Why You’ll Love This Recipe

This chicken noodle soup is incredibly easy to make thanks to the slow cooker. Simply toss all the ingredients in, and let the Crock Pot do the work. The result is a rich, flavorful broth packed with tender chicken, perfectly cooked carrots, and soft egg noodles. Plus, it’s filled with protein, vitamins, and minerals, making it as nutritious as it is delicious. It’s a comforting meal that’s perfect for chilly days, illness recovery, or anytime you want to feel cozy!

Ingredients

8-9 drumsticks or 3 chicken breasts
2 medium carrots or 1 cup of baby carrots
1 large onion, peeled and split in half
2 celery stalks (optional)
1 1/2 Tbsp kosher salt
1 tsp peppercorns
1/2 Tbsp dry garlic flakes or 3 garlic cloves, peeled
1 bay leaf
3 Qt water or broth
2 1/2 cups egg noodles
1/3 cup chopped parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Soup Base: Place the chicken (drumsticks or chicken breasts), carrots, onion, celery (optional), and spices (peppercorns, garlic flakes, bay leaf, salt) into the Crockpot.
Add Broth/Water: Cover everything with 3 quarts of water or broth.
Slow Cook: Cover the slow cooker with the lid. Set to cook on ‘High’ for 4.5 hours or on ‘Low’ for 6-8 hours.
Cook the Noodles: About 30 minutes before the soup is done, cook the egg noodles according to the package instructions. Drain them and toss with 1/2 tablespoon of olive oil to prevent sticking. Let the noodles cool, and refrigerate them until ready to add to the soup.
Clarify the Broth: After 4.5 hours of cooking, the broth needs to be clarified. Line a sieve with 2-3 layers of paper towels and set it over a large soup pot (4-5 quarts). Drain the broth through the paper towel-lined sieve, discarding the onion and celery but keeping the carrots and chicken drumsticks. Rinse the chicken and carrots to remove any impurities.
Shred the Chicken and Slice the Carrots: Shred the chicken into small pieces, discarding the skin and bones. Slice the carrots into small pieces.
Assemble the Soup: Heat the cooked noodles if they’ve cooled too much. Add the shredded chicken, sliced carrots, and chopped parsley to the clarified broth. Stir and taste. Adjust seasoning as needed.
Serve and Enjoy: Serve your homemade chicken noodle soup hot. Enjoy the comforting, flavorful goodness of this slow-cooked masterpiece!

Servings and Timing

Servings: 6 servings
Prep Time: 25 minutes
Cook Time: 4 hours 30 minutes
Total Time: 5 hours
Rest Time: 10 minutes

Variations

Use Whole Chicken: You can use a whole chicken or chicken thighs instead of chicken breasts or drumsticks for a richer flavor. Just adjust the cooking time to ensure the chicken is fully cooked.
Add Vegetables: Add other vegetables like peas, corn, or green beans to the soup for more texture and flavor.
Gluten-Free Version: Use gluten-free egg noodles if you need the soup to be gluten-free.
Herbs: For extra flavor, feel free to add fresh thyme, rosemary, or bay leaves to the broth while cooking.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 2-3 months. When reheating, you may need to add a bit more broth or water as the noodles may absorb some liquid. Reheat on the stovetop or in the microwave until hot.

FAQs

Can I use chicken thighs instead of drumsticks or breasts?

Yes! Chicken thighs will add more flavor to the broth, and they’ll stay moist and tender after slow cooking.

Can I make this soup ahead of time?

Yes! You can prepare this soup ahead of time, as the flavors often get even better the next day. Simply store it in the refrigerator or freezer and reheat when ready to serve.

How do I avoid overcooking the chicken?

If you’re using chicken breasts, make sure to remove them from the slow cooker once they reach 165°F (74°C) to prevent overcooking. Shred the chicken and add it back into the soup. For chicken thighs or drumsticks, they are usually more forgiving and remain tender after slow cooking.

Can I use store-bought broth instead of homemade?

Yes! Store-bought broth works perfectly in this recipe. Just make sure it’s low-sodium or reduced-sodium broth to control the salt content.

Can I add more noodles?

Absolutely! If you prefer a more noodle-heavy soup, feel free to add more egg noodles to the broth. Just be aware that noodles will absorb liquid, so you may need to add extra broth or water when reheating.

Conclusion

This Slow Cooker Chicken Noodle Soup is a classic comfort food made even easier by the Crockpot. It’s flavorful, hearty, and incredibly satisfying, making it the perfect meal for busy days or when you need a little extra warmth. With tender chicken, carrots, and egg noodles in a rich, savory broth, it’s a bowl of pure comfort that will leave you feeling full and content. Enjoy this delicious homemade chicken noodle soup with your loved ones and savor the cozy, comforting flavors!

Slow Cooker Chicken Noodle Soup: Hearty and Homemade Comfort

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This Slow Cooker Chicken Noodle Soup is the ultimate cozy comfort food, with tender chicken, carrots, and egg noodles simmered in a rich broth. It’s easy to make and full of savory flavor, perfect for a weeknight dinner or whenever you’re craving something heartwarming.

Author: Amy
Prep Time: 25 minutes
Cook Time: 4 hours 30 minutes
Total Time: 5 hours
Yield: 6 servings
Category: Soup
Method: Slow Cooking
Cuisine: American

Instructions

Prepare the Soup Base: Place the chicken, carrots, onion, celery (optional), and spices (peppercorns, garlic flakes, bay leaf, salt) into the Crockpot.
Add Broth/Water: Cover everything with 3 quarts of water or broth.
Slow Cook: Cover the slow cooker with the lid. Set to cook on ‘High’ for 4.5 hours or on ‘Low’ for 6-8 hours.
Cook the Noodles: About 30 minutes before the soup is done, cook the egg noodles according to the package instructions. Drain them and toss with 1/2 tablespoon of olive oil to prevent sticking. Let the noodles cool, and refrigerate them until ready to add to the soup.
Clarify the Broth: After 4.5 hours of cooking, line a sieve with 2-3 layers of paper towels and set it over a large soup pot. Drain the broth through the paper towel-lined sieve, discarding the onion and celery but keeping the carrots and chicken drumsticks. Rinse the chicken and carrots to remove any impurities.
Shred the Chicken and Slice the Carrots: Shred the chicken into small pieces, discarding the skin and bones. Slice the carrots into small pieces.
Assemble the Soup: Heat the cooked noodles if they’ve cooled too much. Add the shredded chicken, sliced carrots, and chopped parsley to the clarified broth. Stir and taste. Adjust seasoning as needed.
Serve and Enjoy: Serve your homemade chicken noodle soup hot. Enjoy the comforting, flavorful goodness of this slow-cooked masterpiece!