Quick Facts
Time: 10 min prep; 3 hr 30 min cook (High) • Yield: 6–8 servings • Skill: Easy • Method: Slow cooker, one-pot • Diet: Dairy-free
Introduction
Chicken Noodle Soup makes busy evenings feel manageable and warm. With the slow cooker set to High, the broth turns flavorful in a few hours, and noodles stirred in for the last 20 minutes stay springy and slurpable. Expect a clean, savory broth, tender shreds of chicken, and bright herbs—the classic you crave without hovering over the stove. This method is perfect for weeknights, sick-day comfort, or when you want dinner to be waiting after practice. The flavor profile is soothing and balanced: thyme and bay for backbone, parsley for freshness, lemon for lift, black pepper for a little warmth. It’s family-friendly, budget-minded, and endlessly adaptable.
Want different spins for busy nights? Browse Chicken Noodle Soups you can set and forget.
Why You’ll Love It
- Weeknight-easy: 10 minutes of prep; the cooker does the rest.
- Flexible: pasta shapes, rice noodles, or leftover turkey all work.
- Balanced flavor: clear stock, gentle herbs, bright finish.
- Great leftovers: stash portions for quick lunches.
Chicken Noodle Soup
Ingredients
Equipment
Method
- Add onion, celery, carrots, garlic, chicken, herbs, pepper, and stock to the slow cooker. Sprinkle with ½ tsp salt to start.
- Set to High and cook for 3½ hours. The broth should simmer gently.
- Remove chicken, shred on a cutting board, then return to the pot.
- Stir in egg noodles. Cover and cook ~20 minutes on High until fork-tender.
- Add additional salt to taste. Adjust seasoning as needed.
- Stir in lemon juice and parsley if using. Let sit 5 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 lb boneless skinless chicken thighs (or breasts)
- 1 large onion, diced
- 3 ribs celery, sliced
- 3 carrots, thickly sliced
- 3 cloves garlic, minced
- 7 cups low-sodium chicken stock
- 1 bay leaf
- ½ tsp dried thyme
- 1 tsp dried parsley (or ¼ cup fresh, to finish)
- 1–1 ½ tsp fine sea salt, to taste
- ½ tsp black pepper
- 8 oz wide egg noodles (about 3 cups)
- 1 tbsp lemon juice (optional)
What each ingredient does:
Chicken: rich body and satisfying protein. Mirepoix: sweetness and aroma. Herbs: comforting classic profile. Stock: the canvas. Salt/pepper: brings it to life. Egg noodles: satiny texture. Lemon: finishing brightness.
Must-have: chicken, stock, onion, celery, carrots, noodles, salt. Flexible: herbs, lemon, fresh parsley.
Pro tip: If you like extra-clear broth, skim fat with a ladle before adding noodles.
Substitutions & Swaps
Aromatics: swap in shallot or a leek for onion; add a slice of ginger for a cold-season vibe.
Protein: cooked turkey works great (stir in after noodles cook); or use chicken breast only for leaner soup.
Veg: broccoli florets (add last 10 minutes) or a handful of spinach at the end.
Starch: use small shells, ditalini, ramen, or rice noodles (cook rice noodles separately).
Diet swaps: Gluten-free noodles keep it accessible; check stock labels.
Budget/time savers: rotisserie chicken; frozen mirepoix; ready-cut carrots.
Equipment Notes
A 6-qt slow cooker leaves room for noodles to circulate. Use a fork-friendly cutting board for easy shredding. A ladle and heatproof measuring cup make tasting and seasoning simpler. Keep the lid closed while cooking to maintain steady heat.
Step-by-Step
- Load and season: Add onion, celery, carrots, garlic, chicken, herbs, pepper, and stock to the slow cooker; sprinkle with ½ tsp salt to start.
- Cook: Set to High for 3½ hours. Gentle simmering extracts flavor quickly without breaking vegetables down.
- Shred: Remove chicken to a board; shred and return.
- Add noodles: Stir in egg noodles; cover and cook ~20 minutes on High until fork-tender but not mushy.
- Taste: Add salt in small pinches until the broth tastes bright and full.
- Finish & serve: Lemon juice and parsley wake everything up; rest 5 minutes before ladling.
Visual cues: Steam rising in steady wisps; noodles flexible with a slight chew; chicken shreds easily.
Make-Ahead, Storage & Reheating
Make-ahead: Chop aromatics 1–2 days ahead; store in a sealed container.
Fridge: Keeps 3–4 days; noodles continue to soften—hold some back for fresh bowls if you prefer.
Freeze: Up to 3 months without noodles; add cooked noodles after thawing.
Reheat: Warm gently on the stove; add a splash of stock or water and a twist of lemon.
Planning a bigger batch week? Add a few from our soups to your prep list.
How to Lighten / Make It Creamy
Lighten: Use 1 lb chicken + extra veg; keep noodles to 6 oz and finish with lemon.
Creamy: Off heat, blend a ladle of soup and stir back in, or add ¼ cup unsweetened evaporated milk or tempered yogurt.
Toppings, Garnishes & Finishes
Crunch: garlic croutons or toasted seeds.
Fresh: dill, parsley, or scallions.
Tang/Heat: lemon wedges, a splash of vinegar, or chili flakes.
“A sprinkle, a swirl, a squeeze—your three-second upgrade.”
Sides & Pairings
Pair with warm flatbread, simple buttered rice, or a green salad. Sparkling water with lemon, mint tea, or a crisp white wine complements the clean flavors.
Scaling the Recipe
Double in an 8-qt cooker and extend cook time by ~20–30 minutes before the noodle step. Halve in a 3-qt cooker and reduce noodles proportionally so the broth stays balanced.
Nutrition & Dietary Notes
Protein-rich, broth-forward, and naturally dairy-free. Contains gluten and egg from noodles; choose gluten-free or rice noodles if needed and cook separately.
Troubleshooting
Flat broth? Add salt in small increments and finish with lemon.
Mushy noodles? Reduce noodle time or cook separately and add to bowls.
Greasy? Skim fat before adding noodles or chill and lift the fat cap.
Vegetables too soft? Cut larger pieces next time or reduce total cook time by 20–30 minutes.
FAQs
Can I use frozen/precut ingredients? Frozen mirepoix is fine; add directly. Avoid cooking frozen raw chicken in a slow cooker—thaw safely first.
Best protein/veg swaps? Turkey, shredded rotisserie chicken, peas, corn, spinach, or broccoli.
How do I keep it from drying out? Keep the cooker on Warm after noodles finish; don’t simmer aggressively.
Can I make it dairy-free/gluten-free? It’s dairy-free; use GF noodles or rice noodles and check stock labels.
How long does it keep/freeze? 3–4 days in the fridge; 3 months in the freezer without noodles.
Variations
Lemony Herb: Finish with lemon zest + juice and chopped dill/parsley.
Spicy Chipotle: Add minced chipotle in adobo; balance with a tiny drizzle of honey and a squeeze of lime.
Creamy Parmesan: Stir in grated Parmesan and a splash of evaporated milk off heat.
Chef Notes / Test Kitchen Tips
The single biggest flavor unlock is seasoning at the end after noodles hydrate. Acid (lemon) sharpens the finish, so taste once more after adding it. On High, most cookers finish between 3:20–3:45; noodles are ready in 18–22 minutes. If holding for guests, switch to Warm and keep noodles just submerged.
Conclusion
When you need comfort fast, this Chicken Noodle Soup delivers: hands-off cooking, honest flavors, and perfectly tender noodles. It’s friendly for prep, generous for leftovers, and adaptable to what’s in your kitchen. Save this recipe for your cozy rotation and let me know your favorite finishing touch—extra parsley, lemon, or a hint of heat.
