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
why i love this recipe
- Hands-off cooking
- Big batch soup recipe, great for freezing and planning ahead
- Warm hug-in-a-bowl
- Slurping up all the spaghetti noodles
chicken stock versus chicken broth
Chicken stock
Chicken stock is lower sodium and thicker than broth, and is made from bones and vegetables.
Chicken broth
Chicken broth is made from meat and vegetables. Store-bought broth is often times saltier than store-bought stock.
tips and tricks for success
- Use the right size crockpot. A 6-qt slow cooker is ideal for this recipe. For a smaller slow cooker, simply half the recipe with the same cook time.
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Let the noodles cook with the soup. The pasta does not have to be pre-cooked prior to adding to the slow cooker. The beauty of this recipe is its ease – no extra pot needed here. Go ahead and throw in your uncooked, broken spaghetti noodles, letting it infuse all the lovely flavors.
- Add freshly squeezed lemon juice. Lemon juice will elevate your chicken noodle soup, adding a fresh, bright flavor and balancing out all the saltiness and richness of the soup.
pro tip
Avoid overcooking your chicken noodle soup.
Even with its gentle heat feature, you can overcook chicken noodle soup in the slow cooker. The chicken will dry out, and the vegetables will turn to mush. Do not leave the slow cooker on longer than necessary.
what to serve with chicken noodle soup
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.
Video
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CAN I COOK ON HIGH FOR SHORTER TIME??? sorry for the caps.
YES YOU CAN! 🙂
Fighting over a chicken noodle soup recipe!!!
Aren’t there bigger problems in the world?
If you want less ingredients find a different recipe. Lol.
Btw just made this today and it was so yummy and even though there are alot of ingredients it was SO easy to make. And I love how there are so many ingredients to give it more and better flavor! Please post more like this!
I absolutely LOVE this recipe, thank you! It is so easy to throw together in the morning before my son wakes up to have dinner ready for the evening. I use fresh thyme and rosemary if I have it and I think it tastes even better. The flavor is so much better than chicken soup not made in the slow cooker. My family loves it!!!!
Sooo I accidentally added lemon juice at the beginning rather then at the end will it still taste ok?? I’m worried
It should be fine!
I added some dill weed and corn. Per my taste buds, I think I’ll use less rosemary and thyme, but other than that, LOVE this recipe! Super easy! Thanks for sharing
Hi thankyou for taking the time and effort to publish the recipe. Is this recipe freezable?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
I made this yesterday and am enjoying it today. It’s delcious!! YUM!!!
I love Damn Delicious recipes!
Just made this for the 2nd time in 2 weeks! However, I make on stove top to save time. This is the best chicken noodle soup recipe! Love you site, Chungah!
I have all the ingredients but chicken stock, but have chicken bullion cubes. Think that would be just fine? And if so how many? Thanks
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi, I’m not the original writer of this blog, but wanted to give you info on the whole using bullion cubes. I’m certain you could use chicken bullion cubes in this. There should be direction on the jar on how much boiling water to bullion cube to use. I think its something like 1 cube per 8oz water. I would NOT add additional salt to the recipe as the bullion cubes are very salty. I hope this helps!
How do you take off the crud that collects on top of the soup? Also do you wait until the end to take it off? Help! Thanks
You certainly can if you wish to do so! 🙂
Made this today. House smelled wonderful all day. Soup did not disappoint. My husband had two bowls and said this was a keeper.
This recipe turned out AMAZING. I make lots of various soups, but this is the first time I’ve attempted homemade chicken noodle soup. The herbs and various veggies gave it depth and the lemon was a nice addition to brighten it up! So delicious, and easy! Thank you!
I LOVE THIS RECIPE!!! I love the lemon in it, I made it for my family and there wasn’t any left! Thank you!
Sorry but I didn’t like this soup. I followed the instructions completely but it
just had a strange taste
to it. It wasn’t a bad taste just not like chicken soup I have made on the stove top, I think it might be because of the seasonings. Spaghetti noodles weren’t that good either, IMHO.
I used a rotierre chicken, pulled it off the bone, removed the skin and cut into bite size chunks.
I also used Swanson low sodium chicken broth, Italian seasoning and wide egg noodles.
It was easy and delicious!
loved this recipe. First time I tried it. Didn’t put lemon juice in because I couldn’t get my head around why you would put lemon juice in.
I also made the steak bites and mushroom recipe, best ever stew that I have ever tasted.
Keep rolling those comfort food recipes out, I’m waiting impatiently for another super easy tasteful .
This was so delicious!!!!!! Thank you.
Great chicken soup recipe. I could eat soup every day… and my grandkids think I do but really only once or twice every week, all year long! Chicken noodle is one of my favs. I cheat… use Sam’s rotisserie chicken, whatever is left over from a meal. This makes it super easy, pretty quick because I’m really only cooking the celery, onion, carrots, garlic (you can – but don’t have to – saute these first in a little butter, it does add a depth of flavor). I love the chicken stock base in a jar and it is less expensive than canned or boxed stock. So, the veggies, water +chicken broth, chicken (not cut up and throw in the bones for sure!), thyme, sage, go in together. I always start out wanting to have a nice brothy chicken soup but end up with thicker than I want because the noodles suck up the broth. I wish they made a spaghetti just for soup that didn’t soak up all the broth. Others have suggested cooking the spaghetti separately and I might try that. I am also going to try adding lemon…sounds strange but I’m going to give it a whirl anyway.
Try rinsing the noodles in cold water after you cook them. 🙂
This recipe came at the perfect time! I made it today and it was delicious! Added some green beans cut to 1″ pieces for last 30″. Made homemade dumplings at the end (requested by boyfriend) and we ate like pigs. Yummy!
Whenever I make chx breasts in the crock pot….or make chx soup, the chicken tastes dried out. Does this happen in this recipe and if not, why? Thanks, want to learn what I’m doing wrong!! Thx!
It shouldn’t be a problem here! 🙂