Slow Cooker Chicken Noodle Soup is a classic that is perfect for cold winter days or if anyone in your household is feeling under the weather!
Why This Recipe Works
- Bone-In Chicken Breasts: Using a skin-on, bone-in chicken breasts results in a greater depth of flavor!
- Veggies aren’t mushy: We add veggies closer to the end of cooking so they don’t get super mushy!
- Noodles aren’t mushy: We cook these separately so they don’t soak up that yummy broth or over-cook!
What You Will Need
- chicken stock
- bone-in, skin-on chicken breasts
- sweet yellow onion
- bay leaf
- kosher salt
- ground black pepper
- fresh thyme
- head of garlic
- celery stalks
- you favorite noodles (we used spaghetti noodles, but you can use egg noodles or even zoodles if you want!)
Related: How to Make Homemade Chicken Broth
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How to Make Slow Cooker Chicken Noodle Soup
- Add your chicken and stock to the crockpot.
- Add onion, garlic and fresh thyme (as well as salt and pepper).
- Let cook.
5. Shred chicken.
6. Add veggies and cook your noodles separately.
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Slow Cooker Chicken Noodle Soup – a simple and delicious recipe for slow cooker chicken noodle soup that will warm your soul!
- 64oz chicken stock
- 4 bone-in, skin-on chicken breasts
- 1 sweet yellow onion, chopped
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3–4 sprigs fresh thyme
- 1 head garlic, cut off the top
- 3 medium carrots, sliced
- 4 celery stalks, sliced
- you favorite noodles
- Add chicken stock, chicken breasts, onion, bay leaf, salt, pepper, fresh thyme and garlic to a slow cooker.
- Cook on LOW 8 hours or on HIGH 4 hours.
- If cooking on HIGH: 1 hour before cooking time is done remove the chicken breasts, discard the skin and bones and shred the meat. Place back into the slow cooker along with the carrots and celery.
- If cooking on LOW: 2 hours before cooking time is done remove the chicken breasts, discard the skin and bones and shred the meat. Place back into the slow cooker along with the carrots and celery.
- Approximately 20 minutes before everything is done cooking, cook your favorite noodles on the stove-top until they are al dente.
- Taste soup and add additional salt, as-needed.
- Serve soup with noodles and enjoy!
- Chicken Stock: you can use chicken broth if you want, this will result in a stronger flavor. But since we are cooking bone-in chicken breasts (which will add a lot of flavor), chicken stock is my preferred method.
- Chicken Breasts: You can use boneless chicken breasts if you want, the flavor won’t have quite as much depth, but then you won’t have to worry about discarding the skin and bones later. Chicken thighs (boneless or bone-in) would also work!
- Carrots + Celery: You can certainly add these right away if you want, but I personally do not like mushy vegetables in my soup – which after slow cooking for 8 hours, the veggies will definitely be quite soft. It’s up to you!
- Noodles cooked separately: Cooking the noodles in the slow cooker can be really tricky as you have to keep in mind that as the noodles cook they are going to soak up a lot of broth in the process. Additionally, slow cookers seem to vary a lot (some run hot, some don’t) so it is actually quite hard to pinpoint an exact timeframe for how long your noodles would need to cook. You can definitely cook your noodles in the slow cooker if you want, but I would suggest compensating for this by adding more broth and to watch them really closely so they don’t over cook and get all mushy and gross. My preferred method is to just cook my noodles separately and then serve them together.
- Whole30/Paleo: to make this Whole30/Paleo simply check your ingredients on your chicken stock and serve with zoodles instead of noodles!
Keywords: slow cooker chicken noodle soup