Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Southern flavors settle and sing. Refrigerate up to four days or freeze for longer storage.

Can I use frozen chicken?

I do not recommend starting with frozen chicken in a slow cooker. It can sit too long in the temperature danger zone. Thaw in the fridge first for even, safe cooking.

How do I avoid soggy noodles when reheating?

Either cook the noodles separately and add them at serving time, or store the soup without noodles and add freshly cooked noodles when reheating.

Can I make this in a large pot on the stove?

Yes. Use the same ingredients and simmer gently until the chicken and veggies are tender. Slow cookers give convenience, but a low simmer on the stove can produce the same comfort.

Is there a vegetarian version?

Substitute vegetable stock, add extra root vegetables, use firm tofu or beans for protein, and choose a hearty pasta. The flavor will shift but the warmth will remain.

Easy Slow Cooker Chicken Noodle Soup Recipe 2026

Name: Slow Cooker Chicken Noodle Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Southern
Ingredients: 1 medium yellow onion, diced; 4 medium carrots, sliced into rounds or half moons; 4 stalks celery, sliced; 4 cloves garlic, minced; 8 cups low sodium chicken stock or broth; 2 large boneless, skinless chicken breasts (about 1.5 lbs); 2 dried bay leaves; 1 teaspoon dried thyme (or 1 tablespoon fresh thyme); 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped); Salt and pepper, to taste; 8 ounces egg noodles; 1/2 lemon, juiced; 3 tablespoons fresh parsley, finely chopped

Description

A comforting Southern classic, this Slow Cooker Chicken Noodle Soup warms the soul with tender chicken, vegetables, and egg noodles simmered to perfection.

Ingredients

Scale

1 medium yellow onion, diced
4 medium carrots, sliced into rounds or half moons
4 stalks celery, sliced
4 cloves garlic, minced
8 cups low sodium chicken stock or broth
2 large boneless, skinless chicken breasts (about 1.5 lbs)
2 dried bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
Salt and pepper, to taste
8 ounces egg noodles
1/2 lemon, juiced
3 tablespoons fresh parsley, finely chopped

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Instructions

In a large slow cooker, add all ingredients except for the fresh parsley, lemon juice, and egg noodles. Season with salt and pepper to taste and give a gentle stir.
Cook on low for 6-8 hours until chicken is fully cooked and veggies are tender.
Remove chicken, chop or shred, and return it to the slow cooker.
Add egg noodles and stir until submerged. Cook for another 5-10 minutes on low until noodles are tender.
Stir in lemon juice and fresh parsley. Taste and adjust seasoning if needed.
Serve and enjoy with warm bread or a simple green salad.

Notes

Add crushed red pepper for warmth or cream for a richer finish. Noodles can be cooked separately to avoid mushiness.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Soup
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 20g
Cholesterol: 70mg