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–+ servings
Chicken Noodle Soup with egg noodles and greens in a black slow cooker insert ready for serving.
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Slow Cooker Chicken Noodle Soup Recipe

A classic slow cooker chicken noodle soup made with tender chicken, vegetables, and noodles — simple, comforting, and easy to make.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Servings: 6 servings
Calories: 359kcal
Author: Stephanie Wilson

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

  1. 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.
  2. Season after cooking: Broth strength can vary, so taste and adjust salt and pepper just before serving for the best flavor.
  3. Freezing tip: This soup freezes best without the noodles. Add freshly cooked noodles when reheating for the best texture.
  4. Chicken options: Boneless chicken breasts or thighs both work well; thighs will be slightly richer and more forgiving if cooked longer.

Nutrition

Serving: 1g | Calories: 359kcal | Carbohydrates: 39g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 402mg | Potassium: 850mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5955IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 2mg