Slow Cooker Chicken Noodle Soup is a comforting classic that’s perfect for chilly days or when you need a little extra warmth. This soup is packed with tender chicken, soft noodles, carrots, celery, and flavorful herbs, all simmered slowly to bring out the best taste. The gentle cooking method makes the chicken super juicy and the broth rich and tasty without any fuss.
I love how easy it is to just toss everything into the slow cooker in the morning and come back to a delicious, ready-to-eat meal. It feels like a cozy hug in a bowl, especially when I’m feeling under the weather or just want a simple, satisfying dinner. Adding fresh herbs at the end always brightens up the flavors for me.
My favorite way to enjoy this soup is with a slice of warm crusty bread or a soft dinner roll to soak up all the yummy broth. It’s one of those meals that feels like home and brings the family together around the table, no matter the season. Plus, leftovers taste even better the next day, so I’m always happy when there’s extra!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken breasts for their mild flavor and quick cooking, but thighs add extra juiciness if you like richer meat.
Carrots and Celery: These veggies give the soup its classic texture and subtle sweetness. If celery is hard to find, you can use fennel or green beans instead.
Chicken Broth: Low-sodium broth lets you control salt better. If you can’t find it, use regular broth but taste as you go to avoid oversalting.
Herbs: Thyme, parsley, and basil bring wonderful freshness. Fresh herbs at the end brighten the soup, but dried herbs work well during cooking if that’s what you have.
Noodles: Wide egg noodles or rotini are great choices as they hold up well in the soup. If you want gluten-free, use rice noodles or gluten-free pasta.
How Do You Keep the Noodles from Getting Mushy in Slow Cooker Soup?
Adding noodles too early can make them soft and mushy. Here’s how I handle it:
- Cook the soup and chicken without the noodles first — this lets all the flavors build.
- After shredding the chicken, add the noodles and cook on HIGH for just 20-30 minutes. This way, noodles cook perfectly without soaking too long.
- If you plan leftovers, consider cooking noodles separately and adding them to your bowl when serving to keep their texture fresh.
This simple step helps noodles stay tender but not overcooked, giving your soup the best texture.
Equipment You’ll Need
- Slow cooker – I find it hands-free, making it easy to prepare the soup in the morning and have it ready later.
- Sharp knife and chopping board – for slicing carrots, dicing celery, and chopping onion safely and easily.
- Measuring cups and spoons – to get the right amount of broth, herbs, and seasonings without guesswork.
- Two forks – perfect for shredding the cooked chicken easily.
- Large spoon or ladle – for serving the soup hot and scooping up hearty helpings.
Flavor Variations & Add-Ins
- Extra veggies: Toss in frozen peas, corn, or chopped spinach near the end for extra color and nutrients.
- Spice it up: Add a pinch of crushed red pepper flakes or a dash of hot sauce for some heat.
- Cheesy twist: Stir in a handful of shredded Parmesan or a dollop of cream cheese at the end for a richer, creamier soup.
- Different protein: Use cooked shredded turkey or ham instead of chicken for a different flavor.
Slow Cooker Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 8 cups low-sodium chicken broth
- 4 large carrots, peeled and sliced
- 3 celery stalks, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried parsley (or 2 tbsp fresh parsley, chopped)
- 1/2 tsp dried basil
- 1/2 tsp black pepper
- 1 tsp salt, adjust to taste
- 2 cups wide egg noodles or rotini pasta
Optional Ingredients:
- 2 tbsp olive oil or butter (for added richness)
- Fresh thyme sprigs or parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and then slow cooks for 6-7 hours on LOW (or 3-4 hours on HIGH). After the slow cook, you’ll finish it off by cooking the noodles for another 20-30 minutes. Total active cooking time is short, but plan for around 7 hours including slow cooker time.
Step-by-Step Instructions:
1. Load the Slow Cooker:
Put the chicken breasts at the bottom of your slow cooker. Add the sliced carrots, diced celery, chopped onion, minced garlic, and sprinkle in the thyme, parsley, basil, salt, and pepper.
2. Add Broth and Cook:
Pour the chicken broth in, making sure everything is submerged. Cover the slow cooker and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and vegetables are soft.
3. Shred the Chicken:
Take the chicken out and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
4. Cook the Noodles:
Add the egg noodles to the soup, stir, then cover and cook on HIGH for 20-30 minutes, or until the noodles are tender but not mushy.
5. Finish and Serve:
Taste the soup and adjust salt and pepper to your liking. If you want extra richness, stir in a little olive oil or butter. Serve hot and garnish with fresh thyme or parsley if you like.
Enjoy your warm, nourishing slow cooker chicken noodle soup — perfect for cozy nights!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it fully before adding to the slow cooker to ensure even cooking. Thaw overnight in the fridge or use the quick thaw method by placing the sealed chicken in cold water.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to adding the noodles, then refrigerate the base for up to 2 days. When ready to serve, reheat and add the noodles, cooking until tender.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. For best texture, store noodles separately and add them when reheating.
Can I Substitute Different Noodles or Pasta?
Yes! Wide egg noodles or rotini work well, but you can also use gluten-free pasta or rice noodles. Just adjust cooking time as needed and add them toward the end to avoid mushiness.
