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A close-up of tender, fall-apart slow cooker chicken thighs with golden skin in a savory gravy, garnished with fresh herbs.

Hearty Slow Cooker Chicken Noodle Soup

This comforting slow cooker chicken noodle soup is a fuss-free meal, packed with tender chicken, fresh vegetables, and savory broth. Perfect for a cozy evening or meal prep, it brings classic flavors with minimal effort.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 8 cups low-sodium chicken broth (2 quarts)
  • 2 cups carrots chopped, about 4 medium
  • 2 cups celery stalks chopped, about 4 stalks
  • 1 large yellow onion chopped
  • 3 garlic cloves minced
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary crushed
  • 2 bay leaves
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground, or to taste
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • 6-quart or larger Slow Cooker (Crockpot)
  • Cutting Board
  • Sharp Knife
  • Large Fork or Tongs (for shredding chicken)

Method
 

Assemble the Soup
  1. Place the boneless, skinless chicken breasts at the bottom of your 6-quart or larger slow cooker.
  2. Add the chopped carrots, celery, and onion over the chicken. Scatter the minced garlic evenly.
  3. Pour in the 8 cups of low-sodium chicken broth, ensuring all ingredients are mostly submerged.
  4. Add the dried thyme, crushed dried rosemary, bay leaves, salt, and black pepper. Stir gently to combine the seasonings.
Slow Cook
  1. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and tender, and vegetables are soft.
Finish and Serve
  1. About 30 minutes before you plan to serve, carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Discard the bay leaves from the soup.
  2. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
  3. Stir in the wide egg noodles. Increase the heat to high (if it's not already) if cooking on low previously, or maintain on high. Cover and cook for another 20-30 minutes, or until the noodles are tender to your liking.
  4. Taste the soup and adjust seasonings (salt and pepper) as needed.
  5. Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley before serving.

Notes

For a thicker soup, you can remove about 1/2 cup of broth after cooking, whisk in 1 tablespoon of cornstarch, and then return it to the slow cooker for the last 15-20 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Note that noodles may absorb more broth over time.