Slow Cooker Chicken Noodle Soup

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Y’all, this slow cooker chicken noodle soup recipe is for the soul for reals. I build up a good chicken-flavored stock, then add in veggies, chicken, and egg noodles right at the end. It’s simply the best slow cooker chicken noodle soup boos. All you gotta do is scoop it up and enjoy!

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How To Make Chicken Noodle Soup in a Slow Cooker

These step-by-step photos show how to make the best crockpot chicken noodle soup, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Slow Cooker Chicken Noodle Soup Recipe

1. Add everything to the slow cooker

Place the chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and turmeric into the slow cooker.

2. Add the chicken broth and cover

Cook until the chicken is tender and fully cooked.

3. Remove chicken from slow cooker shred

Shred it with two forks, then return it to the broth.

4. Stir in the egg noodles and fresh parsley

Cook until the noodles are tender, then serve your easy slow cooker chicken soup hot.

PRO TIP: Use good-quality broth, boos. The better your broth, the better your soup. I usually grab a low-sodium one so I can control the seasoning, but nine times out of ten I use my homemade chicken stock because it adds even more flavor to the whole pot.

Full Slow Cooker Chicken Noodle Soup Recipe

Recipe Tips

1. Use the right size slow cooker. A 6-qt crockpot works best for this recipe. If you’re using a smaller one, cut the recipe in half and keep the cook time the same.
2. Test the noodles before serving. Scoop one out with a spoon, rinse it quickly under cold water, and take a bite. You want them tender but still holding their shape.
3. If mushy noodles stress you out, cook them separately. Boil them on the stove, then stir them into the soup right before serving. This is a solid move if you plan on leftovers, boos!
4. Taste and adjust the salt at the end. Chicken broths and stocks all have different salt levels, so always give it a taste once everything’s done and season if needed.

I’ll email this recipe to you, so you can come back to it later!

Serving Suggestions

• Soup Night Staples: Y’all can’t go wrong with garlic bread, potato rolls, or yeast rolls for dunking.
• Salads: Serve this easy slow cooker chicken soup with a simple cucumber and onion salad, or a Caesar salad on the side.
• Biscuits: Flaky biscuits, buttermilk biscuits, or sour cream biscuits for a full-on comfort meal, boos.

Recipe help

Yep! As long as there’s plenty of liquid, the chicken will cook just fine. For this recipe, the broth fully covers the chicken, which is exactly what you want. To be safe, check that the internal temperature hits 165°F before you pull it out and shred it.

I don’t recommend it, boos. It doesn’t cook fast enough and can sit in the temperature danger zone where bacteria grows. ALWAYS thaw your chicken first before adding it in.

I’m Jocelyn!

I love taking my family’s cherished soul food recipes and adding my unique twist for new generations. Come on in and stay awhile!

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Slow Cooker Chicken Noodle Soup Recipe

Print Recipe

Slow Cooker Chicken Noodle Soup recipe is made with chicken breast and a classic veggie trio, celery, onions, and carrots, simmered in chicken broth and finished with egg noodles.

• Author: Maya Collins
• Prep Time: 15 mins
• Cook Time: 480 mins
• Total Time: 495 mins
• Yield: 10 servings 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ lbs boneless skinless chicken breasts (or chicken thighs)
• 1 cup onions (diced )
• 1 cup celery (chopped )
• 1 ½ cup carrots (diced )
• 1 ½ teaspoons minced garlic
• 2 chicken bouillon cubes
• 1/4 teaspoon ground turmeric (optional)
• 6 cups chicken broth (or chicken stock for even more flavor)
• 16 oz dried egg noodles
• fresh chopped parsley (for garnish)

Instructions

1. Add chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and tumeric if using, to slow cooker.
2. Pour chicken broth over ingredients and cook on high for 3-4 hours or on low for 6-8 hours until chicken is cooked through.
3. Remove chicken from broth. Using two forks, shred the chicken then add back into the broth.
4. Next add egg noodles and parsley if using and cook for an additional 10-15 minutes or until noodles are tender then serve.

Nutrition

• Calories: 279 kcal
• Sugar: 3 g
• Sodium: 825 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 85 mg