Nothing beats slow cooker chicken noodle soup on cold nights! Cooking it in a crockpot makes for flavorful broth with tender chicken and veggies.
Although crockpot chicken noodle soup is typically thought of as a cold-weather meal, we admittedly make it year-round, especially when someone in the family craves it. Add a simple salad and some bread for an easy family meal.
Tonia’s Notes
Over the past six months, I’ve made this slow cooker chicken noodle soup recipe for dinner more than any other meal! Every time I take a spoonful of it, I sigh with contentment. It’s pure comfort food that envelopes you in warmth.
I originally developed this recipe for our cookbook. Since I already have a stovetop chicken noodle soup recipe on the blog, I didn’t plan to post this one. But since I make it on repeat, I knew that you would want the recipe so you can make it too! There are a few reasons why I typically make the crockpot version. First, the stovetop version calls for cooked chicken, and I like that I can put raw, boneless, skinless chicken breasts into the crockpot. Second, I love it when dinner is ready when I get done working for the day!
How To Make Chicken Noodle Soup In A Slow Cooker
Chicken Breasts
Put the boneless, skinless chicken breasts in a greased or lined slow cooker. For the best results, leave the chicken breasts whole and cut them after they’ve cooked.
Ingredients
Next, add the chicken broth, diced onions, diced carrots, diced celery, minced garlic, kosher salt, coarse-ground black pepper, and bay leaves. Then, cover and cook on low for 5-6 hours, or on high for 3-4 hours, until fully cooked.
Egg Noodles
Discard the bay leaves, remove the cooked chicken breasts from the crockpot, and stir in the uncooked wide egg noodles. Cover and turn the heat to high.
Diced Chicken
Cut the chicken into bite-sized pieces and return it to the slow cooker. Cover and cook the soup for 20 minutes, or until the pasta is tender.
Parsley
Garnish the crockpot chicken noodle soup with chopped fresh parsley and season with salt and black pepper to taste.
Bonus Tips
- Plan Ahead: Since I make this soup so often, I like to prep extra veggies ahead of time. When I chop the onions, carrots, and celery, I chop extra, measure out the right amounts, and put them in a ziptop freezer bag along with minced garlic. Then, it’s ready to go when I need it.
- Leftovers: We love the leftovers of this soup! The noodles tend to soak up the broth, making them even more flavorful. If there isn’t a lot of broth left when reheating the soup, it’s super easy to add more chicken broth. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop.
More Slow Cooker Soup Recipes
- Slow Cooker Beef Stew
- Crockpot Taco Soup
- Slow Cooker Ham and Cheese Soup
- Crockpot White Chili With Chicken
Slow Cooker Chicken Noodle Soup
Video
Equipment
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 8 cups chicken broth
- ½ cup diced onions
- ½ cup chopped carrots
- ½ cup chopped celery
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 bay leaves
- 2 cups wide egg noodles
- 1 tablespoon chopped fresh parsley
Instructions
- Put the chicken breasts into a greased or lined slow cooker. Add chicken broth, diced onions, chopped carrots and celery, minced garlic, kosher salt, black pepper, and bay leaves.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours, until fully cooked.
- Discard the bay leaves. Remove the chicken and stir in the egg noodles. Cover and turn the slow cooker to high if it isn't already.
- Cut the chicken into bite-sized pieces, and return it to the slow cooker. Cover and cook on high for about 20 minutes or until the noodles are tender.
- Garnish with chopped fresh parsley and season with additional salt and pepper to taste.
