Guide To Serve Chicken Noodle Soup Recipe Slow Cooker Easy

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There’s nothing quite as comforting as a steaming bowl of chicken noodle soup on a chilly day. It’s the ultimate feel-good food, packed with flavor and nourishment. But who says you need to spend hours hovering over a stove to enjoy this classic dish? Enter the slow cooker, your secret weapon for effortless, delicious meals.

This recipe takes all the goodness of traditional chicken noodle soup and translates it perfectly to the slow cooker. With minimal prep and a few simple ingredients, you can have a pot of piping hot soup ready and waiting for you when you walk in the door.

Slow Cooker Chicken Noodle Soup - Budget Bytes
Slow Cooker Chicken Noodle Soup – Budget Bytes


1 whole chicken (3-4 pounds), cut into 8 pieces

  • 8 cups low-sodium chicken broth
  • 2 large carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces dried egg noodles

  • Instructions:

    1. Prep the Slow Cooker: Add the chicken pieces to the slow cooker.

    2. Flavor Builders: In a large bowl, combine the chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper. Pour the mixture over the chicken in the slow cooker.

    3. Slow and Steady: Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, or until the chicken is cooked through and falling off the bone.

    4. Noodle Time: Remove the chicken from the slow cooker and shred it with two forks. Discard the skin and bones. Return the shredded chicken to the slow cooker. Stir in the egg noodles and cook on high for an additional 15-20 minutes, or until the noodles are tender.

    5. Serve and Savor: Remove the bay leaf before serving. Ladle the hot soup into bowls and enjoy!

    Nutrition Facts (Per Serving)

    Calories: 350

  • Fat: 10g
  • Saturated Fat: 3g
  • Cholesterol: 70mg
  • Sodium: 600mg (depending on the chicken broth)
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 30g

  • Note: These are approximate nutrition facts and may vary depending on the ingredients used.


    This slow cooker chicken noodle soup is a lifesaver for busy weeknights. It’s easy to prepare, incredibly flavorful, and perfect for feeding a crowd. Plus, leftovers store and reheat beautifully, making it a great option for meal prepping. So ditch the takeout menus and whip up a batch of this comforting classic. Your taste buds and your wallet will thank you!


    1. Can I use boneless, skinless chicken breasts in this recipe?

    Absolutely! Simply substitute 2 pounds of boneless, skinless chicken breasts for the whole chicken. Adjust the cooking time to 4-5 hours on low or 3-4 hours on high, or until the chicken is cooked through.

    2. What can I add to this soup to make it more flavorful?

    For a richer flavor, brown the chicken pieces in a skillet with a tablespoon of olive oil before adding them to the slow cooker. You can also add a teaspoon of dried oregano or a pinch of red pepper flakes for a bit of a kick.

    3. How can I thicken the soup?

    If you prefer a thicker soup, you can remove a cup of broth after the chicken is cooked and whisk it together with a tablespoon of cornstarch. Return the mixture to the slow cooker and cook for an additional 10 minutes.

    4. Do I have to use egg noodles?

    Not at all! You can substitute other types of noodles, such as rice noodles, ramen noodles, or even small pasta shapes. Just be sure to adjust the cooking time according to the package instructions for the type of noodle you choose.

    5. Can I freeze leftovers?

    Yes, this soup freezes beautifully! Let the soup cool completely, then transfer it to airtight freezer-safe containers. The soup will keep in the freezer for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and then simmer on the stovetop until heated through.