Can I double this recipe for a crowd?

Yes, but make sure your slow cooker’s big enough. I once tried it in a smaller pot, and let’s just say dinner was delayed while we improvised with a stockpot and a chorus of "Where is the ladle?"

Can I use other types of noodles?

Yes. Egg noodles are classic, but you can use wide pasta, fusilli, or even gluten-free noodles. Adjust cooking time, because not all noodles cook the same.

Is this recipe freezer friendly?

Yes, but remove the noodles before freezing. Freeze the broth and shredded chicken separately. Thaw in the fridge and add fresh noodles when reheating for the best texture.

How do I make it in a slow cooker?

Brown the soffrito (onions, carrots, celery) on the stove first, then transfer to the slow cooker with broth, chicken, and herbs. Cook on low 4 to 6 hours. Add noodles in the last 20 minutes or cook them separately and mix in at serving time.

Can I make this soup vegetarian?

You can make a lovely vegetarian version with vegetable broth, cubed tofu or cannellini beans, and extra root veggies. It won’t be "chicken" noodle soup, but it will be a comforting, homemade bowl that fills the same role at the table.

Easy The Ultimate Chicken Noodle Soup 2026

Description

A comforting and easy chicken noodle soup made in a slow cooker that brings warmth and joy to the dinner table.

Ingredients

Scale

2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth
2 cups cooked chicken, shredded
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
8 ounces egg noodles
Fresh parsley for garnish

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Instructions

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery; sauté for about 5 minutes until softened. Stir in the garlic and cook for another minute.
Add the chicken broth, shredded chicken, thyme, rosemary, salt, and pepper. Bring to a boil.
Once boiling, lower the heat and let it simmer to let the flavors combine. Taste and adjust salt if necessary.
Stir in the egg noodles and cook according to package instructions until al dente.
Serve hot, garnished with fresh parsley.

Notes

Leftovers can be refrigerated in an airtight container for 3-4 days or frozen without noodles. Reheat gently.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 800mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 21g
Cholesterol: 70mg