Cozy Slow Cooker Chicken Noodle Soup

There’s nothing more comforting than a bowl of homemade chicken noodle soup, especially when your slow cooker does most of the work.

This classic recipe brings together tender chicken, hearty vegetables, and slurpy egg noodles in a flavorful broth that simmers away while you go about your day. Carrots, celery, and onions form the base, while thyme, basil, and garlic add depth to every spoonful.

The bone-in chicken breasts create a rich broth that tastes like you’ve been standing over the stove for hours. Just toss everything in the slow cooker in the morning, and come home to a pot of soup that’s ready to serve.

It’s an easy weeknight dinner that warms you from the inside out, perfect for busy days when you want something homemade without the fuss.

What Kind of Chicken Should I Use?

Split chicken breasts work great for this soup because they include both the meat and the bone, which adds extra flavor to your broth as it simmers. You can use bone-in, skin-on breasts or boneless, skinless breasts depending on what you have on hand – just know that the bone-in variety will give you a richer, more flavorful soup. If you prefer dark meat, chicken thighs are also a solid option and they’re usually a bit more forgiving if you accidentally overcook them. The beauty of slow cooker soup is that pretty much any cut of chicken will turn out tender and easy to shred after several hours of cooking.

Options for Substitutions

This classic soup is pretty forgiving when it comes to swapping ingredients:

• Split chicken breasts: You can use bone-in chicken thighs instead, which will give you even more flavor. Boneless works too, but bone-in adds richness to the broth. You could also use a whole cut-up chicken or leftover rotisserie chicken (add it in the last 30 minutes of cooking).
• Wide egg noodles: Feel free to use any pasta shape you like – rotini, shells, or even orzo work great. You can also swap in rice or skip the noodles entirely for a lower-carb version. Just remember to cook pasta separately if you want leftovers, as it can get mushy in the soup.
• Fresh vegetables: Don’t have all the veggies? Use what you have on hand. Frozen mixed vegetables work in a pinch, or you can add parsnips, turnips, or green beans for variety.
• Dried herbs: If you have fresh herbs available, use about three times the amount of dried herbs called for. Fresh thyme and parsley really shine in this soup.
• Water: For a richer soup, swap some or all of the water with chicken broth or stock. If you do this, go easy on the salt at first and adjust to taste at the end.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with slow cooker chicken noodle soup is adding the noodles at the beginning, which turns them into mushy, overcooked mush – always wait until the last 10 minutes of cooking to add them.

Another common error is forgetting to remove the skin from the chicken breasts before cooking, which can make your soup greasy and unappetizing, so take that extra minute to pull it off before adding the chicken to the pot.

Don’t skip the step of shredding the chicken and returning it to the pot, as cutting it into chunks while it’s still in the slow cooker can break up the vegetables and make the broth cloudy.

Finally, wait to add salt until the very end after the noodles are cooked – the broth concentrates as it cooks, and what tastes right at the beginning might end up way too salty after hours in the slow cooker.

What to Serve With Chicken Noodle Soup?

A warm, crusty dinner roll or slice of buttered French bread is my go-to side for chicken noodle soup – perfect for soaking up all that savory broth. If you want something a bit more filling, try serving it alongside a simple Caesar salad or some saltine crackers for that classic diner-style meal. For a cozy dinner spread, I like to add some cheddar biscuits or cornbread on the side, which adds a nice buttery contrast to the light, herby soup. You can also keep it simple with just some oyster crackers sprinkled on top and call it a day.

Storage Instructions

Store: Keep your leftover chicken noodle soup in an airtight container in the fridge for up to 4 days. Just a heads up – the noodles will soak up some of the broth as it sits, so you might want to add a splash of water or chicken broth when you reheat it to loosen things up.

Freeze: This soup freezes great, but I recommend freezing it without the noodles if you can. The noodles get mushy after freezing, so it’s better to cook fresh noodles when you’re ready to eat. Store the soup in freezer-safe containers for up to 3 months, then just add cooked noodles when you reheat.

Reheat: Warm the soup on the stove over medium heat, stirring occasionally until it’s heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a bit of extra water or broth if it’s gotten too thick from the noodles absorbing liquid.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 110-130 g
• Fat: 32-39 g
• Carbohydrates: 150-170 g

Ingredients

For the broth:

• 1/2 tsp dried thyme (or 1 1/2 tsp fresh thyme)
• 8 cups water
• 2 split chicken breasts (bone-in and skin-on preferred for richer broth)
• 1/2 lb carrots (cut into 1/4-inch rounds)
• 1 bay leaf (remove before serving)
• 4 celery ribs (sliced into 1/2-inch pieces)
• 1 tbsp salt (I use Diamond Crystal kosher salt)
• 1 yellow onion (diced into 1/2-inch pieces)
• 1 tbsp dried parsley
• 3 garlic cloves (minced)
• 1/4 tsp black pepper
• 1 tsp dried basil

For the noodles:

• 6 oz wide egg noodles (adds heartiness and absorbs broth well)

For garnish (optional):

• 1/4 cup fresh parsley (optional but recommended for brightness and fresh flavor)

Step 1: Prepare Vegetables and Build the Broth Base

• 1 yellow onion, diced into 1/2-inch pieces
• 4 celery ribs, sliced into 1/2-inch pieces
• 1/2 lb carrots, cut into 1/4-inch rounds
• 3 garlic cloves, minced
• 2 split chicken breasts
• 1 tsp dried basil
• 1 tbsp dried parsley
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/4 tsp black pepper
• 8 cups water

Dice the onion into 1/2-inch pieces, slice the celery ribs into 1/2-inch pieces, cut the carrots into 1/4-inch rounds, and mince the garlic cloves.

Add all prepared vegetables to the slow cooker along with the split chicken breasts (skin-on and bone-in preferred—the skin and bones create a richer, more flavorful broth).

Sprinkle the dried basil, dried parsley, dried thyme, bay leaf, and black pepper over the chicken and vegetables.

Pour in 8 cups of water, making sure the chicken is mostly submerged.

Cover and cook on high for 4 hours or low for 8 hours—the longer cooking time allows the bones to release more collagen and minerals, creating a deeply flavorful broth.

Step 2: Remove Chicken and Prepare for Shredding

• cooked chicken breasts from Step 1
• bay leaf from Step 1

Once the cooking time is complete, carefully remove the chicken breasts and bay leaf from the slow cooker using tongs or a slotted spoon.

Set the chicken aside on a cutting board and discard the bay leaf.

Let the chicken cool slightly (just 2-3 minutes) until it’s cool enough to handle.

I like to shred chicken while it’s still warm—it comes apart more easily from the bones, giving you tender, delicate shreds rather than tough, stringy pieces.

Step 3: Shred the Chicken and Return to Cooker

• shredded chicken from Step 2

Using two forks or your hands, shred the chicken meat from the bones, discarding the bones and skin.

Break the meat into bite-sized pieces and return the shredded chicken to the slow cooker.

Stir well to distribute the chicken evenly throughout the broth.

Step 4: Add Noodles and Finish Cooking

• 6 oz wide egg noodles
• broth mixture from Step 3

Add the 6 oz of wide egg noodles directly to the slow cooker and stir to submerge them in the broth.

Cover and turn the heat to high.

The noodles will cook in 8-10 minutes—stir them once or twice during cooking to prevent sticking.

Wide egg noodles work beautifully in this soup because they’re hearty, absorb the broth flavor, and add a comforting richness to each spoonful.

Step 5: Season and Serve

• 1 tbsp salt
• 1/4 cup fresh parsley
• finished soup from Step 4

Once the noodles are tender, taste the soup and season with salt—I recommend starting with 1 tablespoon of Diamond Crystal kosher salt, then adjusting to your preference (remember that the long cooking time concentrates flavors, so the broth may already have some saltiness).

Ladle the soup into bowls and garnish with fresh parsley if desired for a pop of color and brightness that cuts through the richness of the broth.

Cozy Slow Cooker Chicken Noodle Soup

Delicious Cozy Slow Cooker Chicken Noodle Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 5 minutes mins

Total Time 6 hours hrs 12 minutes mins

Servings 4 servings

Calories 1550 kcal

Ingredients

  

For the broth:

• 1/2 tsp dried thyme (or 1 1/2 tsp fresh thyme)
• 8 cups water
• 2 split chicken breasts (bone-in and skin-on preferred for richer broth)
• 1/2 lb carrots (cut into 1/4-inch rounds)
• 1 bay leaf (remove before serving)
• 4 celery ribs (sliced into 1/2-inch pieces)
• 1 tbsp salt (I use Diamond Crystal kosher salt)
• 1 yellow onion (diced into 1/2-inch pieces)
• 1 tbsp dried parsley
• 3 garlic cloves (minced)
• 1/4 tsp black pepper
• 1 tsp dried basil

For the noodles:

• 6 oz wide egg noodles (adds heartiness and absorbs broth well)

For garnish (optional):

• 1/4 cup fresh parsley (optional but recommended for brightness and fresh flavor)

Instructions

 

• Dice the onion into 1/2-inch pieces, slice the celery ribs into 1/2-inch pieces, cut the carrots into 1/4-inch rounds, and mince the garlic cloves. Add all prepared vegetables to the slow cooker along with the split chicken breasts (skin-on and bone-in preferred—the skin and bones create a richer, more flavorful broth). Sprinkle the dried basil, dried parsley, dried thyme, bay leaf, and black pepper over the chicken and vegetables. Pour in 8 cups of water, making sure the chicken is mostly submerged. Cover and cook on high for 4 hours or low for 8 hours—the longer cooking time allows the bones to release more collagen and minerals, creating a deeply flavorful broth.
• Once the cooking time is complete, carefully remove the chicken breasts and bay leaf from the slow cooker using tongs or a slotted spoon. Set the chicken aside on a cutting board and discard the bay leaf. Let the chicken cool slightly (just 2-3 minutes) until it's cool enough to handle. I like to shred chicken while it's still warm—it comes apart more easily from the bones, giving you tender, delicate shreds rather than tough, stringy pieces.
• Using two forks or your hands, shred the chicken meat from the bones, discarding the bones and skin. Break the meat into bite-sized pieces and return the shredded chicken to the slow cooker. Stir well to distribute the chicken evenly throughout the broth.
• Add the 6 oz of wide egg noodles directly to the slow cooker and stir to submerge them in the broth. Cover and turn the heat to high. The noodles will cook in 8-10 minutes—stir them once or twice during cooking to prevent sticking. Wide egg noodles work beautifully in this soup because they're hearty, absorb the broth flavor, and add a comforting richness to each spoonful.
• Once the noodles are tender, taste the soup and season with salt—I recommend starting with 1 tablespoon of Diamond Crystal kosher salt, then adjusting to your preference (remember that the long cooking time concentrates flavors, so the broth may already have some saltiness). Ladle the soup into bowls and garnish with fresh parsley if desired for a pop of color and brightness that cuts through the richness of the broth.