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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Roughly how much is one serving? One cup?
Yes.
Super easy. Added more salt at the finish. More carrots next time.
Loved it.
Anyone try potatoes instead of spaghetti? Thoughts?
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.
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
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!
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
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.
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.
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.
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.
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.
This was a great (and suuuuper easy) recipe! Loved it!
Thank you for this recipe. The noodles went really well with the soup. Thanks again.
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!
I’m making it right now. Wish me luck!
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!
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.
Yes!
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.
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?
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!!!