There’s nothing quite like a big bowl of homemade chicken noodle soup—especially when it’s been simmering all day in the slow cooker. Whether you’re battling a cold, chasing away the winter blues, or just craving something comforting and nostalgic, this cozy classic is the kind of meal that wraps you up like a warm blanket.
Why You’ll Love This Soup
This slow cooker chicken noodle soup is my go-to for sick days, chilly nights, and those “I just need something easy” moments. It’s simple, wholesome, and packed with all the familiar, feel-good flavors you grew up with—tender chicken, soft carrots and celery, gentle herbs, and of course, plenty of egg noodles. Plus, the slow cooker does almost all the work.
Perfect for Sick Days (Or Any Day, Really)
You know how it goes: one day you’re fine, and the next your throat feels like sandpaper. That’s exactly what had me reaching for this recipe again. There’s just something magical about the way chicken noodle soup makes you feel a little more human. My version is easy, nourishing, and full of flavor—because even if you’re under the weather, good food should still taste good.
Here’s What You’ll Need
- Chicken – Boneless, skinless chicken breasts or thighs both work. I love the richness that thighs add, but go with what you have.
- Carrots, Onion, Celery, Garlic – This veggie combo is the classic “soup trinity,” and it brings all the comforting flavor.
- Olive Oil – Just a drizzle to give the veggies a head start.
- Chicken Broth & Water – I use low-sodium broth so I can control the seasoning.
- Herbs – Dried thyme, rosemary, sage, celery seed, and a couple of bay leaves make this broth sing.
- Salt & Black Pepper – Season to taste.
- Egg Noodles – Wide egg noodles are perfect, but you can use any shape you like.
- Fresh Parsley & Lemon Juice – A little brightness at the end brings everything to life.
How to Make Chicken Noodle Soup in the Slow Cooker
- Add the chicken (whole), chopped veggies, garlic, olive oil, broth, water, and herbs to your slow cooker. Season with salt and pepper.
- Cover and cook on low for 6 to 7 hours. The house will smell amazing by hour two.
- Remove the chicken and let it rest for about 10 minutes before dicing into bite-sized pieces.
- Stir in the egg noodles and fresh parsley. Crank the heat up to high, cover, and cook for another 10 to 15 minutes until the noodles are nice and tender.
- Return the chopped chicken to the soup, squeeze in a bit of lemon juice, and give it a final stir. Serve it up hot—with saltines, buttered toast, or a sprinkle of Parmesan on top if that’s your thing.
Make It a Meal
For the ultimate homestyle dinner, pair this soup with a slice of warm, crusty bread (I’m partial to homemade white bread with whipped butter). It’s simple, satisfying, and exactly the kind of thing you’ll want to curl up with after a long day.
Helpful Tips
- Don’t overcook the noodles—they cook quickly once added to the hot broth.
- Use fresh lemon juice if you can. That pop of citrus at the end really balances the flavors.
- Got leftovers? They’re even better the next day. Just note the noodles may soak up more broth, so add a splash of extra stock when reheating.
Final Thoughts
This Slow Cooker Chicken Noodle Soup is the definition of comfort food made easy. It’s the kind of recipe you’ll keep coming back to—not just because it’s so simple, but because it hits all the right notes. Warm, filling, and just plain good.
Slow Cooker Chicken Noodle Soup
There’s nothing quite like a big bowl of homemade chicken noodle soup—especially when it’s been simmering all day in the slow cooker.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 5 medium carrots, peeled and chopped fairly thin (about 1 3/4 cups)
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 4 stalks celery, chopped fairly thin (about 1 1/4 cups)
- 3 to 5 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 6 cups low-sodium chicken broth (three 15 oz cans)
- 1 cup water
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried sage (optional)
- 1/4 teaspoon celery seed, finely crushed
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 cups uncooked wide egg noodles
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Saltine crackers or Parmesan cheese, for serving (optional)
Instructions
- To a slow cooker, add the whole chicken pieces, carrots, onion, celery, and garlic.
- Pour in the olive oil, chicken broth, and water. Stir in thyme, rosemary, celery seed, bay leaves, and season with salt and pepper to taste.
- Cover and cook on low heat for 6 to 7 hours.
- Once the chicken is cooked, remove it from the slow cooker and let it rest for 10 minutes. Then dice it into bite-size pieces.
- While the chicken rests, add the egg noodles and parsley to the slow cooker.
- Turn the heat to high, cover, and cook for about 10 minutes more, until the noodles are tender.
- Stir in the lemon juice and return the diced chicken to the pot.
- Serve warm, with saltine crackers or a sprinkle of Parmesan cheese if you like.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 531Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 168mgSodium 378mgCarbohydrates 29gFiber 3gSugar 4gProtein 59g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
