Damn Delicious

Slow Cooker Chicken Noodle Soup

Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!

Slow Cooker Chicken Noodle Soup - Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!

It’s finally starting to feel like Fall here as I wore my very first scarf of the season.

It was, of course, 67 degrees F out.

For us, that’s cold.

That’s sweater weather.

And chicken noodle soup weather.

My favorite bit about this though?

The broken spaghetti noodles.

Now you can really use any kind of pasta to your liking.

But for me.

Traditional chicken noodle soup must have spaghetti.

I don’t know what it is.

But spaghetti just makes it that much better.

Slow Cooker Chicken Noodle Soup

Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!

15 minutes8 hours 30 minutes


  • 1 1/2 pounds boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cups chicken stock
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 8 ounces spaghetti, broken into thirds
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley


  1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
  2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. 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.
  5. Stir in lemon juice and parsley.
  6. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 10

Amount Per Serving
Calories 253.4 Calories from Fat 31.5
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 0.8g 4%
Trans Fat 0g
Cholesterol 46.2mg 15%
Sodium 347.9mg 14%
Total Carbohydrate 24.7g 8%
Dietary Fiber 2.6g 10%
Sugars 7.0g
Protein 24.3g 49%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Can I cook on high for 3-4 hrs ibstrad

  2. Rated 3 out of 5

    I believe I followed this recipe exactly. I used only 8 cups of my homemade chicken broth and threw out the rest. What a mistake? I followed the ingredients regarding 8 ounces of spaghetti,
    but it soaked up most of my broth.

    My crock pot did not cook the carrots enough, and I think there was too much celery.

    I definitely didn’t have the wonderful results other have had.

  3. Rated 2 out of 5

    The onion and garlic flavor was way too strong for us. If I make it again, I would either leave those out or put in way less.

  4. Rated 5 out of 5

    Smelled amazing while it was cooking and tastes great!

  5. Rated 5 out of 5

    Great! This was the first time I’ve ever made chicken soup, and it was super easy. Perfect flavour. Although I forgot to add the lemon juice – I’ll try that next time I make it. Very pleased with this recipe

  6. Rated 5 out of 5

    Love this recipe and how easy it is. I am making it for the 4th time! I tweak it a little each time by changing up the noodles and adding different veggies. I also cook the noodles separately and add to the soup–just to make sure that they aren’t over/under cooked.

  7. Rated 5 out of 5

    This was the best Chicken Noodle Soup recipe I’ve made. Just perfect!
    I am a little worried about how the noodles will survive the freezing, I’m a senior and freeze by portion, but I’ll let you know.

  8. Rated 4 out of 5

    We used an already cooked rotisserie chicken just to have it a bit quicker and left out onion and lemon juice for taste. We also used Italian seasoning for spice with the parsley it turned out AMAZING multiple friends and family members asked for our recipe after they tried it. I definitely recommend! 

  9. When it says 10 servings, how big is the serving size? This looks so good, can’t wait to make it!!

  10. This was sooo good! I made it with the leftover rotisserie chicken I had, and it turned out great. I loved the kick of flavor that the fresh lemon added to this soup. This recipe is definitely a keeper for me. Thank you!!

  11. Rated 5 out of 5

    Great recipe!  We used soybean noodles and the texture was great alongside the veggies and shredded chicken.  I think zucchini noodles would be good to0 🙂

  12. Rated 4 out of 5

    Very good. I just sliced the carrots and celery and quartered the onion. My main suggestion is that if you are going to freeze this in individual containers is not to add the pasta/noodles, because they will get mushy. Instead, add those when you are reheating the soup. I bring it to a boil first, then add the noodles.

  13. Rated 5 out of 5

    Quick and easy to put together.   I took the breast’s out to sliced then cut into small bite sizes and I shredded the carrots.  The flavor is great and it’s very filling. 

  14. Can I start with frozen chicken in the crock pot or do I need defrost, then add?

  15. Rated 5 out of 5

    Thank you Chungah for another amazing recipe! I know without fail when I pick one of your recipes I will not be disappointed! You are my go to kitchen expert. We love all things damn delicious haha!!

  16. Rated 5 out of 5

    This was so delicious! I didn’t have time to add the vegetables when i put the chicken in, so I sautéed them on the stove and added them about five hours later. This turned out so well, it will be in our regular rotation.  Thank you!

  17. Thank you! Your recipes never fail. When searching for a recipe if I see “Damn Delicious” I know it will be perfect. I have two sick family members and went searching for a delicious chicken noodle soup. I came across a few and then found this one and knew I had to give it a try. I ended up not making it to the store until later, so I converted it to an Instant Pot recipe. I just tasted it and, of course, it is delicious. Thank you!!!!

  18. Rated 5 out of 5

    I made this soup for my husband and I because we have been sick for about 3 weeks! (Wisconsin decided to skip fall this year. ) I did add ginger and Lawry’s seasoning to kick it up a bit. We both loved it and the house smelled amazing all day as it was snowing outside. My little dog could not settle down because it smelled so good and she needed to know where the smell was coming from! I had no problems with the noodles becoming mushy, and I am not a seasoned cook. Thank you! 

  19. Rated 5 out of 5

    Love this recipe!  Thanks for sharing! 

  20. Can you also cook this on high for 4 hours or only on low? 

  21. I will definitely make this recipe for my dear friend recovering from 2nd hip surgery! Tnx for great fresh ingredients recipe!

  22. Rated 5 out of 5

    Many have commented about the noodles getting mushy- I solved this by putting the flour and cream mix in for 45 minutes, and adding the noodles for the last 10-15.

    This was delicious on a super cold night! Enjoy!

  23. Can I use a cooked roasted chicken

  24. Rated 5 out of 5

    How would you recommend cooking it if I didn’t have time to do it on low ?

  25. Rated 5 out of 5

    It’s Chicken Soup for heavens sake. How in the world, (if you are a cook or ot), could you mess this up? I have made this 3 times and it is always good. Broke the spaghetti in 1/3’s and the other time used egg noodles. The 3rd time I had some of several different kinds of noodles left and mixed them together to use them up.

    • Hello, did you have to change the cooking time when using different types of noodles?  Have you tried freezing a portion for future consumption?

      Thank you

  26. Rated 5 out of 5

    Nice. Its looking so beautiful. Thanks for the recipe.

  27. Rated 5 out of 5

    Can you substitute egg noddles?

  28. Rated 5 out of 5

    Can you freeze it for another day?

  29. Rated 5 out of 5

    The wife and I just love it so delicious and the soup is even better the next day.

  30. Rated 5 out of 5

    Awesome recipe!!! The lemon and parsley at the end really makes it more awesome.  I make it at least once a month.

  31. Rated 5 out of 5


  32. Nice healthy recipe and hearty. I wonder how it would be with using zucchini and making noodles from that instead of pasta. It worked well with a lasagna recipe. Love soup and anxious to try with zucchini noodles. 

  33. Rated 5 out of 5

    This was easy and tasted great. We’ve eaten this for 2 nights and it was even better on night 2. I used Spaetzle noodles instead of spaghetti, like the noodles in Campbell soup. The whole family loved it. Tanks you.

  34. This was the worst soup I ever ate!!  I was very disappointed. 
    Waste of money.

    • Probably like all your cooking 

    • The only way this could taste bad, is if it wasn’t prepared correctly. This soup is outstandingly delicious! 

    • Waste of money??? Didn’t you make it with your own ingredients?? My guess is that you never actually made the soup, but instead came here, like you do on numerous website just to spew negativity. What a sad life you must live. GO help a homeless person, feed a starving child, help someone in your community with a small, anonymous act of kindness. Doing for others with no expectation of getting anything back, does wonders for the human soul!

    • It’s a basic chicken noodle soup recipe. If it was that aweful, then you likely messed it up

    • Read the other reviews – you have a problem Sanday

    • I’m with Sandy! Not the best soup.

  35. Why do you use spaghetti  vs egg noodles?

  36. Rated 5 out of 5

    Absolutely the best chicken noodle soup I have ever made! I would have never thought to use broken spaghetti in this, but it is perfect and doesn’t get mushy! I found “thick” spaghetti and used that – will not use a full 8oz next time, though, because it was too much and had to add about three more cups of chicken broth to balance – will use maybe 5oz of pasta. I cut my cooked chicken into large chunks instead of shredding, personal preference. Absolutely wonderful! Was worried the lemon juice would make it too lemony, but no – just made the flavor brighter. Try this, you will not regret it.

  37. What if we wanted to use different noodles like egg noodles like a traditional chicken noodle soup? 

  38. I’m sure this soup tastes delicious. All of your recipes that I have tried have been an absolute success!

  39. Rated 5 out of 5

    i made this and it was YUMMO!! so good and not super heavy!!

  40. Hi!

    Do you cook the pasta before putting it in the slow cooker? Or do you put it in uncooked?

  41. Rated 5 out of 5

    This recipe is absolutely AMAZING. I was looking for a chicken soup recipe that was
    “different” and this fit the bill. My goodness, I could bathe in this (tho I promise I won’t) Thank you for posting this.

  42. Rated 5 out of 5

    Great soup for whole family. I made the mistake of thinking this was for in instant pot so after checking similar recipes I came up with these time and adjustments and it came out great. 
    Sautéed onion and garlic then added chicken and slightly browned on both sides. Add all ingredients except celery, carrots and spaghetti  (yes I added the lemon and parsley too because we’ve already established I don’t read directions closely). Pressure cook on high fever r 15 minutes and quick release. Add carrots, celery and spaghetti and pressure cook on high for 6 minutes then quick release . Came out perfect. 

  43. Rated 5 out of 5

    This was a delicious recipe!! Of course I did change it up a bit. I wanted more veggies for my husband because he hasn’t been feeling well. I increased carrots to 4 and celery to 5. I also used spaetzle egg noodles instead of spaghetti (I weighed them to equal 8 ounces as noted above.) We were out of dried rosemary, so I threw in a sprig of fresh. Thank you so much for a great and easy recipe!! Makes eating clean EASY and YUMMY!

  44. I wasn’t paying attention (sick 2 year old) & our everything in all at once. Did I screw it up? I’m kicking myself so much right now.

  45. This was my first time making soup. This recipe is delicious and easy to follow. My family loved it!
    your site is my go-to recipe book when I need to find a good recipe quick and I know it’s going to be good.
    Thank you for sharing!

  46. I don’t have chicken stock can water be used with added salt instead? I’d rather have the stock made while the soup is cooking.
    If someone else asked this question before me I was not able to find it as there were alot of comments.

  47. All the comments on here are either people that are arguing or people that say they made your recipe but altered every ingredient. You and your staff are very patient. Lol. “I made your chicken noodle soup but i didnt have chicken so i used tomatoes and added beans because i didnt have noodles.” I am laughing here.

  48. I followed recipe exactly and it looked and tasted great, but after I added the noodles and cooked an additional 30 minutes it got completely mushy and tasted pasty.  I ended up throwing it away.  Has anyone else had this problem?

  49. Could you use rice noodles?

  50. Can egg noodles be used? 🙂

  51. So delicious and comforting. This is replacing my old go-to crockpot chick noodle soup recipe. The spaghetti noodles turned out perfect. I use Barilla protein plus spaghetti because my toddlers can’t handle chewing chicken (or choose not to lol) and they slurped it right up. Thank you!

  52. noddles meals always my best.

  53. Hello!

    How much is a serving? 1 cup?

  54. Congratulations Chungah on having the most commented on chicken noodle soup recipe on the internet! Making this for dinner tonight as the tiny humans and I are sick. Looking forward to a big bowl of this with some yummy bread!

  55. I love having a slow cooker chicken noodle soup recipe. Thank you for posting it. Although, I had two significant issues and had to change a method for each to solve. 1) my chicken was over cooked and mushy. 2) the pasta had a pasty terrible texture. The way I fixed this was to pre-freeze each piece of chicken the night before. I also used ice cubes instead of water to mix with my chicken stock paste (to make stock). This slowed the cooking of the chicken and it was perfect when I was ready to shred it after 6+ hours on low. The second issue is also easily fixed. While I liked how the starch from the spaghetti thickened the soup, I just couldn’t handle pasty pasta. Instead of cooking it for 30 – 40 minutes in the slow cooker, I just cooked it on the stove top with boiling water. I then put some of the drained al dente pasta into the bottom of the bowl then ladled soup over when it was time to serve. These two method changes kept the chicken and pasta textures just right.

  56. CAN I COOK ON HIGH FOR SHORTER TIME??? sorry for the caps.

  57. Fighting over a chicken noodle soup recipe!!!
    Aren’t there bigger problems in the world?
    If you want less ingredients find a different recipe. Lol. 
    Btw just made this today and it was so yummy and even though there are alot of ingredients it was SO easy to make. And I love how there are so many ingredients to give it more and better flavor! Please post more like this! 

  58. I absolutely LOVE this recipe, thank you! It is so easy to throw together in the morning before my son wakes up to have dinner ready for the evening. I use fresh thyme and rosemary if I have it and I think it tastes even better. The flavor is so much better than chicken soup not made in the slow cooker. My family loves it!!!!

  59. Sooo I accidentally added lemon juice at the beginning rather then at the end will it still taste ok?? I’m worried 

  60. I added some dill weed and corn. Per my taste buds, I think I’ll use less rosemary and thyme, but other than that, LOVE this recipe! Super easy! Thanks for sharing

  61. Hi thankyou for taking the time and effort to publish the recipe. Is this recipe freezable?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

  62. I made this yesterday and am enjoying it today. It’s delcious!! YUM!!!

  63. I love Damn Delicious recipes!

  64. Just made this for the 2nd time in 2 weeks! However, I make on stove top to save time. This is the best chicken noodle soup recipe! Love you site, Chungah!

  65. I have all the ingredients but chicken stock, but have chicken bullion cubes. Think that would be just fine? And if so how many? Thanks

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

    • Hi, I’m not the original writer of this blog, but wanted to give you info on the whole using bullion cubes. I’m certain you could use chicken bullion cubes in this. There should be direction on the jar on how much boiling water to bullion cube to use. I think its something like 1 cube per 8oz water. I would NOT add additional salt to the recipe as the bullion cubes are very salty. I hope this helps!

  66. How do you take off the crud that collects on top of the soup? Also do you wait until the end to take it off? Help! Thanks

  67. Made this today. House smelled wonderful all day. Soup did not disappoint. My husband had two bowls and said this was a keeper.

  68. This recipe turned out AMAZING. I make lots of various soups, but this is the first time I’ve attempted homemade chicken noodle soup. The herbs and various veggies gave it depth and the lemon was a nice addition to brighten it up! So delicious, and easy! Thank you!

  69. I LOVE THIS RECIPE!!! I love the lemon in it,  I made it for my family and there wasn’t any left! Thank you!

  70. Sorry but I didn’t like this soup. I followed the instructions completely but it
    just had a strange taste
    to it. It wasn’t a bad taste just not like chicken soup I have made on the stove top, I think it might be because of the seasonings. Spaghetti noodles weren’t that good either, IMHO.

  71. I used a rotierre chicken, pulled it off the bone, removed the skin and cut into bite size chunks.
    I also used Swanson low sodium chicken broth, Italian seasoning  and wide egg noodles.
    It was easy and delicious!

    • loved this recipe. First time I tried it. Didn’t put lemon juice in because I couldn’t get my head around why you would put lemon juice in.
      I also made the steak bites and mushroom recipe, best ever stew that I have ever tasted.
      Keep rolling those comfort food recipes out, I’m waiting impatiently for another super easy tasteful .

  72. This was so delicious!!!!!! Thank you.  

  73. Great chicken soup recipe. I could eat soup every day… and my grandkids think I do but really only once or twice every week, all year long! Chicken noodle is one of my favs. I cheat… use Sam’s rotisserie chicken, whatever is left over from a meal. This makes it super easy, pretty quick because I’m really only cooking the celery, onion, carrots, garlic (you can – but don’t have to – saute these first in a little butter, it does add a depth of flavor). I love the chicken stock base in a jar and it is less expensive than canned or boxed stock. So, the veggies, water +chicken broth, chicken (not cut up and throw in the bones for sure!), thyme, sage, go in together. I always start out wanting to have a nice brothy chicken soup but end up with thicker than I want because the noodles suck up the broth. I wish they made a spaghetti just for soup that didn’t soak up all the broth. Others have suggested cooking the spaghetti separately and I might try that. I am also going to try adding lemon…sounds strange but I’m going to give it a whirl anyway.

  74. This recipe came at the perfect time! I made it today and it was delicious! Added some green beans cut to 1″ pieces for last 30″. Made homemade dumplings at the end (requested by boyfriend) and we ate like pigs. Yummy!

  75. Whenever I make chx breasts in the crock pot….or make chx soup, the chicken tastes dried out. Does this happen in this recipe and if not, why? Thanks, want to learn what I’m doing wrong!! Thx!

  76. This looks beautiful! I’m wondering how or if there would need to be much altering to the cook time if I chose to add cream of chicken to the recipe? For example, use 4 cups chicken stock & 4 cups cream of chicken soup. Or would I destroy the soup by doing this?

  77. Google 5 ingredient recipes or if that is too many then Google 3 ingredient recipes. You will have lots to choose from!

  78. I can’t wait to make this! it sounds delish and I’m currently trying to fight off a cold. Thank you SO much for including the nutritional value by the way! Holy cow you save me so much time in trying to figure out the calorie count 🙂 but would you happen to know the serving size? Judging by the amount of people this serves, I could guess 1-1.5 cups, but I’m not totally certain. Thanks a bunch!

  79. my daugther is gluten free. have you tried it with GF noodles or do you think I could exchange for rice ? could i add the rice at the end just like the noodle directions? tia

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  80. Can you do this on high heat? If so, how many hours? Thanks! 

  81. This is looking an awesome recipe, I must try it in coming days.

  82. How much pasta did you use, I see no mention on the amount.

  83. Made this today, simple recipe and pretty good.  Next time I will precook the noodles though and add separately. They are way over cooked, even after just 15 minutes. 

  84. This soup is wonderful. I used your recipe minus the fresh rosemary, and thyme. I also used a few different types of dry seasonings including chicken bullion. Half onion instead of 1 full one. I’m not a great cook and this was easy and simple to work with thank you.

  85. Followed the recipe perfectly, noodles turned out weird. Like they were overcooked on the outside and not cooked at all on the inside…what did I do wrong? Maybe my crockpot isn’t as good as it should be? Either way, will precook the noodles next time.

  86. Followed this recipe to a T. It was awful. Had the worst flavour. Won’t be making this again. 

  87. Omg great recipe A+ i used homade chicken stock that i had frozen soooooo damn good

  88. Just made this soup and it was “damn delicious “. I have to admit…I did not need to go to the store and purchase any of the ingredients, I had everyone of them on hand ” (gasp). The fresh lemon juice adds a nice brightness to the soup. Absolutely wonderful recipe. 

  89. Hi! I just made this tonight and everything was delicious except the spaghetti noodles which were bland and chewy and diluted the nice chicken soup. I would recommend you change the recipe to use egg noodles instead. They would cook faster and would absorb the flavor of the chicken soup better.

  90. Made this last week — it was really bland.

  91. Can we use potatoes in place of noodles?
    I will try to add carrots in it also.

  92. I have been cooking this all day and the broth is very clear. Is that okay? Will it change to a cloudier north once the noodles are added? 

  93. Can I use rice instead of noodles? If so when do I add it?

  94. I have some leftovers that are in danger of going to waste, but this recipe looks like it would be perfect to save them.

  95. I replaced the spaghetti with homemade noodles (egg, flour, salt)(3 ingredients for those taking notes).  Other then that followed recipe. My wife said it tasted like her grams chicken noodle soup. For those cooks out there that’s about the best praise one could receive. Definitely a keeper!

  96. Can I cook this soup on high for less time? I just found this recipe and want to make it tonight. However, I do not have 6-8 hours left. I would assume like all other crock pot recipes 3-4 on high would work but assuming is not always a good thing. Thank you for the recipe it looks yummy. Can’t wait to see how the lemon adds to the taste. That is probably the part that made me interested in this recipe as opposed to others I had found.

  97. Love the soup.However I would not put the spaghetti in the soup to cook.It got mushy quickly.Would have been fantastic if I cooked the pasta alone and  poured hot soup over precooked spaghetti

  98. I have everything in the crockpot to cook while I sleep….(love the smell of my house when I wake up), but I wanted to know exactly when I put the lemon juice in? Right before I serve it or when I add the noodles and parsley. Thanks so much. : )

  99. Hands down the best chicken noodle soup recipe I have tried! I do prefer egg noodles so I substituted those but kept everything else the same. I never would have thought to add lemon juice and it adds a whole new dimension to the flavor. I love it and I will definitely be trying more of your recipes soon!

  100. Roughly how much is one serving? One cup?

  101. Super easy.   Added more salt at the  finish. More carrots next time.
    Loved it.

  102. Anyone try potatoes instead of spaghetti? Thoughts?

  103. I’m reading all this gibberish about this recepie and stuff. I’m just looking for a good recepir for home made chicken soup and this one sounds absolutely fantastic. Who cares is there is a lot of ingredients; that’s what make food a delight to consume. People are just looking for an easy way out for good food. Take it back to the basics and have fun with ingredients and seasonings. For those people who complain about this recepie being too hard, grow up. Learn to love the art of cooking and quick being in such a damn rush.

  104. My friend made this soup and it was delicious , so much flavor , Best chicken noodle soup I’ve had in a long time . Can’t wait to make it in the next few days , just got back from grocery store and purchased all the ingredients . Yum 

  105. Loved this recipe! Used it as a guideline as I am gluten free so no pasta for me. I subbed the pasta for short grain brown arborio rice (I put this in from the start). I also subbed the thyme for dried rosemary as I did not have any thyme, added some Trader Joe’s Everyday Seasoning and extra garlic. I did not have any chicken broth handy so I used 3 veggie stock cubes. Also subbed celery for frozen peas. Cooked for 8 hours and it came out great! Super thick almost like a stew and very flavorful. Will definitely make again!

  106. Chungah
    I made the soup on Saturday morning and let me tell you it was fabulous! Forget all of these comments of the people that do not want to take the time Or “the extra steps’ as that is what make it amazing. I happened to have on hand fresh Thyme, and parsley and had the rosemary was fresh but dried. Where I live it is nice to have crock pot dishes that last a , couple of days. I use a 10 qt. crock pot, so therefore I increased the chicken the seasoning, the vegetables to where it looked like I had enough, (also added mushrooms and fresh peas) I also because I was using “old fashioned Grandmas fresh e noodles from the freezer section of our grocery) so I put another r2 quarts of chicken broth. I have made chicken soup forever but have never had with spaghetti noodles, it is really good?
    I wanted to be able to have enough extra to freeze (because it is a wholesome easy dinner after a long days work) , but not this time! . Thank you for the fabulous recipe

  107. I make this recipe every week for lunch at work. I do add a few more veggies and use orzo pasta instead but this is really a great chicken soup recipe.

  108. This looks like a great soup recipe. But if you really want a cold-buster, I recommend adding a lot of fresh ginger, minced or finely sliced. The ginger/garlic/lemon/chicken/salty stock combo will knock the socks off those nasty old cold germs and make you feel warm and loved just like mom used to do.

    It looks like it would freeze well, also, which is a must in my one-person household. Have you tried freezing it?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  109. Just made the Garlic Parmesan Chicken with 2 large chicken breasts. Which was very good. Had one breast left and no potatoes, but had sauce left and decided to keep it and make the chicken noodle soup. So added mixed veggies, and left out all the salt, and added the other stuff and dumped it right into the left over sauce from the garlic parmesan. Haven’t finished cooking it yet but looking good and smelling great! Thanks for the recipes.

  110. My three kids and husband all loved this soup and I did too. Super easy! And the whole crock pot was emptied in one sitting! I added a thumb sized piece of ginger to the broth during the cooking and it added a great added flavour to the soup. 

  111. My three kids and husband all loved this soup and I did too. Super easy! And the whole crock pot was emptied in one sitting! I added a thumb sized piece of ginger to the broth during the cooking and it added a great added flavour to the soup. 

  112. This was a great (and suuuuper easy) recipe! Loved it! 

  113. Thank you for this recipe. The noodles went really well with the soup. Thanks again.

  114. So my grandmother used to make homemade chicken noodle soup for me when I was sick as a child, and I’ve been searching for something like it since she passed away a few years ago. Your recipe tastes exactly the same, especially with the spaghetti noodles! Thanks for bringing back a ton of childhood memories with this one 🙂 Your recipes are always my favorites!

  115. I’m making it right now. Wish me luck!

  116. Super good! Especially the next day! I used boneless skinless thighs instead and the meat stayed very moist. Also, I added about two cups more broth at the end. I like a lot of broth. I will be making this a lot this winter! Thanks for the recipe….so easy!

  117. Can I cut the time if I use already cooked chicken?  This looks
    Delicious and I have some leftovers that are in danger of going to waste, but this recipe looks like it would be perfect to save them. 

  118. Hello! I can’t wait to try this recipe! Although we love chicken stock, we don’t eat actual chicken. How long would I cook this in the slow cooker (or Dutch Oven!) without having chicken meat in it? Thank you very much!

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

      • Rated 4 out of 5

        It’s a good tasting soup! I’ve made it twice and both times by the time I go to get the chicken out to shred, there’s all these tiny chicken pieces floating on top. It doesn’t taste bad, but it looks pretty bad. What am I doing wrong?

  119. I am trying chicken noodle soup for the first time in the slow cooker. I got 2 split breast and 2 bonless skinless thighs to toss in because thats what I had. The rest of the recipe I followed as written. I didnt have dried rosemary but I did have fresh so chopped that ip and threw it in with just a pinch of fennel because I love the flavor. I put the crock on high for 2 hours then will turn it down to low for the rest of the time. I’m hoping it turns out good for my first time!!!

  120. I love all your recipes!! Can I make this on stove top? Will it still be flavorful? I’ve got a sick child and need it in a hurry. She doesn’t like my traditional chicken and dumplings. 

  121. Two of my three kids have colds now and am planning on making this soup for them – looks so darn good and comforting!

    I may use some leftover (frozen) Thanksgiving turkey and “better than bouillon” brand turkey or chicken base because I have it on hand.    

    Can’t imagine leaving out any of the ingredients from the original recipe – would be a pretty bland soup without the seasoning/herbs.    I suppose you could purchase some savory/seasoned chicken broth for a short cut…

    I have enjoyed so many recipes on “Damn Delicious” – think I’m going to purchase the cookbook very soon!    


    • I made this recipe yesterday but with Turkey tenderloin instead of chicken breasts (didn’t have chicken breasts on hand).  AWESOME on the first day – better on the second day.  Thanks for sharing!!!

      Next recipe of yours I’m making is the English Toffee – another A+ recipe 🙂

  122. Okay to use canned chicken broth as opposed to stock? I think only slightly different?

  123. I made this for dinner tonight.  I started it about 4 hours before we were going to eat. It was so quick and easy to assemble and put together. I used fresh lemon juice from the squeeze bottle instead of a fresh lemon. It turned out awesome. I kept all the ingredients the same. I added extra carrots and celery only because that’s what I like. I used a little over two pounds of chicken breast. The house smells amazing while it was cooking. I recommend this recipe.

  124. Omg looks delicious!  I just unboxed my new crock pot and found your blog. Food looks amazing and recipes straight forward. So excited to try them! Thanks for sharing them!

  125. Yum it was really good, loved the spaghetti, never knew it was so perfect for soup, will make this again!

  126. Can I use different noodles? Maybe like an egg noodle.

  127. I have a whole chicken, would you follow the recipe exactly or cook chicken before putting all other stuff in?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  128. Lol @ less ingredients for soup. When I make chicken soup I use way more ingredients than what’s listed here; soup is not something I make if I don’t actually feel like cooking it; it requires some preparation

    Some added suggestions:-

    Pumpkin – it adds a richness and so much flavour
    Scallion – yes as well as the onion
    Scotch bonnet – it’s not as scary as it sounds; put it in with a couple of hours to go it imparts so much flavour, just don’t let it burst. It will turn a good tasting soup to something that is amazing

    You’re welcome 🙂

  129. If I got a late start on this recipe for tonight’s dinner, would it be okay to cook it all on HIGH for a few hours instead? 

  130. I made two big mistakes while making this recipe. I chose penne noodles (which I thought would be fine), but then we poured in the whole bag! I never stop to think about what happens next. So it took a long time to cook… it’s honestly still gummy, but we had to stop the cooking since all the broth is gone. So lots of gummy noodles and no broth. =( I’m so silly. Next time I’ll stick to the 8 oz. of spaghetti. The flavor was great though! I love the lemon.

  131. I make something similar except I brown the chicken before I put it into the pot. Just gives a little bit more of a savory taste. I personally like to use Kluski for the noodles as they don’t tend to get mushy.

  132. Just made it using the required ingredients! Usually alter recipes to my taste, but left this be. As a 68 year old expat living in Europe,,with veggies and meats from everywhere and do much cooking,,,it turned out great!!!!!!!!!!!! Only one change,,I cook the noodles alone and ladle the soup onto them. The noodles get less soggy! Plus,,, I have every kitchen devise known to man which prepping much easier and get to keep my fingers if I forget my glasses!

  133. Any suggestion on a substitute for garlic? At the moment, I cannot include garlic in my diet due to the fact that I’m nursing and baby does not react well to garlic. Such a shame, because I love garlic!

  134. Thank you, this was delicious! Also we loved that it was in the slow cooker–it smelled awesome all day. Also, I was able to use my pots for other things while the soup was using none of them.

    I now realize that the reason I don’t make chicken soup is because I don’t know what to do with the chicken afterward! You taught me that shredding it and adding it to the soup makes it more like a meal–thank you! We did make some changes–used wide egg noodles and left out the lemon juice. It’s just what we are used to. But I might try some lemon juice in my portion when we have it again tomorrow. Love your recipes. Like you, we just can’t wait for the weather to say it’s time for soup. Last week it was cold, today it’s 80! Will probably make your slow cooker chicken on Friday; there was a sale on new potatoes at Sprouts!

  135. Everyone needs a chicken noodle soup recipe, and one for the slow cooker is just a “bonus.” Going to pin this and keep it on hand!

  136. What would happen if you freezed it with the noodles?

  137. Hi! Weird question as I’ve never made any type of soup before.. but I was wondering.. do you use frozen chicken or thawed out chicken? Not entirely sure and I have some frozen chicken in the freezer but I didn’t think I could just chuck that in to cook.
    Thank you! 

  138. Just found this recipe and it looks delicious. Your noodles look thinner than regular spaghetti (it could be just the camera) so I’m wondering if you did use a thinner noodle. Has anyone tried it with the so called “country noodles”, they
    are very wide noodles. Thanks C. for such beautiful photos also. Great job.

  139. I am so pleased to have found your blog! You are very creative, smart and good at what you do! Brava! When I make chicken soup – I always skim it. Is skimming still necessary when using a crockpot? Thank you!

  140. I made this tonight and it turned out great! I have been searching for a good chicken noodle soup recipe and this one is it:-) 

    • I am going to try this recipe tonight and I have never made chicken noodle soup before so I hope my soup is as good as yours..

  141. Best chicken soup I have tried next to the tedious, start with a chicken and some water version. My kids devoured it. It was great the day I made it but 10x better the next day. Love the lemon. You can’t get much easier no matter how many ingredients. Put it all in the crock pot and cook. The chicken falls right apart so little effort in shredding it. This is a keeper. I will be making it for Passover with matzoh balls instead of noodles and save myself about 8 hours of hard labor : )

  142. Hi Chunguah-

    I just made the chicken noodle soup and it’s delicious! Thank you. I was wondering,however, what brand of chicken stock do you use?

  143. Yum, I’m going to make this soup asap.   I haven’t used noodles in a very long time because I’m gluten-free. Do you have any idea if gluten free noodles would work?  I’m assuming it may get very mussy so I’d probably add them towards the end of cooking time 🙂 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  144. Chungah- What is the serving size? Thinking of making this for my diabetic college son and need to know how to divide the recipe into individual servings. Thanks!

  145. This recipe was easy and perfect! I made it today to eat after trick-or-treating. Everyone loved it and can’t wait to have it again. Love your slow cooker recipes! Thank you!!

  146. What do you do with any leftovers? Do you freeze them? Thank you!

  147. Made this soup tonight and wow, very yummy and so easy.  Big hit.

    • I made this last night. I cooked egg noodles on the side instead of putting noodles in the slow cooker. I also added more carrots that it called for and added a chicken boullian cube. My wife had two bowls and she is not a big soup eater. We loved it.

  148. How do you make the broth look clear. I made it today, but there’s all kind stuff floating around. I imagine is fat from the fat of the chicken. Do you do anything to the chicken before putting it in the slow cooker?


    • You can skim the fat as needed.

      • My older sister, who is an awesome cook, told me to not allow  the chicken broth to come to a hard boil, …it will then be much clearer.

      • 88 Yes, I am one of the lucky ones to get the germ. All I could think about was chicken soup. So I used your recipe and I know the germ is going to go away. Wonderful recipe for chicken soup.

  149. No need to cook the chicken ahead of putting it it in the crock pot? Do you cut it up first?  Thanks!

  150. Cooking this soup in my crock pot right now!  (Accidentally put 1 teaspoon of rosemary & thyme so hopefully its fine.)  Im really looking forward to having a warm bowl of soup tonight!  (:

  151. Can you cook this on high? If so, how many hours?

  152. Looks yummy and worth a try .. 
    I’ve always had problems cooking pasta in the soup it becomes mushy .. 
    will it be ok to cook it separate and add the soup to it ?? 

  153. Fewer ingredients do not necessarily make a great recipe, Just sayin

  154. i love some of the explaintions of some for less ingredients, i like to read thru these cooking blogs–some i print out –some i write out–some i cant wait to get to the kitchen and try out–most times i have all the items to dive right in -sometimes i dont,,sooooo -you cook with what you have—if it dont turn out right —you done it wrong-get the right stuff and give it a shot—you might enjoy…..ps i really enjoy your recipes–i cook chic. soup from scratch–next time i will try the limon juice –thanks

  155. This is one of my favorite dishes. Interesting to put in in a slow cooker (:

  156. Hi! How would you store/preserve leftovers? Thanks!

    • Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

  157. Looks fab. Why are so many people complaining about the ingredients, there’s really not that many…? Can’t wait to make this for Sunday dinner tomorrow!!

  158. Not sure why anyone would come down on soup with ingredients in it…everything in it is something most people that regularly cook just keep stocked.  Looks like a nice recipe for a classic meal. And the photography is lovely, as always. You could probably make a canned spam sandwich look yummy. 

  159. More ingredients = better chicken noodle soup!

  160. This soup looks amazing! I need it in my life!


  161. Try a can of chicken noodle soup. One can, one pan.

    • NOPE!! Lea would also have a spoon, bowl, ladle to get the soup out of the pan, napkin, can opener and prob another large spoon to stir the soup..that’s 8 and waaaay too many!!

    • Enjoy your preservatives and bpa!  What the h*ll are you doing trolling a recipe website lol

  162. Chungah~
    What type of CrockPot do you have? Have you had it a long time? I’m having a hard time trying to choose one based on reviews. Thanks, Janni.

  163. Perfect! Fewer ingredients do not necessarily make a great recipe, Just sayin

  164. Chicken Noodle Soup
    1 chicken
    1 noodle
    1 gallon water
    1 piece of celery
    1 carrot
    Put all 5 ingredients in pot, boil and eat!

  165. Don’t add the dried or fresh herbs…… less ingredients !!!

  166. Love using my slow cooker!  Love your recipes!  This soup will be excellent for Sunday football day!

  167. This recipe is going to be on heavy rotation this fall/winter. Thank you for sharing!

    xx Allison

  168. Hey Lee Rappaport – good recipes use real ingredients. These are simple and easy to find items. You can always leave things out-soup is very forgiving. You could omit the celery, lemon, and parsley and it would still be great I’m sure.

  169. Thanks for the recipe! My daughter just asked for this soup. I appreciate that your recipes are easy and tasty. Never too much work and always approachable 🙂

  170. Would I be correct in assuming that if you omit the noodles, you can freeze this soup and only add the noodles when you reheat it?

  171. This looks amazing! I can’t wait to try this recipe – I may have to put it on my meal plan for next week.

    Love your blog, btw. I always looks forward to what great recipes you come up with. (Especially the ones that have like 13 ingredients…) 😉

  172. How about some recipes with fewer ingredients…..Maybe like 5 to 7 instead of like 13 for the chicken soup…..
    I’ve asked before but haven’t seen much yet.

    • I think you better stick with the canned version of chicken noodle soup if the ingredient list intimidates you.

        • Nope just honest I think!!! Lmao

        • I think it’s just hard to make good soup with that little ingredients. I cut lots of steps wen I make soup. I used costco canned chicken breast and costco. Chicken soup base..i throw in an apple for sweetness and bobs steel cut oats for thickness. You can play with any recipe to make it as little work as yu want. As long as yu have chicken, celery ,onions, salt and pepper yu got soup

      • Ha! Good job! 

      • She’s a troll! I love the way people will read all the way thru a recipe then make some rude comment! Obviously she couldn’t of took a quick glance and realized there was too many ingredients and just move on! Lea you need to get a life beyond being critical of others. Recommendation..Progresso chicken noodle soup if more than 5 to 7 is overwhelming! Ugh..

        • JLJOHNY, you say that you don’t like others who criticizes others, yet, you are doing exactly the same thing. She was far from rude, you guys need a chill pill. She was just asking if there was a simpler way to make this, or if there was other recipes that she could recommend to her: I’m not sure how you misunderstood her. Seriously, she  but was being  blatantly obvious. And I’m sorry if you cannot handle people asking for different types of recipes then maybe she’s in the wrong business, maybe she shouldn’t have a blog about cooking and food. 

          So quick question JLJOHNY if someone commented that they dislike 4 of the ingredients and asked if she had any other options for the recipe you would call them a troll? And accuse them of not having a life beyond being critical?
          If  someone was allergic to something in this recipe you’d call them a troll and tell them to get a life other then being critical, too???

          Clearly, you need to take your own advice, and get a life beyond being critical of others…


      • I just omit the thyme, rosemary and bay leaves. Personally I prefer the soup less woody anyway. Up the pepper a bit and taste for salt befor seasoning. Bam, three less ingredients. Plus, you can omit the parsley without a problem. 

      • I love your answer. Right on

        • Someone could be asking because they have to eat on a budget and can’t afford to cook with a lot. I prefer recipes with fewer ingredients as well due to my budget constraints. If they follows this blog a lot and are noticing a trend, I don’t think it’s wrong for them to share their opinion about what they’d like to see.

    • 1.chicken
      2.chicken stock
      6-7, if you’re daring. salt and pepper

      boom chicken noodle soup. not difficult, just no flavor, no depth or complexity.

      this recipe is the blogger’s take on chicken noodle soup. you think it’s too complex? adjust it. don’t hate on a recipe because you think it’s too complicated.
      and if you don’t see what you want on the internet?
      get off the internet and into your kitchen. experiment, create, enjoy. it won’t be easy, but nothing in life is.

    • This is not a complex recipe. It’s an easy version of the standing and skimming version of Mom’s chicken soup! May I suggest you buy a supply of Campbell’s Soup and before you put it in the microwave add a pinch of thyme.

      • When I rushed I use frozen mixed vegetables, frozen onions, frozen celery. Simmer the chicken in water with salt and herbs and add frozen veges after shredding the done chicken. Still takes the long simmer time to get chicken tender. Can even  add frozen brown rice.

    • So let’s be clear. This is not a review of whether or not the recipe is good as written but of how many ingredients are listed? And you also think that the author of this blog ought to tailor recipes to meet your individual needs? If so, I whole heartedly agree with the other commenter…buy a can of soup and stop commenting about how many ingredients are listed in a recipe. Maybe this isn’t the food blog for you!

    • They have a chicken soup recipe with about 5 ingredients on the back of the sawansons broth! 🙂

    • Rude!!!

      I actually think this recipe looks really simple and am super excited to try it tomorrow! 

    • I’ve made chicken noodle soup with chicken, chicken broth, rice, noodles. Salt and pepper to taste. Maybe carrots. It tastes just fine. 

      Google works well for finding different recipes. Less is better for me. 

      • Put the two recipes side by side do a taste test then tell me which one you would fix/eat the next time. By the way when you do this test and pick this recipe just dump the 5 ingredient one into the other. It will still.be better and nothing wasted.

    • I am sorry but it seems like you are not asking but demanding. The blogger made the effort and took her time to put this recipe together to make it available to everyone free of charge and you come here with this entitlement behavior when you should be grateful. If you want a recipe with less than five ingredients then you should try another blogger that offers that option. I am making this recipe today and am excited to try it. 

    • Splurge on the herbs if you buy them dry they are far less expensive, you get plenty of herbs leftover, and a lot of recipes call for Rosemary, thyme, or bay leaves. 

    • I tried the recipe for work and everyone loved it. Had never tried lemon juice in my chicken noodle soup before. It truly enhanced the soup to a new level and neutralized the onion flavor. My family loves it too. I thought the ingredients were perfect since I already use a lot of celery, onions, carrots, etc., in my soup! Give it a try and if you don’t like it, you can try the Campbell soup option!

    • I’ll help out…… Trader Joe’s has a mirapoix, onion, celery and carrots already diced in a plastic for 2.99…super time saver…I consider it one item!
      Rôtisserie chicken, cut up or torn
      2 boxes chix broth
      Bag of egg noodles


      • Well Sandra you seem to be the nice one out of all this. All those comments were so unecessary, life is too short to be mean, seriously the poor woman was probably time poor or something, never judge people. I put packets of chicken noodle soup in mine for extra flavour as well.

        • This is Chungah’s blog and her recipe. She obviously shared this version of chicken soup because it’s what she likes. Why would we want her to write up anything else? If the commenter was time-poor, she would have been better-served to look for a shorter recipe elsewhere. It’s not the blogger’s or other commenters’ jobs to find her a more basic recipe.

    • You can leave out the thyme and rosemary. I suggest chicken parts with bone in it. The marrow from one gives it a lot of flavor and healthy when your sick with cold or flu.

    • Good lord it’s some spices and vegetables.   Ot asking you to build a nuclear warhead!!

    • Hi, I just read this recipe and finally yes spaghetti noodles would be better,if it helps for the dried spices, I used an Organic Italian blend (lol) in a bottle much easier and very tastie..I also use it in my beef soup.I wont be adding lemon, the only concern I have is this is for me and another family..so if it is not served immediately will the noodles get mushy overnight ??

      • My noodles always seem mushy the next day. I like to cook them separate and add just enough for however many servings last thing. I love spaghetti noodles in my soup, but egg noodles seem to stand up better.

    • Simmer chicken with bones in (like an 8 pack of drumsticks or thighs) in more than enough water to cover it, like almost a gallon. Also throw in a quartered onion. Simmer for 1.5-2 hours on a pretty low temp (like 3-4 on my stove) with the cover on. At the end of the cooking time, take out the chicken and onions. Mash the onions and add those and some tiny pieces of chicken back into the broth. Add salt and pepper to taste. Usually takes LOTS of salt. Cook Amish style noodles in another pot. Drain and put the noodles and most likely more salt into the broth. Simmer on low for 20-30min. Voila! That took chicken, onion, water, salt, and pepper and will make the most homemade tasting chicken noodle soup there is!! (Eat the cooked chicken meat as is or make chicken salad or use in casseroles.)

    • What about… 1 kg of chicken wings.. chicken noodle soup packet mix.

      Cut the chicken into 3 pieces and discard the tips only.  Put the rest into a pot of boiling water with packets of noodle soup.  I usually use about 4 pots per kilo of chicken or to taste 

      Cook until meat falls off Bone and that’s it

      Add 2 minute noodles for extra thickness… 

    • hi, i make a chicken noodle soup in the crock pot ,and it is so good, and everyone loves it it it … 2 cans cream of chicken,2 cand cream of celery, 3 chicken breast, 5 cans of chicken broth,1/2 onion 3 carrots, 1 stalk celery, and a bay leaf,and pepper! cook on low 6-8 hours, then shred chicken and add pasta cook till noodles are done! tip- if you dont have celery you are fine because of the celery soup! hope you like it.