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Effortless Slow Cooker Chicken Noodle Soup: Comfort in a Bowl

A close-up of a white bowl filled with rich slow cooker chicken noodle soup, topped with shredded chicken, carrots, and fresh parsley.

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Create the ultimate comfort food with this easy, hands-off slow cooker chicken noodle soup recipe. Tender chicken, vegetables, and savory broth simmer all day for a deeply flavorful meal perfect for busy weeknights.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 12 oz egg noodles
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken, chicken broth, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper into the basin of your slow cooker.
  2. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
  3. Remove the chicken from the slow cooker and shred it using two forks. Discard the bay leaf. Return the shredded chicken to the slow cooker.
  4. Increase the slow cooker setting to HIGH if it is not already there. Stir in the egg noodles.
  5. Cook for an additional 20 to 30 minutes, or until the noodles are tender. Do not overcook the noodles, or they will become mushy.
  6. Taste the soup and adjust salt and pepper as needed.
  7. Ladle the soup into bowls and garnish each serving with fresh parsley before serving.

Notes

  • For a richer broth flavor, you can use homemade chicken stock instead of store-bought broth.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, then stir the slurry into the soup during the last 15 minutes of cooking.
  • This recipe freezes well; cook the noodles separately and add them when reheating to prevent them from absorbing too much liquid.

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