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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I have not made this yet but would like too and I would like to know carbs in this . Can you tell me the carbs? I saw where someone said saturated fats are low but I am unable to find the nutrition on this. Thank you
Approximately 22 carbs per serving (10 servings). Depending on what pasta you use it could vary
Also approx. 250 calories, 4g of fats, and 26g of protein per serving. (Numbers could vary depending on pasta and what part of the chicken used but still should be in a similar ball park)
Off the HOOK! Perfect soup and such an easy recipe! The lemon and parsley at the end make it. Set it up in the morning and had dinner ready when I came home from work. Husband and son loved it. Totally making this one again.
Hi there! Going to make on the weekend. As this is going to produce leftovers as the pasta is going to continue to absorb the liquid do you add additional broth when you heat the leftovers? Or is there a way to prevent the pasta from absorbing all the leftover liquid?
Loved this! I have made it several times. My go-to crock pot soup now. Put the lemon in. That changed my whole take on chicken soup. I’ve never enjoyed it as much as I did with the lemon.
I haven’t ever felt the need to change a thing.
And I agree with the author, spaghetti noodles just right in this.
The first time I made this, the leftovers were more of a mushy chicken casserole than soup. I make the noodles separately and add to individual bowls when ready to eat.
I have made this about a dozen times- it’s the only chicken noodle soup recipe I use now. Rave reviews from all who eat it!
Don’t skip the lemon, that’s the best part!
Can this be made with a whole chicken?
I’m reading the reviews as I am making my first batch. Cracks me up that everyone said it was great but then proceeded to share their recipe adjustments.
Not all changes change the overall spirit of the recipe. Recipes, for an experienced cook, are guidelines not SOPs. Some who don’t care for the original as written might get something out of the enhancements or eliminations others add. For example, the addition or elimination of any of the herbs in this recipe does not change the overall result of chicken noodle soup.
It is all my kids will take to school for lunch! I add an additional 4 cups of chicken stock in addition to the broth – adds more flavor and we find it isn’t “soupy” enough without the extra liquid. And use wide egg noodles rather than spaghetti. I add them in at the end but – after reading these reviews – will try cooking them separately and then adding next time. Also will add rice and try that at some point We freeze it and then thaw later. Can’t believe how easy this is! And im shocked it has so much flavor for just using breasts – need to try thighs sometime to see how that is.
It is all my kids will take to school for lunch! I add an additional 4 cups of chicken stock in addition to the broth – adds more flavor and we find it isn’t “soupy” enough without the extra liquid.
Great recipe as usual I did have to add more broth to cover noodles and make it soup like. Love the flavor and had no problem w noodles sticking or anything like that. Another damn delicious home run 😉 thanks
Was good, very light and healthy. I didn’t care for Rosemary flavor( personal taste) next time I’ll leave out. I added a bit of sugar as was rather tart towards end, helped a lot. Next time I’ll use bone broth and chicken thighs for more richer flavor profile.
This is my go-to Chicken noodle soup recipe!! Simple ingredients and yet turns out like a winner everytime.
Question: what do you think about making this with turkey tenderloins instead?
This soup is absolutely delicious! I followed the recipe exactly, and it turned out perfectly. This will be my go-to soup for whenever we are down with a cold, but to be honest, it was actually super refreshing even in the middle of a scorching North Carolina summer because of that lemon juice! Yum!
I’ve made this recipe for the past few years.
It’s easy and delicious. I’m making it today before I go into work.
this recipe is simple to follow and hearty! love it for all seasons..even summer lol.
Just a question- adore anyone know why the cholesterol is high in this soup? None of the ingredients explain the nutrition facts for the cholesterol so I was just wondering. Thanks!
So delicious and easy to make! My family and I added different things like jalapeño slices and oyster crackers to our individual bowls, which was fun. Will definitely be making this again!
Looks delicious and love all the herbs. I would suggest using “bone-in skin-on “chicken breast producing an superior broth… gelatin from bone and fat from skin. Easy to remove skin and bone after cooking. You can taste the difference . Thank you for recipe
Hi Molly- it’s high in Cholesterol because of the fat from the chicken( the best part of the soup flavour) it’s still low in saturated fat which is what you want to watch out for health wise- just watch how much salt you add to soups as stock has a lot of sodium already.
Cheers
When I first tried it, I was really disappointed. It seemed bland, then I realized I forgot the lemon juice. What a difference! It made it bright and flavorful. Will definitely make again. …thanks for the recipe.
Tried this last night. I did not add salt or pepper for the cooking process, only during the meal. We substituted small shells for spaghetti. The chicken breasts actually fell apart on their own when taking them out of the crock pot.
Simply delicious!
Thank you so much for providing us with your recipes.
So delicious!! I added green chile and made a corn starch paste for a little thickening. It will be wonderful as a leftover!!
Swapped out half the chicken broth with portobello mushroom soup and it was so delish!
Hi all. Can I prepare this the night before and turn it on in the morning?
Thanks in advance!
Hi Gayle,
I would be worried about the vegetables getting soggy and as well as the proper safe temperatures for raw chicken. I would cut everything up and have it all measured the night before, but throw it all in the slow cooker in the morning rather than letting it sit all night. Hope this helps!