Slow Cooker Chicken Noodle Soup is the ultimate cozy classic.
When the weather turns cold (or you’re feeling under the weather), this hearty, homemade soup warms you from the inside out.
As the chicken, herbs, and vegetables simmer all day, your kitchen fills with the kind of comforting aroma that feels like home.
Each bowl is filled with tender chicken, soft noodles, and a lemon-brightened broth that’s pure comfort in every spoonful.
You’ll love how easy it is to make — just a few minutes of prep, and the slow cooker does the rest.
Perfect for busy days, family dinners, or anytime you need something simple, soothing, and satisfying.
For the Chicken Soup
- Chicken – Use about 1 ½ pounds of boneless, skinless chicken breasts. You can also use thighs for a richer flavor and extra tenderness.
- Chicken Stock – The base of your soup. Choose a good-quality chicken stock or broth for the best flavor — homemade if you have it!
- Onion – Adds a savory depth to the soup. Dice it finely so it melts into the broth as it cooks.
- Carrots – These bring natural sweetness and color. Peel and dice them into small, even pieces.
- Celery – Adds that classic soup flavor and balance to the sweetness of the carrots.
- Garlic – Freshly minced garlic enhances the aroma and gives the soup a comforting flavor boost.
- Dried Thyme & Rosemary – A half teaspoon of each adds warmth and an herby backbone to the soup.
- Bay Leaves – Two bay leaves simmer in the broth, adding subtle, earthy flavor.
- Kosher Salt & Black Pepper – Season to taste throughout cooking to build layers of flavor.
For the Finishing Touches
- Spaghetti – Use about 8 ounces, broken into thirds. It cooks right in the soup for that perfect soft, slurpable texture.
- Lemon Juice – Freshly squeezed lemon brightens the broth and balances the savory notes.
- Fresh Parsley – Stir in chopped parsley at the end for color and freshness.
- Can I use frozen chicken?
Yes, you can! Just make sure it cooks through completely — chicken should reach 165°F (74°C).
Keep in mind that frozen chicken takes a little longer to cook and can release extra liquid, so your soup might be slightly thinner (still delicious though!). - When should I add the noodles?
Right near the end! Add the pasta in the last 30–40 minutes of cooking on low heat.
If you add it too early, the noodles will overcook and soak up too much broth — and we want that beautiful golden broth to shine. - What size slow cooker do I need?
A 6-quart slow cooker is perfect for this recipe.
It gives the chicken, veggies, and broth plenty of space to simmer evenly and develop flavor. Smaller cookers work too — just halve the recipe and keep an eye on the liquid level. - Can I use leftover cooked chicken or rotisserie chicken?
Absolutely. Add cooked or shredded chicken during the last 30–40 minutes of cooking (when you add the pasta).
That way, the meat stays juicy and doesn’t dry out — perfect for turning leftovers into something comforting and new. - Can I freeze it?
Definitely — but freeze it without the noodles. Pasta tends to get mushy after thawing.
Freeze the soup base, then when reheating, add fresh pasta and cook until tender. Easy, fresh, and make-ahead friendly!
Slow Cooker Chicken Noodle Soup
A hearty, comforting, and soothing soup that’s as easy to make as it is delicious — perfect for chilly days or when you’re feeling under the weather!
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Servings: 8
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Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 cups chicken stock
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 2 bay leaves
- 8 oz spaghetti, broken into thirds
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp chopped fresh parsley
Instructions
- Prepare the Chicken
Season the chicken with salt and pepper to taste, then place it into the slow cooker. - Add Vegetables and Broth
Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Season again lightly with salt and pepper if desired. - Slow Cook
Cover and cook on low for 6–8 hours, until the chicken and vegetables are tender. - Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks. - Add Pasta
Return the shredded chicken to the pot along with the pasta. Cover and continue cooking on low for 30–40 minutes, or until the noodles are tender. - Finish and Serve
Stir in lemon juice and parsley. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm and enjoy!
Tips & Variations
- For richer flavor, use a mix of chicken thighs and breasts.
- Add a splash of white wine or a spoonful of “Better than Bouillon” for depth.
- For a gluten-free version, use gluten-free noodles or diced potatoes instead of spaghetti.
- Reduce the lemon juice to 1 tablespoon if you prefer a milder tang.
