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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Can bone in chicken thighs/legs be used?
Both down with covid. THIS. WAS. PERFECT. Will add to my file for cold, winter days with or without cold symptoms.
I pre-braised my seasoned and quartered chicken with the skin on until slightly browned. Then dropped them into the crockpot. Followed all other steps until time to remove the chicken, but at hour 5. Then removed the skin and diced the breasts and shredded the rest. Pre-braising brings out more fond and flavor, also, cuts down the cook time of the dish by 2-3 hours if you put the slow cooker on med-high. I also omitted the sphaghetti and added diced potatoes due to gluten.
I used the last of my Angel hair pasta for this and it was the perfect amount of pasta texture!
Wow, best chicken noodle soup I have ever made!! Love, love, love spaghetti noodles in the soup! My daughter said it was like chicken noodle ramen soup and she really liked it! My husband said Make it anytime! This is my go-to soup recipe now.
I haven’t made it yet but this is a really good recipe I happen to know recipes very well. I’ve thought of the lemon before but I’ve never used it.That was a big reason on making this recipe, and the way the carrots are sliced. Thank you for the recipe I happened to make chicken stew, or chicken soup every other week from Fall till spring. For work. It’s in the crock pot at the moment can’t wait for it to get done.
Delicious!! Only cooking for two, so I fully intended to freeze some, but I don’t think there will be enough left. Loved the lemon at the end = chef’s kiss!
This is such a wonderful recipe. It has easy to follow directions & it came out great! Highly recommended!
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I can’t digest garlic or onion, so I substituted finely sliced leek and chopped celery. Still delicious!
What would you do if you want to use bone-in chicken breast and pressure cooker function on an InstaPot? Pasta has less than half the cooking time of the chicken I think.
Did you cook the chicken alittle before putting it in the crock pot?
Hi! Does this soup freeze well? It’s delicious!
In my experience, it freezes very well!
Looks delicious
I make this for every first chilly football game. Today is the day! It is easy to make. It has good for you veggies and chicken. I used noodles. But I have used rice too. Just delicious!
I made this today with a couple changes. I used egg noodles cooked separately and added at the end and I forgot the lemon juice. This was one of the best soups I have ever made. Fantastic recipe and definitely a keeper! Thank you!!
This is my now go to recipe for chicken soup. Originally looked up a recipe for my son while he was sick! Nothing like good ol fashion chicken noodle soup to do the trick! I don’t usually go back and write reviews, but first time making chicken noodle soup, so I decided I would. You may have to go back and add stock when reheating and serving, it seems there could be more that’s needed. Love adding the lemon! Will be freezing in smaller portions for later and seeing how that goes!
The best chicken soup ever
Looks and sounds so good
Would you be able to freeze if you left the spaghetti out???
The best Chicken Noodle soup I’ve made yet in my slow cooker (large one).
I add a can of drained diced tomatoes and in the last half hour or so I add some frozen corn, peas, mixed veg to the cooker.
My adult
grandkid’s are like vultures when they know I am making it. A real meal for our cold Canadian winters.
I made this soup and it was absolutely delicious!!!
Do you think it would be ok to turn up the heat to high for half the time?
What quantities would you recommend for a 4.5 litre cooker?
This is a great recipe and great tasting soup. I’ve made it for several neighbors when they were sick and they loved it! The only comment I would add is all crock pots are not the same and time may need to be adjusted down for the initial cooking period. I found the soup to be more like a stew. I made it again and shortened the cooking time to 5 hours and added one more cup of broth.
I agree, I made it in half the time with my slow cooker