Slow Cooker Chicken Noodle Soup

Need a hot soup that warms the soul and is the perfect remedy when under the weather? Make our Slow Cooker Chicken Noodle Soup.

  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
Author: Lee Hersh
Yield: 6-8 1x
Category: Dinner
Method: Slow Cooker
Cuisine: American


  • 4 medium carrots, diced (1.5 cups)
  • 4 large celery stalks, diced (1 cup)
  • 3 cloves garlic, minced (2 heaping tablespoons)
  • 1/2 medium yellow onion, finely diced
  • 1.5 lbs. boneless, skinless chicken breast
  • 2 tablespoons Italian seasoning
  • 6 sprigs of thyme
  • 6 sprigs of rosemary
  • 1 tablespoon Franks hot sauce (or white vinegar)
  • 8 cups chicken broth
  • 1/4 teaspoon salt
  • 3 cups egg noodles*
  • optional: fresh parsley for topping


  1. Begin by creating an herb bundle by tying a piece of string around your fresh thyme and rosemary.
  2. Then, place all raw ingredients (minus the egg noodles) inside of your crockpot and stir. Make sure your chicken breasts are fully submerged in liquid.
  3. Set crockpot to high and cook for 3-4 hours OR low and cook for 6-8 hours.
  4. Once your chicken is tender and fully cooked, remove and slice into small chunks. Put back into soup and mix.
  5. Add 3 cups of egg noodles to the slow cooker and mix again. Place the top back on your slow cooker and let sit for 10 minutes in order to cook the noodles.
  6. Serve with a sprinkle of fresh parsley.


  • For this recipe, we used egg noodles. If you use a different kind of noodle, the cook time at the end will vary.
  • Nutrition is for 6 servings.


  • Serving Size: 1/6
  • Calories: 330
  • Sugar: 9
  • Fat: 8
  • Carbohydrates: 32
  • Fiber: 2
  • Protein: 34


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