Slow Cooker Chicken Noodle Soup

Yield: 4 to 5 servings

Prep Time: 15 minutes

Cook: 6 hours 15 minutes

Slow Cooker Chicken Noodle Soup is a super simple and scrumptious comfort food recipe that's so much better than any canned version! Even though it's basically summer already here in...

12 Responses to “Slow Cooker Chicken Noodle Soup”

  1. #
    Taylor @ Food Faith Fitness — March 10, 2014 at 4:30 am

    I love in sunny Florida, but I also still crave soup! Especially chicken noodle…nothing is more comforting! I love that this is made in the slow cooker…I can get off work from a stressful day and have this waiting for me! Pinned

  2. #
    Row — March 10, 2014 at 1:09 pm

    I use my slow cooker once a week on average, so it’s great to have another recipe to try out! Thanks. 🙂

  3. #
    Gaby — March 10, 2014 at 6:18 pm

    Wonderful comfort food and so smart to make it in the slow cooker!

  4. #
    anne — March 13, 2014 at 10:05 am

    Would bone-in chicken work?

    • #
      Tessa — March 13, 2014 at 4:08 pm

      Absolutely! May take slightly longer to cook.

  5. #
    Diane — March 14, 2014 at 11:49 am

    Thank you for this recipe. As always, you do not disappoint your readers, Tessa. I am so excited to try this tonight. I don’t know if anyone asked this yet, or if it is within the recipe; (as I age my eyes are going, however; I can’t seem to remember, my dang glasses) are the bay leaves, fresh or dried? I guess, if they are dried, removed after cooking, or if fresh, rolled and chopped with the parsley?

    God Bless Tessa (I sing this when, I am making the oven fried chicken, to the melody of Little Texas’ song, “God Bless Texas”) it makes my 9 year old daughter laugh. And my son says he knows that whatever I am making for dinner will be good.

    Thank you Tessa, for sharing your culinary wisdom and ideas, as well as, all of the things, that make your blog, one of my top five. And if I ever, learn how to blog, I will send all of my readers, to your site.

    • #
      Tessa — March 14, 2014 at 6:00 pm

      The bay leaves are dry, and just tossed into the mix. You can fish them out to discard when you’re ready to serve like you said. I’ve actually never seen fresh bay leaves now that I think about it! Anyways, thanks for your sweet comment! I’m so glad to have you as a reader 🙂

  6. #
    vivian — March 9, 2015 at 6:33 pm

    Made this tonight for soup Monday (fall and winter) for the meat eaters and they really liked it. The only difference from your recipe is that \I cooked the noodles separately on the stove and then added them to the cooked soup. I have never seen whole wheat egg noodles, so I thought to be safe, I would do it this way. Thanks for a great recipe!

  7. #
    Barbara — March 24, 2015 at 11:14 am

    Sounds good, but I couldn’t find the nutritional values.

  8. #
    Amber Haggard — February 11, 2016 at 8:37 am

    Would chicken thighs work in this recipe? Or would it not taste as good?

  9. #
    Nile — April 5, 2016 at 8:00 pm

    I would not recommend this recipe. Had way too much Onion taste. Maybe add a 1/2 cup. Also I would cook the noodles separate and dump them in the slow cooker after it has cooled down. After only like 10 minutes in slow cooker on high. They were over done. I would also cut the chicken into cubes and add them half way though the cooking process. After the Breast cooled down and I went to cut them into cubes, the meat was falling apart while I was attempting this. Sorry for the bad review.

  10. #
    Pam — October 28, 2017 at 8:39 pm

    I thought this was a super yummy recipe! I had tried another chicken noodle crockpot one & it wasn’t as good. I used wide egg noodles & they cooked fine. My husband loved it too!

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