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

Enjoy!

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

Ingredients 
 

  • 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

Instructions 

  • 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.

Notes

  • 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!).

Nutrition

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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Comments

  1. Making this today! I did not add potatoes
    I am using brown rice fusilli so I will make it separately and add

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