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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Can you also cook this on high for 4 hours or only on low?
Yes, Brittany, you can certainly cook on high but low and slow is the way to go! 🙂
I will definitely make this recipe for my dear friend recovering from 2nd hip surgery! Tnx for great fresh ingredients recipe!
Many have commented about the noodles getting mushy- I solved this by putting the flour and cream mix in for 45 minutes, and adding the noodles for the last 10-15.
This was delicious on a super cold night! Enjoy!
Kyla, you used a flour and cream mix? Did I miss that in the ingredients? I’m asking because I really wanted a “stew”, with it being a bit thicker consistency than soup. Does the flour and cream mix work, and what amounts of each did you use?
Thanks!
Can I use a cooked roasted chicken
Vanessa, the chicken is cooked low and slow for 6-8 hours so I do not recommend using an already cooked chicken for this recipe.
Chungah..I saw that “Kyla” added a cream and flour mix. Will this work to thicken the broth? And if so, what proportions or amounts of each for this recipe? Thank you.
How would you recommend cooking it if I didn’t have time to do it on low ?
You can cook on high heat for 3-4 hours.
It’s Chicken Soup for heavens sake. How in the world, (if you are a cook or ot), could you mess this up? I have made this 3 times and it is always good. Broke the spaghetti in 1/3’s and the other time used egg noodles. The 3rd time I had some of several different kinds of noodles left and mixed them together to use them up.
Hello, did you have to change the cooking time when using different types of noodles? Have you tried freezing a portion for future consumption?
Thank you
Nice. Its looking so beautiful. Thanks for the recipe.
Can you substitute egg noddles?
Sure! But please be mindful that cooking time may vary with this substitution.
Can you freeze it for another day?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
The wife and I just love it so delicious and the soup is even better the next day.
Awesome recipe!!! The lemon and parsley at the end really makes it more awesome. I make it at least once a month.
Delicious
Nice healthy recipe and hearty. I wonder how it would be with using zucchini and making noodles from that instead of pasta. It worked well with a lasagna recipe. Love soup and anxious to try with zucchini noodles.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This was easy and tasted great. We’ve eaten this for 2 nights and it was even better on night 2. I used Spaetzle noodles instead of spaghetti, like the noodles in Campbell soup. The whole family loved it. Tanks you.
This was the worst soup I ever ate!! I was very disappointed.
Waste of money.
Probably like all your cooking
The only way this could taste bad, is if it wasn’t prepared correctly. This soup is outstandingly delicious!
Waste of money??? Didn’t you make it with your own ingredients?? My guess is that you never actually made the soup, but instead came here, like you do on numerous website just to spew negativity. What a sad life you must live. GO help a homeless person, feed a starving child, help someone in your community with a small, anonymous act of kindness. Doing for others with no expectation of getting anything back, does wonders for the human soul!
It’s a basic chicken noodle soup recipe. If it was that aweful, then you likely messed it up
Read the other reviews – you have a problem Sanday
Why do you use spaghetti vs egg noodles?
It’s simply personal preference. 🙂
Absolutely the best chicken noodle soup I have ever made! I would have never thought to use broken spaghetti in this, but it is perfect and doesn’t get mushy! I found “thick” spaghetti and used that – will not use a full 8oz next time, though, because it was too much and had to add about three more cups of chicken broth to balance – will use maybe 5oz of pasta. I cut my cooked chicken into large chunks instead of shredding, personal preference. Absolutely wonderful! Was worried the lemon juice would make it too lemony, but no – just made the flavor brighter. Try this, you will not regret it.
Awesome! Thank you, Kimberley!
What if we wanted to use different noodles like egg noodles like a traditional chicken noodle soup?
What a great idea!
I’m sure this soup tastes delicious. All of your recipes that I have tried have been an absolute success!
It’s really yummy – we hope you try it!
i made this and it was YUMMO!! so good and not super heavy!!
Glad you enjoyed it!