Chicken Noodle Soup is your fuss-free path to a soothing pot of comfort with juicy chicken and bouncy egg noodles. Using the slow cooker means you add everything, walk away, and return to a house that smells like pure coziness. The secret is patience: low, steady heat builds a flavorful broth while keeping the meat tender and the vegetables sweet.
What Makes This Version Great
This recipe honors the classic “carrots, celery, onion” trio and keeps things simple—no sautéing needed. Noodles go in at the end so they don’t overcook. You’ll also get flexible ideas to pivot toward chicken pasta soup recipes you already love, from rice noodles to ramen, without changing your routine.
Ingredients
- 1 ½ lb boneless skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 3 carrots, sliced into coins
- 3 ribs celery, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp dried oregano
- 1 tsp fine sea salt, plus more to taste
- ½ tsp black pepper
- 10–12 oz wide egg noodles
- 2–3 Tbsp chopped fresh parsley
- Optional: 1 Tbsp fresh lemon juice
Step-by-Step
- Load it up: Add onion, carrots, celery, garlic, herbs, salt, and pepper to the slow cooker. Place chicken on top and pour in broth.
- Slow cook: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours until the chicken is pull-apart tender.
- Shred & season: Remove chicken, shred, discard bay leaf, and taste the broth for seasoning.
- Noodle time: Switch to HIGH, add egg noodles, and cook 10–15 minutes until just tender.
- Finish & serve: Return chicken to the pot, stir in parsley and optional lemon, and ladle into bowls.
Health Benefits
- Balanced comfort: Protein, complex carbs, and veggies in one bowl.
- Gentle on digestion: Warm broth supports hydration and feels soothing when you need something light.
- Veggie nutrients: Carrots bring beta-carotene while celery adds minerals and aromatic depth.
Tips for Success
- Don’t overcook noodles: They soften quickly—start checking at 8–10 minutes.
- Thighs = extra tenderness: Swap all thighs if you prefer richer flavor.
- Broth quality matters: Use a good low-sodium broth so you can season to taste at the end.
Make-Ahead, Leftovers & Freezer
- Refrigerate up to 4 days. Store noodles separately if you expect leftovers.
- Freeze up to 3 months without noodles; reheat and add freshly cooked noodles when serving.
- Lunch prep: Portion into individual containers for quick heat-and-eat meals.
Easy Variations
- Turkey Noodle Soup: Substitute cooked shredded turkey; shorten the final warm-through step.
- Rice Noodle Soup: Cook rice noodles separately and add to bowls to avoid overcooking.
- Chicken Ramen Noodle Recipes: Stir in ramen bricks at the end and top bowls with sliced scallions.
Serving Ideas
Serve with crusty bread or simple salads. For a family bar, offer lemon wedges, extra parsley, and cracked black pepper so everyone can finish their bowl their way.
Wrap-Up
If you want a reliable dinner that feels like a hug, this slow cooker Chicken Noodle Soup is it. Minimal prep, steady hands-off cooking, and noodles that stay just-right make it a repeat-worthy classic you’ll keep pinned for every chilly night.
