Go Back

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup with tender shredded chicken and egg noodles cooked right in the broth for a comforting, golden bowl. Set it and let it simmer all day, then finish with noodles so they stay springy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

bone-in chicken thighs
  • 1.5 lb bone-in chicken thighs
carrots
  • 4 carrots sliced
celery
  • 4 celery sliced
onion
  • 1 onion diced
garlic
  • 4 garlic cloves, minced
chicken broth
  • 8 cup chicken broth
dried thyme
  • 1 tsp dried thyme
dried dill
  • 1 tsp dried dill
bay leaves
  • 2 bay leaves
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
egg noodles
  • 8 oz egg noodles added last 30 min
salt and pepper
  • 1 salt and pepper to taste
fresh dill or parsley
  • 1 fresh dill or parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Build the soup in the slow cooker
  1. Place the bone-in chicken thighs into the slow cooker. Add the carrots, celery, onion, garlic, chicken broth, thyme, dried dill, bay leaves, garlic powder, and onion powder.
  2. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. The liquid should be actively simmering and the chicken should be fully cooked and tender.
Shred and add noodles
  1. Remove the chicken thighs from the slow cooker. Discard the skin and bones, then shred the meat into bite-size pieces.
  2. Remove the bay leaves from the broth. Return the shredded chicken to the slow cooker.
  3. Add the egg noodles to the slow cooker and cook on High for 20 to 30 minutes until tender. The noodles should be cooked through but still hold their shape.
Finish and serve
  1. Season generously with salt and pepper to taste. The broth should taste balanced and flavorful.
  2. Garnish with fresh dill or parsley before serving. Finish with a fresh herbal look on top.

Notes

Pro tip: If your noodles soak up too much broth, stir in a splash of hot chicken broth before serving to loosen the texture. Store leftovers in the refrigerator for up to 4 days; noodles may soften further. Freezing is not recommended because egg noodles can become mushy after thawing. For a lighter option, use skinless chicken thighs and reduce the salt slightly, then adjust to taste after cooking.