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!

Course dinner, Lunch

Cuisine American

Keyword chicken noodles soup, slow cooker chicken noodles, slow cooker chicken noodles soup

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

Calories 332kcal

Author Olivia Ribas

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

US Customary - Metric

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.

Notes

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