Filed Under: Chicken | Lunch | Main Dish | Pasta | Slow Cooker | Soup

Slow Cooker Chicken Noodle Soup

Recipe By Tessa Arias
March 10th, 2014
5 from 1 vote
5 from 1 vote

Slow Cooker Chicken Noodle Soup is a super simple and scrumptious comfort food recipe thatโ€™s so much better than any canned version!

Yield: 4 to 5 servings

Prep Time: 15 minutes

Cook: 6 hours 15 minutes

Slow Cooker Chicken Noodle Soup is a super simple and scrumptious comfort food recipe that’s so much better than any canned version!
Slow Cooker Chicken Noodle Soup - easy homemade comfort food!

Even though it’s basically summer already here in Phoenix, I still sometimes crave a warm bowl of comforting soup. Especially lately when my allergies have been out of control, it’s nice to have something warm open up your sinuses. Comforting is exactly what this slow cooker chicken noodle soup recipe is. Plus it’s ultra easy and once you toss everything in the slow cooker you can forget about it for a while. I love slow cooker recipes for that. There’s nothing quite like a bowl of homemade soup. Canned soups just can’t even come close to beating fresh soup made with love. No competition. What food do you crave when you’re feeling a little under the weather or when it’s cold out?


Recipe Rundown
Taste: So many of the canned soups are ultra salty yet super bland. Not this slow cooker chicken noodle soup recipe, it’s wonderfully savory with simple comforting flavors and a little freshness.
Texture: No tiny rubbery pieces of chicken or mushy noodles here. Always keep in mind that every slow cooker heats differently so any cooking times are just approximates, you know how quickly your slow cooker heats so adjust as necessary. Mine is pretty fast so I like to stick my slow cooker’s thermometer in the chicken and take it out when it reaches 155ยฐF because the chicken will continue to cook even after I remove it to dice.
Ease: Super easy.
Appearance: Don’t forget to add the parsley, it really amps up the fresh flavor and color of this soup.
Pros: Easy recipe perfect for cold weather or when you’re feeling a little sick. Or just when you’re craving comforting soup!
Cons: None.
Would I make this again? Yes!

5 from 1 vote

How to make
Slow Cooker Chicken Noodle Soup

Yield: 4 to 5 servings
Prep Time: 15 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 30 minutes
Slow Cooker Chicken Noodle Soup is a super simple and scrumptious comfort food recipe thatโ€™s so much better than any canned version!


  • 1 1/2 pounds boneless skinless chicken breasts
  • 5 medium carrots, peeled and chopped (1 3/4 cups)
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 4 stalks celery, chopped (1 1/4 cups)
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 6 cups low-sodium chicken broth (3 - 15 oz cans)
  • 1 cup water
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups uncooked whole wheat egg noodles
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • Saltine crackers, for serving (optional)


  1. In the bowl of a slow cooker combine the raw chicken, carrots, onion, celery, garlic, olive oil, chicken broth, water, thyme, rosemary, bay leaves, and salt and pepper to taste. Cover and cook on low until the chicken is cooked through, about 6 hours. You can also cook on high for about 3 1/2 hours.
  2. Remove the cooked chicken to a cutting board an let rest for 10 minutes. Cut into bite-sized chunks. Add the egg noodles and parsley to the slow cooker, increase temperature to high, cover and cook for 10 minutes or until the noodles are tender. Stir in the lemon juice and return the chicken to the slow cooker. Taste and adjust seasonings if necessary. Serve hot with saltine crackers, if desired.

Recipe Notes

If you want to make the soup ahead of time and refrigerate or freeze, omit the noodles and add in while reheating.
From Cooking Classy
Course: Soup
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Taylor @ Food Faith Fitness — March 10, 2014 at 4:30 am

    I love in sunny Florida, but I also still crave soup! Especially chicken noodle…nothing is more comforting! I love that this is made in the slow cooker…I can get off work from a stressful day and have this waiting for me! Pinned

  2. #
    Row — March 10, 2014 at 1:09 pm

    I use my slow cooker once a week on average, so it’s great to have another recipe to try out! Thanks. ๐Ÿ™‚

  3. #
    Gaby — March 10, 2014 at 6:18 pm

    Wonderful comfort food and so smart to make it in the slow cooker!

  4. #
    anne — March 13, 2014 at 10:05 am

    Would bone-in chicken work?

    • #
      Tessa — March 13, 2014 at 4:08 pm

      Absolutely! May take slightly longer to cook.

  5. #
    Diane — March 14, 2014 at 11:49 am

    Thank you for this recipe. As always, you do not disappoint your readers, Tessa. I am so excited to try this tonight. I don’t know if anyone asked this yet, or if it is within the recipe; (as I age my eyes are going, however; I can’t seem to remember, my dang glasses) are the bay leaves, fresh or dried? I guess, if they are dried, removed after cooking, or if fresh, rolled and chopped with the parsley?

    God Bless Tessa (I sing this when, I am making the oven fried chicken, to the melody of Little Texas’ song, “God Bless Texas”) it makes my 9 year old daughter laugh. And my son says he knows that whatever I am making for dinner will be good.

    Thank you Tessa, for sharing your culinary wisdom and ideas, as well as, all of the things, that make your blog, one of my top five. And if I ever, learn how to blog, I will send all of my readers, to your site.

    • #
      Tessa — March 14, 2014 at 6:00 pm

      The bay leaves are dry, and just tossed into the mix. You can fish them out to discard when you’re ready to serve like you said. I’ve actually never seen fresh bay leaves now that I think about it! Anyways, thanks for your sweet comment! I’m so glad to have you as a reader ๐Ÿ™‚

  6. #
    vivian — March 9, 2015 at 6:33 pm

    Made this tonight for soup Monday (fall and winter) for the meat eaters and they really liked it. The only difference from your recipe is that \I cooked the noodles separately on the stove and then added them to the cooked soup. I have never seen whole wheat egg noodles, so I thought to be safe, I would do it this way. Thanks for a great recipe!

  7. #
    Barbara — March 24, 2015 at 11:14 am

    Sounds good, but I couldn’t find the nutritional values.

  8. #
    Amber Haggard — February 11, 2016 at 8:37 am

    Would chicken thighs work in this recipe? Or would it not taste as good?

  9. #
    Nile — April 5, 2016 at 8:00 pm

    I would not recommend this recipe. Had way too much Onion taste. Maybe add a 1/2 cup. Also I would cook the noodles separate and dump them in the slow cooker after it has cooled down. After only like 10 minutes in slow cooker on high. They were over done. I would also cut the chicken into cubes and add them half way though the cooking process. After the Breast cooled down and I went to cut them into cubes, the meat was falling apart while I was attempting this. Sorry for the bad review.

  10. #
    Pam — October 28, 2017 at 8:39 pm

    I thought this was a super yummy recipe! I had tried another chicken noodle crockpot one & it wasnโ€™t as good. I used wide egg noodles & they cooked fine. My husband loved it too!

  11. #
    Judy — February 24, 2018 at 7:02 am

    What is the nutrition information for this recipe?

    Thank you.

  12. #
    Lois — November 24, 2018 at 1:50 pm

    Can you use rotisserie chicken already cooked and put it in at the last 10 minutes?

  13. #
    Homemade chicken — April 4, 2020 at 2:51 am

    Our Towari Machine is the only a way to solve such difficulties to enable to stably supply healthy and delicious as fresh raw pasta.

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