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!
Here at Primavera Kitchen, we absolutely love a good chicken soup recipe. Some of the regulars in our chicken soup rotation include this incredible Instant Pot Southwest Chicken Soup, nutritious Chicken Vegetable Soup, and hearty Sweet Potato Chicken Soup. Of course, chicken noodle is always a classic, too! Since I already have a recipe for Instant Pot Chicken Noodle Soup and homemade Chicken Noodle Soup (stove version), I thought I’d develop a Slow Cooker version as well!
You really can’t go wrong with savory, slow cooker chicken noodles for dinner. This comfort food is packed with protein, veggies, and nutritious broth that warms you from the inside out. This recipe is such an easy, set-it-and-forget-it option for busy weeknights or cozy winter weekends!
How To Make Slow Cooker Chicken Noodles Soup
- 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 for its nutritional benefits.
- Herbs — A bay leaf and fresh herbs like chives add a lovely bright note.
- Egg noodles — For chicken noodle soup, I typically opt for spiraled wide egg noodles.
Sear the chicken and add veggies to slow cooker:
- 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 the chicken broth and slow cook:
- 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.
Shred the chicken and add it back to the soup:
- 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, garnish, and enjoy:
- Cook the noodles on low, covered, for about 20 to 30 minutes or until the noodles are al dente.
- Season with salt and pepper to taste and stir everything well to combine.
- Garnish your slow cooker chicken noodle soup with additional chopped chives, serve warm, and enjoy!
- I suggest chopping the veggies into similar-sized pieces. This way they’ll cook evenly, and you’ll get a little bit of each ingredient in every bite.
- For a perfectly seasoned soup, I recommend using a low-sodium or homemade broth and adding salt to taste.
- Feel free to use shredded rotisserie chicken instead of chicken thighs. It saves time and adds a ton of delicious flavor.
- The egg noodles don’t take long to soften. Be sure to keep an eye on them so they don’t overcook and become mushy.
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 slow cooker chicken noodles soup 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.
What To Serve with Slow Cooker Chicken Noodles Soup
- Fresh bread or rolls: I simply love a bowl of slow cooker chicken noodles with fresh garlic bread or homemade low-carb dinner rolls and garlic butter.
- Side salad: I like to pair this warm and hearty meal with something light and fresh for balance. I recommend this asparagus Greek chopped salad that’s loaded with fresh veggies.
- Crunchy crackers: For a quick and easy side, I suggest saltine crackers, oyster crackers, or you can even try making your own low-carb almond flour crackers.
- Chocolate chip cookies: Don’t forget about dessert! I like to go with something equally cozy and classic like chocolate chip cookies, and I have a ton of great recipes to try! Some of my faves are these coconut flour chocolate chip cookies, gluten-free chocolate chip cookies, and healthier chocolate chip cookie bars.
- Pasta: Feel free to substitute the egg noodles for a different variety of pasta if you prefer. If you have little ones, I recommend going with fun pasta shapes like stars, farfalle, or small shells. Just note that you’ll need to adjust the cooking time accordingly.
- Vegetables: If you prefer add more vegetable to your crockpot chicken noodle soup such as corn, peas, green beans and even broccoli.
- Herbs: I keep the herbs pretty simple with a bay leaf and chives. Other herbs like parsley, rosemary, or thyme would also be wonderful in this recipe. Also, you can add some chopped cloves garlic too.
- Lemon: Just before serving, I like to add a squeeze of lemon juice. It’s so delicious and introduces such a wonderful brightness to the dish.
- Cast iron skillet: I find that a cast iron skillet is best for getting a nice sear on the chicken.
- Slow cooker: This is truly a hands-off recipe thanks to the slow cooker!
- Cutting board: I like to use a nice sturdy cutting board to chop the veggies and shred the chicken.
Frequently Asked Questions
Egg noodles are the classic choice for this slow cooker chicken noodles soup recipe and my personal preference. You can also have fun with other pasta shapes and varieties, just be sure to adjust the cooking time according to the pasta directions.
There’s no need to cook the noodles before you add them to the slow cooker. I add them right into the hot broth and they soak up all the delicious flavor as they cook.
You certainly can! If you don’t have a slow cooker, this recipe is equally delicious when you make it on the stovetop. Follow my classic chicken noodle soup recipe for step-by-step instructions and expert tips!
- 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
- 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.
- Chop the veggies into similar-sized pieces so they cook evenly.
- I recommend using a low-sodium broth and adding salt to taste.
- 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.
- To Store: Store cooled leftovers in an airtight container and keep them in the refrigerator for 3 to 5 days. I recommend cooking and storing the noodles separately so they don’t’ get too soft.
- To Freeze: I don’t recommend freezing this soup with the noodles in, as it’ll make the chicken noodles mushy when it thaws. To freeze just the soup, place it in a freezer-safe container and freeze for up to 6 months.
- To Reheat: Reheat leftovers on the stovetop or microwave until they’re heated through. If you need to add noodles, you can cook them separately or add them in once the soup is boiling.
Nutrition information is calculated using an ingredient database and should be considered an estimate.