Comforting slow cooker chicken noodle soup with tender shredded chicken, hearty vegetables, and noodles added at the end so they stay perfectly tender.

Two bowls of chicken noodle soup topped with fresh herbs on a white marble surface.

Chicken noodle soup is a staple for cold nights or when a family member feels under the weather. It brings a comfort that will make you feel warm and better. It's one of those dishes that just makes everything feel a little more manageable when someone in the house is sick or the weather turns freezing.

The problem with slow cooker soup is the noodles. If you add them at the beginning with everything else, they absorb way too much liquid and turn into bloated, mushy pieces that fall apart when you try to scoop them. I learned this the hard way the first time I tried to make the whole thing start-to-finish in the slow cooker. Now, I add them in the last 20-30 minutes so they cook just enough to be tender without becoming waterlogged. The protein needs those long hours to break down and become shreddable, but pasta only needs minutes.

The aromatics have all day to build flavor into the broth while the meat cooks. By the time everything comes together, you're not just eating chicken and noodles in seasoned water, you're eating a comforting and nostalgic bowl of soup.

This soup has saved me on so many sick days and cold winter nights when I just need something warm and comforting ready without much effort. My family knows that when the slow cooker is on and the house starts smelling like chicken and herbs, they're getting real comfort food that can actually make them feel better.

Ingredients

Raw chicken breasts, uncooked egg noodles, carrots, celery, onion, garlic, herbs, and seasonings on a white surface.

Boneless, skinless chicken breasts cook gently in the slow cooker and shred easily, soaking up all the broth and herbs as they simmer. If you want something richer and more forgiving, chicken thighs work too because they stay moist even if you overcook them a bit, though the flavor will be deeper.

Low-sodium chicken broth is the liquid base and lets me control the final seasoning after the noodles go in, so the soup doesn't end up too salty. It keeps the flavor cleaner when I add herbs and lemon at the end.

Wide egg noodles give the soup that hearty, satisfying bite that's different from thin noodles or rice. They cook faster than most pastas and have a fuller texture that makes the soup more filling.

Carrots, celery, onion, and garlic create the base that makes chicken noodle soup taste balanced. Dried thyme and dried parsley hold up well during the long slow cooker time, and a bay leaf adds subtle depth. A little lemon juice stirred in at the end is optional but adds brightness that cuts through the rich broth.

See the recipe card for exact quantities.

How to Make Slow Cooker Chicken Noodle Soup?

A bowl of chicken noodle soup with vegetables and herbs, with a spoon inside.

This slow cooker chicken noodle soup is straightforward and relies on timing more than technique. Letting the chicken cook slowly first, then adding the noodles at the end, keeps the broth clear and the texture right.

Load the slow cooker

Raw chicken breasts, chopped carrots, celery, onions, and fresh herbs in a slow cooker on a white countertop—perfect ingredients to start a comforting Chicken Noodle Soup recipe.

Place the chicken breasts in the bottom of the slow cooker, then add the carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper. Pour the chicken broth over everything, making sure the chicken is mostly submerged so it cooks evenly.

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Cook until tender

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and easily pulls apart. The vegetables should be soft but not falling apart.

Shred the chicken

A hand uses a fork to check cooked food in a slow cooker with herbs, vegetables, and broth for a comforting Chicken Noodle Soup recipe.

Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the meat using two forks, then return it to the pot and stir to distribute it evenly through the soup.

Add the noodles

Stir in the egg noodles, making sure they’re submerged in the broth. Cover and cook on HIGH for 20–30 minutes, just until the noodles are tender. Avoid overcooking at this stage so the noodles don’t turn soft.

Finish and adjust

Hand removing a bay leaf from shredded meat and vegetables in a slow cooker, perfect for a comforting Chicken Noodle Soup recipe with rich broth.

Remove and discard the bay leaf. Stir in the lemon juice if using, then taste the soup and adjust the seasoning with more salt or pepper as needed.

Serve

Two bowls of Chicken Noodle Soup with wide noodles, vegetables, and chopped herbs on top sit on a white surface—perfect for trying a cozy slow cooker recipe at home.

Ladle the soup into bowls and serve warm.

Storage

Two bowls of comforting Slow Cooker Chicken Noodle Soup with herbs sit on a white surface, garnished with fresh thyme sprigs nearby.

Store leftover slow cooker chicken noodle soup in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb broth as it sits, so the soup may thicken over time.

For reheating, warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the soup if needed. If you plan to freeze it, freeze the soup before adding the noodles. Add freshly cooked noodles when reheating for the best texture.

Top Tips for Slow Cooker Chicken Noodle Soup

Prep ahead: Chop the vegetables the night before and store them in the fridge to save time on cooking day.

Add noodles last: Stir in the noodles near the end of cooking so they stay tender instead of turning mushy.

Reheat with extra broth: Leftovers keep well for up to 3 days, but add a splash of broth when reheating since the noodles absorb liquid.

Recipe

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