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Slow Cooker Chicken Noodle Soup

Chicken noodle soup prepared from scratch is one of my favorite comfort foods. Not only is it straightforward, but even the aroma of it simmering is calming and gives me total hygge vibes.

Although I’ve had a stove-top version of this Slow Cooker Chicken Noodle Soup for years, I figured it was high time to demonstrate how simple and hands-off it is to make in a slow cooker. This is the ideal winter Sunday dish to prepare while you tend to other responsibilities or watch Netflix.


  • 3 carrots, cut into bite size chunks
  • 3 stalks celery, diced
  • 1 large onion, diced
  • 3 boneless skinless chicken breast halves
  • 2 cans chicken broth
  • 2 to 3 soup cans of water
  • 8 oz. egg noodles


  1. In slow cooker add vegetables, chicken, broth and water.  Cover and cook on LOW 8 hours.
  2. Remove vegetables and chicken from slow cooker. 
  3. Add noodles, turn to high and heat noodles (about 20 minutes) while you shred the chicken.
  4. Return chicken and vegetables to slow cooker and heat through.

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Instructions. Pour chicken broth into a 4 to 6 quart slow cooker. Cover and cook on LOW for 1 hour or until the broth is hot and simmering around the edges of the slow cooker. Add the dry egg noodles, recover and continue to cook for 10 to 15 minutes on LOW or until the noodles are done.

Raw chicken, just cooked on a low setting, will usually cook in 4-6 hours if you haven’t overfilled your slow cooker with ingredients. The more sauce in the pot and the fewer pieces of chicken, the shorter time’s needed.

The best spices to use in chicken soup are paprika, onion powder, and garlic powder. Chicken’s salty flavor goes well with herbs like bay leaf, thyme, parsley, and coriander. You can also use marjoram, oregano, or rosemary.

Yes, you can put raw chicken in soup. I do this all the time. You just have to cook the soup long enough to fully cook the chicken.

Broth-based slow cooker dinners need their dry pasta added at just the right moment — add the pasta too early and your noodles will be mushy before they get to the table. Adding dry pasta 30 to 4o minutes before serving means you’ll have perfectly cooked pasta in your soup.

You do not need to add any liquid. Chickens today typically have some solution added, so they rarely need added liquid. At the end of the cooking time, the meat will be tender, practically falling off the bone. This is why it’s so helpful to have the steamer basket for moving the chicken from crock to cutting board.

Aside from accidentally overcooking the meals, the most common reason we see for tough, rubbery, or overdone chicken is customers using a Crockpot that is far too big. Each of our meals comes with a recommended slow cooker size.

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