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This Curried Chicken Noodle Soup adds a delicious twist to the classic. The curry powder and turmeric bring warmth and depth, making it both comforting and flavorful. Perfect for cozy days!
We love a good chicken soup, also try my slow cooker crack chicken soup, or slow cooker tuscan white bean soup recipes.
Table of Contents
I love a good bowl of chicken noodle soup—who doesn’t? Recently, while making my usual batch, I was digging through my spice cupboard, as bottles of spices tumbled out, as they always do.
That’s when I spotted my bottle of turmeric, and it hit me—a curry-inspired chicken noodle soup would be a fantastic twist. Chicken noodle soup is already known for its comforting, healing qualities when you’re feeling under the weather, and adding turmeric would only enhance those benefits. You may also like my classic slow cooker chicken noodle soup recipe.
What you need:
- Chicken: This recipe calls for boneless, skinless chicken breasts, but you can also use boneless, skinless chicken thighs for a richer flavor.
- Vegetables: The classic combination of carrots, celery, and onion (often called”mirepoix”) is used in this recipe.
- Seasonings: The soup is flavored with curry powder, turmeric, bay leaves, and pepper. Don’t forget to add salt to taste just before serving. (You will also want to try my slow cooker curry chicken recipe!)
- Chicken Broth: It’s important to use chicken broth instead of water as the base to give the soup a fuller, more savory flavor.
- Egg Noodles: Egg noodles are a traditional choice for chicken noodle soup. Be sure to cook them before adding them to the crockpot.
- {The full recipe is in the recipe card below the images}
Variations
- Leftover chicken (or turkey) can be used in this recipe. Simply add it at the beginning, just as you would with raw meat.
- Fresh herbs like Thai basil or thyme make excellent additions and pair beautifully with the curry flavors.
- For a creamier, richer broth, you can stir in a can of coconut milk.
- If you’d prefer rice instead of noodles, add 3/4 cup of uncooked Minute brand rice at the end of the cooking time. Then, cook for an additional 45 minutes on high with the lid on.
Step-by-Step Directions
- 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 the bay leaves and shred the chicken with two forks in the slow cooker. Add the cooked and drained noodles.
- Taste for salt; add if needed. Stir and serve!
How to Serve:
- Spoon the curried chicken noodle soup into bowls and top with whatever you like. Crushed saltine crackers, a pinch of black pepper, freshly chopped cilantro, croutons, or a squeeze of lime all work great.
- For sides, try a simple green salad, steamed basmati or jasmine rice. Also, crusty French bread or garlic naan to go along with the soup!
Recipe FAQs
No, the slow cooker doesn’t get hot enough, fast enough to cook the noodles properly. For best results, cook the noodles separately.
This recipe makes quite a bit, and you may have leftovers. Place the leftovers in the fridge for up to three days or this freezes well for up to three months.
More Slow Cooker Soup Recipes:
- Slow Cooker Minestrone
- Slow Cooker Split Pea
- Slow Cooker Lemon Chicken and Rice Soup
- Slow Cooker Turkey Noodle Soup
- Slow Cooker French Dip Soup
Slow Cooker Curried Chicken Noodle Soup
Ingredients
- 6 cups chicken broth
- 1 lb. boneless skin-less chicken breasts
- 1 ½ cups celery, sliced
- 1 ½ cups carrots, sliced
- ½ cup yellow onion, diced
- 1 tsp. garlic, minced
- 1 tsp. curry powder
- 1 tsp. turmeric powder
- ¼ 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)
Instructions
- 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, shred the chicken with two forks right in the slow cooker. Add the cooked and drained noodles.
- Taste for salt, add if needed.
- Stir and serve!
Sarah’s Notes
- The egg noodles must be cooked separately on the stovetop for the the slow cooker does not get hot enough fast enough to cook pasta correctly.
- This recipe makes quite a bit, and you may have leftovers. Place the leftovers in the fridge for up to three days or this freezes well for up to three months.
- Leftover chicken (or turkey) can be used in this recipe. Simply add it at the beginning, just as you would with raw meat.
- Fresh herbs like Thai basil or thyme make excellent additions and pair beautifully with the curry flavors.
- For a creamier, richer broth, you can stir in a can of coconut milk.
- If you’d prefer rice instead of noodles, add 3/4 cup of uncooked Minute brand rice at the end of the cooking time. Then, cook for an additional 45 minutes on high with the lid on.
- Spoon the curried chicken noodle soup into bowls and top with whatever you like. Crushed saltine crackers, a pinch of black pepper, freshly chopped cilantro, croutons, or a squeeze of lime all work great.
- For sides, try a simple green salad, steamed basmati or jasmine rice, or some crusty French bread to go along with the soup.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Hello, Sarah. I’ve made a couple of your recipes. They’ve all come out pretty good. I was just wondering if it has to be 8 hours or if it could be a little bit longer because I go to work at 6 in the morning and I get out at 4, so I get home by like 5 5 30, so that’s almost like 10 hours. Do you think it will? Affected, do you think it’ll be better or do you think it’ll be overcooked if that’s even possible
I think it will be fine!
It turns out I made a mistake and I had it on for high for 7 hours smells amazing. The bones slid out of the thighs. No problem.
Looks really good, gonna try make this one, Thank you for sharing
I want to make this at work for my staff.. would it be possible to cook on med to speed up the time.. and if so, how many hours? I’ve also increased the servings for 18.. time; and will my 7 quart pot be enough? Thank you in advance.
You may be able to double the reicpe in a 7 quart and cook on high for 4-5 hours.
Will the noodles cook in the soup without precooking?
The slow cooker doesn’t get hot enough to cook the noodles properly so you may end up with chalky mushy noodles.
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.
Uncooked. If it ever needs to be cooked, I will say so in the directions. 🙂
Great, thank you!
Can I make it in a large pot on the stove? My slow cooker isn’t large enough.
Yes, that will work fine!
Can this recipe be modified to use chicken out of the freezer?
Hi! Since there are studies that suggest cooking frozen meats in the slow cooker isn’t safe, I can’t give advice on that.
Just made this today. Super easy and tasty! We have a new soup for our winter rotation.
We had this for dinner last week it was fabulous. I was a nice, healthy, warm meal.