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The Ultimate Effortless Slow Cooker Chicken Noodle Soup

Close-up of a white bowl filled with rich broth, shredded chicken, egg noodles, and bright orange carrots in slow cooker chicken noodle soup.
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Make classic, comforting chicken noodle soup with minimal effort using your slow cooker. This recipe delivers tender chicken and vegetables in a flavorful broth, perfect for busy weeknights or when you need sick-day comfort.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups low-sodium chicken broth
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium yellow onion, chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces wide egg noodles (see notes)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Place the chicken breasts, chicken broth, carrots, celery, onion, thyme, bay leaf, salt, and pepper into the basin of your slow cooker.
  2. Cover the slow cooker and cook on LOW for 6 to 8 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 place it on a cutting board. Shred the chicken using two forks. Discard the bay leaf.
  4. Return the shredded chicken to the slow cooker. Stir well.
  5. If you prefer a creamier broth, stir in 1/4 cup of heavy cream or milk now (optional). Stir in the fresh lemon juice, if using.
  6. About 30 minutes before serving, increase the slow cooker setting to HIGH (if it was on LOW). Add the egg noodles to the soup. Cover and cook until the noodles are tender, about 20 to 30 minutes. Check frequently to prevent overcooking.
  7. Taste the soup and adjust salt and pepper as needed.
  8. Ladle the soup into bowls and garnish each serving with fresh parsley.

Notes

  • To prevent noodles from becoming mushy, cook them separately on the stovetop according to package directions and add them to individual bowls just before serving. This is the best method for leftovers.
  • For a richer flavor, use bone-in, skinless chicken thighs instead of breasts.
  • If you want a thicker broth without adding cream, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, then stir the slurry into the soup during the last 30 minutes of cooking.

Nutrition

Find it online: https://cookingbycarla.com/slow-cooker-chicken-noodle-soup/