Slow Cooker Chicken Noodle Soup
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This Slow Cooker Chicken Noodle Soup is a classic, comforting recipe made easy in the crock pot. With tender chicken, vegetables, and noodles in a simple, flavorful broth, it's the kind of soup you can set and forget - perfect for busy days or cozy evenings at home.
If you love easy chicken soups, you may also enjoy my Crock Pot Chicken and Rice Soup or this Chicken and Potato Chowder, both reader favorites when the weather turns cool.
Recipe Overview
- Hands-off slow cooker chicken noodle soup
- Made with simple pantry ingredients
- Comforting, classic flavor
- Great for make-ahead meals and leftovers
What I Love About This Recipe
There’s something special about soup. Especially on chilly days! Here’s what I love about this recipe:
- It's a true dump-and-go slow cooker soup
- The chicken turns out tender and flavorful
- Easy to adapt with what you have on hand
- Freezes well (without the noodles)
If you love soup as much as we do, readers also love this Classic Ribollita Bean Soup too.
Key Ingredients
- Chicken - Boneless chicken breasts or thighs both work well
- Carrots, celery, onion - The classic soup base
- Garlic - Adds warmth and depth
- Chicken broth - Use a good-quality broth for the best flavor
- Egg noodles - Added at the end so they don't overcook
- Baby kale leaves - Brightens the cozy soup and added with the noodles
- Italian seasoning, paprika, salt, pepper, bay leaf - Simple seasoning is all you need, fresh herbs if you happen to have them on hand.
How to Make Slow Cooker Soup
- Add chicken, vegetables, garlic, broth, and seasonings to the slow cooker.
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender.
- Remove the chicken, shred it, and return it to the slow cooker.
- Add noodles and kale and cook until just tender.
- Taste and adjust seasoning before serving.
Variations
- Use rotisserie chicken and reduce cook time
- Add herbs like thyme or parsley at the end
- Swap noodles for gluten-free pasta or rice
Serving & Storage
- Serve with crusty bread or simple homemade biscuits or drop biscuits
- Store leftovers in the refrigerator for up to 4 days
- Freeze soup without noodles for best texture
Recipe FAQ’s
Yes, three to four hours on high or four to six hours on low will help keep the chicken tender and juicy.
Always add them near the end so they don't become mushy.
Yes, but freeze without the noodles and add them when reheating.
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Slow Cooker Chicken Noodle Soup Recipe
Equipment
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 medium onion chopped
- 3 medium carrots peeled and chopped
- 3 ribs celery chopped with leaves
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning (or 1/2 teaspoon dried thyme and rosemary)
- 1/2 teaspoon paprika
- 1 small bay leaf
- 4 cups chicken stock
- 3-4 cups water
- salt and pepper to taste
- 8 ounces wide egg noodles about 4 cups
- 2-3 cups baby kale leaves
- 1 tablespoon freshly squeezed lemon juice
- Chopped fresh parsley or dill for garnish, optional
Instructions
- In the bottom of a 6-quart slow cooker, add 1.5 pounds boneless skinless chicken breasts. Season with salt and pepper. Top with 1 medium onion, 3 medium carrots, 3 ribs celery, 3 cloves garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon paprika, and an optional 1 small bay leaf.
- Pour in the 4 cups chicken stock and 3-4 cups water, cover, and cook on low for 4-6 hours or high for 3 to 4 hours.
- During the last 15-30 minutes of cooking, remove the chicken breasts and shred in a bowl. Return the chicken to the slow cooker, discard the bay leaf, and stir in the noodles and baby kale.
- When the noodles are al-dente, stir in the lemon juice-taste and season with salt and pepper as needed.
Notes
- Add the noodles at the end: Stir in the noodles during the final cooking stage so they stay tender and don't become overly soft.
- Season after cooking: Broth strength can vary, so taste and adjust salt and pepper just before serving for the best flavor.
- Freezing tip: This soup freezes best without the noodles. Add freshly cooked noodles when reheating for the best texture.
- Chicken options: Boneless chicken breasts or thighs both work well; thighs will be slightly richer and more forgiving if cooked longer.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.