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
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
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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I’m cooking it right now but had to use on hand stuff do to bad weather. So, chicken bullion, onion powder and celery seeds. I at least had carrots, fresh parsley, bay leaves and thyme. Didn’t use rosemary and not using lemon juice. Wish me luck! Praying its not to salty tasting.
Never go back and leave reviews, but this was awesome. Made it twice now. Really have to watch the amount of rosemary and thyme, too much and you’ll kill it. Strongly recommend!
This was great. I left out the rosemary due to personal preference, and used egg noodles because that’s what I had on hand. However, everyone including the kids loved this
Outstanding, delicious!
Wasn’t crazy about the lemon juice in it and I didn’t have rosemary but otherwise not bad.
Delish and easy!! Best Chicken Noodle I’ve ever made.
Damn Delicious!
Fed 6 people with leftovers. Opted out of the lemon because my husband isn’t a fan…
Otherwise, easy peasy and delicious.
Damn Delicious!
Easy and delicious! Had to make do without a few ingredients because me and hubs are stuck at home, so I had no celery and only 2 c. of chicken broth. So I used three chicken boullion cubes instead. Also used fresh rosemary because I apparently ran out of dried. Also, my husband’s on Keto, so didn’t put in any noodles (which made me sad because, hello—that’s the best part of chicken NOODLE soup). Despite these changes, the soup came out great. Thanks for an easy, wonderful recipe!
Excellent!! The lemon juice and fresh Italian parsley at the end is the key. The only change I made was thin spaghetti pasta and I cooked it separately 3/4 and added it for the last 10 minutes. I find the broth is not as starchy.
This is an essential chicken soup recipe for all. It has everything you need for a great soup. I added chili flakes, cilantro and lime and it was delicious, but the recipe alone is great. My standard from now on.
Made this for my family tonight and I’m super happy, stuck to the recipe exactly and it was sooooooo good.
As a child, my Dad took me to an Amish restaurant in central
Ohio where I had an amazing chicken soup that spoiled me forever. I have tried countless chicken soup recipes, but until now, have not been able to capture the depth of flavor that I remember. Until I made this damn delicious soup! And the fresh lemon and parsley at the end bumps it up to a whole new level! Finally, my search is over. Thank you, thank you, thank you!!
Can you make this and freeze to have another day. I’m making some batch meals as in a few weeks my kitchen is getting replaced and wanted recipes I can just take out of freezer and defrost then put in slow cooker to warm up. As I won’t have an over or hob.
Wow this recipe is incredible my wife and I just had this for dinner… The Flavour is beautiful, I was blown away with this, I was very dubious about the lemon like others but it really made the flavours at the end pop… Added peppers and canned sweetcorn and a few chilli flakes absolutely amazing…
I have made this in winter for the last 2 years and I freeze any leftovers for when the teens need a little warm up after sport days and can grab straight from the freezer as a quick pick me up
I am due to have a baby any day so I’m batch cooking delicious meals to get us through the first few weeks. Our baby will be a little cold weather babe so having some decent, hearty meals on a cold night will be a real treat. This soup is perfect!!! So unbelievably easy to prepare, made the house smell delicious while it was cooking!! I think that I may have added too much Spaghetti but I’ll just add extra stock before serving.
This is an essential chicken soup recipe for all. It has everything you need for a great soup. I added chili flakes, cilantro and lime and it was delishious, but the recipe alone is great. My standard from now on.
Wow. This one’s a keeper. I’ll be making this one again for sure! For mine, I shredded a rotisserie chicken already cooked and omitted the parsley and lemon as it tasted fantastic and was afraid those ingredients would be too overpowering. I put mine in the slow cooker on high for a few hours until the vegetables were to my liking.
Made this recipe twice now . First time used spaghetti noodles this time
Used egg noodles. Much better with egg noodles. Recipe is off the chart delicious.
I loved it and so did hubby and 8 yr old daughter. Been trying to eat healthier.
Nice and refreshing and no-guilt fullness. Also took me probably 21 minutes total for getting it started in the morning. When it was ready, I squeezed in a small amount of juice from a lemon half, then I personally added extra lemon in mine, and after getting used to, it grew on me and the acidity was just wonderful to me.
My substitutions only due to availability (incase anyone needed help with any) was for the slow cooking I just had some baby carrots on hand & put those in, and didn’t even bother chopping them. Also, the only onion I had was half a yellow one, and a full red one so I did half yellow and half red too, and wasn’t a huge deal. Also for the chicken stock I had a jar of powder buillion and boiled 8 or so cups of water and added that. Also I went with egg noodles instead 40 minutes before serve time, but they will end up too soft. yet my hubby and daughter didn’t seem to complain, but good for me to keep in mind for next time. Thank you so much for this recipe.