Slow Cooker Chicken Noodle Soup


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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 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!

Chicken noodle soup in a slow cooker with spaghetti type noodles, carrots and celery.
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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.
Uncooked chicken, sliced carrots, celery, diced onions, bay leaves and pepper in a slow cooker.
  • 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!
chicken noodle soup in the slow cooker not yet cooked.

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 raw chicken will add more flavor to the broth.
  • Add 2-3 cups of cooked chicken instead of raw chicken if desired.
finished cooking chicken noodle soup with rolls on the side.

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.
close up of cooked chicken noodle soup in a slow cooker.

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.
3 bowls of chicken noodle soup.

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.

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close up of chicken noodle soup with wooden ladle in it.

Slow Cooker Chicken Noodle Soup

4.86 from 7 votes
Prep Time: 20 minutes
Cook Time: 8 hours 45 minutes
Total Time: 9 hours 5 minutes
Servings: 8
Homemade chicken noodle soup in the slow cooker.


  • 1 1/2 lbs. boneless skinless chicken breasts, (thighs work great too!)
  • 8 cups Chicken Broth, (or stock)
  • 3 carrots, sliced
  • 2 celery ribs, sliced
  • 1 small white onion, diced
  • 2 bay leaves
  • 1/2 teaspoon thyme
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 8 ounces spaghetti noodles, broken up (see directions how to cook)


  • Add the chicken, carrots, onion and celery to the slow cooker. Add the salt, pepper, thyme and pour over the chicken broth. Stir. Add the bay leaves.
  • 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

Sarah’s 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. 


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

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

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Recipe Rating


  1. Tony says:

    4 stars
    My family and I love this recipe. It was easy to make and very flavorful. This will always be my go to chicken soup. Thank you so much for this recipe.

  2. Nancy M says:

    5 stars
    I made the homemade chicken noodle soup tonight. I followed the recipe, but also added one bouillon cube for chicken. My husband thought this soup was flavorful and quite awesome. So did I.

  3. Charlotte says:

    I usually make my own homemade noodles so can I use them in this recipe?

    1. Sarah Olson says:

      Yes, though I would boil them first. You could try adding them to the hot liquid in the slow cooker, but risk them not cooking properly (getting gummy instead of cooking).

  4. Judy says:

    If I add chicken bouillon with the chicken broth how much would I add? 1 teaspoon?

    1. Nancy M says:

      5 stars
      I added one chicken bouillon cube to the chicken noodle soup recipe. I don’t know the measurement for that, but it did add some extra flavor.

  5. Steve S. says:

    Man, I’m so afraid that the next generation is going to miss out on great cooks like you. The younger generation wants everything now, so they purchase store/factory prepared meals. They don’t know what they are missing. Keep those recipes coming. I personally would like too see more low carb/low sugar recipes, for us diabetics that follow you.

  6. Andrew Clark says:

    Well I just Purchased a Insta Pot. (I Know I joined the Dark Side) Anyway do you have Pressure Cooker times for this?
    Thank You

    1. Sarah Olson says:

      How dare you cross over! LOL. I apologize that I don’t have times for the instant pot. I just don’t have time to test both.

  7. Liz says:

    Very good soup!
    I’ve done on low & high slow cooker & great all the time! Add more carrots.
    I always add dry dill weed. Fantastic Recipe!

  8. Judy says:

    I have tyme leaves as a spice, it that ok? I also make my noodles separate and just add them to the bowl when serving.

  9. Anonymous says:

    What would be considered a serving for this soup? Like 1-1.5 cups?

  10. Sharon says:

    your nutrition lists a ton of sodium, etc.. Do you know what the nutrition would be using low salt chicken broth? I have Stage 3 Kidney failure so I have to watch the intake, Thank you

    1. Sarah Olson says:

      Hi Sharon, I do not. You could use low salt, or even use water to really cut it down. Sorry I am not more help.

    2. Dan says:

      Hi Sharon. I use Pacific Foods Brand Low Sodium Chicken Both or No Salt Added Bone Broth which has 90 MG of sodium in the bone broth or 40 MG sodium in the the low salt broth per cup serving. Still some sodium but much much less than the standard stocks or broths and they don’t taste too bad. Hope that helps.