Go Back
+ servings
slow cooker chicken noodle soup
Print

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
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 people
Calories 580kcal
Author Rachel Ballard

Ingredients

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

Instructions

  • 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. 

Notes

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

Nutrition

Calories: 580kcal