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, tender chicken and egg noodles. It’s simply the best boos, plus the slow cooker does all the work.
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Ingredient Notes
- Chicken Breasts: Use boneless, skinless chicken breasts or even chicken thighs if you prefer dark meat.
- Veggies: I use onions, celery, and carrots but use what you want.
- Chicken Broth and Bouillon: The broth provides the liquid base for the soup but I add more flavor by including bouillon cubes as well. It intensifies the chicken flavor even more.
- Egg Noodles: Of course if you prefer other shaped noodles, you can swap them.
How To Make Chicken Noodle Soup in a Slow Cooker
- Add the chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and turmeric to your slow cooker.
- Pour the chicken broth over all the other ingredients.
- Cook on high for 3-4 hours or on low for 6-8 hours which is usually long enough to cook the chicken all the way through.
- Remove the chicken from the broth. Use two forks to the chicken apart, shredding it like you do for a Mississippi Pot Roast.
- Return the shredded chicken back to the broth and add the egg noodles and parsley.
- Cook for an additional 10-15 minutes or until the noodles are tender.
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Slow Cooker Chicken Noodle Soup Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or chicken thighs
- 1 cup diced onions
- 1 cup chopped celery
- 1 ½ cup diced carrots
- 1 ½ teaspoons minced garlic
- 2 chicken bouillon cubes
- Optional: 1/4- 1/2 teaspoon tumeric
- 6 cups chicken broth or chicken stock for even more flavor
- 1 large bag egg noodles
- Garnish: fresh chopped parsley
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
Nutrition
Recipe Tips
- Store leftovers after completely cooling in an airtight container in the fridge for up to five days. I don’t recommend freezing because the noodles will end up overly soft. Reheat in a saucepan on the stove.
- Use skinless chicken to avoid excess fat in your slow cooker chicken soup.
- You can freeze the chicken soup without the noodles. If you are planning to freeze leftovers, cook the noodles separately and add them to each bowl of soup. Then you can freeze the remaining chicken soup in a freezer-safe container for up to three months. When you reheat the thawed out soup you can add freshly cooked noodles to the pot.
Recipe help
Yes, you can. It needs plenty of liquid to help it cook. In the case of chicken soup in the slow cooker, it has enough liquid to cook properly. The best way to determine if your chicken is ready and safe to eat is to take its internal temperature and make sure it’s at 165 degrees F before removing it and shredding it.
No, I do not recommend using frozen chicken. Thaw out the chicken first before adding it to the slow cooker. It will simply doesn’t cook quickly enough leaving it in the temperature danger zone where bacteria breeds.
Incredible Soup Recipes to Try
- Italian Wedding Soup
- Cajun Clam Chowder
- Creamy Chicken Noodle Soup
- Chicken and Dumplings
- White Lasagna Soup
- Sweet Potato Soup
More Slow Cooker Recipes
- Slow Cooker Chicken Chili
- Slow Cooker Macaroni and Cheese
- Italian Beef in the Crockpot
- Crockpot Mashed Potatoes
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published in April 2018. It has been updated with new images and content.
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This is such a delicious and easy chicken noodle soup recipe. Making it in the slow cooker is such a fab idea!
Thanks so much!
The best chicken noodle soup ever! It is exactly what I make at least once a month. YUM!
Thanks so much, Mahy!
This was such a comforting and delicious soup! And I loved how easy it was to make thanks to the slow cooker!
I got rid of my slow cooker with the move to the US, but it’s recipes like this that is convincing me to buy one again. Thanks so much for sharing this recipe 🙂
This recipe is just what the dr ordered when you are a little under the weather! So easy and so delicious – don’t wait for an illness to enjoy it!
I like how this recipe has turmeric included for the added health benefits! So easy to make in the crockpot too. Thanks for sharing!
A one pot meal by itself. Burst of chicken flavor, healthy veggies and yummy noodles. LOve this Bowl for Dinner any day.
Less noodles, more broth. Everything else. Is very tasteful!
Love the recipe! Great taste and so comforting on this rainy stormy day. I had never used tumeric and am so glad I have discovered it! Thanks for sharing so many wonderful recipes! God bless you and yours.
I love this recipe. I’m actually going to try making it in my InstaPot today. Wish me luck. It should only take about 30 mins which cuts down on the time but definitely not the flavor. Thanks so much for sharing such great recipes. I have so so many I plan to try soon!
Fantastic!!!!