Slow Cooker Chicken Noodle Soup

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Entrée
  • Method: Slow Cooker
  • Cuisine: American


Comfort food at its best. This recipe for Slow Cooker Chicken Noodle Soup is brimming with veggies and simmered slowly throughout the day to create the perfectly chicken-y, chicken noodle soup.


  • 1 and ½ lbs. boneless, skinless chicken breasts
  • 1 and ½ tsp. salt, plus more if needed
  • ½ tsp. pepper, plus more if needed
  • 4 medium carrots, peeled and sliced into ¼-in. coins
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • 2 bay leaves
  • 8 cups chicken broth, no sodium
  • 2 Tbsp. chopped fresh Italian parsley
  • 1 tsp. lemon juice (optional)
  • 2 cups cooked egg noodles


  1. Remove the breasts from packaging and pat dry with a paper towel. Season both sides with salt and pepper.
  2. In the bottom of a 6-quart slow cooker, layer the seasoned chicken, onions, carrots, celery, and garlic. Sprinkle thyme and oregano and place the bay leaves on top.
  3. Add chicken broth. Cover and set slow cooker to 6 hours on HIGH or 8 hours on LOW or until an instant read thermometer registers 165˚F in the thickest part of a breast.
  4. Transfer the chicken to a rimmed baking sheet and shred the meat with two forks.
  5. Return the chicken to the slow cooker, season with additional salt and pepper if needed. Stir in parsley and lemon juice, if using.
  6. Add cooked noodles, heat through and serve immediately.


My attempts to prepare uncooked noodles in the crock pot have only resulted in them soaking up too much broth and getting really mushy. I highly recommend precooking the noodles to al dente and then adding to the chicken soup, warming through.