Slow Cooker Chicken Noodles Soup is warm, comforting, and so easy to make. This cozy dish features tender chicken, fresh veggies, and hearty egg noodles in a savory broth. Prep the ingredients in just 10 minutes, and let the slow cooker do the rest!
In my family, we’re all about a good chicken soup recipe! While chicken noodle soup is a timeless classic, I already have recipes for Instant Pot Chicken Noodle Soup and Chicken Noodle Soup in the stove versions—so I figured it was time to create a slow cooker version too!
You really can’t go wrong with savory, slow cooker chicken noodles for dinner. This comfort food is packed with protein, veggies, and delicious broth that warms you from the inside out.
This crockpot recipe is such an easy, set-it-and-forget-it option for busy weeknights or cozy winter weekends!
Ingredients
- Chicken — I prefer to use skin-on, bone-in chicken thighs (for dark meat) because it adds a lot of extra flavor. You can use chicken breast (boneless skinless chicken breasts) too.
- Seasonings — I keep the seasonings simple with salt and freshly ground black pepper to taste.
- Olive oil — I recommend extra virgin olive oil, but any neutral cooking oil will work.
- Mirepoix — A classic blend of diced onion, celery, and large carrots.
- Chicken broth — I like to use a low sodium chicken broth or chicken stock because it lets you control the seasoning, making the soup more balanced in flavor.
- Herbs — A bay leaf and fresh herbs like chives add a lovely bright note. You can also use thyme, fresh parsley or even rosemary too.
- Egg noodles — For chicken noodle soup, I typically opt for spiraled wide egg noodles.
- Optional: If you’d like to add more veggies, corn, peas, and green beans are great options for this slow cooker chicken soup.
Let’s make this crockpot chicken noodle soup
- First, season the chicken thighs well with salt and pepper. Then, add olive oil to a skillet and heat it over medium-high heat until it begins to shimmer.
- At this point, add the chicken thighs to the skillet, skin-side down, and cook for about 5 minutes on each side or until the skin is browned.
- Transfer the chicken, including the fat, to the crock pot. Then add the diced onion, carrots, and celery.
- Add in the chicken broth, chopped chives, and bay leaf, and stir well to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken from the slow cooker and place it on a cutting board to cool slightly.
- Once the chicken is cool enough to handle, shred it into bite-sized pieces using 2 forks. You can either discard the skin and bones or save them to make homemade chicken broth.
- Discard the bay leaf and any large pieces of herbs. Then, return the shredded chicken to the slow cooker and add the egg noodles.
- Cook the noodles on low, covered, for about 20 to 30 minutes or until the noodles are al dente.
- Season this homemade chicken noodle soup with salt and pepper to taste and stir everything well to combine.
- Garnish your slow cooker chicken noodle soup and serve warm in a bowl!
How To Store Leftovers
- To Store: Allow any leftovers to cool, then transfer them to an airtight container and keep in the fridge for 3 to 5 days. If you know you’ll have leftovers, I recommend cooking and storing the egg noodles separately, so they don’t get too soft.
- To Freeze: I also suggest leaving the noodles out if you’re meal-prepping or plan to freeze the leftovers. Instead, you can freeze just the soup in a freezer-safe container, and it will keep for about 6 months. Then, when you’re ready to enjoy it, you can add the noodles when you heat the soup.
- To Reheat: I prefer to reheat leftovers on the stovetop until they’re warmed through completely. You can also reheat it in the microwave to save time. If you need to add noodles, you can do so once the soup is boiling, or cook the noodles separately and add them in just before you’re ready to serve.
More Hearty Soup Recipes
Slow Cooker Chicken Noodles Soup
Slow Cooker Chicken Noodles are warm, comforting, and so easy to make. This cozy dish features tender chicken, fresh veggies, and hearty egg noodles in a savory broth. Prep the ingredients in just 10 minutes, and let the slow cooker do the rest!
Servings: 8 people
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Ingredients
- 2 pounds skin-on bone-in chicken thighs trimmed of excess skin or fat
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium white onion chopped
- 2 carrots peeled and cut into ½-inch pieces
- 2 celery ribs cut into ¼-inch pieces
- 8 cups chicken broth
- 1 bay leaf
- 2 tablespoons chives chopped
- 3 cups egg noodles
Instructions
- First, season the chicken thighs well with salt and pepper. In a skillet, add olive oil and heat over medium-high heat until shimmering. Add the chicken thighs to the skillet, skin-side down, and cook for about 5 minutes on each side or until browned.
- Transfer chicken to the slow cooker with the fat that was in the skillet. Then, add diced onion, carrots and celery to the slow cooker too.
- Add broth and stir in chopped chives and bay leaf, then cover the slow cooker and cook on low, 6 to 8 hours, or on high for 3 to 4 hours.
- Remove chicken from slow cooker. Place it on a cutting board. Then, shred the chicken into bite-size pieces using 2 forks. Discard the skin and bones or save them to make chicken broth at a later time.
- Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles.
- Cook on low, covered, for 20 to 30 minutes or until noodles are al dente or according to your taste. Season the soup with salt and pepper to taste, add some chopped chives and serve warm.
Tips
- Chop the veggies into similar-sized pieces so they cook evenly.
- Feel free to try this recipe with shredded rotisserie chicken. It is a great time-saver and adds so much flavor!
- Keep an eye on the egg noodles so they don’t overcook.
Nutrition Information
Serving: 1/8 Calories: 332kcal Carbohydrates: 17g Protein: 20g Fat: 17g Cholesterol: 100mg Sodium: 337mg Potassium: 369mg Fiber: 2g Sugar: 3g
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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