Nothing hits like a big bowl of hearty soup on a cold winter day! This Slow Cooker Chicken Noodle Soup gives you that great homemade taste without having to stand over the stove. Every spoonful is packed with tender chicken, a flavorful broth, and perfectly cooked noodles for a nourishing, wholesome meal.
Easy Crockpot Chicken Noodle Soup
Flu season has one silver lining: it’s the perfect excuse to enjoy a warm bowl of homemade chicken noodle soup! Whether you’re battling a sore throat or just craving the ultimate comfort food, nothing beats this classic on a chilly day. It’s so flavorful and easy to make, you’ll never want to go back to canned again.
While this slow cooker version takes longer, it doesn’t involve much hands-on time. You just add all the ingredients to the crockpot and carry on with your day. The biggest thing you’ll have to do is chop some vegetables, which is a small price to pay for such a delicious meal.
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Ingredients
- Chicken breasts: I like to use boneless, skinless chicken breasts. Chicken thighs would also taste great.
- Vegetables: Yellow onion, carrots, celery, and garlic are staple aromatics that give this soup its depth of flavor.
- Herbs: You’ll need a mix of dry and fresh herbs like dried rosemary and thyme, as well as fresh sage and parsley.
- Salt & pepper mix: This simple mix enhances the flavors of all the ingredients. Try my recipe here!
- Chicken broth: Don’t use chicken stock. It will be too thick. I like to use low-sodium chicken broth.
- Wide egg noodles: You can find these in the pasta aisle. They add a nice heartiness to the soup.
- Lemon zest: Every chicken noodle soup needs a little lemon zest. It brightens and freshens everything up.
Optional Flavor Add-ins
Want to add extra flavor to your chicken noodle soup? Or maybe you just need to use up some leftover ingredients? Here are a few optional flavor add-ins you can try:
- Parmesan rind: Don’t throw away that parmesan rind! Add it to your soup while it simmers for a rich, cheesy flavor.
- Soy sauce or fish sauce: For an Asian-inspired twist, add a splash of soy sauce or fish sauce to the broth.
- Curry powder: Give your soup an Indian flair by adding some curry powder or paste to the broth.
- Coconut milk: Make your soup creamy and coconutty by stirring in a can of coconut milk towards the end of cooking.
- Pesto: Stir in a spoonful of pesto for a burst of herb-y, garlicky flavor.
Preparation
Add the chicken, onion, carrots, celery, garlic, rosemary, thyme, sage, salt, pepper, and chicken broth into the slow cooker. Give it a good stir to mix everything together.
Cooking
Cover it up and let it cook on LOW for about 6 hours, until the chicken and veggies are tender. Then, toss in the egg noodles and let it simmer for another 25 minutes, or until the noodles are perfectly soft.
Serving
That’s it! Stir in your lemon zest and fresh parsley. Serve warm and enjoy your warm bowl of soup!
More Slow Cooker Chicken Recipes You’ll Love
- Slow Cooker Chicken & Rice (Perfect for Meal Prep)
- Slow Cooker Creamy Garlic Chicken
- Slow Cooker Chicken Fajitas
- Dump-and-Go Slow Cooker Butter Chicken
Storage & Reheating
Chicken noodle soup is always better the next day! Store any leftover in an airtight container in the fridge for up to 3 days. To reheat, simply transfer the desired amount into a pot and heat on medium until warmed through.
PrintRecipe
Slow Cooker Chicken Noodle Soup
- Total Time: 6 hours, 45 minutes
- Yield: 6-8 servings
Description
This easy slow cooker chicken noodle soup packs all the homemade flavor without the effort, giving you a warm, nourishing bowl of tasty goodness.
Ingredients
- 1 pound chicken breasts, chopped
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and cut into ¼-inch half rounds
- 4 stalks celery, diced
- 4 cloves garlic, minced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon fresh sage, chopped
- 1¼ teaspoons salt and pepper mix
- 8 cups chicken broth
- 8 ounces wide egg noodles
- Zest of one lemon
- 1½ tablespoons fresh parsley, chopped
Instructions
- Add the chicken, onion, carrots, celery, garlic, rosemary, thyme, sage, salt, pepper, and chicken broth to the slow cooker. Stir to mix.
- Cover and cook on low for 6 hours, until the chicken and vegetables are tender.
- Stir in the egg noodles and cook for another 25 minutes on low, or until the noodles are soft.
- Stir in lemon zest and fresh parsley. Serve warm.
Notes
Chicken noodle soup is always better the next day! Store any leftover in an airtight container in the fridge for up to 3 days. To reheat, transfer the desired amount into a pot and heat on medium until warmed through.
- Prep Time: 20 minutes
- Cook Time: 6 hours, 25 minutes
- Category: Dinner
- Method: Slow cooker
- Cuisine: American
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