Go Back
Comforting Slow Cooker Chicken Noodle Soup made with tender, slow-cooked chicken, hearty egg noodles, and fresh vegetables in a savory, herb-infused broth. This easy, hands-off recipe allows flavors to develop over time, resulting in a nourishing and satisfying soup that's perfect for chilly days or when you need a cozy, homemade meal. Ideal for a family dinner or meal prep, this soup is a timeless classic
Print

Slow Cooker Chicken Noodle Soup

Whether you’re looking for a quick weeknight dinner, a comforting meal on a chilly day, or a dish to impress guests, Slow Cooker Chicken Noodle Soup fits the bill. It’s a versatile recipe that can be easily customized with additional ingredients like celery, peas, or different herbs to suit your taste.
Course Soup
Keyword Slow Cooker Chicken Noodle Soup
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10

Ingredients

  • 1 ½ lbs boneless skinless chicken breasts or thighs
  • 1 cup diced onions
  • 1 cup chopped celery
  • 1 ½ cup diced carrots
  • 1 ½ tsp minced garlic
  • 2 chicken bouillon cubes
  • Optional: 1/4- 1/2 tsp turmeric
  • 6 cups chicken broth or chicken stock for more flavor
  • 1 large bag of egg noodles
  • Garnish: chopped parsley

Instructions

  • Put chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and turmeric (if using) into the slow cooker.
  • Pour chicken broth over everything and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is fully cooked.
  • Take out the chicken from the broth. Use two forks to shred the chicken, then put it back into the broth.
  • Add egg noodles and parsley (if using) and cook for an extra 10-15 minutes or until the noodles are soft.
  • Serve and enjoy!

Notes

  • Once the leftovers cool completely, store them in a sealed container in the fridge for up to five days. Avoid freezing because it can make the noodles too soft.
  • Reheat the soup in a saucepan on the stove.
  • Use chicken without the skin to reduce excess fat in your slow cooker chicken soup.
  • If you want to freeze the soup, do it without the noodles. Cook noodles separately and add them to each bowl when serving. Freeze the leftover chicken soup in a freezer-safe container for up to three months. When reheating the thawed soup, add freshly cooked noodles to the pot.