Name: Slow Cooker Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 8 h 15 min
Total time: 8 h 25 min
Cuisine: American
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, trimmed of excess fat; 1 medium to large yellow onion, diced; 3 large carrots, peeled and sliced into circles; 2 stalks celery, sliced; 3-4 cloves garlic, minced; 1/2 tsp dried thyme leaves; 1/2 tsp dried rosemary leaves; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 bay leaf (optional); 2 tsp Better Than Bouillon base, chicken flavor; 8 cups reduced sodium chicken broth; 9 cups reduced sodium chicken broth; 8 oz egg noodles (wide or extra wide); Fresh parsley, minced (for garnish); Salt and pepper, to taste

There's something incredibly soothing about a bowl of homemade soup simmered low and slow. This Slow Cooker Chicken Noodle Soup Recipe is my go-to comfort meal when I want something warm, nourishing, and effortless to make. It fills the house with cozy aromas and doubles as delicious leftovers!

A white bowl full of clear chicken noodle soup held by two woman's hands with glittery pink nail polish. The soup has three layers: the top layer is bright orange carrot slices and pale green celery pieces floating in clear broth, the middle layer shows wide, twisted yellowish egg noodles, and the bottom layer has shredded white chicken bits mixed with chopped green parsley sprinkled on top. The bowl is on a white marbled surface with a spoon nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Noodle Soup Recipe
Top Tip
How to Serve Slow Cooker Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I'm genuinely excited to share this Slow Cooker Chicken Noodle Soup Recipe because it marries convenience with that homemade touch we all crave. You set it and forget it, yet the flavors develop beautifully with minimal effort.

Deep, rich flavor: Slow cooking allows the herbs and chicken to blend into a perfectly savory broth without any fuss.
Hands-off cooking: Just add your ingredients and let your slow cooker do the work—ideal for busy days.
Family-friendly: It’s a classic everyone enjoys, with soft noodles and tender chicken that feel like a warm hug.
Customizable comfort: Easy to tweak with your favorite veggies or herbs to make it truly your own.

A close-up view of clear chicken noodle soup in a white bowl filled with a yellow broth. The soup has three main layers visible: the top layer shows small green herb bits floating lightly, the middle layer has orange carrot slices and small white diced onions, and the bottom layer reveals curled egg noodles mixed with shredded white chicken pieces. A silver spoon scoops up a mixture of noodles, carrots, and chicken from the front right side of the bowl. The whole bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Slow Cooker Chicken Noodle Soup Recipe plays a role in creating that perfect balance of flavor and texture—simple, fresh, and exactly what you want on a chilly day. Shopping tips? Pick a good quality chicken broth and fresh herbs whenever you can for max flavor!

Flat lay of boneless, skinless chicken breasts trimmed of excess fat, a medium to large yellow onion diced into small cubes, three large carrots peeled and sliced into circles, two fresh celery stalks sliced, several cloves of peeled garlic, a small white ceramic bowl with dried thyme leaves, another small bowl with dried rosemary leaves, a small bowl with kosher salt, a small bowl with black pepper, a fresh bay leaf, a small white ceramic bowl with a rich chicken-flavored bouillon base paste, a small bowl filled with golden egg noodles (wide egg noodles), a handful of freshly minced bright green parsley placed neatly on white ceramic bowls, all ingredients arranged symmetrically and in realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: Lean and easy to shred after slow cooking, making the soup hearty but not greasy.
Yellow onion: Offers sweetness and depth that mellows as it cooks long and slow.
Carrots: Their natural sweetness brightens the broth and adds a bit of bite.
Celery: Provides a subtle savory backbone that complements the other veggies.
Garlic cloves: Minced for gentle warmth and that classic comforting aroma.
Dried thyme & rosemary: Earthy herbs that infuse the broth with subtle complexity without overpowering.
Kosher salt & black pepper: Balance the flavors perfectly, enhancing but never stealing the show.
Bay leaf (optional): Adds a lovely aromatic note—just remember to remove it before serving!
Better Than Bouillon base (chicken flavor): Concentrated umami that amplifies richness with no can-open hassle.
Reduced sodium chicken broth: Keeps the dish flavorful but lets you control the saltiness.
Egg noodles (wide or extra wide): Thick noodles soak up the broth wonderfully without getting mushy—chef’s tip below!
Fresh parsley: A sprinkle of freshness to brighten each bowl just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Slow Cooker Chicken Noodle Soup Recipe is like a blank canvas for your flavor preferences. I love to add a squeeze of lemon juice at the end to brighten things up, but you can also swap veggies or play with noodles depending on what you have at home.

Variation: Use gluten-free noodles. I tried this once for a friend who’s gluten intolerant, and it worked beautifully—they tasted just as comforting.
Vegetable swap: Feel free to add mushrooms or frozen peas for extra color and nutrition.
Spice it up: A pinch of smoked paprika or a dash of red pepper flakes can add a nice kick if you like a bit of heat.

Step-by-Step: How I Make Slow Cooker Chicken Noodle Soup Recipe

Step 1: Load Your Slow Cooker with Love

Start by placing your trimmed chicken breasts at the bottom of your slow cooker—that's the protein star. Then layer your diced onions, sliced carrots, celery, minced garlic, thyme, rosemary, salt, pepper, and the bay leaf if you're using one. Dollop the Better Than Bouillon base over everything—it adds such a rich depth that beats many store-bought bases. Finally, pour in the chicken broth and give everything a gentle stir to bring it all together without disturbing the chicken too much.

Step 2: Slow Cook to Perfection

Cover your slow cooker and set it on LOW for 6-8 hours, or if you’re short on time, HIGH for 3-4 hours works too. The magic here is letting the flavors meld slowly while the chicken cooks tenderly. You'll want to peek briefly near the end to check your progress, but generally it’s hands-off.

Step 3: Shred and Shimmer

Carefully remove the chicken breasts to a large bowl and shred them using two forks. Discard the bay leaf from the cooker. Return the shredded chicken to the soup—this way, every bite gets that lovely tender texture. Now add your egg noodles directly into the soup; stir well to submerge them in the broth.

Step 4: Finish with Flair

Cover and cook on LOW for another 10-15 minutes until the noodles are perfectly tender but not mushy. Give it a final taste and adjust salt and pepper as needed. For me, a sprinkle of freshly chopped parsley right before serving just elevates the whole bowl.

Top Tip

Over the years of making this Slow Cooker Chicken Noodle Soup Recipe, I've learned a few tricks that really make the difference between good soup and great soup.

Use Better Than Bouillon: This concentrated chicken base adds a homemade depth that canned soup broth just can’t match. It’s a flavor booster I never skip.
Add noodles last: I learned the hard way that noodles cooked the entire time turn to mush. Adding them at the end keeps their texture just right.
Don’t skip fresh parsley: A quick sprinkle at the end brings brightness and freshness that wakes up all the cozy flavors.
Trim your chicken carefully: Removing excess fat ensures a clean broth and lets the herbs shine.

How to Serve Slow Cooker Chicken Noodle Soup Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I always finish each bowl with a generous sprinkle of minced fresh parsley and a pinch of black pepper. Sometimes, I toss in a squeeze of fresh lemon or a few red pepper flakes if I want a little zip. For extra cozy vibes, a dash of grated Parmesan is surprisingly lovely.

Side Dishes

I like pairing this soup with crusty artisan bread or warm garlic breadsticks—perfect for dipping into the broth. A simple green salad or steamed green beans balance the meal if you want some veggies on the side.

Creative Ways to Present

For holiday dinners or special family occasions, I serve this soup in rustic bread bowls, which always impress guests and make the meal feel extra special. You can even sprinkle crunchy homemade croutons on top for some texture contrast.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I find storing the noodles separately if you anticipate reheating helps keep them from becoming too soggy.

Freezing

I usually freeze the soup without the noodles, because pasta tends to lose texture when frozen and thawed. Just add fresh noodles when reheating. This way, the broth and chicken stay tender and fresh-tasting.

Reheating

To reheat, warm the soup gently on the stove over low heat, add fresh noodles in the last 10 minutes. Microwave in shorter increments works too—just stir frequently for even warmth.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs offer a richer flavor and stay moist, but they also cook a bit faster, so check the soup earlier to avoid overcooking.

What kind of noodles work best in this recipe?

Wide egg noodles or extra wide are preferred because they hold up well during simmering without turning mushy. You can also use other pasta shapes, but add them at the end to keep texture.

Can I make this soup vegetarian?

You can, by swapping the chicken broth and poultry base for vegetable broth and using hearty vegetables like mushrooms or tofu for protein. Just adjust cooking times accordingly.

How do I prevent the noodles from getting soggy?

The best way is to add noodles during the last 10-15 minutes of cooking and avoid cooking them for hours. If planning leftovers, store noodles separately where possible.

Final Thoughts

This Slow Cooker Chicken Noodle Soup Recipe is more than just a meal—it’s cozy memories simmered into a bowl. I love how easy it is to get flavorful, hearty soup with very little effort, making it my go-to on busy or chilly days. I hope you enjoy making it as much as I do, and maybe it’ll become your family favorite too. Trust me, nothing beats that slow cooker magic and the simple joy of homemade soup.