If there’s one classic comfort food that feels like a warm hug on a chilly day, it’s this Slow Cooker Chicken Noodle Soup Recipe. Packed with tender chicken, hearty vegetables, and perfectly cooked wide egg noodles, this soup is an effortless way to bring delicious, homemade goodness to your table. The slow cooker does all the heavy lifting, infusing every spoonful with rich flavors and cozy aromas that will have you reaching for seconds (and maybe thirds). Whether you’re feeling under the weather or just craving a bowl of soul-soothing soup, this recipe is a guaranteed winner.

Ingredients You’ll Need

Inside a shiny metal pot, there are four layers of vegetables. The bottom layer is chopped green celery, bright and fresh. Above it is a layer of finely chopped white onions, soft and small pieces. On the right side, next to the onions, some whole garlic cloves are placed, smooth and creamy in color. The top layer is made of thick, bright orange carrot slices that cover most of the other layers. The pot sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Slow Cooker Chicken Noodle Soup Recipe is in its simplicity. Each ingredient plays its part in creating a balance of flavor, texture, and vibrant color that makes this soup truly irresistible.

3 pounds whole chicken: A small whole chicken ensures juicy, flavorful meat and homemade broth.
4 medium carrots: Peeled and chopped for sweetness and color.
4 stalks celery: Adds a subtle crunch and classic soup aroma.
1 medium onion: Diced for depth and savory background notes.
4 cloves fresh garlic: Crushed to release that unmistakable warmth and fragrance.
Salt and pepper: Essential seasonings to brighten and enhance every element.
8 to 10 cups water: Adjusted to slow cooker size; creates the broth base.
2 teaspoons Better Than Bouillon: Intensifies the broth with concentrated flavor.
2 bay leaves: Fresh or dried for that subtle earthy aroma.
6 sprigs fresh thyme and rosemary: Tied together for a lovely herbal infusion.
1 small bunch fresh Italian parsley: Tied for fresh, bright notes.
½ pound extra wide egg noodles: The perfect tender noodles come last for ideal texture.
Chopped Italian parsley: For garnish and fresh green color.
1 lemon: To squeeze at the end, adding a wonderful brightness to finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Slow Cooker Chicken Noodle Soup Recipe

Step 1: Add Vegetables

Start by layering the foundation of your soup. In a large slow cooker, toss in the chopped carrots, celery, diced onions, crushed garlic, along with a generous pinch of salt and pepper. These veggies will soften and meld, building a rich base flavor that carries the whole soup.

Step 2: Add Chicken and Water

Place the whole chicken right on top of the vegetables. Pour in the water, leaving about 1.5 inches of space at the top — the chicken doesn’t need to be fully submerged. Stir in the Better Than Bouillon to unpack an extra depth of flavor that makes this soup feel special and homemade.

Step 3: Add Aromatics

Gently tuck the tied sprigs of fresh thyme and rosemary, bunch of Italian parsley, and bay leaves around the chicken. These aromatics will infuse the broth with layers of herbaceous goodness, creating that signature comforting smell that invites you in.

Step 4: Slow Cook

Cover the cooker and let it work its magic on LOW for 8 hours or HIGH for 4 hours. You’ll know it’s ready when the chicken is tender and cooked through, and the broth is bursting with flavor born from slow, gentle cooking.

Step 5: Add Egg Noodles

Remove the chicken carefully from the slow cooker. Stir in the extra wide egg noodles, then cover and continue cooking for another 20 minutes until the noodles are perfectly al dente and soak up that delicious broth.

Step 6: Shred Chicken

While the noodles cook, shred the chicken meat, discarding the skin and bones. This is the time when your soup starts to come together as comfort food at its best.

Step 7: Bring Everything Together

Return the shredded chicken to the slow cooker. Season with additional salt and pepper if needed, and toss in a handful of freshly chopped Italian parsley. This final touch lifts the flavors and brightens the soup beautifully.

Step 8: Serve and Enjoy

Serve this soul-warming Slow Cooker Chicken Noodle Soup Recipe hot, with an optional squeeze of fresh lemon juice right before eating. The lemon adds a refreshing, tangy note that rounds out each bowl perfectly.

How to Serve Slow Cooker Chicken Noodle Soup Recipe

A whole cooked chicken is lying in a black slow cooker pot filled with clear broth and vegetables. The chicken has a pale yellow skin with a soft texture and is partly covered by small chopped celery, onions, and carrots floating in the broth. Around the chicken, there are dark green leafy herbs and sprigs of fresh thyme, adding texture and color contrast near the pot edges. The broth has a light oily shine on its surface, showing the tender cooked chicken and mixed vegetables below. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped Italian parsley adds an inviting pop of green and freshness that complements every bite. A twist of lemon juice over the top just before serving adds a zesty brightness that elevates the soup from cozy to unforgettable.

Side Dishes

This soup pairs wonderfully with crusty bread or homemade biscuits to soak up every last drop of broth. A light mixed green salad on the side can also balance the warm, hearty soup with crisp, fresh crunch.

Creative Ways to Present

For a fun twist, serve the soup in warm bread bowls for a rustic, cozy feel. Or use a garnish of crispy fried onions or parmesan cheese for an extra layer of indulgence. A drizzle of chili oil or a sprinkling of red pepper flakes can spice things up if you like a little heat.

Make Ahead and Storage

Storing Leftovers

Keep leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen, making it even more delicious the next day.

Freezing

This Slow Cooker Chicken Noodle Soup Recipe freezes beautifully. Store in freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. It’s great to have on hand when you want a quick, comforting meal.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. If the noodles have absorbed too much liquid, add a splash of water or broth to loosen the soup back up to your desired consistency.

FAQs

Can I use chicken breasts instead of a whole chicken?

Absolutely! Chicken breasts will cook faster and shred nicely. However, using a whole chicken creates a richer broth thanks to the bones and skin.

Do I have to soak the noodles before adding them?

No need to soak the extra wide egg noodles; just add them directly to the slow cooker and cook until al dente. They’ll absorb all the wonderful broth flavors.

Can I make this soup in an instant pot?

Yes! You can adapt this recipe for an instant pot by using the slow cook function or pressure cooking the chicken and vegetables until tender, then adding noodles last.

What if I don’t have Better Than Bouillon? Can I use broth instead?

You can use store-bought broth if you prefer. Better Than Bouillon adds concentrated flavor, but broth will still yield a tasty soup.

Is it okay to leave out the fresh herbs?

Though the fresh herbs add wonderful aroma and depth, you can substitute dried herbs if needed. Just use about one-third of the amount since dried herbs are more potent.

Final Thoughts

This Slow Cooker Chicken Noodle Soup Recipe is a heartfelt favorite that’s hands-down one of the easiest ways to create a soul-satisfying meal with minimal fuss. The slow cooker does all the heavy lifting while you go about your day, and when dinner time rolls around, you’re greeted by a bowl brimming with cozy, fresh flavors. Give it a try and let it become your go-to recipe whenever you need comfort in a bowl.