Easy Slow Cooker Chicken Noodle Soup made with tender chicken, vegetables, noodles, and a pinch of curry for a classic, comforting homemade soup.
My wife's mom made this Slow Cooker Chicken Noodle Soup when growing up, so this recipe has always felt like a little taste of home. It is one of those tried-and-true recipes that bring back childhood memories in every bowl.
There is one little secret that makes this soup extra special: a pinch of curry powder. It may sound unusual, but that small addition gives the broth a flavor that reminds us of Campbell's chicken noodle soup. It is subtle, but it makes a difference!
I have made this soup for so many people over the years, especially when someone isn't feeling well. It is warm, comforting, and easy to eat!
If you love this classic soup, then you might want to give my Vegetable Soup and Cheesy Bacon Potato Soup a try.
Why you'll love this recipe
- Family-friendly: Tender chicken, vegetables, and noodles make this a meal the simple dinner for busy days.
- Easy comfort food: The slow cooker does most of the work with simple ingredients
- Great for sick days: Chicken noodle soup is a classic for a reason. It is warm, comforting, and easy to enjoy when you're not feeling your best.
- Great for a cold-weather family dinner: There is nothing better than a warm bowl of homemade soup when the temperature drops.
- Budget-friendly: Simple ingredients make this a delicious and affordable meal, especially when you're feeding the whole family.
Reader Review: "This recipe slaps! It is warm, comforting, and exactly what my family needed." - Kyle
Ingredients
- Celery Stalks: Adds a fresh, savory flavor!
- Carrots: Natural sweetness, color, and texture.
- Red Onion: Provides a slightly sweet onion flavor to the broth.
- Chicken Breast: Boneless, skinless cooks tender in the crock pot and makes the soup hearty and filling.
- Garlic: Adds a savory depth and flavor.
- Salt and Pepper to taste: To enhance the flavor of everything.
- Chicken Stock: The flavorful base for the soup.
- Thyme: Adds a subtle earthy flavor that pairs perfectly with chicken.
- Curry Powder: Just a small amount to add a little extra warmth to the broth without making the soup taste like curry.
- Noodles: I love using spaghetti noodles to soak up the broth!
Tim's Tip: Don't skip the curry powder! You don't need much, but that little adds another layer of flavor to the broth without making the soup taste like curry. It will make people ask, "What makes this soup taste so good?"
How to Make Slow Cooker Chicken Noodle Soup
Step 1: Prepare the vegetables: Roughly chop the celery, carrots, and red onion. Mince the garlic if needed.
Step 2: Prepare the chicken. Cut the chicken breast into 1-inch cubes and set aside.
Step 3: Sauté the vegetables and chicken. Heat a little oil in a large pot over medium heat. Add the celery, carrots, and onion and sauté for about 5 minutes, until the vegetables begin to soften. Add the garlic, salt, pepper, and cubed chicken. Continue cooking until the chicken is lightly browned.
Step 4: Add the chicken stock. Pour in the chicken stock and increase the heat to medium-high. Cook for 5-7 minutes, allowing the broth to heat through.
Step 5: Transfer to the crockpot. Carefully transfer the mixture from the pot to your crockpot. Add 4 cups of water and thyme. Cover and cook on low for 6 hours.
Step 6: Add the noodles and curry powder. After 6 hours, add the noodles and curry powder to the slow cooker. Stir to combine, cover, and cook for an additional 2 hours, or until the noodles are tender.
Step 7: Serve and enjoy. Once the noodles are tender, give the soup a good stir and taste for seasoning, adding more salt and pepper if needed.
Substitutions and Variation
- Noodles: I have made this soup with bowtie, penne, and fettuccine. They will all work well.
- Chicken: You can use chicken thighs instead of chicken breasts for a richer broth.
- Vegetables: Feel free to add extra vegetables such as peas, corn, or mushrooms. It's an easy way to use up what you have in your fridge.
- Herbs: Fresh or dried herbs will work well in this soup.
Expert Tips
- Don't skip the sauté: Sautéing the vegetables and chicken before adding them to the slow cooker. It helps build extra flavor in the soup.
- Cut the chicken evenly: Cutting the chicken into similar-sized pieces helps it cook more evenly.
- Taste before serving: After the noodles are cooked, taste the broth and adjust the salt and pepper if needed. The noodles can absorb some of the seasoning as they cook.
- Use a slow cooker liner. This is one of those little shortcuts that makes cleanup so much easier.
What to serve with Chicken Noodle Soup
This soup is hearty enough all on its own, but I love to serve it with a little something on the side.
- Crusty Bread - Perfect for dipping into the warm broth!
- Cornbread - A great choice to serve alongside the soup.
- Easy Yeast Rolls
- Garden Salad with Buttermilk Ranch - A nice light side to make a perfect meal.
Storage
- Refrigerator: Store cooled soup in an airtight container. Store in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave or warm the soup gently in a saucepan on the stovetop. Add a little extra broth if the noodles absorb too much.
- Freezing: This soup can be frozen, although the noodles may become softer after thawing.
FAQ
Absolutely! You will use 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs. The dried herbs have more concentrated flavor.
Yes, you can! Chicken thighs are a great substitute for chicken breasts in this soup. They have a little more fat, which adds extra flavor and adds a deeper taste to the broth.
Yes! You can prepare it in a large pot on the stovetop instead. The stovetop will take less time; just simmer until the chicken is cooked through and the vegetables are tender. Then add the noodles, making sure to keep an eye on the pot and add a little extra broth if needed.
Recipe
Slow Cooker Chicken Noodle Soup
Equipment
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
- 1 teaspoon Thyme Dried
- 1 ½ teaspoon Curry Powder
- 8 oz Noodles
Instructions
- Prepare the vegetables: Roughly chop the celery, carrots, and red onion. Mince the garlic if needed. 4 Celery Stalks 3 Carrots 1 ½ Red Onion
- Prepare the chicken. Cut the chicken breast into 1-inch cubes and set aside. 3 lbs Chicken Breast
- Sauté the vegetables and chicken. Heat a little oil in a large pot over medium heat. Add the celery, carrots, and onion and sauté for about 5 minutes, until the vegetables begin to soften. Add the garlic, salt, pepper, and cubed chicken. Continue cooking until the chicken is lightly browned. 1 ½ Tbsp Garlic Salt and Pepper to taste
- Add the chicken stock. Pour in the chicken stock and increase the heat to medium-high. Cook for 5-7 minutes, allowing the broth to heat through. 4 Cups Chicken Stock
- Transfer to the slow cooker. Carefully transfer the mixture from the pot to your crockpot. Add 4 cups of water and thyme. Cover and cook on low for 6 hours. 1 tsp Thyme 4 Cups Water
- Add the noodles and curry powder. After 6 hours, add the noodles and curry powder to the slow cooker. Stir to combine, cover, and cook for an additional 2 hours, or until the noodles are tender. 1 ½ Tsp Curry Powder 8 oz Noodles
Video
Notes
- Don't skip the sauté: Sautéing the vegetables and chicken before adding them to the slow cooker. It helps build extra flavor in the soup.
- Cut the chicken evenly: Cutting the chicken into similar-sized pieces helps it cook more evenly.
- Taste before serving: After the noodles are cooked, taste the broth and adjust the salt and pepper if needed. The noodles can absorb some of the seasoning as they cook.
- Use a slow cooker liner. This is one of those little shortcuts that makes cleanup so much easier.
Storage
- Refrigerator: Store cooled soup in an airtight container. Store in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave or warm the soup gently in a saucepan on the stovetop. Add a little extra broth if the noodles absorb too much.
- Freezing: This soup can be frozen, although the noodles may become softer after thawing.
Nutrition
Recipe Video
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Tim specializes in easy family dinner recipes, home cooked meals and comfort food recipes everyone will love. We love to make simple, delicious recipes that make getting dinner on the table easy!
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.