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The Ultimate Easy Slow Cooker Chicken Noodle Soup: Tender Chicken & Comfort in Every Bite

A close-up of a white bowl filled with rich broth, shredded chicken, egg noodles, and bright orange carrots from the slow cooker chicken noodle soup.

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Make classic slow cooker chicken noodle soup with minimal effort. This hands-off recipe yields tender chicken and a deeply flavorful broth, perfect for busy weeknights or cozy family meals.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium yellow onion, chopped
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 8 ounces wide egg noodles
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Place the chicken, chicken broth, water, carrots, celery, onion, dried parsley, dried thyme, salt, pepper, and bay leaf into your slow cooker.
  2. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.
  3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker. Discard the bay leaf.
  4. Increase the slow cooker setting to high. Stir in the egg noodles. Cook, uncovered, for 20 to 30 minutes, or until the noodles are tender. Check the noodles frequently to prevent overcooking.
  5. Taste the soup and adjust salt and pepper if needed.
  6. Ladle the hearty chicken soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a richer broth flavor, substitute 1 cup of the water with 1 cup of high-quality chicken bouillon concentrate or paste.
  • If you are making this recipe ahead of time, cook the noodles separately and add them just before reheating to prevent them from becoming mushy.
  • This recipe is great for batch cooking; it freezes well for future no stress soup dinners.

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