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!
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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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Two things about this particular recipe got my attention, shredding the chicken and using spaghetti. I dislike chunked or diced chicken but prefer shredded in any and all chicken recipes. It’s just my thing. Also, I agree broken spaghetti is best for chicken noodle soup I guess because I grew up with Campbell’s and so any other noodles leave me unenthused. Of course you can tweak with your preferences, but when I saw this recipe I knew this would be the best for me. I made it in my slow cooker and I’m happy to say it’s just right, spices and flavors blend beautifully for a chicken soup. I truly love this recipe and will use it from now on!
Does anyone know why my spaghetti came out so gummy?
The only thing I can think of is maybe your slow cooker run a little hot and you wouldn’t need to cook them as long as the recipe says. I never do sometime I put the noodles in and turn the crockpot off just before serving Hope this helps
BEST CHICKEN NOODLE SOUP EVER! I have made it 2 times and everyone who eats it says it is DAMN DELICIOUS! I didnt change a thing – PERFECT as it is!
Made this as stated and had to use extra broth to cover everything. It was damn delicious as usual for anything from your site. I had no problem with sticky noodles or anything else mentioned. Thanks
Fabulous, easy soup. We love it. I added a little Cayenne Pepper to give it a kick!
My family and I added different things like jalapeño slices and oyster crackers to our individual bowls, which was fun.
I have made this twice now with wonderful results. I didn’t change a thing! This is now moving into our soup rotation.
My mom has Covid and I made this soup for her twice! She loved it so much and now she calls it Covid soup!
I changed up the recipe a little. I dont like cutting onions so I substituted 1 pkt of onion soup mix. I also added 4 tsp of chicken boullion to add some extra flavor. I doubled up on the veggies, and boiled the noodles and scooped into the bowl upon serving as to avoid any soggy noodle issues.
Thanks again for this wonderful recipe!!!
I do the same with the noodles. I add them in each individual bowl . I do that with all homemade soup.The lemon is the kicker. The best!
First time I ever made chicken noodle soup and it was great, not because of me but because of this recipe.
Can you use chicken broth instead of stock?
Yes they can be interchanged
I’ll admit I was hesitant adding the lemon but I’m so glad I did. This soup was delicious!
I used chicken thighs and rice noodles that were leftover from Thai chicken noodle soup, and it was incredible! I made it on slow cook mode in my instant pot. Will make again. So easy!
I haven’t made this yet but have been looking forward to it. I want to use rotessiere chicken instead of breasts or thighs. Can I use already cooked chicken and just lower the cook time or will that destroy the flavor profile of the soup? Thanks!
I always use leftover chicken. Works great! Don’t change the recipe at all.
Love this recipe!!! So easy, and tasty. I make this soup at least once a week in the winter months.
I have made the Instant Pot version and it was nowhere as delicious as this. The long cook time really mellows the rosemary, which brings that true, homemade flavor out. I used 2 Tablespoons of lemon juice and fettuccine noodles. I am curious if using whole wheat or legume pasta will also work, so will give it a try, but will cook the pasta separately first.
Just truly loved this recipe got up Sunday morning at 8 o’clock and looked up recipes saw this when it looked delicious I tried it and it is delicious thank you so very much the only thing I did was I took a bonus in this chicken breast instead of leaving that hole I caught it cubed.
Pretty good basic recipe. Novel using spaghetti usually I use egg noodles. I did tweak it a bit ~ sautéed the onions and garlic then browned the chicken ever so slightly. In addition to the breasts, tossed in some thigh meat, too, as it was on sale and ups the flavor considerably. Next time would use bone in skin on as someone else suggested; skim the fat if needed. I liked the lemon, the wife not so much. Will add to my bowl not hers in the future. And I do appreciate everyone’s comments, those that followed to a t as well as those who’ve made soup a few times. Always like to learn.
Flavorful, colorful, great consistency and so easy to prepare! Try it!
Made this chicken noodle soup today , and it was pretty good I thought. I left out the lemon juice, and only added half the fresh parsley, but my husband only complained about the parsley, he wasn’t to keen on that flavor , and he also said broccoli would be good in it . So next time I will do a little experiment of my own. All in all I really like it.
I made this today and just want you to know that it was awesome! Perfect chicken noodle soup!
The flavor is very good, it’s just that using skinless boneless chicken breast, the chicken became very stringy!