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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup with tender shredded chicken and egg noodles, simmered low until the broth turns clear and golden. Cook the noodles separately in the slow cooker for a just-right bite with carrot and celery in every spoonful.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb bone-in chicken thighs Remove skin and bones after cooking; shred the meat.
Vegetables
  • 4 carrots Slice into coins.
  • 4 celery Slice into pieces.
  • 1 onion Dice.
  • 4 garlic Minced cloves.
Broth and seasonings
  • 8 cup chicken broth Use low-sodium if preferred.
  • 1 tsp dried thyme
  • 1 tsp dried dill
  • 2 bay leaves Remove before returning chicken and serving.
  • 1 tsp garlic powder
  • 1 tsp onion powder
Noodles and finishing
  • 8 oz egg noodles Add last and cook until tender (about 20–30 minutes on High).
  • 0.25 salt and pepper to taste Season generously at the end.
  • 1 fresh dill or parsley for garnish Garnish just before serving.

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Add bone-in chicken thighs to the slow cooker and layer in sliced carrots, sliced celery, diced onion, and minced garlic.
  2. Pour in the chicken broth, then stir in dried thyme, dried dill, bay leaves, garlic powder, and onion powder.
Cook low until the chicken is tender
  1. Cover and cook on Low for 6-8 hours until the chicken is fully cooked and tender (or cook on High for 3-4 hours).
  2. Remove chicken from the slow cooker, then discard the skin and bones and shred the meat while the soup stays warm.
  3. Remove bay leaves from the broth, then return the shredded chicken to the slow cooker and keep it covered.
Cook noodles and finish
  1. Add egg noodles and cook on High for 20-30 minutes until tender.
  2. Season generously with salt and pepper to taste.
  3. Garnish with fresh dill or parsley, then serve hot with a clear golden broth and visible shredded chicken.

Notes

Pro tip: Don’t salt heavily at the start—season generously at the end after the broth concentrates. Store leftovers in the refrigerator up to 4 days; freeze soup without the egg noodles for up to 2 months, then reheat and cook fresh noodles if desired. For a lighter option, use low-sodium chicken broth and reduce added salt at the finishing step.