Slow Cooker Chicken Noodle Soup
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So hearty, comforting and soothing (and so easy!). Perfect during the cold weather or fighting off a cold!
It is officially sweater weather and chicken noodle soup weather. My favorite bit about soup weather though? It’s the warm hug in a bowl for me. And the broken spaghetti noodles of course – it’s the best part of the soup!
You can really use any kind of pasta to your liking but for me, traditional chicken noodle soup must have spaghetti noodles. I don’t know what it is but spaghetti just makes it that much better.
Not to mention, the use of the crockpot doing all the work for me so I’m not really lifting a finger here.
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
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.
Did you make this recipe?
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Can you do this on high heat? If so, how many hours? Thanks!
You can cook on high heat for 3-4 hours.
This is looking an awesome recipe, I must try it in coming days.
How much pasta did you use, I see no mention on the amount.
Got it, missed it at the bottom.
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.
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.
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.
Followed this recipe to a T. It was awful. Had the worst flavour. Won’t be making this again.
Omg great recipe A+ i used homade chicken stock that i had frozen soooooo damn good
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.
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.
Made this last week — it was really bland.
Can we use potatoes in place of noodles?
I will try to add carrots in it also.
Yes, absolutely.
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?
Broth
Yes, some brands of broth are more clear than others.
Can I use rice instead of noodles? If so when do I add it?
Yes, you certainly can but cooking time may vary slightly depending on the type of rice used (white, brown, wild, etc.).
I have some leftovers that are in danger of going to waste, but this recipe looks like it would be perfect to save them.
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!
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.
Yes, high for 3-4 hours should work just fine! 🙂
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
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. : )
The lemon juice is added with the parsley once the noodles are cooked through.
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!