Slow Cooker Chicken Noodle Soup
by Chungah
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So hearty, comforting and soothing (and so easy!). Perfect during the cold weather or fighting off a cold!
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why you’ll love this slow cooker chicken noodle soup recipe
- Hands-off cooking. This is one of those effortless recipes that just saves dinner with unmatched convenience thanks to the slow cooker, making it the best kind of set-and-forget, dump-and-go type of cooking.
- Big batch soup recipe. This recipe yields at least 8 servings, ideal for meal prep and freezing for later, perfect to keep in your back pocket for a rainy day.
- Warm hug-in-a-bowl. There’s nothing more cozy than chicken noodle soup, made with tender chicken, hearty veggies, and all the spaghetti noodles to slurp up (and it’s even better when you’re feeling under the weather or during these cold, chilly nights).
chicken stock versus chicken broth
Chicken stock
Chicken stock is lower sodium and thicker than broth, and is made from bones and vegetables.
Chicken broth
Chicken broth is made from meat and vegetables. Store-bought broth is often times saltier than store-bought stock.
How to make slow cooker chicken noodle soup
- Prep the chicken. Season the chicken liberally with salt and pepper. Boneless, skinless chicken breasts or thighs can be used here.
- Add all ingredients to the slow cooker. Combine everything in the slow cooker except for the spaghetti noodles (that comes at the end), cooking on low heat for about 8 hours.
- Shred the chicken. Shred the chicken using two forks (or an electric mixer using the paddle attachment – our favorite kitchen hack!) before returning the chicken to the slow cooker.
- Add the pasta. Add the spaghetti noodles (or wide egg noodles or rotini) to the slow cooker, cooking on low heat for 30-40 minutes.
- Finish things off here. Stir in some lemon juice (adding bright flavors and balancing out the richness of the soup), parsley, salt and pepper.
- Serve. Serve warm with all the crusty bread for sopping and dunking.
what to serve with chicken noodle soup
Tools For This Recipe
6-qt slow cooker
Slow Cooker Chicken Noodle Soup: Frequently Asked Questions
Yes, there is a ton of flavor in the skin but this will also yield a little more grease and fat into the soup, yielding a more rich soup.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Don’t have any spaghetti noodles on hand? Wide egg noodles or rotini would both work very well in this recipe!
Here is our favorite homestyle chicken noodle soup recipe made on the stovetop.
100%! This is also another one of our favorites made so easily (and quickly) in the IP.
Yes! You can freeze the leftovers without the noodles (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked noodles when serving.
Slow Cooker Chicken Noodle Soup
Video
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 cups chicken stock
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 8 ounces spaghetti, broken into thirds
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
- Stir in lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
Equipment
Notes
- Use the right size crockpot. A 6-qt slow cooker is ideal for this recipe. For a smaller slow cooker, simply half the recipe with the same cook time.
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Let the noodles cook with the soup. The pasta does not have to be pre-cooked prior to adding to the slow cooker. The beauty of this recipe is its ease – no extra pot needed here. Go ahead and throw in your uncooked, broken spaghetti noodles, letting it infuse all the lovely flavors.
- Add freshly squeezed lemon juice. Lemon juice will elevate your chicken noodle soup, adding a fresh, bright flavor and balancing out all the saltiness and richness of the soup.
- Avoid overcooking your chicken noodle soup. Even with its gentle heat feature, you can still overcook chicken noodle soup in the slow cooker. The chicken will dry out, and the vegetables will turn to mush. Do not leave the slow cooker on longer than necessary.
Did you make this recipe?
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Followed the recipe as written, except I didn’t allow for enough time to cook the noodles in the slow cooker, so I broke the spaghetti noodles up into thirds and just boiled them, then added to the soup. Very good! This recipe is a keeper.
I made this tonite & it turned out so good, even my husband loved it!! I used a little less spaghetti because I wanted more of that delicious broth! I added “Better than Bouillon for Chicken to the existing broth & it added more favor & a nice yellow color. Also I’m going to use just a little less herbs because it seemed a little herb forward. I will definitely make this again!!
This recipe sounds sooo good & comforting and I’m definitely going to make it!! The only thing after seeing the video is to change the amount of spaghetti it seems like it’s way too much plus I really enjoy the the favorful broth!!
Made this recipe last night. Came out fantastic! I used a leftover whole chicken that I had previously roasted. I boiled the meat off of the bones, and used that water as half of the soup broth. That provided plenty of meat for the dish. I used plenty of fresh organic Italian parsley. The fresh squeezed lemon juice was a nice touch. I also added maybe a half cup of Chardonnay wine. Served the soup with good ol’ Pilsbury biscuits from a refrigerated can.
The chicken was over 200° after 4-1/2 hours. I turned the slow cooker to high for 1 hr to get the veggies done, then added the chicken and thin egg noodles. They were done in 20 minutes on low. I added the lemon juice and parsley. The jury is still out on the lemon juice. The first several spoonfuls, that’s all I tasted. Maybe 1 tablespoon would be enough, but I’ll taste it before I add any next time. Overall it was good, but I will need to adjust time and the lemon juice next time I make it.
Can you use cubed turkey and wheat noodles. I’m thinking yes but want to doublecheck.
Maybe someone has asked this, but how long to cook if cooking this the traditional way, on my range?
We have a recipe for that here, Carolyn!
Enjoyed your recipe. Thank you so much for sharing.
I made this on the stove top as i made my own stock. This came out well I liked the herbs in it. I added a 1/4 tsp of tumric to give a more yellow color.
I’m getting ready to cook this tomorow I only have wings I’ll pick some thigh. was thing about adding a tiny bit of dried sage maybe half a teaspoon or would that be to much? other then that I like ther herbs used so far in the recipe.
I have made this soup about six times their is no chicken noodle soup that is this is easy to make or this good. Thanks Eddie
Easy and delicious! I added extra broth and more veggies. Also used cut spaghetti. Perfect for little ones.
Can bone in chicken thighs/legs be used?
Both down with covid. THIS. WAS. PERFECT. Will add to my file for cold, winter days with or without cold symptoms.
I pre-braised my seasoned and quartered chicken with the skin on until slightly browned. Then dropped them into the crockpot. Followed all other steps until time to remove the chicken, but at hour 5. Then removed the skin and diced the breasts and shredded the rest. Pre-braising brings out more fond and flavor, also, cuts down the cook time of the dish by 2-3 hours if you put the slow cooker on med-high. I also omitted the sphaghetti and added diced potatoes due to gluten.
I used the last of my Angel hair pasta for this and it was the perfect amount of pasta texture!
Wow, best chicken noodle soup I have ever made!! Love, love, love spaghetti noodles in the soup! My daughter said it was like chicken noodle ramen soup and she really liked it! My husband said Make it anytime! This is my go-to soup recipe now.
I haven’t made it yet but this is a really good recipe I happen to know recipes very well. I’ve thought of the lemon before but I’ve never used it.That was a big reason on making this recipe, and the way the carrots are sliced. Thank you for the recipe I happened to make chicken stew, or chicken soup every other week from Fall till spring. For work. It’s in the crock pot at the moment can’t wait for it to get done.
Delicious!! Only cooking for two, so I fully intended to freeze some, but I don’t think there will be enough left. Loved the lemon at the end = chef’s kiss!
This is such a wonderful recipe. It has easy to follow directions & it came out great! Highly recommended!
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