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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This is pretty solid for a soup that doesn’t take much time to prep!
The first time I made it, I followed the recipe exactly. The only thing I wasn’t a fan of was the lemon juice, but I think that’s just because I went into it craving a more “traditional” chicken soup broth flavour. The lemon juice gave it a more fruity flavour, which is fine but just not my cup of tea.
Otherwise though, this is basically a go-to recipe for me. I just leave out the lemon juice, and sometimes improvise a bit with the vegetables and spices I use. You can also add rice instead of pasta if you want a more freezer-friendly soup 🙂
How is one able to season raw chicken to taste?
LOL – yes, that’s pretty funny. But what that means is “personal taste’, or ‘preference’.
my thoughts exactly! Used linguine as that is what I have on hand. Will taste it tomorrow when served, before which will add the lemon juice. Would like to try rice or orzo cooking, I guess
Lol. I was thinking the same thing!
Wow! Amazing recipe for Chicken Noodles soup. My family loved it. Thanks and keep it up
Can I cook on high for 3-4 hrs ibstrad
I did and it was cooked beautifully
Smelled amazing while it was cooking and tastes great!
Great! This was the first time I’ve ever made chicken soup, and it was super easy. Perfect flavour. Although I forgot to add the lemon juice – I’ll try that next time I make it. Very pleased with this recipe
Love this recipe and how easy it is. I am making it for the 4th time! I tweak it a little each time by changing up the noodles and adding different veggies. I also cook the noodles separately and add to the soup–just to make sure that they aren’t over/under cooked.
This was the best Chicken Noodle Soup recipe I’ve made. Just perfect!
I am a little worried about how the noodles will survive the freezing, I’m a senior and freeze by portion, but I’ll let you know.
When cooking you could not add your noodles in and take out what you need per serving and put that over your noodles or rice when you would like a good bowl of chicken noodle soup!
We used an already cooked rotisserie chicken just to have it a bit quicker and left out onion and lemon juice for taste. We also used Italian seasoning for spice with the parsley it turned out AMAZING multiple friends and family members asked for our recipe after they tried it. I definitely recommend!
When it says 10 servings, how big is the serving size? This looks so good, can’t wait to make it!!
This was sooo good! I made it with the leftover rotisserie chicken I had, and it turned out great. I loved the kick of flavor that the fresh lemon added to this soup. This recipe is definitely a keeper for me. Thank you!!
Great recipe! We used soybean noodles and the texture was great alongside the veggies and shredded chicken. I think zucchini noodles would be good to0 🙂
Very good. I just sliced the carrots and celery and quartered the onion. My main suggestion is that if you are going to freeze this in individual containers is not to add the pasta/noodles, because they will get mushy. Instead, add those when you are reheating the soup. I bring it to a boil first, then add the noodles.
Quick and easy to put together. I took the breast’s out to sliced then cut into small bite sizes and I shredded the carrots. The flavor is great and it’s very filling.
Can I start with frozen chicken in the crock pot or do I need defrost, then add?
Thank you Chungah for another amazing recipe! I know without fail when I pick one of your recipes I will not be disappointed! You are my go to kitchen expert. We love all things damn delicious haha!!
This was so delicious! I didn’t have time to add the vegetables when i put the chicken in, so I sautéed them on the stove and added them about five hours later. This turned out so well, it will be in our regular rotation. Thank you!
Thank you! Your recipes never fail. When searching for a recipe if I see “Damn Delicious” I know it will be perfect. I have two sick family members and went searching for a delicious chicken noodle soup. I came across a few and then found this one and knew I had to give it a try. I ended up not making it to the store until later, so I converted it to an Instant Pot recipe. I just tasted it and, of course, it is delicious. Thank you!!!!
I made this soup for my husband and I because we have been sick for about 3 weeks! (Wisconsin decided to skip fall this year. ) I did add ginger and Lawry’s seasoning to kick it up a bit. We both loved it and the house smelled amazing all day as it was snowing outside. My little dog could not settle down because it smelled so good and she needed to know where the smell was coming from! I had no problems with the noodles becoming mushy, and I am not a seasoned cook. Thank you!
Love this recipe! Thanks for sharing!