Pardon the pun, but this recipe is truly souper easy! Picture this: you toss a handful of ingredients into your slow cooker in the morning, go about your day, and come home to the most incredible aroma of homemade chicken noodle soup wafting through your house. Perfect for busy weeknights, chilly weekends, or whenever you need a big bowl of cozy comfort without all the fuss.
Why This Recipe Works
- The slow cooker does all the heavy lifting, gently simmering the chicken until it’s fall-apart tender and infusing the broth with deep, savory flavor over several hours.
- Using both chicken thighs and breasts gives you the best of both worlds: incredible richness from the dark meat and lean, shreddable goodness from the white meat.
- Adding the egg noodles during the last 30 minutes ensures they cook to perfect al dente texture without turning into mushy, overcooked blobs that ruin your soup.
- The combination of fresh herbs like parsley and dill with classic aromatics like celery, carrots, and onion creates layers of flavor that taste like they simmered all day (because they did!).
- This recipe is incredibly forgiving—forgot an ingredient? No problem! The slow cooker method allows for flexibility and still delivers delicious results every time.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 pound boneless, skinless chicken breasts
- 2 cups chopped yellow onion (about 1 large onion)
- 1.5 cups sliced carrots (about 3 medium carrots, cut into ¼-inch rounds)
- 1.5 cups sliced celery (about 3 stalks, cut into ¼-inch slices)
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 8 ounces wide egg noodles
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons lemon juice
Equipment Needed
- 6-quart or larger slow cooker
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Large spoon or ladle
- Two forks for shredding chicken
Instructions
Prepare Your Ingredients and Slow Cooker
Start by prepping all your vegetables—chop the onion, slice the carrots and celery into nice, even ¼-inch pieces, and mince the garlic. This ensures everything cooks evenly and you won’t have giant crunchy carrot chunks next to mushy onion bits. Place your 6-quart slow cooker on a stable, heat-safe surface and make sure it’s clean and dry. I like to give mine a quick spray with cooking oil to prevent any sticking, though it’s not strictly necessary with all the liquid we’re adding. Arrange the chicken thighs and breasts in the bottom—no need to sear them first! The slow cooking process will make them incredibly tender without any extra steps.
Layer the Aromatics and Seasonings
Now for the fun part—building those flavor layers! Scatter the chopped onion, sliced carrots, and celery over the chicken. Sprinkle the minced garlic evenly across the vegetables. Pour in all 8 cups of chicken broth—I prefer low sodium so I can control the salt level myself. Add the bay leaves, dried thyme, black pepper, and salt. Give everything a gentle stir to distribute the seasonings, but don’t worry about mixing it perfectly. The magic of the slow cooker is that the heat will circulate and blend all these flavors beautifully over the next several hours. At this point, your slow cooker should be about ⅔ full, leaving plenty of room for the noodles later.
Cook on Low Heat for Optimal Flavor
Place the lid securely on your slow cooker and set it to cook on LOW heat for 6-7 hours. This long, gentle cooking time is crucial for developing deep, rich flavors and making the chicken so tender it practically shreds itself. Resist the temptation to peek too often—every time you lift the lid, you let out heat and add 15-20 minutes to your cooking time. After 6 hours, check if the chicken is done by inserting a fork into the thickest part of a breast; it should slide in easily with no resistance. The vegetables should be tender but not mushy, and your kitchen should smell absolutely incredible by now!
Shred the Chicken and Add Noodles
Using tongs or a slotted spoon, carefully remove all the chicken pieces and transfer them to a large bowl or cutting board. Use two forks to shred the chicken—it should pull apart effortlessly. Discard the bay leaves from the soup. Return the shredded chicken to the slow cooker and stir to combine. Now add the 8 ounces of wide egg noodles, pushing them down into the broth so they’re fully submerged. This is the critical timing moment—noodles only need about 20-30 minutes to cook, and any longer will make them bloated and mushy.
Finish with Fresh Herbs and Adjust Seasonings
After the noodles have cooked for 20-30 minutes (test one to make sure it’s al dente—tender but still with a slight bite), turn off the slow cooker. Stir in the chopped fresh parsley, fresh dill, and lemon juice. These fresh elements brighten up the soup and add a wonderful layer of freshness that balances the rich broth. Taste your creation and adjust seasoning as needed—you might want more salt, pepper, or even another squeeze of lemon. Let the soup sit for 5 minutes off the heat to allow the flavors to meld together perfectly before serving.
Tips and Tricks
If you’re short on time, you can cook this soup on HIGH for 3-4 hours instead of LOW for 6-7, but I highly recommend the longer method for superior flavor development. The collagen in the chicken breaks down more completely with slower cooking, resulting in a richer broth and more tender meat. For an even deeper flavor, consider browning the chicken pieces in a skillet before adding them to the slow cooker—this Maillard reaction adds wonderful complexity, though it’s not necessary for a great result.
When it comes to noodles, different types require different cooking times. If using whole wheat or gluten-free noodles, check the package instructions and adjust accordingly—they often need longer cooking times. To prevent noodles from becoming too soft if you have leftovers, consider cooking them separately and adding to individual bowls when serving. The soup base without noodles freezes beautifully for up to 3 months, making future meals even quicker.
For the creamiest, most luxurious broth, try adding a parmesan rind during the last hour of cooking—it melts into the soup, adding incredible umami depth without making it cheesy. If your soup seems too thin after cooking, you can thicken it by mixing 2 tablespoons of cornstarch with ¼ cup of cold water and stirring it into the hot soup during the last 30 minutes of cooking. For extra vegetable goodness, add a cup of frozen peas or corn during the last 30 minutes—they’ll heat through perfectly and add color and nutrition.
If you prefer darker meat, use all chicken thighs—they’ll be even more flavorful and tender. For a clearer broth, strain the soup after removing the chicken and before adding noodles, then return the broth to the cooker. This removes any small bits that might make the broth cloudy. Always taste and adjust seasoning at the end, as slow cooking can mute flavors slightly. Remember that saltiness intensifies as liquid reduces, so it’s better to undersalt initially.
Recipe Variations
- Creamy Version: For a richer, creamier soup, stir in 1 cup of heavy cream or half-and-half during the last 30 minutes of cooking. You can also add 4 ounces of cream cheese, cubed, and let it melt into the broth. This creates a luxurious, velvety texture that’s perfect for extra cozy days. Reduce the chicken broth to 7 cups to account for the added dairy.
- Spicy Kick: Add 1-2 teaspoons of red pepper flakes with the other seasonings, or include a diced jalapeño (seeds removed for less heat) with the vegetables. For even more heat, stir in 1-2 tablespoons of hot sauce at the end. This variation wakes up the flavors and adds a wonderful warmth that’s perfect for clearing sinuses during cold season.
- Vegetable-Packed: Increase the carrots and celery to 2 cups each, and add 1 cup of chopped mushrooms, 1 cup of frozen peas (added last 30 minutes), and 1 cup of chopped spinach (added last 10 minutes). You can also include other root vegetables like parsnips or turnips for added depth and nutrition.
- Different Noodles: Swap the egg noodles for 1 cup of uncooked rice (add at beginning), 1 cup of pearl barley (add at beginning), or 8 ounces of different pasta like ditalini, orzo, or even gluten-free options. Adjust cooking times according to package instructions for whatever starch you choose.
- Asian-Inspired: Replace the thyme with 1 tablespoon of grated fresh ginger, use soy sauce instead of salt, and add 2 tablespoons of miso paste at the end. Swap egg noodles for rice noodles and garnish with sliced green onions and a drizzle of sesame oil for a completely different flavor profile.
Frequently Asked Questions
Can I use frozen chicken in this recipe?
Absolutely! Using frozen chicken works perfectly in the slow cooker and can actually help food safety by keeping the temperature in the safe zone longer. Place the frozen chicken pieces in the bottom of the slow cooker and proceed with the recipe as written, but add an extra 1-2 hours to the cooking time. The chicken should reach an internal temperature of 165°F and be easily shreddable with forks. I don’t recommend using frozen vegetables though, as they release more water and can make the soup too thin.
How long will leftovers keep in the refrigerator?
Properly stored in an airtight container, your chicken noodle soup will keep for 3-4 days in the refrigerator. The noodles will continue to absorb liquid, so you may need to add a bit of extra broth when reheating. For best results, reheat gently on the stove over medium-low heat, stirring occasionally, until steaming hot. Avoid boiling vigorously as this can make the noodles mushy. I don’t recommend freezing the soup with noodles already in it—they become unpleasantly soft upon thawing.
Can I make this recipe gluten-free?
Yes, this adapts beautifully to gluten-free diets! Simply ensure your chicken broth is gluten-free (many brands are, but always check labels) and swap the egg noodles for your favorite gluten-free pasta. Brown rice noodles, quinoa pasta, or chickpea pasta all work well—add them during the last 20-30 minutes as directed, but check package instructions as cooking times may vary slightly. You could also use 1 cup of uncooked rice added at the beginning, which will thicken the soup nicely.
My soup turned out too salty—how can I fix it?
Don’t worry, there are several easy fixes for oversalted soup! The simplest method is to add more unsalted liquid—either additional chicken broth or water. You can also add diced potatoes (they absorb salt as they cook) or a teaspoon of sugar or vinegar to balance the saltiness. For future batches, remember to use low-sodium broth and season conservatively at the beginning—you can always add more salt at the end but can’t take it out once it’s in there!
Can I cook this on high instead of low?
Yes, you can cook this recipe on HIGH for 3-4 hours instead of LOW for 6-7 hours. The chicken will still become tender, but the flavor development won’t be quite as deep and complex. If using the high setting, check the chicken at 3 hours—it should shred easily with forks. The vegetables may be slightly firmer than with the slow method. I recommend the low and slow approach for best results, but the high method works well when you’re short on time.
Summary
This crock pot chicken noodle soup delivers maximum comfort with minimal effort. Toss ingredients in the morning, enjoy incredible homemade soup by dinner. Perfect for busy days, meal prep, or whenever you need a hug in a bowl.
