Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup is a warm, homey dish that brings comfort in a bowl. The gentle broth, tender shredded chicken, soft egg noodles, and sweet carrots and celery make a lovely mix of flavors and colors. The clear golden broth with bright orange carrots and green parsley looks fresh and inviting. This soup fits weeknights, cozy weekends, and when you need a simple meal for friends or family.

You taste the gentle herbs, the soft noodles, and the rich chicken in every spoon. The slow cooker makes the chicken fall-apart tender while the vegetables stay soft but not mushy. This article shows what you need, clear steps, tips for serving, and ways to change the recipe to suit your taste. If you enjoy easy slow-cooker meals, you might also like this simple Cajun chicken pasta for a change of flavor.

Why You’ll Love This Recipe

1. Fresh ingredients: real chicken, carrots, celery, and herbs for honest, bright flavor.
2. Easy to make: add ingredients, set the slow cooker, and come back to dinner.
3. Nutritious: lean protein and vegetables in a light broth keep it healthy.
4. Versatile: swap noodles, herbs, or veggies to match what you have.
5. Attractive and crowd-pleasing: looks homey and tastes familiar to all ages.
   This soup is simple, satisfying, and perfect for many meal moments.

Preparation and Cooking Time

• Total time: about 6 to 7.5 hours (low) or 3 to 4.5 hours (high) including final noodle cooking.
• Preparation time: 10-15 minutes to chop and set up.
• Cooking time: 3-7 hours in the slow cooker, plus 20-30 minutes for noodles.
  Times may vary by slow cooker and noodle type.

Ingredients You’ll Need

• 2 chicken breasts
• 4 cups chicken broth
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 cups egg noodles
• Fresh parsley for garnish

Step-by-Step Instructions

1. In a slow cooker, add the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
3. Remove the chicken, shred it, and return it to the slow cooker.
4. Stir in the egg noodles and cook for an additional 30 minutes, or until the noodles are tender.
5. Serve hot, garnished with fresh parsley.

How to Serve

1. Presentation: ladle into warm bowls and sprinkle chopped parsley for a bright finish.
2. Accompaniments: serve with crusty bread or a light side salad for crunch—try a simple buffalo chicken salad if you want a spicy side.
3. Portions: one recipe serves about 4; use shallow bowls for nice portions.
4. Beverage: pair with iced tea, light white wine, or warm herbal tea for comfort.
   A simple setup makes the meal feel cozy and complete.

Additional Tips

• Add lemon juice or a splash of vinegar at the end to brighten the broth.
• Swap egg noodles for whole wheat or gluten-free pasta to fit diets.
• Keep extra broth on hand to thin the soup if it thickens after standing.

Recipe Variations

1. Herb-forward: add fresh thyme and a bay leaf, and finish with chopped dill or chives for a fresh herb taste.
2. Creamy twist: stir in 1/2 cup milk or cream at the end for a richer, creamier soup.
3. Veggie boost: add peas, corn, or chopped spinach in the last 10 minutes for more color and nutrition.

Freezing and Storage

• Storage: keep soup in airtight containers in the fridge for 3-4 days. Store noodles and broth separately if possible to avoid sogginess.
• Freezing: freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently; add fresh noodles when reheating for best texture.

Special Equipment

• Slow cooker (crockpot)
• Cutting board and sharp knife
• Measuring cups and spoons
• Large spoon for stirring
• Ladle and serving bowls
• Forks for shredding chicken

Frequently Asked Questions

Q: Can I use frozen chicken breasts?
A: Yes. You can add frozen chicken, but increase cook time and ensure it reaches safe internal temperature. Using thawed chicken gives more even cooking.

Q: Is this recipe gluten-free or low-carb?
A: To make it gluten-free, use gluten-free noodles. For low-carb, skip the noodles and add extra veggies or use shirataki noodles.

Q: Can I make this ahead of time?
A: Yes. Cook the soup fully, cool, and refrigerate up to 3 days. Reheat gently and add fresh noodles if you want them soft and not mushy.

Q: How can I change the flavor?
A: Swap thyme for rosemary or add a bay leaf and a squeeze of lemon. Add a little soy sauce for a deeper taste or red pepper flakes for heat.

Q: Can I cook this on the stove or in an Instant Pot?
A: Yes. On the stove, simmer chicken and veggies until cooked, then add noodles. In an Instant Pot, use the poultry setting and quick cook the noodles separately to prevent overcooking.

Conclusion

This slow cooker chicken noodle soup is easy, warm, and full of simple flavors you can trust. It is healthy, family-friendly, and perfect for busy days or quiet nights in. For more slow-cooker versions and tips, see this handy recipe: Crockpot Chicken Noodle Soup, and for another clear guide try Slow Cooker Chicken Noodle Soup – Budget Bytes. Give it a try — you’ll love the comfort it brings.

Slow Cooker Chicken Noodle Soup

A warm, comforting soup featuring tender shredded chicken, soft egg noodles, and a flavorful broth, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces chicken breasts Use thawed for even cooking.
• 4 cups chicken broth Can use low-sodium if desired.
• 1 cup carrots, sliced For sweetness and color.
• 1 cup celery, sliced Adds crunch and flavor.
• 1 piece onion, chopped For aromatic base.
• 2 cloves garlic, minced Enhances flavor.
• 1 teaspoon dried thyme For herbal flavor.
• 1 piece bay leaf Adds depth to the broth.
• to taste Salt and pepper For seasoning.
• 2 cups egg noodles Can substitute with whole wheat or gluten-free pasta.
• a handful Fresh parsley for garnish For presentation.

Method

 

Preparation

1. In a slow cooker, add the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper.

Cooking

1. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
2. Remove the chicken, shred it, and return it to the slow cooker.
3. Stir in the egg noodles and cook for an additional 30 minutes, or until the noodles are tender.
4. Serve hot, garnished with fresh parsley.

Notes

Add lemon juice or a splash of vinegar to brighten the broth. Store soup in airtight containers for 3-4 days or freeze for up to 3 months. Consider swapping noodles or adding more vegetables as desired.