There’s nothing quite like a warm bowl of slow cooker chicken noodle soup on a chilly day. It’s comforting and fills the house with a savory aroma that just makes you feel cozy inside. This recipe is a go-to for me when I want something hearty without much fuss.
Solves busy weeknights with quick prep, minimal ingredients, and a forgiving method, while feeding a family, avoiding long simmer times, and reducing kitchen cleanup.
Cooking for myself can be a challenge, especially with diabetes. I aim to steer clear of overly processed foods, and this soup helps me do just that. It’s packed with fresh ingredients, which means I get the flavors I love without worrying about extra sodium or preservatives.
This recipe is super simple and lets the slow cooker do all the work. In just about 20 minutes of prep, you can set it and forget it while it cooks for around 6 hours. The result is a warm, brothy soup loaded with fresh chicken and satisfying noodles, perfect for busy weeknights.
If you love cozy meals as much as I do, you’ll find this recipe is so easy to whip up. If you’re looking for a tasty chicken dish to add to your dinner rotation, check out my Greek Chicken with Peas in Tomato Sauce.
Table of contents
Why You Will Love This Recipe
- Hearty Comfort : This soup has a rich, savory flavor that warms you up from the inside out. It’s like a big hug in a bowl.
- Texture That Satisfies : The wide egg noodles add a wonderful chewiness that really makes the soup enjoyable to eat. You’ll love how they soak up all that broth.
- Uncomplicated Prep : With minimal effort, you can set this beauty to cook. It’s perfect for busy evenings, and you can just forget about it until dinner.
- Great For Leftovers : Store any extras in the fridge for a few days, so you can have another comforting bowl ready to go whenever you need it.
Easy Crockpot Chicken Noodle Soup
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 6 hours 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: slow cooker
- Cuisine: American
- Diet: low sodium
Description
A comforting slow cooker chicken noodle soup that is low in sodium and perfect for chilly days.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 1/21/2 teaspoon dried thyme leaves
- 1/21/2 teaspoon dried rosemary
- 1/21/2 teaspoon kosher salt
- 1/41/2 teaspoon black pepper
- 1 bay leaf (optional)
- 21/2 teaspoons chicken bouillon (optional)
- 8 to 9 cups reduced sodium chicken broth
- 8 ounces wide egg noodles
- Chopped fresh parsley for garnish
Instructions
- Prep the Slow Cooker: Start by coating the inside of your slow cooker with nonstick spray. You want a light layer to keep everything from sticking and make cleanup easier afterward.
- Add the Ingredients: Toss in your chicken, veggies, and seasonings straight into the slow cooker. Ensure everything is evenly distributed but do not pack it too tightly.
- Pour in the Broth: Pour the broth all over the ingredients until everything is submerged. This step adds depth to the soup, so monitor the liquid used for the right balance.
- Set and Forget: Set your slow cooker to low and let it simmer for about six hours. The low and slow method deepens all the flavors.
- Shred the Chicken: After cooking, take out the chicken and shred it using two forks. The chicken should pull apart easily, enhancing the soup’s quality.
- Add the Noodles: Stir in your noodles and let them cook until tender. If you want to avoid mushy noodles, cook them separately and add just before serving.
- Serve Hot and Enjoy: Ladle the soup into bowls and serve it hot. This soup is best enjoyed fresh, as it may thicken over time.
Notes
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if needed.
- Expert Tips: If the soup turns out too salty, add a bit more water or low-sodium broth to adjust the flavor. If the noodles become mushy, consider cooking them separately and stirring them in just before serving. If the soup’s thickness is not appealing, simply add more broth until it reaches your desired consistency. For a boost of nutrition, toss in extra veggies like peas or corn during the last hour of cooking.
- Reheating Instructions: Reheat on the stove or in the microwave until heated through, approximately 5 to 10 minutes depending on quantity.
- Serving Suggestions: Serve with crusty bread for dipping, pair with a side salad for a light meal, or top with fresh herbs for extra flavor.
- Recipe Variations: Add spinach or kale for a nutrition boost, replace chicken with turkey for a different flavor, or include different herbs like oregano or basil for added complexity.
- Ingredient Notes: When selecting chicken, go for good-quality breasts for tender results; thighs can be substituted for darker meat. For the best onion base, use yellow onions, though white or sweet onions can work too. Fresh, ripe garlic brings rich flavor, but pre-minced garlic can save time. You can substitute wide egg noodles with any preferred pasta, adjusting cooking time as needed. Consider fresh parsley for garnish, or swap it out for dill or cilantro if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 258
- Sugar: 3g
- Sodium: 332mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
Ingredient Notes
- Boneless skinless chicken breasts: This is the star of the show! Go for good-quality chicken to get that tender result. You can swap in thighs if you like darker meat.
- Yellow onion: A diced onion adds a sweet and savory base to your soup. Yellow onions are the way to go here, but white or sweet ones could work too!
- Carrots: Sliced carrots bring a nice natural sweetness and color to the mix. Fresh ones are best, but frozen carrots can step in if that’s what you’ve got.
- Celery: Chopped celery adds a crunchy texture and fresh flavor. Pick firm, green stalks for the best taste, not the wilty ones!
- Garlic: Minced garlic adds a rich depth of flavor. Fresh garlic cloves are my go-to, though you could snag pre-minced if you’re in a pinch.
- Dried thyme leaves: Thyme brings that cozy, herby aroma we all love in soups. If you’ve got fresh thyme, you can use that instead, just adjust the amount!
- Dried rosemary: This herb gives a lovely woodsy flavor to the soup. Fresh rosemary is a nice substitute, just chop it fine to avoid overpowering the dish.
- Black pepper: Freshly cracked black pepper gives a little heat without being overwhelming. If you’re out of black pepper, white pepper works in a pinch!
- Bay leaf: Adding a bay leaf while cooking enhances the soup’s depth. Just remember to fish it out before serving, it’s not edible!
- Chicken bouillon: This optional ingredient packs a punch of chicken flavor! If you don’t have it, you can skip it or use a bit more broth.
- Reduced sodium chicken broth: Broth is the heart of your soup! Go for low-sodium to control the saltiness. Homemade or store-bought works, just avoid anything overly salty.
- Wide egg noodles: Egg noodles make this soup extra comforting. If you want to switch it up, any kind of pasta would work, but adjust the cooking time!
- Chopped fresh parsley: Parsley adds a fresh pop of color and flavor on top! You can also swap it for dill or cilantro if you prefer those herbs.
Recipe Tips
- If soup turns out too salty, adding a bit more water or low-sodium broth can help adjust the flavor.
- When the noodles become mushy, consider cooking them separately and stirring them in just before serving.
- If the soup thickness isn’t appealing, gradually add more broth until it reaches your desired consistency.
- For a boost of nutrition, feel free to toss in extra veggies like peas or corn during the last hour of cooking.
- If using frozen chicken, plan to extend the cooking time by 1-2 hours to ensure it’s fully cooked through.
Serving Suggestions
Serve this slow cooker chicken noodle soup with crusty bread for dipping. Pair it with a side salad for a light meal.
This soup works well in meal prep or as leftovers for lunch the next day. It can also be used in casseroles or as a base for other soups.
Top each serving with fresh herbs for a boost of flavor. A squeeze of lemon juice adds brightness to the dish.
Recipe variations
- You can use 1 ½ pounds of boneless skinless turkey breasts instead of chicken for a unique flavor.
- Add 1 tablespoon of dried oregano or 1 tablespoon of dried basil to enhance the aromatic profile.
- Either spinach or kale can be tossed in during the last hour of cooking for added nutrition.
- If you’re cooking for a smaller group, use 1 pound of chicken and reduce the broth to 6 to 7 cups.
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How to Store?
To keep your slow cooker chicken noodle soup fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave.
Freezing: Place soup in a freezer bag or airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: When ready to serve, reheat on the stove or in the microwave, adding broth for desired consistency.
Other Recipes You’ll Love
- Green Goddess Pasta Salad
- Fennel Pasta Salad
- Tomato Confit Pasta Salad
- Spinach Feta Stuffed Chicken With Sundried Tomato
If you enjoyed this slow cooker chicken noodle soup or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
