the food temperature “danger zone” and encourage harmful bacteria growth. Thaw your chicken safely in the refrigerator for best (and safest) results.

Why is Chicken Noodle Soup Good for You?

There really is nothing more comforting than homemade chicken noodle soup. It helps the common cold – the warm broth soothes a sore throat and the anti-inflammatory properties in the broth have been known to reduce congestion. Plus it’s just so comforting.

Chicken broth is naturally low in calories and easy to digest, plus it’s nutritious and the added chicken provides a good dose of protein.

Chicken and Rice Soup

Fresh out of egg noodles? Use rice instead! Add a small scoop of pre-cooked rice to the bowl then ladle in the soup.

Crock pot filled with chicken noodle soup.

Storage

Refrigerate: Let the soup cool to room temperature, then store in an airtight container in the fridge for up to 3-4 days. Keep in mind that the noodles in the soup will continue to soak up the broth as it sits, so they may get a little too soft. If you can, store noodles and soup separately.

Freeze: the soup will freeze really well without the noodles, which may break up and become mushy when thawed. If you want to have leftovers or make a double batch, I highly recommend cooking the noodles separately.

Reheating: Microwave reheating works well, but I recommend reheating the soup in a saucepan on the stove.

Crockpot Chicken Noodle Soup with lots of noodles

More Chicken Soup Recipes to Try

Recipe

Crockpot Chicken Noodle Soup

5 from 2 votes
Slow Cooker Chicken Noodle Soup is an easy way to make a classic favorite. It's warm, comforting and full of chicken, veggies and egg noodles.
Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts
  • 3 ribs celery sliced into 1-inch pieces
  • 4 carrots peeled and cut into 1-inch coins
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 Bay leaves
  • 1 teaspoon dried Oregano
  • 1/2 teaspoon dried Thyme
  • 1/2 teaspoon whole allspice
  • 64 ounces Chicken Broth more or less to fill the crockpot about ⅔
  • Salt and pepper
  • 2 cups uncooked Egg Noodles
  • ¼ cup fresh minced parsley
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Instructions
 

  • Add chicken breasts, vegetables and seasonings to the slow cooker. Pour in broth and season generously with salt and pepper.
  • Cover and cook on low for 6-7 hours, or on high for 5-6 hours.
  • Transfer chicken to a cutting board and shred into chunks with two forks. Discard bay leaves and allspice.
  • Place shredded chicken back into the slow cooker and add noodles. Stir, then cover and cook for an additional 20 minutes or until noodles are tender.
  • Stir in fresh minced parsley and serve warm.

Notes

Storage

Refrigerate: Let the soup cool to room temperature, then store in an airtight container in the fridge for up to 3-4 days. Keep in mind that the noodles in the soup will continue to soak up the broth as it sits, so they may get a little too soft. If you can, store noodles and soup separately.
Freeze: the soup will freeze really well without the noodles, which may break up and become mushy when thawed. If you want to have leftovers or make a double batch, I highly recommend cooking the noodles separately.
Reheating: Microwave reheating works
Keyword crockpot chicken noodle soup, slow cooker chicken noodle soup

Nutrition

Calories: 226kcalCarbohydrates: 17gProtein: 29gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 89mgSodium: 1289mgPotassium: 696mgFiber: 2gSugar: 4gVitamin A: 7075IUVitamin C: 9mgCalcium: 57mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Rose says:

    Can you cut the chicken into cubes before adding to the slow cooker? I’m starting this in the morning and it will be finished by my husband who is not “handy” in the kitchen.

    1. Kristin Maxwell says:

      You can dice the chicken, but it will overcook pretty quickly. It’s best to leave the breasts whole and just shred it once it’s cooked.

  2. Rose says:

    I have a question about using whole allspice. It looks like peppercorns, does it soften up or do you have to be careful when eating the soup?

    1. Kristin Maxwell says:

      You’ll need to remove and discard it.

  3. Michelle says:

    Do you think you could put all the ingredients in a freezer bag and freeze it for a later time? Then cook it in the slow cooker ??

    1. Kristin Maxwell says:

      Hi Michelle, You can definitely freese the soup, Don’t cook the the noodles, just freeze the broth with chicken and veggies. When you do reheat the soup, then cook the noodles.

  4. Lisa says:

    can you please tell me how many servings this recipe makes?

    1. Kristin Maxwell says:

      It makes a lot – 6-8 servings.