Y’all, this slow cooker chicken noodle soup recipe is for the soul for reals. I build up a good chicken-flavored stock, then add in veggies, chicken, and egg noodles right at the end. It’s simply the best slow cooker chicken noodle soup boos. All you gotta do is scoop it up and enjoy!
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How To Make Chicken Noodle Soup in a Slow Cooker
These step-by-step photos show how to make the best crockpot chicken noodle soup, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Slow Cooker Chicken Noodle Soup Recipe
1. Add everything to the slow cooker
Place the chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and turmeric into the slow cooker.
2. Add the chicken broth and cover
Cook until the chicken is tender and fully cooked.
3. Remove chicken from slow cooker shred
Shred it with two forks, then return it to the broth.
4. Stir in the egg noodles and fresh parsley
Cook until the noodles are tender, then serve your easy slow cooker chicken soup hot.
PRO TIP: Use good-quality broth, boos. The better your broth, the better your soup. I usually grab a low-sodium one so I can control the seasoning, but nine times out of ten I use my homemade chicken stock because it adds even more flavor to the whole pot.
Full Slow Cooker Chicken Noodle Soup Recipe
Slow Cooker Chicken Noodle Soup Recipe
Slow Cooker Chicken Noodle Soup recipe is made with chicken breast and a classic veggie trio, celery, onions, and carrots, simmered in chicken broth and finished with egg noodles.
Cook ModePrevent your screen from going dark
Add chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and tumeric if using, to slow cooker.
Pour chicken broth over ingredients and cook on high for 3-4 hours or on low for 6-8 hours until chicken is cooked through.
Remove chicken from broth. Using two forks, shred the chicken then add back into the broth.
Next add egg noodles and parsley if using and cook for an additional 10-15 minutes or until noodles are tender then serve.
How to Store
Fridge: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The noodles will keep soaking up broth, so it will thicken a bit over time.
Freezer: The noodles will be much softer once thawed, so I suggest freezing the soup without the noodles, same as my other chicken noodle soup recipe. Cook the noodles separately and add them fresh when you’re ready to serve. Freeze the soup in airtight containers for up to 3 months and thaw overnight in the fridge.
Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. If it’s thick, add a splash of broth or water, then stir in your freshly cooked noodles and serve.
Calories: 279kcal | Carbohydrates: 37g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 825mg | Potassium: 504mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3305IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
Recipe Tips
Use the right size slow cooker. A 6-qt crockpot works best for this recipe. If you’re using a smaller one, cut the recipe in half and keep the cook time the same.
Test the noodles before serving. Scoop one out with a spoon, rinse it quickly under cold water, and take a bite. You want them tender but still holding their shape.
If mushy noodles stress you out, cook them separately. Boil them on the stove, then stir them into the soup right before serving. This is a solid move if you plan on leftovers, boos!
Taste and adjust the salt at the end. Chicken broths and stocks all have different salt levels, so always give it a taste once everything’s done and season if needed.
Serving Suggestions
Recipe help
Yep! As long as there’s plenty of liquid, the chicken will cook just fine. For this recipe, the broth fully covers the chicken, which is exactly what you want. To be safe, check that the internal temperature hits 165°F before you pull it out and shred it.
I don’t recommend it, boos. It doesn’t cook fast enough and can sit in the temperature danger zone where bacteria grows. ALWAYS thaw your chicken first before adding it in.
More Soup Recipes
This post was originally published in April 2018. It has been updated with new images and content.
