by Olena

Slow Cooker Chicken Noodle Soup

by Olena

4.8 from 4 reviews

Slow Cooker Chicken Noodle Soup like my Ukrainian grandma used to make with clear broth and tender noodles. Made easy, healthy and flavorful in a crockpot.

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Slow Cooker Chicken Noodle Soup

Crockpot Chicken Noodle Soup

I consider myself a chicken noodle soup expert because I grew up observing my grandma’s tricks for over a decade. I do know my chicken noodle soup business and I will share it with you. We are making it in a crock pot though. Yes, you can!

I was concerned slow cooker chicken noodle soup would turn out cloudy. Because the lid isn’t half open and it’s kind of a must with a stovetop chicken noodle soup. And I’m not skimming the foam. Those are some of grandma’s tricks.

Not the case – this chicken noodle soup came out crystal clear and delicious as always!

There is nothing more healing than a bowl of hot chicken noodle soup when you are not feeling well or weather outside is dreary. Like right about now when Vancouver’s rain has returned. Oh well, better than snow.:)

Ingredients You Will Need

  • Boneless or bone in chicken pieces like thighs, drumsticks and legs – see how to cut a whole chicken.
  • Onion, garlic, carrots, celery and potatoes
  • Water or chicken broth
  • Fresh herbs

Truth be told, you can use what you have on hand. Only must haves for quick chicken noodle soup are dark meat chicken because it yields the most flavorful broth.

Because I used bone in drumsticks, I threw in lean chicken breast in there too.

How to Make Slow Cooker Chicken Noodle Soup

First, we cook chicken and veggies to produce a delicious broth. And then we add pasta after simmering soup for hours.

You will need a large slow cooker. Add chicken, onion, carrots, celery, garlic, bay leaves, peppercorns, salt and water to it. No need to saute anything.

Cover and cook on Low for 8 hours or on High for 4 hours.

chicken, celery, onion, pasta, spiceswhole onion on a board

Slow Cooker Chicken Noodle Soup Recipe like my Ukrainian grandma used to make with crystal clear broth made easy in a crockpot. It is SO GOOD and healthy!Slow Cooker Chicken Noodle Soup Recipe like my Ukrainian grandma used to make with crystal clear broth made easy in a crockpot. It is SO GOOD and healthy!

Now chicken soup is basically ready. We just need to cook pasta right in the same crock pot. Because pasta is delicate and kind of processed haha, just add it to the slow cooker, cover and cook for another 10 minutes on High. To make soup more healthy, use whole wheat pasta. I was treating us with egg noodles this time.

And don’t forget to discard the whole onion, bay leaves and peppercorns.

While pasta is cooking, shred chicken with two forks and chop dill. Return chicken to slow cooker, add dill, stir and serve hot.

Crockpot Chicken Noodle Soup

How to Store and Freeze Soup

Fridge: Chicken noodle soup refrigerates well for up to 5 days. Truth be told, pasta gets droopy a bit as it sits in a broth. But I kind of don’t mind it in this soup. Another naked truth, chicken noodle soup doesn’t last in our household more than 2 days haha.

Freezer: You can freeze chicken noodle soup without pasta. Cooked pasta doesn’t taste good thawed. So, if you plan on freezing this soup, just don’t add pasta at the end. Or reserve some in a container before adding to the other half. And then add cooked pasta to thawed and warmed soup.

Reheat: I usually warm up defrosted soup on the stove by simmering it. That’s it.

More Healthy Slow Cooker Soups



Slow Cooker Chicken Noodle Soup

4.8 from 4 reviews

Slow Cooker Chicken Noodle Soup like my Ukrainian grandma used to make with clear broth and tender noodles. Made easy, healthy and flavorful in a crockpot.

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 8-10 servings 1x
  • Category: Slow Cooker
  • Method: Soup and Stew
  • Cuisine: Ukrainian


  • 2 lbs any chicken pieces (I used drumsticks and breast)*
  • 1 medium onion, peeled
  • 2 medium carrots, diced
  • 2 large celery stalks, diced
  • 2 large garlic cloves, slivered
  • 3 bay leaves
  • 5 whole black peppercorns
  • 2 tsp salt
  • 10 cups water
  • Ground black pepper, to taste
  • 8 oz any pasta**
  • 1/2 cup dill or parsley, finely chopped


  1. In a large slow cooker, add chicken, onion, carrots, celery, garlic, bay leaves, peppercorns, salt and water. Cover and cook on Low for 8 hours or on High for 4 hours.
  2. Discard bay leaves, peppercorns and onion. Remove chicken on a large plate or cutting board. Add pasta, cover and cook for another 10 minutes or until pasta is ready.
  3. In the meanwhile, shred chicken with two forks and chop dill. Return chicken to slow cooker, add dill, stir and serve hot.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.


*I would recommend to use bone in chicken for more flavourful broth.

**For healthy pasta option, I like to use broken into pieces whole wheat spaghetti or any small shape whole grain pasta. This time I used organic egg noodles because I wanted to like my grandma used to do, and they cook faster.

 Did you make this recipe? Please give it a star rating in the comments.



olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

29 comments on “Slow Cooker Chicken Noodle Soup

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  1. Hey Olena! Would love to try this out, I don’t have a slow cooker am I able to use the Stove top method instead? How long should I cook/simmer the soup for then?

    Thanks Olena!

    1. Sure. Follow instructions in this recipe on how to make stock, and then add vegetables and pasta. Since it’s only 2 lbs chicken and not a whole chicken, I think simmering for 30 mins after it has come to a boil would be enough.:)

  2. I have chicken noodle soup on the menu for tomorrow. It was a pleasant surprise to see you post a recipe for it. It really is the ultimate comfort food. ❤️

  3. Oooh! It’s time again! Thanks for the reminder. That is the best recipe for chicken soup ever. And the fresh dill is a must. Olena introduced me to the wonders of good chicken soup and also dill! My childhood chicken soup was store brand canned concentrate. When I got married, we ‘upgraded’ to the dry powdered kind in an envelope, 2 in a box, with thin little dry noodles! That was what my mother-in-law used and my husband liked it so much better, lol!

    Then I got a cookbook and made my own. That was recipe until Olena gave us this and I make it several times each soup season.

  4. Haha! You are right, some things, like men, are the same across the world, no different! Children in ame way where eating is concerned in that way.

    I have been sick for over a week, it is time to call the doctor. As much as I don’t like to use regular drugs I know there is a time, if needed.

    Again, thank-you for the soup recipe (even though it is what you do!) I really appreciate learning new things and am so tickled with knowing how to get the broth so clear. Also, adding dill to any soup is a new and delicious thing! Before, I have only used it in pickling things!

  5. I have had a cold in my chest that is stubbornly hanging on! I haven’t been hungry and taking in anything healthy at all. saltines, even organic whole wheat don’t offer a lot to help get over a bad cold. Olena pointed me to this link and I followed the recipe exactly. I made it yesterday and ended up with the most crystal clear and flavorful broth ever! I did cheat a little at the very end and toss in a small handful of organic corn and already cooked carrot circles from Thanksgiving dinner.

    Olena, your secrets for a clear broth worked perfectly and the soup is the first thing that’s tasted good to me all week! I had to stop my husband after his third bowl so I would have some for today! (My fault for being lazy and not making salad or bread for him) This is my new chicken soup recipe!

    1. Awesome!!! Yeah, men need bread with soup otherwise all soup is gone.:) I limit my husband’s food intake in regards of making a plate versatile besides eating all chicken straight from the pan. They are like kids.
      You know, I hate to say it but you might need to see a doctor and do antibiotics or a puffer. Some nasty coughs like this can drag on for months and it becomes dangerous. I’m no doctor by all means but I have some experience in life. My son had the same cough for 3 months last spring. Man, they thought he had asthma. 1 single breath of a puffer made it go away.

    1. All raw. I’m ok with a bit over cooked noodles when it comes to this particular soup. You can add them more towards the end of cooking for al dente results. If you have time.

  6. I saw your pictures on foodgawker, I just had to come and look at the big size on here)) so yummy!
    I bought my crockpot just over a month ago and made my first chicken soup in it, it was seriously so so good. I’ve been making chicken soup forever but I’ve never cooked it for 6 hours and I think cooking it for that long makes it all that much better (i made mine with drumsticks).

    1. I find photos of soup challenging to take. Some foods are just challenging to photograph. I love crockpot and it’s a way to healthy, cheap and easy meals. How did you cook your soup? Did you add noodles and potatoes at the end?

      1. I cooked my drumsticks for 4 hours on high, then added chopped potatoes, carrots and onions and cooked for another 2 hours on high. I had to skim quite a lot of stuff throughout the first 4 hours because the drumsticks produced a lot of foam… So I made mine without noodles… My drumsticks were not as soft as I wanted them to be after 4 hours, so 6 hours worked perfectly for my soup.
        And yes, soups are one of the harder photography models))

        1. Interesting because I have made this soup before with chicken breasts and this time all I had was drumsticks. And that’s what you see.:) I didn’t have any foam and chicken was perfectly soft after 3 hours on High. I took the skin off of my drumsticks before cooking and they were organic. I haven’t seen much foam when making chicken stock with organic chicken.

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