...
Go Back
Close-up of a steaming, appetizing bowl of homemade slow cooker chicken noodle soup with fresh parsley on a rustic wooden surface.

Hearty Slow Cooker Chicken Noodle Soup

This slow cooker chicken noodle soup is classic comfort food made effortless. Packed with tender shredded chicken, fresh vegetables, and egg noodles, it's a hearty, wholesome dish perfect for busy weeknights or cozy weekends.
Print Recipe Pin Recipe
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into coins
  • 2 ribs celery, sliced
  • 3 cloves garlic, minced (more to taste)
  • ½ tsp dried thyme leaves
  • ½ tsp dried rosemary
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 bay leaf (optional)
  • 2 tsp chicken bouillon (e.g., Better Than Bouillon, optional)
  • 8–9 cups reduced sodium chicken broth
  • 8 oz egg noodles (wide or extra wide)
  • chopped fresh parsley (for garnish)

Equipment

  • 6-quart or larger slow cooker
  • Cutting Board
  • Sharp knife
  • Measuring Cups and Spoons
  • Large mixing bowl
  • two forks or tongs

Method
 

  1. Trim any excess fat from the chicken. Dice onion, slice carrots and celery, and mince garlic.
  2. Place chicken in bottom of slow cooker. Add onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, bay leaf, bouillon, and chicken broth. Stir gently to combine.
  3. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is very tender.
  4. Remove cooked chicken and transfer to a bowl. Discard bay leaf. Shred chicken using two forks and return to slow cooker.
  5. Cook egg noodles separately according to package instructions until al dente. Drain.
  6. Add cooked noodles to the slow cooker. Stir everything together and let cook on LOW for 5 more minutes.
  7. Ladle soup into bowls and garnish with chopped parsley. Serve hot and enjoy!

Notes

Swap chicken breasts with thighs for richer flavor. Add veggies like peas, spinach, or corn in the last 30 minutes. Use fresh herbs for more intensity (double quantity). Cook noodles separately to prevent sogginess. Freeze the soup without noodles to preserve texture.