Slow Cooker Chicken Noodle Soup

There’s just something magical about coming home to a pot of Slow Cooker Chicken Noodle Soup simmering away. It’s one of those recipes that feels like a hug in a bowl — simple, hearty, and always welcome on chilly nights or when someone in the house needs a little comfort. I love leaning on my slow cooker recipes during busy weeks, and this one is a favorite because the prep is so easy. The chicken cooks to fall-apart perfection, the veggies soften just right, and the noodles soak up all that savory broth. And if you’re like me and enjoy quick side bites, you might also love pairing it with my Air Fryer Zucchini Chips for a cozy little spread.

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What You’ll Need

Here’s what goes into this comforting pot of soup. I like to keep it classic, but you can always make it your own.

• Chicken breasts or thighs – I often use boneless, skinless breasts because they shred easily.
• Carrots, celery, onion – the trio that gives the broth so much flavor.
• Garlic – I always go with fresh garlic here because it makes the soup pop.
• Chicken broth – low-sodium works best so you can adjust seasoning later.
• Egg noodles – tender, chewy, and perfect for soaking up the broth.
• Parsley & thyme – fresh if you have them, but dried works too.
• Salt & pepper – simple but essential.

A good sharp knife and your trusty slow cooker are all you really need. And if you’re a pasta lover, you’ll also enjoy my buttery Garlic Butter Shrimp Pasta for a quick weeknight dinner.

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Step-by-Step Guide to Slow Cooker Chicken Noodle Soup

This is one of those recipes that’s so forgiving — perfect if you’re new to slow cooking or just want something that doesn’t need fussing over. You can even set it up before work and come home to dinner ready. I love that feeling, just like with my Pressure Cooker Pulled Pork — the kitchen does the work for you.

Step 1 — Prep the veggies

Chop up your carrots, celery, and onion. I like to keep the carrot slices a little chunky so they don’t get too soft during the long cook.

Step 2 — Add everything to the slow cooker

Place the chicken, veggies, garlic, broth, parsley, thyme, salt, and pepper into the crock. Stir gently to combine.

Step 3 — Cook on low or high

Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and easily shreds.

Step 4 — Shred the chicken

Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.

Step 5 — Add the noodles

Stir in the egg noodles and cook on high for another 15–20 minutes until tender. I like to give them a taste test to make sure they’re just right.

Step 6 — Finish and serve

Taste for seasoning and sprinkle with a little extra fresh parsley if you like. Ladle into bowls and serve warm.

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Pro Tips & Easy Swaps

• Use rotisserie chicken if you’re short on time (add it during the noodle step).
• Try whole wheat noodles for extra fiber.
• Add a squeeze of fresh lemon juice at the end for brightness.
• If you like spice, toss in a pinch of red pepper flakes.
• Freeze leftovers without noodles and add fresh pasta when reheating.
• Sub turkey if that’s what you have on hand — it works beautifully.
• For richer broth, use bone-in chicken thighs.
• Stir in a handful of baby spinach at the end for extra greens.

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Serving Ideas & Variations

This soup is lovely on its own, but sometimes I like to round it out with something extra. Serve with warm bread, garlic knots, or even a grilled cheese. Here are some fun variations:

• Add mushrooms for earthiness.
• Swap noodles for rice if that’s what you have.
• Stir in peas or corn for extra sweetness.
• Try a sprinkle of Parmesan cheese before serving.
• Go hearty with barley or farro instead of noodles.
• Use fresh dill instead of parsley for a different herbal note.

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Common Mistakes (and How to Fix Them)

• Mushy noodles: Always add noodles at the end, never at the start.
• Too salty broth: Use low-sodium stock and season to taste at the end.
• Bland flavor: Don’t skip the aromatics (onion, garlic, herbs).
• Chicken too dry: Cook on low for best results, and use thighs if you prefer extra tenderness.
• Veggies too soft: Cut them a little thicker so they hold their texture.

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Frequently Asked Questions

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You’ll Also Love

• Slow Cooker Beef Stew — hearty and perfect for cold nights.
• Slow Cooker Pulled Pork — tender, juicy, and great for sandwiches.
• Slow Cooker Chicken Tacos — a family favorite that never fails.

If you love this, don’t forget to check out more of my Slow Cooker Recipes for cozy meal ideas.