This Slow Cooker Chicken Noodle Soup is made with a flavorful broth, shredded chicken and tender noodles. A bowl of hot chicken noodle soup is the perfect comfort food when you are feeling cold, sick or even lonely.

Another go-to recipe of mine is this crockpot chicken breast!

Slow Cooker Chicken Noodle Soup

Crockpot Chicken Noodle Soup

Slow cooker chicken noodle soup. I have so many fond memories of watching my grandmother cook her chicken noodle soup. I picked up a lot of her “tricks”. And now, I am so happy to share my crockpot version of her soup with you!

For the perfect stovetop chicken noodle soup, my grandma taught me that you should always leave the lid half open and not skim the foam from the top. You can’t do this with a slow cooker, so I was a little concerned that the soup would turn out cloudy. Not the case – this chicken noodle soup comes out crystal clear and as delicious as always!

I now use her soup tips and tricks to make the best Instant Pot chicken noodle soup and post-Holidays turkey noodle soup.

crockpot chicken noodle soup in blue bowl

Ingredients for Slow Cooker Chicken Noodle Soup

  • Chicken: Boneless or bone in chicken pieces like thighs, drumsticks and legs – see how to cut a whole chicken. Dark meat chicken will yield a more flavorful broth.
  • Vegetables: Onion, carrots, celery and potatoes.
  • Liquid: Water or chicken broth.
  • Pasta: Any small pasta works well in this soup. I like to use whole wheat pasta. You can even use egg noodles (like my grandma always did) or zucchini noodles.
  • Herbs & seasoning: Bay leaves, peppercorns, garlic, salt, dill, parsley.
Crockpot Chicken Noodle Soup

How to Make Slow Cooker Chicken Noodle Soup

There is a full recipe card below.

I recommend using a large slow cooker.

  • Add ingredients to slow cooker: Add chicken, whole onion, carrots, celery, garlic, bay leaves, peppercorns, salt and water to slow cooker (no need to saute anything).
  • Cook: Cover and cook on Low for 8 hours or on High for 4 hours.
  • Add pasta: Add uncooked pasta right into the slow cooker, cover and cook for another 10 minutes on high.
  • Shred chicken: While pasta is cooking, shred chicken with two forks and chop dill. Return chicken to slow cooker.
  • Garnish: Add dill, stir and serve hot.

Tip: Don’t forget to discard the whole onion, bay leaves and peppercorns at the end.

chicken, celery, onion, pasta, spices
whole onion on a board
celery, onion, chicken in white slow cooker
slow cooker chicken noodle soup with lid cooking

How to Store, Freeze and Reheat

Store: Chicken noodle soup refrigerates well for up to 5 days. Truth be told, pasta gets mushy as it sits in broth for too long.

Freeze: You can freeze chicken noodle soup in any airtight container for up to 3 months. I would recommend freezing it without the pasta. Cooked pasta doesn’t taste good thawed. If you plan on freezing this soup, just don’t add pasta at the end.

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

More Soup Recipes


Slow Cooker Chicken Noodle Soup garnished with dill
Slow cooker chicken noodle soup garnished with dill.

Slow Cooker Chicken Noodle Soup

This Slow Cooker Chicken Noodle Soup is made with a flavorful broth, shredded chicken and tender noodles. A bowl of hot chicken noodle soup is the perfect comfort food when you are feeling cold, sick or even lonely.
4.80 from 5 votes
Servings 8 -10 servings
Calories 238
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes


  • 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


  • 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.
  • 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.
  • 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 options, I like to use whole wheat spaghetti broken into smaller pieces or any small shape whole grain pasta. You can also use organic egg noodles (my grandma’s pasta of choice!).


Serving: 2cups | Calories: 238kcal | Carbohydrates: 25g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 657mg | Fiber: 2g | Sugar: 2g
Course: Slow Cooker
Cuisine: Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 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.

  2. Clear broth soup is the most comforting soup in my opinion. I can taste the comfort through my monitor screen. πŸ™‚

  3. I love a good old chicken noodle soup, it’s what I would ask my mum to cook when I was sick. The perfect hearty and healthy dish, just what you need when you feel under the weather!

  4. 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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