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Slow Cooker Chicken Noodle Soup is the perfect fall comfort food that is easily made in the slow cooker. This is also a great immunity boosting soup for cold & flu season! You will love how easy this is to make!
When you have a cold or the flu what do you crave? For me it is always chicken noodle soup. It is not only comforting and warm, but great for the body and your immune system. Slow Cooker Chicken Noodle Soup is an easy recipe to throw in the crockpot before work and have ready for you when dinner time arrives.
Growing up, chicken noodle soup was one of my favorite recipes that my mom made. There is just something so comforting about a big bowl of warm soup topped with crunchy crackers. I like this crockpot version because it makes a big batch, so I can freeze half for later. You can use wide egg noodles, which is what I like, or try a smaller pasta like orzo or elbow pasta.
Once I had children I noticed that I always catch a cold or the flu at least once a year. Before kids I almost never got sick! All of those germs flying around at school must make their way into my house. I always have the ingredients for chicken noodle soup on hand and am ready in the fall and winter to make a batch of soup. The nice thing is that most people will have these ingredients in their pantry and refrigerator already. If you like chicken recipes you might like this Chicken Souvlaki Recipe, Easy Balsamic Chicken Recipe, Chicken Lentil Soup Recipe, Spicy Chicken Soup or this Chicken Tortellini Soup.
Recipe Ingredients
You will love this easy recipe and the simple ingredients. It is one of my favorite recipes!
- Chicken: I like using chicken breasts for this crockpot chicken rice soup but you can use whatever chicken you want including chicken tenders or chicken thighs.
- Vegetables: When I make a this Slow Cooker Chicken and Rice Soup I like to add celery, onion and carrots. You can also add peas, green beans or zucchini to bulk up the soup.
- Spices: The spices and herbs in this soup bring it to the next level. I use thyme, basil, rosemary, oregano along with turmeric. I also enjoy adding curry powder to my soup sometimes for a warm, rich flavor. Garnish your soup with fresh herbs, like parsley and basil.
- Noodles: You can use wide egg noodles or any noodle or pasta you enjoy. I think smaller noodles work nicely or even orzo.
How to Make Crockpot Chicken Noodle Soup
Step 1: Add Ingredients to Crockpot: In a 6 quart slow cooker add the chicken, carrots, onion, celery, garlic, chicken broth, water, thyme, rosemary, basil, turmeric, bay leaves, a dash of salt and pepper and cook on low for 5 to 6 hours or high for 3 to 4 hours.
Step 2: Shred Chicken: Remove the cooked chicken and place it on a cutting board. Use two forks to shred the chicken or use a knife to dice it. Add it back into the slow cooker and stir.
Step 3: Add Noodles: Add the egg noodles and parsley and increase the temperature to high. Cover the slow cooker and cook for 10 minutes, or until the noodles are tender. Stir in the lemon juice and more salt and pepper to taste. Top with your favorite garnishes like fresh parsley and basil.
Storage Tips
Store the leftover soup in an airtight container for up to 4 days. To reheat you can heat on the stove or microwave.
You can freeze this soup. Make sure to cool it down completely and then store in a freezer safe container.
More Chicken Recipes
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Slow Cooker Chicken Noodle Soup
Ingredients
- 1 1/2 lbs. chicken breasts, boneless skinless
- 5 medium carrots, peeled and chopped (1 1/2 cups)
- 1 medium sweet onion, chopped (about 1 1/2 cups)
- 3 stalks celery, chopped (1 cup}
- 4 cloves garlic, minced
- 6 cups chicken broth, low-sodium
- 1 cup water
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon basil
- ¼ teaspoon turmeric
- 2 bay leaves
- salt and black pepper, to taste
- 2 cups egg noodles, uncooked
- 1/4 cup fresh parsley, chopped
- 2 Tablespoon lemon juice, {optional to stir in at the end}
Instructions
- In a 6 quart slow cooker add the chicken, carrots, onion, celery, garlic, chicken broth, water, thyme, rosemary, basil, turmeric, bay leaves, a dash of salt and pepper and cook on low for 5 to 6 hours or high for 3 to 4 hours.
- Remove the cooked chicken and place it on a cutting board. Use two forks to shred the chicken or use a knife to dice it. Add it back into the slow cooker and stir.
- Add the egg noodles and parsley and increase the temperature to high. Cover the slow cooker and cook for 10 minutes, or until the noodles are tender.
- Stir in the lemon juice and more salt and pepper to taste. Top with your favorite garnishes like fresh parsley and basil.
Notes
- Feel free to use a variety of noodle options based on your likes: orzo and small pastas work great.
- You can skip adding the lemon in, but I like the flavor it adds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such an easy slow cooker soup!
Hello-making your chicken noodle soup today. I don’t see olive oil in the ingredients list, however it is mentioned in the directions. How much olive oil? and is it just poured in along with the broth? Thank you.
Sorry- you don’t need olive oil. I will remove that!
I can imagine feeling so much better after having this soup! Thank goodness I’m not sick – but I’ll have to remember this for when I do get a cold 🙂 Have a great day!