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Slow Cooker Chicken Noodle Soup

Slow cooker chicken noodle soup is just one of those recipes you need in you back pocket for busy nights. This version is hearty and can be made stovetop in under 30 minutes if you'd rather, or set it and forget it for later. 
Course Main Course
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 people
Calories 365kcal
Author Rachel Ballard


  • Slow cooker


  • 8 cups water
  • 1 cup carrots peeled and sliced into 1/4" pieces
  • 3/4 cup celery sliced in to 1/4" pieces
  • 3/4 cup onion chopped about the size of the carrots or celery
  • 2 bay leaves
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 whole chicken about 3 pounds
  • 3 cups egg noodles uncooked


  • In the crock of your slow cooker, add the water, carrots, celery, onion, bay leaves, thyme, salt and pepper and stir well. 
  • Add in the whole chicken and cover with the lid. 
  • Cook on low for 8 hours or on high for 4 hours. Remove the chicken from the slow cooker and peel away the skin and shred the meat. Return the chicken to the slow cooker. 
  • Add the noodles, put the lid back on and cook until they soften--about 20 minutes more. 


To freeze, portion out the amount you want to freeze before you add the noodles and put fewer noodles in your main pot. 


Calories: 365kcal | Carbohydrates: 18g | Protein: 27g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 716mg | Potassium: 420mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3817IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg