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Slow Cooker Chicken Noodle Soup served in a white bowl, showcasing its comforting broth and tender noodles.

Easy Slow Cooker Chicken Noodle Soup

This comforting and flavorful chicken noodle soup is made easy in the slow cooker. By adding the noodles at the end, you avoid mushiness and enjoy perfectly tender chicken and vegetables in a rich broth.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 8 cups chicken broth, low sodium preferred
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 8 oz egg noodles
  • 1/4 cup chopped fresh parsley
  • Salt to taste

Equipment

  • 6-quart Slow Cooker
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • cutting board
  • Large spoon
  • fork
  • Bowls

Method
 

  1. In a 6-quart slow cooker, combine the chicken thighs, chicken broth, onion, carrots, celery, garlic, thyme, rosemary, pepper, and bay leaf.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  3. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  4. Stir in the egg noodles. Cover and cook on high for 30-45 minutes, or until the noodles are tender. Check the noodles frequently to prevent overcooking.
  5. Remove the bay leaf. Stir in the fresh parsley and season with salt to taste.
  6. Ladle into bowls and serve hot.

Notes

For best results, use low-sodium chicken broth to control the saltiness of the soup. You can also add other vegetables like peas or corn. Store leftovers in an airtight container in the refrigerator for up to 3 days. If the soup thickens too much upon refrigeration, add a little more broth when reheating.