Slow Cooker Curried Chicken Noodle Soup


Pin Recipe

This post may contain affiliate links. Please read our disclosure policy.

I added spice to my trusty chicken noodle soup recipe. This Slow Cooker Curried Chicken Noodle Soup will hit the spot!

I love a good bowl of chicken noodle soup, don’t you? This week while I was making my normal chicken noodle soup, I was rummaging through my spice cupboard, bottles of spices are falling out as usual.

egg noodles, chicken broth, curry seasoning, and carrots in a slow cooker.

I came across my bottle of turmeric, and I thought a curry inspired chicken noodle sounds like a great idea. Chicken noodle soup already has amazing healing effects when you are sick, and the turmeric can only compound that!

How to make Curried Chicken Noodle Soup:

The chicken, broth, veggies and spices cook all-day.

curried chicken soup before adding noodles.

Then I add cooked egg noodles.

chicken broth, chicken and carrots with cooked egg noodles on top.

Serve and Enjoy!

curry chicken noodle soup done cooking in the slow cooker

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

curry chicken noodle soup done cooking

Slow Cooker Curried Chicken Noodle Soup

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Everyone's favorite chicken noodle bouyed with curry powder for a delicious update on a classic.


  • 6 cups chicken broth
  • 1 lb. boneless skin-less chicken breasts
  • 1 1/2 cups celery, sliced
  • 1 1/2 cups carrots, sliced
  • 1/2 cup yellow onion, diced
  • 1 tsp. garlic, minced
  • 1 tsp. curry powder
  • 1 tsp. turmeric powder
  • 1/4 tsp. pepper
  • 2 bay leaves
  • salt, to taste; add at the end if needed
  • 6 oz egg noodles, cooked according to package directions (half bag)


  • Add the chicken broth, chicken, celery, carrots, onion, garlic, curry powder, turmeric, pepper, and bay leaves to the slow cooker.
  • Cover and cook on LOW for 8 hours.
  • Remove bay leaves, add the cooked and drained noodles.
  • Taste for salt, add if needed.
  • Stir and serve!


Calories: 237kcal | Carbohydrates: 28g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 997mg | Potassium: 758mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5500IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

Love this soup? More comforting soup recipes here:

Other recipes you may like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Theresa Powell says:

    Will the noodles cook in the soup without precooking?

    1. Sarah Olson says:

      The slow cooker doesn’t get hot enough to cook the noodles properly so you may end up with chalky mushy noodles.

  2. Jake says:

    5 stars
    Does the chicken need to be pre-cooked or not before it goes into the slow cooker for 8 hours? The recipe just says 1lb boneless skinless chicken. Thanks.

    1. Sarah Olson says:

      Uncooked. If it ever needs to be cooked, I will say so in the directions. 🙂

      1. Jake says:

        5 stars
        Great, thank you!

  3. Jinxie says:

    Can I make it in a large pot on the stove? My slow cooker isn’t large enough.

    1. Sarah Olson says:

      Yes, that will work fine!

  4. Brooke says:

    Can this recipe be modified to use chicken out of the freezer?

    1. Sarah Olson says:

      Hi! Since there are studies that suggest cooking frozen meats in the slow cooker isn’t safe, I can’t give advice on that.

  5. Marcia says:

    Just made this today. Super easy and tasty! We have a new soup for our winter rotation.

  6. Rebecca says:

    We had this for dinner last week it was fabulous. I was a nice, healthy, warm meal.