Slow Cooker Chicken Noodle Soup is warm, hearty and delicious. The combination of slow cooked chicken, vegetables and spices make this soup the perfect comfort food.
It's fall here in Northwestern Ontario, Canada and the days and nights are quite chilly. Cool weather has me craving comfort foods. I love warming up a nice hearty bowl of soup after an outdoor adventure in the cool weather.
Slow Cooker Chicken Noodle Soup is super easy to make and requires minimal supervision while it's cooking. Simply place all of the ingredients in the slow cooker with the exception of the egg noodles. Cover and cook on high for 4 hours. Remove lid, dice the cooked chicken and add the egg noodles. In another 10 minutes you will have a warm and hearty soup to warm you up on those cool days or simply when you need a bowl of comfort food. This recipe works great for meal prepping and it pairs well with Homemade Garlic Butter Breadsticks.
If you are looking for other comfort foods try my Slow Cooker Beef and Barley Soup for another warm and hearty meal.
Ingredients
- Boneless/Skinless Chicken Breasts - We are using boneless/skinless chicken breasts for this recipe. You can also use boneless/skinless chicken thighs if you prefer.
- Carrots and Celery - These will be chopped up and added to the soup.
- Onions and Garlic - To add some good flavor to the soup.
- Parsley, Basil, Salt, Pepper, Rosemary and Bay Leaves - Spices to add even more flavor to the soup. You can choose to omit the salt for a lower sodium soup.
- Chicken Broth - I used a no salt added variety. Feel free to use whatever chicken broth you have on hand.
- Egg Noodles - Because you can't have chicken noodle soup without the noodles!
See recipe card for quantities.
Instructions
Peel and chop the carrots. Wash and slice the celery. Dice the onion into small pieces and mince the garlic.
Add chicken breasts to the bottom of the slow cooker.
Add carrots, celery, onion and garlic. Sprinkle with spices.
Pour chicken broth over vegetables. Cook on high for 4 hours or low for 6 hours.
Remove chicken from the slow cooker. Dice the chicken and then add it back to the soup mixture.
Add eggs noodles. Cook for an additional 8-10 minutes or until the egg noodles are tender. Serve immediately. Makes 6 servings, 1 ½ cups each.
Hint: Remove the insert from the slow cooker immediately after the noodles are tender and serve soup immediately. This will prevent the noodles from going soggy.
Substitutions
- Boneless/Skinless Chicken Breasts - You can use boneless/skinless chicken thighs for this recipe if you do not have boneless/skinless chicken breasts on hand.
- Eggs Noodles - Feel free to substitute the egg noodles with what ever type of noodle you prefer.
Variations
- Spicy - add ¼ - ½ teaspoon of cayenne pepper or red chili flakes if you like a little heat!
Equipment
Slow Cooker - I used a 6 quart slow cooker for this recipe. I do not recommend using a smaller slow cooker as the 6 quart slow cooker was quite full. If you do not have a 6 quart slow cooker, you could cut the recipe in half.
Storage
Slow Cooker Chicken Noodle Soup can be stored in an airtight container in the fridge for up to three days. Simply reheat on the stovetop or in the microwave when ready to eat.
Slow Cooker Chicken Noodle Soup freezes well. Place soup in a freezer safe container and freeze up to three months. I like to portion the soup into serving sizes before freezing it so I can take out one serving at a time.
Top tip
Cooking times for the noodles will vary with the type of noodle used. Cook just until the noodles are tender or your desired consistency.
FAQ
Absolutely! Frozen chicken breasts work well in this recipe. Just make sure the chicken reaches an internal temperature of 165F.
Related
Looking for other recipes like this? Try these:
Recipe
Slow Cooker Chicken Noodle Soup
Ingredients
- 1 pound boneless skinless chicken breasts about 2 medium size breasts
- 2 cups carrots about 3-4 medium size carrots
- 1 cup celery about 2-3 medium size stalks
- 1 small onion
- 3 cloves garlic
- 2 bay leaves
- 1 teaspoon parsley
- 1 teaspoon basil
- ½ teaspoon salt
- ½ teaspoon rosemary
- ½ teaspoon ground black pepper
- 8 cups chicken broth
- 1 cup egg noodles uncooked
Instructions
- Peel and chop the carrots. Wash and slice the celery. Dice the onion into small pieces and mince the garlic.
- Add chicken breasts to the bottom of the slow cooker.
- Add carrots, celery, onion and garlic. Sprinkle with spices.
- Pour chicken broth over vegetables. Cook on high for 4 hours or low for 6 hours.
- Remove chicken from the slow cooker. Dice the chicken and then add it back to the soup mixture.
- Add eggs noodles. Cook for an additional 8-10 minutes or until the egg noodles are tender. Serve immediately. Makes 6 servings, 1 ½ cups each.
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