When the chilly weather hits, make a hot bowl of slow cooker chicken noodle soup! Each spoonful is packed with wholesome ingredients for a comforting meal.
We’ve all been there when the cold and flu season hits you feel like a walking zombie. I know all I want is a big steaming hot bowl of comforting soup. It’s one of those simple remedies that brings a little bit of warmth and relief when you’re not on the top of your game.
My little toddler James is constantly picking up various cooties from daycare, and inevitably mommy and daddy get sick too. This simple recipe was created out of pure necessity and survival mode to help stay nourished whenever you need it. It’s an easy slow cooker chicken noodle soup recipe that anyone can make no matter how under the weather you feel.
This slow cooker recipe is awesome because you literally just chop, dump and pour. Don’t worry about it looking magazine-ready. The point is to make a meal with little to no sweat. You really don’t need a recipe, just keep the same ratio of the key ingredients.
How To Make Chicken Noodle Soup in a Slow Cooker
- Equipment: This recipe makes a large batch of soup. I used a 6-quart Crock-Pot which was perfect. If you have a smaller unit, cut the recipe in half.
- Ratio: The basic ratio I use for the soup is 1 pound chicken: 4-5 cups vegetables: 8 cups liquid: 8 ounces noodles. You can add any vegetables like carrots, celery, onions, fennel, butternut squash, zucchini or corn to the soup.
- Chicken: You don’t want the chicken to get dried out, so on high heat, it takes about 3 1/2 hours to cook or 5 1/2 hours on low heat. Remove the chicken when it’s cooked through and cover with plastic wrap until ready to shred and add back to the soup. Leftover cooked shredded chicken also works great in this soup!
To add some layers of flavor to the soup, chopped garlic, rosemary, thyme, and bay leaves slowly infuse into the cooking liquid. You can use chicken stock or broth, but I prefer stock because it adds more richness to the soup.
You have to trust me on this, when your nose is stuffed up and don’t want to leave the house you will be so happy that this soup is ready for you. I seriously made this soup twice in one week and have plenty of leftovers the next day to reheat and eat.
Who wants a bowl of chicken noodle soup? These tender egg noodles melt in your mouth with each delicious spoonful. My husband Jason and I almost always have second servings because it makes you feel so revitalized.
Skip the can and instead, make a huge pot of classic homemade chicken noodle soup! As the nights get a little cooler and you want to just cuddle up in a warm blanket, make sure you’ve got some of this soup ready. What’s your favorite soup to eat during the winter time? I’d love to hear your tasty traditions!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How Do you Cook Pasta In a Slow Cooker?
To ensure your pasta is tender and not mushy, cook the pasta at the very end of cooking right before serving. I recommend cooking the pasta on the high setting. Depending on the size and shape of your noodle the time may vary. This slow cooker chicken noodle soup uses wide egg noodles and I’ve found 25 to 30 minutes to give a nice tender pasta. If you are using a different noodle check at 10 minutes, then every 10 minutes after that time to gauge the doneness of the noodles.
- 1 pound boneless skinless chicken breasts
- 2 cups carrots , peeled and sliced (1/4-inch)
- 1 1/2 cups yellow onion , (1/2-inch dice)
- 1 cup celery , (1/4-inch pieces)
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper , freshly ground
- 1 1/2 teaspoons fresh thyme , chopped (3/4 teaspoon dried)
- 1 teaspoon fresh rosemary , chopped (1/2 teaspoon dried)
- 2 dried bay leaves
- 8 cups unsalted chicken stock , or broth (64 ounces)
- 8 ounces wide egg noodles
- 1/2 cup Italian parsley leaves , finely chopped
Add chicken, carrots, onion, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock to a slow cooker.
Cover and cook for 3 1/2 hours on high setting, or 5 1/2 hours on low.
Remove chicken from slow cooker and transfer to a clean plate.
Check to see that it is cooked through. Cover with plastic wrap to keep warm. Shred the chicken into smaller pieces right before serving.
Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
Taste the cooking liquid and season with more salt and pepper as needed.
Add shredded chicken back to the slow cooker, cover and let cook for 5 minutes on high heat to re-warm.
Garnish with a little bit of fresh chopped parsley and freshly cracked black pepper. Serve with bread or saltine crackers.
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