Slow Cooker Chicken Noodle Soup: 1 Pot Comfort

There’s nothing quite like a warm bowl of soup to make everything feel right, especially when life gets hectic or you’re feeling a little under the weather. That’s where my Slow Cooker Chicken Noodle Soup recipe comes in – it’s my absolute go-to for a reason! It’s the definition of “set it and forget it,” meaning you can toss everything in the slow cooker in the morning and come home to a delicious, comforting meal. This recipe is all about bringing that soulful, delicious food back to your table, just like my grandmother taught me. It fits perfectly with my philosophy of simple, joyful cooking, and I’m so excited to share it with you! You can learn more about my kitchen journey over on my About page!

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Why You’ll Love This Slow Cooker Chicken Noodle Soup

Seriously, what’s not to love about this soup? It’s your new best friend for those crazy busy weeknights when cooking from scratch feels like a marathon. Just toss everything in, and let the slow cooker do all the magic! It’s pure comfort in a bowl, perfect for chasing away the chills or when you just need a little something cozy. It’s a total “dump and go crockpot” dream, and I promise, even the pickiest eaters in your family will gobble it up. It’s a true anytime favorite, especially for those flu season days!

Ingredients for the Best Slow Cooker Chicken Noodle Soup

Okay, let’s talk about what you’ll need to make this magic happen! The beauty of this soup is that it uses pretty basic pantry staples, but the combo is just *chef’s kiss*.

First up, you’ll want about 4 boneless, skinless chicken breasts or thighs. I’ll chat more about why thighs are my fave in just a bit, wink wink! Then, grab 1 tablespoon of olive oil to get things started. For your veggie base, we’ve got 1 large yellow onion, chopped (no fancy cuts needed here!), 3 carrots, peeled and chopped, and 3 celery stalks, also chopped. Don’t skip these aromatics; they build so much flavor!

The liquid base is super important, so I always reach for 8 cups of low-sodium chicken broth. This way, you control the saltiness precisely! As for seasoning, that’s where the magic happens: 2 teaspoons dried parsley, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary work wonders. Don’t forget 1 teaspoon of salt, or to your taste, and 1/2 teaspoon of black pepper. And for the grand finale, 1 cup of egg noodles – the classic choice for a reason! I like to sprinkle with 2 tablespoons of chopped fresh parsley at the very end for a pop of color and freshness.

Quick Tip: If you’re in a real pinch for time, a store-bought rotisserie chicken is a fantastic shortcut! Just shred the meat and toss it in during the last hour of cooking.

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How to Make Slow Cooker Chicken Noodle Soup: Step-by-Step

Alright, let’s get this cozy soup simmering! Making this is honestly one of the easiest things you’ll do all week. It’s pretty much foolproof, which is exactly what I love when life is a bit crazy. You just need to do a little prep work in the morning, and then your slow cooker does all the heavy lifting.

First, grab your slow cooker insert and place those chicken breasts or thighs right in the bottom. Then, chop up your onion, carrots, and celery – no need to be fancy, just get them in there! Pour in all that lovely low-sodium chicken broth, followed by your dried herbs, salt, and pepper. Give it all a good stir to make sure everything is coated and happy. Pop the lid on nice and tight, and let the magic happen!

Slow Cooker Soup Timings and Temperature

Now, about the timing – this is where the “set it and forget it” really comes into play. You have two main options for cooking this deliciousness. If you’ve got a bit more time or want to start it first thing in the morning, cook it on the LOW setting for about 6 to 8 hours. If you’re in a time crunch and need it ready sooner, the HIGH setting works great, usually taking around 3 to 4 hours. You’ll know the chicken is perfectly cooked when it shreds so easily with two forks – no tough spots allowed!

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When to Add Noodles to Crockpot Soup

This is maybe the most crucial step, and it’s super simple: don’t add the noodles at the beginning! Trust me on this, because nobody likes mushy noodles. About 15-20 minutes before you’re ready to serve, take the big chunks of chicken out and shred them with two forks – it’s so satisfying! Then, put that shredded chicken back into the cooker, stir in your cup of egg noodles, and let them cook right in that flavorful broth until they’re tender. Egg noodles are my absolute favorite for this because they get perfectly soft, but you could use other pasta shapes if you like, just adjust the cooking time accordingly!

Tips for Success with Your Slow Cooker Chicken Noodle Soup

You know, sometimes it’s the little things that make a good soup taste *amazing*. A few secrets from my kitchen can really elevate this slow cooker chicken noodle soup from tasty to truly spectacular. It’s all about making smart choices with your ingredients and knowing how to coax out the best flavors. Think of me as your kitchen guide, sharing those little bits of wisdom that make all the difference! Looking for more cozy soup ideas? You should check out my soups and salads category for inspiration!

Chicken Thighs vs Breasts Soup

Let’s talk chicken! While chicken breasts are lean and cook up nicely, I personally love using chicken thighs for this soup. They just have a bit more fat, which means SO much more flavor and they stay incredibly tender and moist even after hours in the slow cooker. Breasts can sometimes dry out if you’re not careful, but thighs? They’re pretty forgiving and give the soup a much richer, deeper taste. So, if you want that extra bit of oomph, definitely go for the thighs!

Homemade Chicken Soup Seasoning

The herbs are where the real heart of chicken noodle soup lies for me. That blend of dried parsley, thyme, and rosemary is classic for a reason – it’s just so comforting and aromatic. Parsley adds a fresh, bright note, thyme brings a subtle earthiness, and rosemary gives it that lovely, slightly piney fragrance. If you’re feeling adventurous, a pinch of dried sage or even a bay leaf thrown in at the beginning can add another layer of complexity. Just remember to pull out the bay leaf before serving!

Variations and Customizations for Your Soup

This recipe is fantastic as is, but you know me, I love a good tweak! It’s so easy to make this slow cooker chicken noodle soup your own. If you’re looking to load up on more veggies, feel free to toss in some peas, corn, or even some chopped spinach during the last 30 minutes of cooking. For a heartier soup, you could try a different noodle, like rotini or penne, but just remember egg noodles cook up so tender and don’t get mushy if added at the end.

And hey, if you’re watching your sodium intake, this is super simple to adjust! Just use a low sodium chicken noodle soup base with no-salt-added broth, and then you can just sprinkle in your salt at the end to taste. It makes a world of difference! If you love creamy soups, you should definitely check out my Creamy Chicken Wild Rice Soup, or if tomato is more your jam, my Creamy Tomato Basil Soup!

Serving Suggestions for Cozy Crockpot Soups

A warm bowl of this slow cooker chicken noodle soup is pure comfort all on its own, but serving it with a few simple sides can make it a truly complete meal. My favorite thing to pair it with is a loaf of crusty bread – you know, the kind with a good chewy interior and a perfectly crisp crust? It’s ideal for dipping right into that flavorful broth! If you’re looking for something a little lighter, a simple side salad with a bright vinaigrette is always lovely. And sometimes, on a really cozy day, a handful of oyster crackers or some crunchy saltines are all you need. For more ideas on delicious sides, check out my side dishes category! You can even pair it with something unexpected like my homemade guacamole for a fun twist!

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Storage and Reheating Your Slow Cooker Chicken Noodle Soup

So, you made a huge pot of this glorious soup and now you’ve got leftovers? Lucky you! This chicken noodle soup is just as delicious, if not better, the next day. For storing, let the soup cool down just a touch, then pop it into airtight containers. It’ll keep nicely in the fridge for about 3-4 days. Just be sure to use smaller containers if you plan on freezing some, because it’s so handy to just grab one portion.

Speaking of freezing, yes, you absolutely can freeze chicken noodle soup! The trick here is to freeze it *without* the noodles. Noodles just get too mushy when frozen and then reheated, right? So, cool the soup completely, ladle it into freezer-safe bags or containers, and then when you’re ready to enjoy it, thaw it in the fridge overnight. Then, reheat the soup on the stove or back in the slow cooker on low, and THEN add your cooked egg noodles right at the end until they’re tender. It’s the best way to keep that perfect noodle texture. If you’re looking for more make-ahead magic, check out my make-ahead breakfast burritos – they’re a freezer lifesaver!

Frequently Asked Questions about Slow Cooker Chicken Noodle Soup

Got questions about whipping up this comforting classic? I’ve got you covered! It’s super straightforward, but sometimes a little clarification makes all the difference. Here are some things people often ask me:

How to Thicken Chicken Soup

If you like your chicken noodle soup a little thicker, it’s really easy to do! My favorite trick is a cornstarch slurry. Just mix about 2 tablespoons of cornstarch with 2 tablespoons of cold water until it’s smooth, then stir that into the soup during the last 15 minutes of cooking. It really does the trick and makes it wonderfully hearty!

Can I Use Rotisserie Chicken?

Oh, absolutely! Using a rotisserie chicken is one of my favorite shortcuts for this soup. It’s already cooked and full of flavor, so it saves you so much time. Just shred the meat from the rotisserie chicken and add it to the slow cooker during the last hour of cooking. It’ll heat through beautifully and add that lovely chicken flavor without you having to do a thing with raw chicken!

Nutritional Information

Just a heads-up, the nutritional info can totally change depending on the brands you use and whether you add extra salt, but generally, a serving of this cozy soup is around 350 calories. You’re looking at about 10g of fat, 35g of protein, and 30g of carbs. It’s a pretty well-rounded and satisfying meal, perfect for when you need some comfort food!

Share Your Cozy Creations!

I really hope you give this slow cooker chicken noodle soup a try! It’s just pure comfort, plain and simple. If you do make it, please, please let me know what you think! Drop a comment below with your rating and any favorite tweaks you made. I’d also LOVE to see your cozy creations on social media – just tag me so I can marvel at your soup-making skills! You can always reach out to me through my contact page too!

Slow Cooker Chicken Noodle Soup

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A comforting and easy slow cooker chicken noodle soup recipe. This set-it-and-forget-it meal features tender chicken and vegetables, with noodles added at the end to prevent them from becoming mushy. Perfect for busy weeknights or sick days.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 4-8 hours
• Total Time: 4 hours 15 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 4 boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 8 cups low-sodium chicken broth
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 cup egg noodles
• 2 tablespoons chopped fresh parsley, for garnish

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Instructions

1. Place chicken in the slow cooker.
2. Add olive oil, onion, carrots, and celery to the slow cooker.
3. Pour in chicken broth.
4. Stir in dried parsley, thyme, rosemary, salt, and pepper.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
6. Remove chicken from the slow cooker and shred it.
7. Return shredded chicken to the slow cooker.
8. Increase heat to high if needed. Stir in egg noodles and cook for an additional 15-20 minutes, or until noodles are tender.
9. Serve hot, garnished with fresh parsley.

Notes

• For a richer flavor, use chicken thighs.
• If you prefer a thicker soup, you can thicken it with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.
• This soup freezes well. Let it cool completely before transferring to airtight containers or freezer bags. Add noodles when reheating.
• For a low-sodium option, use no-salt-added chicken broth and adjust salt to your preference.
• Rotisserie chicken can be used as a shortcut. Shred the meat and add it during the last hour of cooking.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 100mg