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Do you love warm soup on a cold winter day? How about a classic recipe that is a favorite year round? This Slow Cooker Chicken Noodle soup recipe is one that will become one of your favorites too!
When the cold weather rolls around, all I want to do is cook warm, hearty meals. Some of my favorites are chili, gumbo, tortellini soup, and my vegetarian enchilada soup. Whenever possible, I opt for either a quick stovetop soup or a slow cooker soup. If I don’t have a lot of time, I like to set it and forget it.
I remember asking my mom for chicken noodle soup when I was young on days that I didn’t feel well. The thing is that I didn’t grow up eating chicken noodle soup. It’s something I learned from one of my best friends in high shool.
Her mom, knowing chicken noodle soup wasn’t something I ate at my house, would make it from time to time for me, and she always made it in the slow cooker. She said that it was nearly impossible to mess up a simple slow cooker recipe. And you know what? She was right. Check out how easy this recipe is to make:
Today I want to share with you the easiest chicken noodle soup, it’s hard to mess it up and can be made with chicken breasts or chicken thighs. The best part is that it always tastes great, no matter how often or how rarely you make it. Of course, the slow cooker is going to do all the hard work, so all you have to do is get your ingredients ready, dump, and wait.
My husband loves soups as well, especially hearty ones like this one. Leftovers are super easy to warm up the next morning and send them to school or the office in a thermos.
What is your favorite slow cooker soup? Do you have a great recipe?
Crockpot Chicken Noodle Soup
Looking for an easy recipe that will help you ditch the canned chicken noodle soup? This hearty slow cooker chicken noodle soup will win over the family!
- Yield: 6–8 1x
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 4 large carrots, peeled and chopped
- 1 medium yellow onion, diced
- 2 ribs celery, chopped
- 3 cloves garlic, minced (or 1 1/2 teaspoons dried)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 6 cups low-sodium chicken stock/broth
- 1 cup water
- 2 cups uncooked pasta (wide egg noodles, spaghetti, or fusilli)
Instructions
- In a large (6 quart) crockpot, place all the ingredients except the pasta. Cook for 6 hours on low heat or 4 hours on high.
- After 4 or 6 hours (depending on temperature), remove the chicken and chop to bite-size pieces. Place the chicken back in the crockpot.
- Add the pasta, turn the heat up to high, cover, and cook for another 15-20 minutes, until pasta is tender.
- Discard the bay leaf, and serve the soup immediately.
Notes
Although not as flavorful, I sometimes use already cooked, leftover chicken. Follow the recipe the same as you would here.
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Lynne
On the crockpot chicken noodle soup video, it looks like already cooked chicken going into the pot. Is that the case???
thank you.
Laura Fuentes
Although not as flavorful, I sometimes use already cooked, leftover chicken. Both work the same. Enjoy!
Jill Franzel
The flavor (or lack thereof) in your cooked chicken would depend entirely on how that chicken was cooked. What’s the need for the olive oil if you aren’t cooking anything ahead of the crockpot?
Laura Fuentes
I add it for flavor.
Liz
Thank you Laura for the nice soup recipes.
Jessica
Any changes need to be made if using gluten free pasta? Most likely the Trader Joe’s quinoa/rice spirals.
Thank you!
Jessica
Any changes need to be made if using a gluten free pasta? Most likely the Trader Joe’s quinoa/rice spirals.
Thank you!
Laura Fuentes
I make this with gluten-free pasta (the one in the video is also gluten-free) and it just needs to be cooked a few min longer. Works great.
Megan Meraz
OMG! Been craving a good homemade chicken noodle soup and this was IT! My entire family was praising me as they ate it…and 2nds! I did end up adding salt and some chicken bouillon (didnt have enough broth). This is now a permanent recipe for our family! Thanks Laura!
★★★★★
Laura Fuentes
I’m so glad this was a hit! It freezes really well too!
Toni Melgar
I did the prep ahead of time and had it in my fridge (used cooked chicken) and added the pasta and cooked the next day. I only needed to add more salt and pepper, to our taste. It was a great recipe! Thank you so much for the recipe and videos!
★★★★★
Laura Fuentes
I’m so glad the recipe was a success and you took the opportunity to prep it ahead! Thank you for letting me know that you enjoy the videos.
Mark Tinsley
hi from the uk , when you say a 6 cups of broth or 2 cups of pasta how much do you mean. How many grams or ml is a “cup” please . Recipe looks great just unsure of measurements
Laura Fuentes
Hi Mark, the “cup” measurements are in US measurements. 1 cup liquid = 125ml. Pasta wise, it will go by weight. A simple google search for the type of pasta you will be using will tell you. enjoy!