slow cooker chicken noodle recipe

Written BySheba G Updated On
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The Best slow cooker chicken noodle recipe

I have been making this slow cooker chicken noodle recipe for years and it is one of those meals that just works. The chicken comes out so tender and the broth gets rich and flavorful without you having to stand over the stove. My kids love it because it is warm and comforting and I love it because I can throw everything in the slow cooker in the morning and dinner is ready when we are. It is perfect for busy weeknights or lazy weekends and it is also a great way to get some lean protein and vegetables into your family. This recipe is healthier than canned soup and you control the sodium and ingredients. It is a staple in our house and I think you will love it too.

Slow Cooker Chicken Noodle Soup

4.7 from 1258 votes

A hearty and comforting chicken noodle soup made entirely in the slow cooker. Tender chicken, vegetables, and egg noodles in a flavorful broth.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1.5 lbs boneless skinless chicken breasts
4 cups low sodium chicken broth
2 cups water
3 carrots peeled and sliced
3 celery stalks sliced
1 medium onion diced
3 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
2 bay leaves
2 cups wide egg noodles

For Garnish

Fresh parsley chopped
Lemon wedges

👨‍🍳Directions

1Place the chicken breasts in the slow cooker.
2Add the chicken broth, water, carrots, celery, onion, garlic, thyme, rosemary, pepper, salt, and bay leaves.
3Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
4Remove the chicken from the slow cooker and shred it with two forks. Discard the bay leaves.
5Cook the egg noodles according to package directions in a separate pot. Drain well.
6Add the shredded chicken and cooked noodles back to the slow cooker. Stir to combine.
7Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley and a squeeze of lemon.

🔧Equipment

Slow cooker
Cutting board
Knife
Measuring cups and spoons
Large pot for cooking noodles

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 75mg🧂Sodium: 650mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking. You can also use boneless skinless chicken thighs for more flavor.

Watch Video Of How Slow Cooker Chicken Noodle Soup Works

This slow cooker chicken noodle recipe is always a good idea for any occasion because it is simple, filling, and loved by everyone. It works well for family gatherings because you can set it and forget it and it feeds a crowd without a lot of fuss. I hope you give it a try and make it a regular in your meal rotation.

❓ Frequently Asked Questions About Slow Cooker Chicken Noodle Soup

1. Can I use frozen chicken for this slow cooker chicken noodle recipe?

Yes you can use frozen chicken breasts or thighs. Just add them directly to the slow cooker without thawing. You may need to add an extra 30 minutes to an hour of cooking time on low. Make sure the internal temperature reaches 165 degrees F.

2. How do I keep the noodles from getting mushy in the slow cooker?

The best way is to cook the noodles separately and add them only at the end. If you add them too early they will absorb too much broth and become soft. Cook them according to package directions and stir them in just before serving.

3. Can I make this recipe dairy free or gluten free?

Yes this recipe is naturally dairy free. For a gluten free version use gluten free egg noodles or rice noodles. Also check that your chicken broth is gluten free. The rest of the ingredients are naturally gluten free.

4. How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid so the soup will thicken. Add a little extra broth or water when reheating to thin it out. You can also freeze the soup without the noodles for up to 3 months.

5. Can I add other vegetables to this soup?

Absolutely. You can add diced potatoes, parsnips, or green beans. Add them at the beginning with the other vegetables. For leafy greens like spinach or kale stir them in during the last 10 minutes of cooking so they wilt but stay bright.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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