This is the best Slow Cooker Chicken Noodle soup, just like grandma used to make! This is a great all-day cooking recipe that is great to come home to.
Chicken noodle soup is a must make in the fall or winter. When someone is sick in my house I always make this, even those not sick in our house will still enjoy dinner. Chicken noodle soup can be made in so many ways, this is a classic version but why not try curried chicken noodle soup or bacon ranch chicken noodle soup next time!
How to make Slow Cooker Chicken Noodle Soup:
- Start by adding chicken breasts, veggies, bay leaves, spices and salt and pepper to the slow cooker. Add chicken broth and stir.
- Cover and cook on low for 8 hours or high for 4 hours.
- When the cooking time is done, cook the noodles on the stovetop as the package directs.
- Drain the noodles and add them to the soup in the slow cooker.
- Serve and enjoy!
Can I use chicken thighs?
- Chicken thighs work great in this recipe, use the same amount as you would chicken breasts.
- I like to trim the large pieces of fat from the chicken thighs to prevent the soup from getting greasy.
Would precooked chicken such as a rotisserie chicken work in this recipe?
- You can use cooked chicken in this recipe but keep in mind you will lose some flavor as ra
w chicken will add more flavor to the broth. - Add 2-3 cups of cooked chicken instead of raw chicken if desired.
Can I put uncooked noodles in slow cooker chicken noodle soup?
- For the best results do not add uncooked noodles to the slow cooker. The slow cooker does not get hot enough fast enough.
- Cook the noodles on the stove-top to al-dente, drain and then add to the soup in the slow cooker towards the end of the cooking time.
- Using this method will give you a better texture of pasta
.
What can I do if my soup thickens too much?
- Add water or chicken broth if this soup thickens.
- I often have to add more broth to the leftovers as the noodles soak up the moisture.
Can I freeze this?
Yes! This chicken noodle soup freezes very well. I often give the extras of this to neighbors and my mom so they can stock their freezers and can have soup at any time.
- Let cool off before adding to containers.
- Place in plastic containers with a
tight fitting lid. Leave an inch of room at the top for expansion. - Freeze for up to 3 months.
- To thaw, place in fridge 24 hours before needing.
- Heat in microwave in the plastic container or on the stove top in a pan.
Slow Cooker Chicken Noodle Soup
Homemade chicken noodle soup in the slow cooker.
Print Pin RatePrep Time: 20 minutes
Cook Time: 8 hours 45 minutes
Total Time: 9 hours 5 minutes
Servings: 8
Calories: 231kcal
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1½ lbs. boneless skinless chicken breasts (thighs work great too!)
- 8 cups Chicken Broth (or stock)
- 3 carrots sliced
- 2 celery stalks sliced
- 1 small white onion diced
- 2 bay leaves
- ½ teaspoon thyme
- ½ tsp. salt
- ¼ tsp. pepper
- 8 ounces spaghetti noodles broken up (see directions how to cook)
Instructions:
- Add the chicken, carrots, onion and celery to the slow cooker. Add the salt, pepper, thyme and pour over the chicken broth. Stir.
- Cover, and cook on low for 8 hours or on high for 4 hours.
- After the 8 hours are up, cook the noodles on the stove top according to their package directions.
- Shred the chicken with two forks right in the slow cooker.
- Drain the noodles well and add to the soup in the slow cooker. Stir and serve!
How to Video:
Recipe Notes:
Can I use cooked chicken such as a rotisserie chicken?
Yes, but keep in mind you get a more flavorful soup using raw chicken. If you need to use cooked chicken use 2-3 cups in lieu of the raw chicken.Can I put my noodles uncooked into the slow cooker?
NO! The slow cooker doesn’t get hot enough fast enough and the noodles will be chalky and mushy. Cook the noodles as stated on the package, drain and add to the soup in the slow cooker.Can I freeze this?
Yes, this soup freezes great. Freeze for up to 3 months.My soup is too thick?
Add water or more chicken broth. The soup will tend to thicken the longer the lid has been opened or after it has been refrigerated.Nutrition:
Calories: 231kcal | Carbohydrates: 26g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1104mg | Potassium: 685mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3892IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 1mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
I follow you’re recipes to the T and I’ve made a lot of them. Dinner is always amazing. You are very good at what you do. And thank you for sharing with us.
Great recipes please keep them coming
Could I use Egg noodles for this instead of spaghetti noodles???
Yes, serve right away as egg noodles can break down fast.