Slow Cooker Chicken Noodle Soup is pure comfort food. Not much can compete with a steaming bowl of homemade chicken noodle soup packed with wholesome ingredients like fresh veggies, fresh herbs, and tender pieces of chicken. This classic crock pot chicken noodle soup recipe is bursting with flavors, and is a comforting remedy for chilly days or when you simply crave a nourishing, hearty soup.
Slow Cooker Chicken Noodle Soup
This beloved classic slow cooker chicken noodle soup recipe is famous for its ability to warm hearts, soothe souls, and deliver a nourishing boost to those under the weather with every spoonful.
It doesn't need to be soup season to enjoy this great recipe with minimal effort.
With succulent chicken, tender vegetables, aromatic herbs, and perfectly cooked noodles, this crockpot chicken noodle soup recipe combines the convenience of a slow cooker with the rich flavors of homemade soup.
This easy soup recipe is one of our family favorites with Homemade Dinner Rolls!
This is the soup I make when any of my family is under the weather. My mom called it "Jewish Penicillin".
Simple Ingredients in Crock Pot Chicken Noodle Soup
See recipe card for amounts needed.
Sweet Onion - I prefer sweet onion if I am adding it straight to the crockpot without sautéing it first. I think yellow onion has too strong of a raw onion taste unless cooked beforehand.
Carrots - If using small carrots you still need to cut them so they cook in time.
Celery - be sure to dice the celery so it cooks in time.
Bay Leaf - Use 1 large one, or if yours are small, use 2 bay leaves.
Fresh Thyme Leaves - Or use ½ teaspoon dried. Try to get fresh herbs if you can!
Poultry Seasoning - Adds a savory flavor. If you don't have any, use Italian seasoning.
Dried Rubbed Sage - Or half the amount of ground sage. Or use marjoram.
Fresh Rosemary Leaves - Or ½ teaspoon dried.
Salt & Black Pepper
Garlic Powder & Onion Powder - Enhances the flavors of the fresh garlic and onion. We often use both in our recipes.
Boneless-Skinless Chicken Thighs - Or boneless-skinless Chicken Breasts.
Garlic - Use fresh garlic or jarred minced, paste, or additional garlic powder.
Chicken Broth - You can use low sodium chicken broth, chicken stock, or use homemade broth.
Better Than Bouillon® - Or use bouillon granules or chicken bouillon cube. This adds so much flavor, since we aren't cooking the cuts of chicken that have skin and bones, which add a lot of flavor.
Wide Egg Noodles - Use dry pasta. This type of noodle cooks well in the soup as it is delicate. Heartier noodles will need a longer cook time.
Lemon Juice - Optional, for adding a bright flavor.
Chopped Parsley and Green Onions - Add a fresh, herby flavor for a nice finish. Scallions always go well in chicken soup.
Vegetable Variations for Chicken Noodle Soup
- With chicken noodle soup, the vegetables you choose add a tasty, nutritious, and colorful touch to your soup recipe. While the original recipe calls for diced carrots and celery, feel free to experiment with different options.
- Bell Peppers: Add color and a hint of sweetness to your soup by adding diced bell peppers. Red, yellow, or green peppers can bring a nice crunch, pretty color, and extra nutrition to crockpot chicken soup.
- Mushrooms: You can use button mushrooms, cremini mushrooms, or exotic varieties like shiitake or oyster mushrooms in your soup. Their earthy flavors add depth and richness to the soup.
- Zucchini: Slice or dice zucchini into bite-sized pieces and add them into the slow cooker. Zucchini adds a fresh taste and extra nutrition to the soup.
- Sweet Potatoes: For a touch of natural sweetness and a boost of nutrients, consider adding chunks of sweet potatoes. They bring a hearty element to the soup and create a delightful contrast with the savory flavors.
- Spinach or Kale: If you're looking to incorporate leafy greens into your soup, spinach or kale are excellent choices. Adding a handful of washed and chopped greens during the last few minutes of cooking is a great way to infuse your soup with added vitamins and color.
- Corn: For a burst of sweetness and a pop of color, add some corn kernels to your chicken noodle soup. Fresh or frozen corn kernels will work. Corn adds a nice crunch and a sweet flavor to the soup.
- Turnips, Parsnips, and Rutabagas: Root vegetables like turnips, parsnips, and rutabagas can bring an earthy flavor and hearty texture to your soup. Peel and dice them into bite-sized pieces before adding them to slow cooker chicken soup.
Different Cuts of Chicken For This Soup
- When it comes to slow cooking chicken noodle soup, the choice of chicken cuts can bring unique flavors and textures to the dish. While the original recipe calls for boneless, skinless chicken thighs or breasts, here are a few different cuts of chicken you can consider using in your slow cooker chicken noodle soup:
- Chicken Tenders: Chicken tenders (tenderloins), also known as chicken strips or chicken fillets, are boneless cuts of chicken that cook quickly. They are a great option if you prefer leaner meat in your chicken soup.
- Whole Chicken: Using a whole chicken allows you to achieve a more rustic and traditional approach to the soup. Simply place the whole chicken in the slow cooker, and once cooked, remove the meat, shred it, and return it to the soup.
- Chicken Thighs with Bones: For extra depth of flavor, consider using bone-in chicken thighs. Just remove the skin and leave the bones in.
- Chicken Breast Cutlets: Chicken breast cutlets are thinly sliced chicken breasts that are quick-cooking. A lean, convenient option if you prefer a lighter soup. Split chicken breasts will work, too.
- Rotisserie Chicken: Simply add the deboned and shredded chicken to the soup once the noodles have cooked.
Remember to adjust the cooking time according to the type of chicken cut you choose. Bone-in cuts may require slightly longer cooking times to ensure the meat is tender and easily falls off the bone.
Feel free to experiment with different cuts of chicken to find your preferred flavor and texture combination. Enjoy the process of creating a personalized bowl of soup that satisfies your taste buds.
How to Make Chicken Noodle Soup in the Slow Cooker
1. In a 6-quart slow cooker, add the diced onion, carrots, celery, bay leaf, rosemary, thyme, sage, and poultry seasoning. Give it a good mix.
2. Arrange the raw chicken breasts and/or thighs on top of the vegetables and sprinkle the salt, black pepper, garlic powder, and onion powder over the chicken.
3. Add the minced or pressed garlic to the slow cooker.
4. Pour the chicken broth into the slow cooker.
5. Add the Better Than Bouillon® (or bouillon granules or cubes) to the slow cooker.
6. Use a fork to stir and dissolve the bouillon.
7. Cover the slow cooker and let the ingredients simmer on Low heat for 5-6 hours.
8. Carefully remove the cooked chicken from the slow cooker using tongs and transfer it to a separate dish.
Shred the chicken using two forks. Cover the shredded chicken and set it aside momentarily.
Add the wide egg noodles to the slow cooker.
Gently stir the noodles into the broth. Cover the slow cooker and cook the noodles for approximately 10-15 minutes, or until they reach the desired level of tenderness.
Once the noodles are cooked to your liking, add the shredded chicken back into the crock, stirring it in with the vegetables and broth.
Sprinkle the chopped parsley over the soup, infusing it with a touch of freshness and color. Give it a final stir to incorporate the herbs throughout.
Serve your piping-hot chicken noodle soup in bowls, garnishing each serving with a sprinkling of chopped green onions. Pair this delicious homemade soup with a side of crusty bread for the ultimate cozy meal.
What to Serve with Slow Cooker Chicken Noodle Soup
Leftover Chicken Soup Storage
There are so many breads and such that go well with this Chicken Noodle Soup recipe!
• To store leftover chicken noodle soup, allow it to cool completely before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 4 days.
• If you plan to keep it longer, you can freeze the soup for up to 3 months. When freezing, consider using individual portion-sized containers or freezer bags for convenient thawing and reheating.
• Before serving, thaw the frozen soup overnight in the refrigerator or defrost in the microwave. Reheat it on the stove top or in the microwave until hot.
More Delicious Slow Cooker Soup Recipes
Try one of these delicious crockpot soup recipes next time you want an easy, flavorful soup!
Slow Cooker Tomato Soup
Slow Cooker Chicken Corn Chowder
Slow Cooker Chicken Stew
Slow Cooker Chicken Tortilla Soup
Slow Cooker Mexican Chicken Stew
Indulge in the soul-soothing flavors of homemade slow cooker chicken noodle soup. With its tender chicken, fresh vegetables, and cozy noodles, this easy recipe for crockpot recipe is sure to warm your heart and nourish your soul.
Prepare a batch on a lazy weekend or when you need a wholesome meal
Slow Cooker Chicken Noodle Soup
- 6 quart Slow Cooker
- 1 Sweet Onion, diced
- 1 cup Diced Carrots
- 1 cup Diced Celery
- 1 large Bay Leaf
- 1 teaspoon Fresh Thyme Leaves (or ½ teaspoon dried)
- ½ teaspoon Poultry Seasoning
- ½ teaspoon Dried Rubbed Sage
- 1 teaspoon Fresh Rosemary Leaves (or ½ teaspoon dried)
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 ½ pounds Boneless-Skinless Chicken Thighs (or Chicken Breasts)
- 4 cloves Garlic pressed or minced
- 6 cups Chicken Broth
- 1 Tablespoon Better Than Bouillon® (or 2 teaspoons bouillon granules)
- 4 ounces Wide Egg Noodles
- ¼ cup Chopped Parsley
- 2 Green Onions chopped
- In a 6-quart slow cooker add the onion, carrot, celery, bay leaf, rosemary, thyme, sage, and poultry seasoning. Mix together.
- Add the chicken pieces on top of the vegetables.
- Sprinkle the salt, pepper, garlic powder, onion powder on the chicken.
- Add the garlic to the slow cooker.
- Pour the chicken broth into the slow cooker.
- Add the bouillon to the slow cooker. Use a fork to stir and dissolve it.
- Cover the slow cooker and cook on Low for 5-6 hours.
- Remove the chicken with tongs and place it on a dish. Shred the chicken using 2 forks, cover it and set aside.
- Add the egg noodles. Stir them in. Cover the slow cooker and cook the noodles for 10-15 minutes, or until they are done.
- Add the shredded chicken back into the crock.
- Add the chopped parsley and stir it in.
- Serve the soup hot with some green onions sprinkled on top, with some nice crusty bread.