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!
Featured Comment
why i love this recipe
- Hands-off cooking
- Big batch soup recipe, great for freezing and planning ahead
- Warm hug-in-a-bowl
- Slurping up all the spaghetti noodles
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.
tips and tricks for success
- 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.
pro tip
Avoid overcooking your chicken noodle soup.
Even with its gentle heat feature, you can 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.
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
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
Equipment
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.
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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!
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!