Slow cooker chicken noodle soup is an easy dump-and-go recipe. This homemade soup is hearty, comforting and soothes your body when you are feeling under the weather!
How to make chicken noodle soup in slow cooker
Prepare the veggies by peeling and slicing the carrots and dicing the celery. If you have a large chicken breast, then cut it in half.
Then all you have to do is place all the ingredients into your Slow Cooker, give it a mix, cover with lid and cook until ready.
If you like soups, I have some more tasty recipes for you:
Should noodles be cooked before adding to soup?
When making this slow cooker chicken noodle soup I recommend cooking them separately and adding them either to the soup after it has been cooked or directly to your plate (that’s how my mom used to do it).
The latter option is the best if you want to prevent your noodles going mushy.
What can I add to chicken soup for flavor?
Every single ingredient you use to make slow cooker chicken noodle soup adds flavor to it. What you use is entirely up to you.
Celery, carrots, onions are the classic vegetables when making this soup but if you have parsnip or swede on hand, you can use them too (they can be added as whole and taken out after cooking, in case you don’t like to eat them).
One or two small potatoes, herbs of your choice (I always add a few sprigs of fresh parsley as well as dried thyme), bay leaf, garlic, peppercorns, ….
Using Homemade Chicken Stock would be ideal but not all of us have it on hand so shop-bought one will do. I suggest buying the one that you have already used before (and you like) to make this crock pot chicken noodle soup.
How long does soup take in slow cooker?
This slow cooker chicken noodle soup takes 3-4 hours on HIGH or 7-8 hours on LOW. I recommend going with the LOW setting as chicken soup is best made on low.
Also, when choosing the HIGH setting, check if your veggies are cooked before turning it off. The fresher the veggies (and also the larger the pieces), the longer the cooking time.
Tips for making slow cooker chicken noodle soup
- If your chicken noodle soup has a lot of particles in it at the end of cooking and you prefer nice clear broth, just strain the soup through a fine mesh sieve.
- Remember that the taste of your soup will depend on the amounts and freshness of the ingredients you are using.
- Instead of chicken stock, you can use chicken broth, vegetable broth or even stock cubes. They all contain a different level of sodium so if not sure, add salt after the soup has been cooked.
Slow Cooker Chicken Noodle Soup
- Wash, peel and slice the carrots. Dice the celery. If your breasts are very large, cut them in half.
- Add the carrots, celery and chicken breasts into the slow cooker altogether with the rest of the ingredients.
- Cook on low for 7-8 hours or until ready. Turn it off, discard the parsley. Take out the meat, shred it and transfer it back to the slow cooker. Stir in some freshly chopped parsley (optional). Taste it and add salt, if needed.
- At last, add cooked noodles (cook them according to the package instructions).
- Serve warm!
- Chicken stock can be substituted with chicken broth, vegetable broth or stock cubes.
- Best cooked on low for 7-8 hours. If you want to cook this on high, cook it for 4 hours.
- If your soup is cloudy or has particles in it, you can get rid of them by straining it through a fine-mesh sieve. Cheese cloth can also be used.
- You can add as much noodles as you like. I used ½ cup of dried tiny angel hair noodles for this amount of soup.
- For more tips, I recommend reading the whole post.
- You may or may not need adding salt. This will depend on how much sodium the stock you are using, contain as well as on your personal preference.