Slow Cooker Chicken Noodle Soup (Video)

This slow cooker chicken noodle soup is simple, flavorful, and so easy to make. It is my go-to dinner on a cold day! Serve with our homemade breadsticks or Amish dinner rolls!

You might also like our lasagna soup, 30-minute clam chowder or slow cooker Zuppa Toscana soup!

This post was originally shared in 2013 and now includes a video.

Watch our step by step video!

Nothing is more comforting than a hearty bowl of chicken noodle soup. I love making mine in my slow cooker. It produces a flavorful broth made from water, chicken, and a few basic herbs and spices. My friend Sarah made the best chicken noodle soup for us for lunch one time and I asked her what made it so delicious. She used chicken thighs which shred beautifully and are so juicy! They also add a little extra fat which gives the soup more flavor.

Slow Cooker Chicken Noodle Soup

Chicken Noodle Soup Ingredients

• 1 1/2 lbs. chicken thighs* (6-8 thighs)
• 1 onion, chopped
• 2 cups carrots, chopped
• 1 cup celery, chopped
• 8 cups water
• 1 Tbsp. kosher salt
• 1/2 teaspoon pepper
• 1 Tbsp. Italian seasoning
• 3 cups of egg noodles

*You can use chicken breasts, but we really prefer thighs. They shred up beautifully, are so juicy, and give the soup great flavor.

Directions

Place chicken thighs into slow cooker. Add onion, carrots, celery, salt, pepper and Italian seasoning. Cover with enough water to cover everything (about 8 cups). Cook on HIGH 4-6 hours or LOW 6-8 hours.

Remove chicken and shred. Add chicken back to slow cooker.

An hour before serving add 3 cups of egg noodles to the slow cooker. Stir then cook on HIGH for an additional 45 minutes.

This soup makes great leftovers. The noodles will absorb most of the broth as it refrigerates so add 1/4-1/2 cup of water to your bowl before reheating the soup in the microwave. 

Slow Cooker Chicken Noodle Soup Recipe

Slow Cooker Chicken Noodle Soup

This slow cooker chicken noodle soup is simple, flavorful, and so easy to make. It is my go-to dinner on a cold day! Serve with our homemade breadsticks or Amish dinner rolls!

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Print Pin Rate

Prep Time: 10 minutes

Cook Time: 6 hours

0 minutes

Total Time: 6 hours 10 minutes

Servings: 8

Calories: 230kcal

Equipment

• slow cooker

Ingredients

• 1 1/2 lbs. chicken thighs* 6-8 thighs
• 1 onion chopped
• 2 cups carrots chopped
• 1 cup celery chopped
• 8 cups water
• 1 Tbsp. kosher salt
• 1/2 teaspoon pepper
• 1 Tbsp. Italian seasoning
• 3 cups of egg noodles

Instructions

• Place chicken thighs into slow cooker. Add onion, carrots, celery, salt, pepper and Italian seasoning.
• Cover with enough water to cover everything (about 8 cups). Cook on HIGH 4-6 hours or LOW 6-8 hours.
• Remove chicken and shred. Add chicken back to slow cooker.
• Add 3 cups of egg noodles and continue to cook for 45 minutes on HIGH.

Notes

You can use chicken breasts, but we really prefer thighs. They shred up beautifully and are so juicy.

This soup makes great leftovers. The noodles will absorb some of the broth as it refrigerates so add 1/4-1/2 cup of water to your bowl before reheating the soup in the microwave. 

Nutrition

Calories: 230kcal