Homemade Slow Cooker Chicken Noodle Soup

Tender chicken, carrots, celery, egg noodles, and broth simmer together in this easy Slow Cooker Chicken Noodle Soup recipe. Cozy and delicious!

this Recipe

So here’s the thing. I didn’t exactly plan to make Slow Cooker Chicken Noodle Soup. Nope. In fact, I was teetering on the edge of ordering takeout. You know those days where the weather’s awful, the to-do list’s a mile long, and even your dog looks unimpressed? Yeah… that kind of day.

But then I spotted them. Sad-looking carrots. A couple lonely chicken breasts. Some noodles shoved way back behind a jar of mayo. That was my sign.

I thought, “You know what? Let’s toss it all in the slow cooker and just… see what happens.”

Spoiler alert: magic happened.
By dinner, the house smelled like a hug. The broth was rich. The chicken? Falling apart like Monday morning motivation. And when I took that first spoonful? Pure comfort. Honestly, I think I closed my eyes and said “Mmm” out loud. (No shame.)

Since then, this has been the go-to. Sick days, snow days, or even just meh days. This soup’s got my back.

Why You’ll Love This Slow Cooker Chicken Noodle Soup Recipe?

Okay. Let’s get real. There’s a million chicken soup recipes out there. But here’s why this one hits differently:

• Zero fuss. You literally throw everything in the slow cooker and walk away. No babysitting.

• Classic but better. The egg noodles soak up all that dreamy broth. The veggies stay tender, not mushy.

• Kid-approved. Not to brag, but mine ask for seconds. Every. Time.

• Leftovers? Even better. Trust me. It gets cozier overnight.

Basically… if comfort had a recipe? This would be it.

Ingredient Notes:

Before we jump in, let’s chat about what’s going in the pot. Nothing fancy, promise.

Chicken Breasts:
Boneless and skinless. They slow cook beautifully and shred like a dream.

Veggies (Onion, Garlic, Carrots, Celery):
Classic combo. Adds sweetness, depth, and you know, makes you feel healthy.

Dried Herbs (Basil, Parsley, Thyme):
Don’t skip these. They bring that earthy, homey flavor that makes this soup sing.

Bay Leaf:
MVP of subtle flavor. Pulls it all together without stealing the show.

Egg Noodles:
Wide ones work best. They soak up the broth without turning to mush.

Salt, Pepper & Fresh Parsley:
The finishing touch — always taste and tweak as you go.

How To Make Slow Cooker Chicken Noodle Soup?

Step 1: Prep Your Veggies + Chicken
Dice the onion, mince that garlic, slice your carrots and celery. Toss them straight into the slow cooker.
Now, remove the skin from your chicken breasts and pop them right on top. Easy, right?

Step 2: Season It Up
Sprinkle on the herbs, the bay leaf, and that pepper. Add 8 cups of water and give it a lil’ stir.
Put the lid on, set it, and forget it. Go live your life. (Or binge-watch your show. No judgement.)
Cook on high for 4 hours or low for 8.

Step 3: Shred & Noodle Time
Once the chicken’s done, pull it out carefully. Don’t forget to ditch that bay leaf.
Add your egg noodles straight to the slow cooker broth. Crank the heat to high and let ‘em cook for about 8-10 minutes.

Step 4: Finishing Touches
While noodles are doing their thing, shred the chicken. Toss it back into the pot once done.
Taste the broth — need salt? Add some. Craving freshness? Sprinkle that parsley.

Step 5: Serve & Savor
Ladle into bowls. Grab a spoon. Cozy up and enjoy every slurp.

Storage Options:

• Fridge: Lasts about 3-4 days.

• Freezer: Yup, it freezes! But… leave the noodles out if freezing. They’ll turn soggy otherwise. Add fresh ones when reheating.

And honestly? Leftovers taste even better. The flavors get all comfy together overnight.

Variations and Substitutions:

Feel like changing things up? Go for it:

• Use chicken thighs instead. Even juicier.

• Swap noodles for rice. Totally works, especially for a gluten-free option.

• Add extra veggies. Corn, peas, spinach… why not?

• Make it creamy. Add a splash of cream right before serving for cozy vibes.

This recipe loves flexibility. It’s like the friend who’s always down for whatever.

What to Serve with Slow Cooker Chicken Noodle Soup?

Soup loves company. Here’s what pairs perfectly:

• Crusty bread. For dunking. Always dunk.

• Grilled cheese sandwich. Classic and unbeatable.

• Simple salad. If you’re pretending to be healthy.

• Crackers. Old school but reliable.

Frequently Asked Questions:

Can I make it ahead?
Absolutely. This soup only gets better with time.

What if I don’t have a slow cooker?
Stovetop totally works. Just simmer gently until chicken is cooked through.

Can I use rotisserie chicken?
Yep! Just skip the long cook and toss it in when the noodles go in.

And there you have it. This Slow Cooker Chicken Noodle Soup is basically a big bowl of love. Easy, comforting, and ready to turn even the roughest day around.

So tell me… what’s your go-to comfort food when you need a warm hug in a bowl? I’m dying to know — drop it in the comments below!

Keep the Flavor Coming – Try These:

A Refreshingly Light Crunchy Mandarin Orange-Chicken

Mouthwatering Longhorn Garlic Parmesan Crusted Chicken Recipe

Easy Rotel Sausage Crescents

Homemade Slow Cooker Chicken Noodle Soup

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Indulge, in the embrace of this Homemade Slow Cooker Chicken Noodle Soup, where simplicity and flavor come together harmoniously. Picture tender chicken pieces, lovingly cooked alongside a medley of veggies all simmering together in a broth that has been perfected over hours in the slow cooker. Every spoonful offers an embrace with the goodness of carrots and celery and the satisfying bite of egg noodles creating a symphony of textures and flavors.

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8 Servings

Ingredients

1x2x3x

• 1 yellow onion
• 3 cloves garlic
• 1/2 pound carrots about 4 medium
• 4 ribs celery
• 2 split chicken breasts 2-2.5 pounds total
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon freshly cracked black pepper
• 8 c water
• 6 ounces wide egg noodles
• 1 tablespoon salt or to taste
• 1/4 c chopped fresh parsley optional

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Instructions

 

1. Begin by dicing the onion mincing the garlic peeling and slicing the carrots and slicing the celery. Place all of these prepared veggies, inside a 6-quart slow cooker.
2. Now remove the skin from the chicken breasts. Gently place them on top of the vegetables in your slow cooker. Sprinkle some basil, parsley, thyme, a bay leaf and a pinch of pepper for added flavor.
3. Pour 8 cups of water over all these ingredients. Cover up your slow cooker with its lid. Let it cook on high heat for about 4 hours or on low heat for around 8 hours.
4. Once it's done cooking carefully take out the chicken from your slow cooker onto a cutting board. Discard that bay leaf as well. Now add some egg noodles into your slow cooker bowl give it a stir and let them cook on high heat until they become tender which usually takes around 8 to 10 minutes.
5. While those noodles are cooking away nicely in that broth start shredding that chicken meat from its bones. Once done shredding to perfection return all of that shredded goodness back into your slow cooker.
6. Give your soup a taste test to see if it needs any salt according to your preference. If desired, sprinkle some parsley for that touch of freshness. Finally serve this comforting bowl of goodness piping hot.

Notes

To make this heartwarming Homemade Slow Cooker Chicken Noodle Soup gluten-free all you need to do is switch out the egg noodles with your preferred gluten-free pasta. There are gluten-free options available, like rice noodles, quinoa pasta or even legume-based noodles each adding its own unique texture and flavor to this timeless dish. When choosing your pasta consider the cooking time. Adjust accordingly since gluten-free pasta may require varying amounts of time to become tender.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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