The BEST Slow Cooker Chicken Noodle Soup

This Slow Cooker Chicken Noodle Soup is the ultimate cozy classic — tender chicken, vegetables, and egg noodles simmered in a flavorful broth. It’s nourishing, family-friendly, and comes together with minimal effort in your crockpot.

👉 Pair it with Easy One Hour Dinner Rolls or Hidden Veggie Chocolate Muffins for a comforting family meal.

Slow Cooker Chicken Noodle Soup is a classic crockpot dinner made with chicken breasts, egg noodles, carrots, celery, onion, and herbs in a rich broth. This homemade chicken noodle soup is easy, cozy, and perfect for sick days, busy weeknights, or meal prep. Family-friendly and budget-friendly comfort food made simple.

If you love classic comfort food like this Chicken Noodle Soup, don’t miss my cozy Slow Cooker Marry Me Chicken Soup, creamy Slow Cooker Ham and Potato Soup, or veggie-packed Slow Cooker Lentil Soup Stew.

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Step-by-Step Recipe Video

Don’t scroll any further just yet — watch this quick 1-2 minute video to see exactly how this recipe comes together! It’s the easiest way to learn before you cook.

Chicken Noodle Soup Ingredients

Simple, wholesome ingredients that make this soup a timeless classic. Soup season ready? Don’t miss these 15 Crockpot Soups for Fall.

• Chicken breasts: Cook until tender, then shred for hearty bites.
• Carrots, celery, onion: The classic trio for depth of flavor.
• Chicken broth: Rich, flavorful base for the soup.
• Egg noodles: Cook directly in the hot broth for fresh texture.
• Herbs: Thyme, rosemary, and bay leaves give the soup an herby aroma.
• Lemon + parsley: Add brightness and freshness at the very end.
• S & P are the seasonings for classic chicken noodle. If you want more than salt and pepper, add some crushed red pepper flakes, paprika, anything you like!

A full ingredient list with exact amounts is available in the recipe card below.

If you’re craving something cheesy and creamy, don’t miss my Slow Cooker Broccoli Cheese Soup, hearty Easy Slow Cooker Potato Soup, or family-favorite Slow Cooker Crack Chicken Soup.

Slow Cooker Chicken Noodle Soup Variations

• Protein: Use chicken thighs instead of breasts for richer flavor.
• Noodles: Swap egg noodles for rotini or small shells.
• Vegetables: Add frozen peas or corn in the last 10 minutes.
• Herbs: Try dill or tarragon for a different flavor twist.

For another family classic, try my Slow Cooker Ham and Potato Soup.

How To Make Slow Cooker Chicken Noodle Soup

1. Combine Ingredients
   Add chicken breasts, broth, onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper to the slow cooker.
2. Cook
   Cover and cook on LOW 6–8 hours or HIGH 4–5 hours.
3. Shred Chicken
   Remove chicken, shred it, and return it to the slow cooker.
4. Add Noodles
   Stir in egg noodles and let sit 5–10 minutes, until noodles are tender.
5. Finish the Soup
   Stir in lemon juice and parsley.
6. Serve
   Ladle into bowls and enjoy with bread or rolls.

For Italian-inspired slow cooker meals, try Slow Cooker Italian Vegetable and Sausage Soup, cheesy Slow Cooker Lasagna Soup, or comforting Slow Cooker White Chicken Chili.

How To Make Slow Cooker Chicken Noodle Soup

Step 1: Combine Ingredients
Add chicken breasts, broth, onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper to the slow cooker.

Step 2: Cook
Cover and cook on LOW 6–8 hours or HIGH 4–5 hours.

Step 3: Shred Chicken
Remove chicken, shred it, and return it to the slow cooker.

Step 4: Add Noodles
Stir in egg noodles and let sit 5–10 minutes, until noodles are tender.

Step 5: Finish the Soup
Stir in lemon juice and parsley.

Step 6: Serve
Ladle into bowls and enjoy with bread or rolls.

Full step-by-step instructions are in the recipe card below, which you can also print to save for later.

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Hearty Crockpot Chicken Noodle Soup

By: Julia Pacheco

Classic comfort in a bowl—this slow cooker version is loaded with tender chicken, noodles, and soothing broth.

Prep: 10 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 10 minutes mins

Servings: 4 servings

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Ingredients 

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• ▢ 2 large chicken breasts
• ▢ 8 cups chicken broth
• ▢ 1 onion, diced
• ▢ 4 large carrots, sliced
• ▢ 4 celery sticks, sliced
• ▢ 1 tbs garlic
• ▢ 2 dried bay leaves
• ▢ 1 tsp thyme
• ▢ 1 tsp rosemary
• ▢ 8 ounces egg noodles
• ▢ 1 tbs fresh lemon juice
• ▢ 2-3 tbs fresh parsley, sliced finely
• ▢ Dash of salt and pepper

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Instructions 

• Add all the ingredients into your slow cooker, except for the noodles, and cook on low 6 – 8 hours or on high 4 – 5 hours.
• Remove and shred the chicken. Add the chicken along with the egg noodles back into the slow cooker and let sit for 5 – 10 minutes until noodles are cooked.
• Serve hot with a dash of lemon and parsley. Enjoy!

Video

Notes

• Variations: Add peas, corn, or swap noodles for rotini.
• Storage: Refrigerate 4 days; freeze without noodles up to 3 months.
• Reheat: Warm gently on stovetop or in microwave.

Nutrition

Calories: 417kcal | Carbohydrates: 52g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 129mg | Sodium: 1944mg | Potassium: 915mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10485IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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