This Slow Cooker Chicken Noodle Soup is cozy, hearty, and wonderfully hands-off. Toss everything in the crockpot, let it simmer into rich, savory goodness, then finish with noodles and peas for the perfect comforting bowl. It’s the easy, anytime soup you’ll keep on repeat for chilly nights and busy weeks.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth (low-sodium recommended)
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 3 cups egg noodles
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred with two forks; return the shredded chicken to the slow cooker.
- Add the egg noodles and frozen peas. Stir, cover, and cook on HIGH for about 20–30 minutes, until the noodles are tender.
- Discard the bay leaf. Taste and adjust seasoning. Ladle into bowls, garnish with fresh parsley, and serve warm.
Variations
- Lemon & Herb: Stir in 1–2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 2 tablespoons chopped dill at the end for a bright finish.
- Creamy Chicken Noodle: Stir in 1/2 cup heavy cream and 2 tablespoons butter at the end. Simmer 5 minutes. (Not dairy-free.)
- Gluten-Friendly: Use your favorite gluten-free noodles or rice noodles. Cook separately to al dente and stir into the hot soup right before serving.
Cooking Notes
- Noodles soften quickly in the slow cooker; check at 20 minutes and avoid overcooking.
- If using rotisserie chicken, add it shredded during the last 15 minutes just to warm through.
- Skim any excess fat from the surface before adding noodles for a cleaner-tasting broth.
Serving Suggestions
- Serve with crusty bread, buttered rolls, or oyster crackers for crunch.
- Pair with a simple green salad or Caesar salad for a complete meal.
- Finish bowls with a squeeze of lemon and extra black pepper for brightness.
Tips
- Meal prep: Chop vegetables the night before to speed up morning assembly.
- Salt in layers taste after shredding the chicken and again after noodles cook.
- For freezing, omit noodles and peas; add fresh when reheating. Soup base freezes up to 3 months.
Prep & Cook Times
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 24 g
- Sodium: 700 mg
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes boneless, skinless thighs stay very tender. Use about 1 1/4 pounds and trim excess fat. - Can I cook the noodles separately?
Absolutely. Boil to al dente, drain, and stir into the soup just before serving for the firmest texture. - How can I thicken the soup?
Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and simmer on HIGH 5–10 minutes after noodles cook. - Can I freeze this soup?
Yes freeze without noodles and peas. Add fresh noodles and peas when reheating for best texture.
Conclusion
Warm, cozy, and wonderfully simple, this Slow Cooker Chicken Noodle Soup turns basic pantry staples into a nourishing bowl the whole family loves. Set it, forget it, then finish with noodles and peas for classic comfort in every spoonful. Perfect for make-ahead lunches, busy weeknights, or cold-weather cravings.
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Slow Cooker Chicken Noodle Soup
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Chicken Noodle Soup is cozy, hearty, and wonderfully hands-off. Toss everything in the crockpot, let it simmer into rich, savory goodness, then finish with noodles and peas for the perfect comforting bowl. It’s the easy, anytime soup you’ll keep on repeat for chilly nights and busy weeks.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth (low-sodium recommended)
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 3 cups egg noodles
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred with two forks; return the shredded chicken to the slow cooker.
- Add the egg noodles and frozen peas. Stir, cover, and cook on HIGH for about 20–30 minutes, until the noodles are tender.
- Discard the bay leaf. Taste and adjust seasoning. Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
- If the soup thickens after adding noodles, splash in more broth or water to loosen.
- If you prefer firmer noodles, cook them separately on the stovetop and stir into the soup just before serving.
- For the best flavor control, use low-sodium broth and salt at the end.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (about 2 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 65 mg
Keywords: slow cooker chicken noodle soup, crockpot, easy chicken soup, comfort food, weeknight dinner, family friendly