Nothing beats a cozy bowl of Slow Cooker Chicken Noodle Soup on a chilly day. This easy, hands-free recipe simmers to perfection while you get on with your day. It’s hearty, fragrant, and filled with tender chicken, noodles, and veggies in a bright lemony broth your whole family will love.
Table of Contents
Why You’ll Love This Slow Cooker Chicken Noodle Soup
This soup is everything comfort food should be—warm, filling, and simple. You only need a few minutes of prep time, then your slow cooker does the rest. The chicken turns juicy and tender, while the vegetables soften beautifully in rich chicken stock. The touch of fresh lemon juice at the end brightens every spoonful, giving it a homemade taste that feels extra special. It’s also freezer-friendly, perfect for meal prep, and completely customizable. Swap the noodles, adjust the herbs, or add extra veggies. Whether it’s cold season, a lazy Sunday, or a busy weeknight, this easy slow cooker soup will quickly become a household favorite.
Ingredients You’ll Need
Boneless, skinless chicken breasts form the hearty base of this soup. They cook slowly, soaking up all the savory flavors of the broth until they’re tender enough to shred easily. The trio of carrots, celery, and onion adds sweetness, color, and texture to every bowl. Garlic, thyme, and rosemary bring depth, while bay leaves infuse subtle herbal notes.
Using low-sodium chicken stock gives you more control over seasoning, keeping the flavor clean and balanced. Broken spaghetti works surprisingly well here—it cooks evenly and holds its shape in the slow cooker. For a lighter, fresher finish, lemon juice adds brightness and parsley delivers a pop of color and flavor. Each ingredient plays a small but important role in making this soup taste like it’s been simmering on the stove all day.
How to Make Slow Cooker Chicken Noodle Soup
This comforting soup comes together easily with just a bit of prep. Here’s how to make it from start to finish.
Build the Soup Base
Start by seasoning your chicken breasts with salt and pepper. Place them into your 6-quart slow cooker. Add the chopped onion, carrots, celery, and garlic. Sprinkle in thyme, rosemary, and drop in two bay leaves. Pour in eight cups of chicken stock, then give everything a quick stir. Set the slow cooker to low and let it gently cook while you go about your day.
Slow Cook Until Tender
Cook the soup on low for six to eight hours. During this time, the chicken becomes fork-tender, and the vegetables soften beautifully. The kitchen will smell warm and inviting as the flavors meld together. Be careful not to cook longer than needed, or the chicken might dry out and the veggies could turn mushy.
Shred the Chicken and Add Noodles
Once the chicken is fully cooked, use tongs to remove it from the slow cooker. Shred it with two forks, then return the pieces to the pot. Add the broken spaghetti pieces and cover again. Let the soup cook on low for another 30 to 40 minutes until the pasta turns tender but not mushy.
Finish and Serve
Finally, stir in the lemon juice and chopped parsley. Taste and adjust with more salt or pepper if needed. Serve your Slow Cooker Chicken Noodle Soup hot, maybe with a slice of crusty bread on the side.
Chicken Stock vs Chicken Broth for Soup
While both stock and broth work in chicken noodle soup, they have slightly different results. Stock is made by simmering bones for several hours, creating a rich, full-bodied flavor and thicker texture. Broth, made mainly from meat, tends to be lighter and saltier. If you want deep, homemade-style taste, go for chicken stock. But if you prefer something milder or quicker, broth is fine too. Just remember to use low-sodium versions so you can season the soup to your liking. Either way, both will make your slow cooker soup flavorful and comforting.
Tips for the Best Slow Cooker Chicken Noodle Soup
Choose a 6-quart slow cooker to give the ingredients room to cook evenly. Don’t overfill or overcook—the vegetables should stay tender, not mushy. Add the pasta near the end of cooking so it keeps its texture. Use fresh lemon juice for the brightest flavor; bottled versions don’t have the same zing. Also, season at the end after tasting the broth—it helps balance the salt and acidity. For a richer taste, try browning the chicken lightly before slow cooking. If you’re short on time, you can use store-bought rotisserie chicken and add it in during the last hour. These small adjustments make a big difference in flavor and texture.
Make-Ahead, Storage, and Freezing Tips
This soup keeps beautifully for easy meals throughout the week. Store leftovers in airtight containers in the fridge for up to four days. When reheating, warm it gently over low heat to preserve the tender chicken. If freezing, leave out the noodles since they can get mushy after thawing. Freeze the broth, chicken, and veggies together, then cook fresh pasta to add when you reheat it. Label and date your containers so you always know what’s inside. This makes it perfect for quick weeknight dinners or when you’re feeling under the weather.
Substitutions and Variations
You can easily switch things up. Try egg noodles or rotini instead of spaghetti for a more traditional or heartier feel. Chicken thighs make a richer, juicier alternative to breasts. Add more vegetables like peas, corn, or spinach for extra color and nutrition. Love spice? A dash of red pepper flakes or a spoonful of chili oil gives a little kick. Swap herbs based on what you have—basil or dill can offer a nice twist. If you want a creamy texture, stir in a splash of milk or cream just before serving.
What to Serve with Chicken Noodle Soup
Pair your Slow Cooker Chicken Noodle Soup with warm crusty bread or buttery biscuits to soak up the flavorful broth. A crisp green salad or roasted vegetables makes a great side, too. For something cozy, try grilled cheese or garlic breadsticks. You can also serve it alongside light dishes like fruit salad for a balanced meal. It’s simple, comforting, and satisfying every time.
Slow Cooker Chicken Noodle Soup FAQs
How long does chicken noodle soup take in a slow cooker?
It usually takes about six to eight hours on low for the chicken and vegetables to become tender. Add the noodles near the end for another 30 to 40 minutes.
What are common mistakes when making chicken soup?
Overcooking the chicken or veggies is a big one. Also, adding noodles too early makes them mushy. Always season at the end to taste.
How long to cook soup in a slow cooker?
Most soups take six to eight hours on low or three to four on high, depending on the ingredients.
How long to slow boil chicken soup?
In a pot, chicken soup typically needs about an hour of gentle simmering, but in a slow cooker, you’ll get the same results with less effort over several hours.
Other Recipes You May Enjoy
- Slow Cooker Crack Potato Soup
- Ginger Scallion Chicken Noodle Soup
- Sicilian Chicken Soup
- Hot and Sour Soup Recipe
- Creamy Leek and Chicken Soup
- Chickpea Noodle Soup (Vegan Comfort Recipe)
Final Thoughts
This Slow Cooker Chicken Noodle Soup is the definition of comfort food made easy. It’s hearty yet light, packed with wholesome ingredients, and practically cooks itself. Perfect for busy days, lazy weekends, or when someone needs a warm, healing meal. Save this recipe, share it with family, and keep it handy for cozy nights or sick days. Every spoonful tastes like home. For more comforting ideas, check out my latest creations on Pinterest.
Slow Cooker Chicken Noodle Soup
Equipment
- 6-quart slow cooker Essential for even cooking and ideal soup volume.
- Mixing spoon For stirring ingredients together.
- Tongs To safely remove chicken before shredding.
- Forks Used to shred cooked chicken easily.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 cups chicken stock (low sodium preferred)
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3 celery ribs, chopped
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 8 ounces dry spaghetti, broken into thirds
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken breasts with salt and pepper, then place them in a 6-quart slow cooker.
- Add chicken stock, onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Stir well to combine.
- Cover and cook on low for 6–8 hours until the chicken is fully cooked and tender.
- Remove the chicken and shred it using two forks. Return shredded chicken to the slow cooker.
- Add broken spaghetti, cover, and cook on low for 30–40 minutes until pasta is tender.
- Stir in lemon juice and parsley, adjust seasoning, and serve warm.
