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The Ultimate Hands-Off Slow Cooker Chicken Noodle Soup with Deep Flavor Base

Close-up of a white bowl filled with rich broth, egg noodles, shredded chicken, and topped with fresh parsley for slow cooker chicken noodle soup.
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This recipe shows you how to make the best slow cooker chicken noodle soup using your Crock Pot with minimal effort. You get tender chicken and rich flavor, perfect for a simple, comforting weeknight meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped (for finishing)
  • 1 tablespoon fresh lemon juice (for finishing)

Instructions

  1. Place the chicken breasts, chicken broth, onion, carrots, celery, minced garlic, thyme, bay leaf, salt, and pepper into the basin of your slow cooker.
  2. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shreds.
  3. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Discard the bay leaf from the slow cooker.
  4. Return the shredded chicken to the slow cooker.
  5. Increase the slow cooker setting to HIGH if it is not already on high. Add the wide egg noodles to the liquid in the slow cooker.
  6. Cook uncovered on HIGH for 15 to 25 minutes, stirring occasionally, until the noodles are tender. Check the noodles frequently to prevent overcooking.
  7. Stir in the fresh parsley and lemon juice just before serving. Taste and adjust salt and pepper if needed.

Notes

  • For the deepest flavor, you can briefly sauté the onion, carrots, and celery in a tablespoon of oil on the stovetop before adding them to the slow cooker.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir this slurry into the soup during the last 15 minutes of cooking.
  • This recipe makes a great healthy slow cooker soup alternative to canned versions.

Nutrition

Find it online: https://kingscook.com/slow-cooker-chicken-noodle-soup/