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A steaming bowl of slow cooker chicken noodle soup garnished with fresh herbs

Classic Slow Cooker Chicken Noodle Soup

This comforting Classic Slow Cooker Chicken Noodle Soup is an easy, hearty meal perfect for any day. Simply combine ingredients in your slow cooker for a delicious, warming soup.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 people
Calories 280 kcal

Equipment

  • 6-quart or larger slow cooker
  • cutting board
  • 2 forks
  • ladle

Ingredients
  

Main Ingredients

  • 1.5-2 lbs boneless, skinless chicken breasts or thighs
  • 8 cups chicken broth or low-sodium chicken stock
  • 1 cup carrots
  • 1 cup celery
  • 1 cup yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary (crushed)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 cup egg noodles (or other small pasta like ditalini or elbow macaroni)
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions
 

Preparation

  • In a 6-quart or larger slow cooker, combine chicken, carrots, celery, onion, garlic, thyme, rosemary, and bay leaf.
  • Pour in 8 cups of chicken broth, ensuring all ingredients are mostly submerged.
  • Season generously with salt and black pepper to taste.

Cooking

  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and easily shreds.
  • Remove cooked chicken to a cutting board, shred with two forks, and discard the bay leaf.
  • Return shredded chicken to the slow cooker, set to HIGH, and add egg noodles; cook for 15-20 minutes until tender.

Finishing Touches

  • Taste the soup and adjust seasonings as needed for salt and pepper.
  • Ladle into bowls, garnish with fresh chopped parsley, and serve immediately.

Notes

For extra flavor, you can sauté the vegetables briefly before adding them to the slow cooker. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.