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Homemade chicken noodle soup with wide egg noodles, shredded chicken, and carrots in a white slow cooker in a cozy American kitchen.

Slow Cooker Chicken Noodle Soup

Easy homemade chicken noodle soup made in the slow cooker with tender shredded chicken, carrots, celery, wide egg noodles, and flavorful golden chicken broth.
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Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken breasts
  • 1 medium yellow onion chopped
  • 3 large carrots peeled and sliced into rounds
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 6 cups low-sodium chicken broth
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2½ cups wide egg noodles uncooked
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Place the whole chicken breasts in the bottom of a 6-quart slow cooker.
  2. Add the chopped onion, sliced carrots, celery, and minced garlic.
  3. Pour in the chicken broth.
  4. Add the thyme, oregano, bay leaf, salt, and black pepper. Stir gently.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and is tender.
  6. Remove the chicken and shred it using two forks.
  7. Return the shredded chicken to the slow cooker.
  8. Remove and discard the bay leaf.
  9. Turn the slow cooker to HIGH and stir in the uncooked egg noodles.
  10. Cover and cook for approximately 15–20 minutes, or until the noodles are tender. Continue cooking a little longer if needed.
  11. Stir in the fresh parsley.
  12. Taste and adjust the seasonings before serving.

Notes

Thaw frozen chicken before adding it to the slow cooker.
Add the noodles only near the end of cooking.
Slow cooker temperatures vary; check the chicken and noodles for doneness.
Chicken should reach an internal temperature of 165°F.
For meal prep, cook and store the noodles separately.
Refrigerate leftovers promptly for up to 3–4 days.
Freeze the soup without noodles for the best texture.