Y’all, this slow cooker chicken noodle soup recipe is for the soul for reals. I build up a good chicken-flavored stock, then add in veggies, chicken, and egg noodles right at the end. It’s simply the best slow cooker chicken noodle soup boos. All you gotta do is scoop it up and enjoy!
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How To Make Chicken Noodle Soup in a Slow Cooker
These step-by-step photos show how to make the best crockpot chicken noodle soup, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Slow Cooker Chicken Noodle Soup Recipe
1. Add everything to the slow cooker
Place the chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and turmeric into the slow cooker.
2. Add the chicken broth and cover
Cook until the chicken is tender and fully cooked.
3. Remove chicken from slow cooker shred
Shred it with two forks, then return it to the broth.
4. Stir in the egg noodles and fresh parsley
Cook until the noodles are tender, then serve your easy slow cooker chicken soup hot.
PRO TIP: Use good-quality broth, boos. The better your broth, the better your soup. I usually grab a low-sodium one so I can control the seasoning, but nine times out of ten I use my homemade chicken stock because it adds even more flavor to the whole pot.
Full Slow Cooker Chicken Noodle Soup Recipe
Slow Cooker Chicken Noodle Soup Recipe
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Equipment
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or chicken thighs
- 1 cup onions diced
- 1 cup celery chopped
- 1 ½ cup carrots diced
- 1 ½ teaspoons minced garlic
- 2 chicken bouillon cubes
- 1/4 teaspoon ground turmeric optional
- 6 cups chicken broth or chicken stock for even more flavor
- 16 oz dried egg noodles
- fresh chopped parsley for garnish
Instructions
- Add chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and tumeric if using, to slow cooker.
- Pour chicken broth over ingredients and cook on high for 3-4 hours or on low for 6-8 hours until chicken is cooked through.
- Remove chicken from broth. Using two forks, shred the chicken then add back into the broth.
- Next add egg noodles and parsley if using and cook for an additional 10-15 minutes or until noodles are tender then serve.
Notes
How to Store
- Fridge: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The noodles will keep soaking up broth, so it will thicken a bit over time.
- Freezer: The noodles will be much softer once thawed, so I suggest freezing the soup without the noodles, same as my other chicken noodle soup recipe. Cook the noodles separately and add them fresh when you’re ready to serve. Freeze the soup in airtight containers for up to 3 months and thaw overnight in the fridge.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. If it’s thick, add a splash of broth or water, then stir in your freshly cooked noodles and serve.
Nutrition
Recipe Tips
- Use the right size slow cooker. A 6-qt crockpot works best for this recipe. If you’re using a smaller one, cut the recipe in half and keep the cook time the same.
- Test the noodles before serving. Scoop one out with a spoon, rinse it quickly under cold water, and take a bite. You want them tender but still holding their shape.
- If mushy noodles stress you out, cook them separately. Boil them on the stove, then stir them into the soup right before serving. This is a solid move if you plan on leftovers, boos!
- Taste and adjust the salt at the end. Chicken broths and stocks all have different salt levels, so always give it a taste once everything’s done and season if needed.
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Serving Suggestions
- Soup Night Staples: Y’all can’t go wrong with garlic bread, potato rolls, or yeast rolls for dunking.
- Salads: Serve this easy slow cooker chicken soup with a simple cucumber and onion salad, or a Caesar salad on the side.
- Biscuits: Flaky biscuits, buttermilk biscuits, or sour cream biscuits for a full-on comfort meal, boos.
Recipe help
Yep! As long as there’s plenty of liquid, the chicken will cook just fine. For this recipe, the broth fully covers the chicken, which is exactly what you want. To be safe, check that the internal temperature hits 165°F before you pull it out and shred it.
I don’t recommend it, boos. It doesn’t cook fast enough and can sit in the temperature danger zone where bacteria grows. ALWAYS thaw your chicken first before adding it in.
More Soup Recipes
- Chicken and Dumpling Soup
- Italian Wedding Soup
- Cajun Clam Chowder
- Creamy Chicken Noodle Soup
- Chicken and Dumplings
- White Lasagna Soup
- Sweet Potato Soup
This post was originally published in April 2018. It has been updated with new images and content.
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I want you to know that even if you didn’t print such fabulous recipes I would open your e-mails just to see the latest pixs of Harmony! She is adorable….think she knows it?
Hahaha Awww thank you so much Carol!!! She totally knows it haha.
ugh! being sick is no fun!!! But this soup is def. just the thing to make you feel better-I love that it’s so easy, too!
Jocelyn, this looks SO cozy and comforting–and what a great memory you have with homemade chicken soup. I hope you managed to evade the sickness last week!
The addition of turmeric. Or is it tumeric? I always confuse myself, even if I look back at the recipe I won’t remember. Anyhow, it is super brilliant. Both intelligence-wise and color-wise. 🙂
Hope you feel better, friend! This soup is sure what the doctor ordered. I’m marking it to try soon! XO
Thanks hon!
Jocelyn it’s no wonder you’re getting run down. How about the fact that you’ve been running around like a chicken without a head?!!! Oops, maybe not a good pun here 🙁 Love that you added turmeric. Will have to do the same next time I get some chicken soup on. XOXO
Hahaha I LOVE that pun. I totally have been. I need to keep bowls of soup at all times haha.
This soup is perfection! I love that you added turmeric. Just gorgeous! My husband makes homemade chicken soup, starting with water and a chicken carcass. Then he adds veggies, meat, and herbs/spices, and big hunks of chicken plus matzoh balls. It’s pure comfort! Hope you feel better real soon, boo.
Oh I love matzoh ball soup! It is so so comforting!
How hearty!
YES!
There’s nothing more satisfying than a hot bowl of noodle soup when it’s cold. I love this slow cooker version and how wonderful it will be when I walk into the house after work.
Oh yes! That is one of the best parts!
You have had so much going on lately with all of the fabulous things that you are doing. Your soup looks amazing and easy is great, especially when you are sick, which is usually when you crave chicken noodle soup. Veg out with it and take some “me” time!
I think I am going to take your advice and chill out a bit Aaryne!