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Slow Cooker Chicken Noodle Soup

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! 

Slow Cooker Chicken Noodle Soup in white bowl

Slow Cooker Chicken Noodle Soup

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.

Slow Cooker Chicken Noodle Soup Above

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.

I use chicken breasts in this recipe but you could easily use chicken thighs or even a rotisserie chicken that has been shredded. If you use a rotisserie chicken I would wait and add the chicken in at the end because it has already been cooked. You can also play with the spices in this soup. I used the traditional spices my mom always used: thyme, rosemary and basil and then added a small amount of turmeric which helps add a touch of warmth.

Slow Cooker Chicken Noodle Soup in Crockpot


CHICKEN BREASTS: 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. 

BROTH: Pick your favorite chicken broth for this chicken soup. You can also use a bone broth or a homemade stock. If you like the sweetness of lemon juice in soups add a squeeze of a lemon at the end of the cooking process. 

SPICES AND HERBS: 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

Slow Cooker Chicken Noodle Soup with Silver Spoon

Slow Cooker Chicken Noodle Soup is the perfect comfort soup. This is made in the slow cooker for a quick dinner option!

Slow Cooker Chicken Noodle Soup

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Slow Cooker Chicken Noodle Soup is comforting and perfect for flu season. This one is so easy to make!


  • 1 1/2 lbs. boneless skinless chicken breasts
  • 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 low-sodium chicken broth
  • 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 freshly ground black pepper, to taste
  • 2 cups uncooked wide egg noodles
  • 1/4 cup chopped fresh parsley
  • 2 Tablespoon fresh lemon juice {optional to stir in at the end}


  1. 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.
  2. 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.
  3. 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.
  4. Stir in the lemon juice and more salt and pepper to taste. Top with your favorite garnishes like fresh parsley and basil.


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.

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