Chicken Noodle Soup is always so comforting when it turns cool outside. It's even better when you're not feeling 100%. This recipe is super simple, letting the slow cooker do all the heavy lifting for you so you can set it and forget it. If you haven't tried a version of an easy Slow Cooker Chicken Soup yet, here's the one to try! You can't go wrong with simply and tasty!
When it comes to pasta, it's really up to you. We go for more traditional spaghetti noodles. You can use penne or bowtie or even fettuccini noodles as well.
Slow Cooker Chicken Noodle Soup: Frequently Asked Questions
Should I use Chicken Breasts or Chicken Thighs?
If it were up to me, I would always choose thighs. If you aren't a fan of gristle or fatty pieces, definitely go with chicken breasts. Keep in mind with chicken thighs, you'll have more flavor and a richer soup!
What if I'm Using Fresh Herbs?
I prefer dried herbs because they are more potent to me. Keep in mind if the dried herbs are fresher, they are concentrated, and you'll need less. If comparing fresh seasoning to dried, the correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
What if I Don't Have Long Noodles?
Spaghetti noodles are recommended but not necessary. We've used anything from bowties, penne, macaroni and fettuccini.
Can this be Cooked on the Stove?
Grab a large pot, and let's get to cooking! A crock pot or slow cooker isn't required! Keep in mind this will take around 6-8 hours of a low cooking temperature to reach the best quality of soup.
Is it Freezer-Friendly?
Yes! You can freeze the leftovers! If you want to freeze it intentionally for later use, cook the soup without the noodles and freeze it in smaller portions. Thaw overnight, and reheat on the stovetop, adding freshly cooked noodles when serving. I know it seems weird to freeze the bulk of the broth, but you can make bigger batches and then just add noodles when its time.
Now let's get to the recipe and all the ingredients needed as well as some cooking items and utensils for this dish.
Helpful Items for this Recipe
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website
- Crock Pot - affordable, simple to use and durable!
- Crock Pot Liners - I've used different brands, but Reynolds has always done right! Cheaper brands tend to rip and not hold through the cooking process.
- Olive Oil - I've been using this Graza brand for awhile. It's great in dips too!
Ingredients you'll need for Slow Cooker Chicken Noodle Soup
- 4 Celery Stalks, diced
- 3 Carrots, diced
- 1 ½ Red Onion, diced
- 3 lbs Chicken Breast
- 1 ½ tablespoon Garlic, minced
- Salt and Pepper to taste
- 4 Cups Chicken Stock
- 4 Cups Water
- 2 Sprigs of Fresh Thyme or 1 teaspoon dried
- 1 ½ teaspoon Curry Powder
- 8 oz of Noodles
Detailed Instructions for Chicken Noodle Soup
Step 1 : Roughly chop celery, carrots and onion. Mince garlic if needed.
Step 2 : Slice chicken into 1 inch cubes and place to the side.
Step 3 : Sauté celery, carrots and onion in an oiled large pot for 5 minutes on medium heat. Then, add in garlic, salt, pepper and chicken. Cook until the chicken is browning.
Step 4 : Add in your chicken stock and turn the heat up on the pot to medium high. Cook for 5-7 minutes to heat broth properly.
Step 5 : Add mixture from pot into the crockpot along with 4 cups of water and thyme. Turn it on low for 6 hours. Note: if you have a crock pot liner, use it! It makes for an easy clean up!
Step 6 : After 6 hours of cooking, add in your noodles and curry powder. Cook for another 2 hours.
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What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!
Recipe
Slow Cooker Chicken Noodle Soup
Ingredients
- 4 Celery Stalks diced
- 3 Carrots diced
- 1 ½ Red Onion diced
- 3 lbs Chicken Breast
- 1 ½ tablespoon Garlic minced
- Salt and Pepper to taste
- 4 Cups Chicken Stock
- 4 Cups Water
- 2 Sprigs of Fresh Thyme or 1 teaspoon dried
- 1 ½ teaspoon Curry Powder
- 8 oz of Noodles
Instructions
- Roughly chop celery, carrots and onion. Mince garlic if needed.
- Slice chicken into 1 inch cubes and place to the side.
- Sauté celery, carrots and onion in an oiled large pot for 5 minutes on medium heat. Then, add in garlic, salt, pepper and chicken. Cook until the chicken is browning.
- Add in your chicken stock and turn the heat up on the pot to medium high. Cook for 5-7 minutes to heat broth properly.
- Add mixture from pot into the crockpot along with 4 cups of water and thyme. Turn it on low for 6 hours. Note: if you have a crock pot liner, use it! It makes for an easy clean up!
- After 6 hours of cooking, add in your noodles and curry powder. Cook for another 2 hours.
Nutrition
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Chef Tim Clowers says
Easy to make and just hits right on cold days or when your not feeling your best.
Kyle Kay says
Had a house full of sick people and nothing hits harder than chicken noodle soup. This recipe slaps — warm, comforting, and exactly what we needed. Perfect for sick days or any day, honestly.
CookitwithTim says
You are so right. We are so glad that you found this soup comforting when needed.