Slow Cooker Chicken Noodle Soup

5 from 1 vote

Try this comforting slow cooker chicken noodle soup is perfect for a cozy meal at home. It's made with a whole chicken, plenty of vegetables, and tasty aromatics.

Prep Time20

Cook Time6

Total Time6 20

Course: Main Course, Soup

Cuisine: American

Servings: people

Calories: 314kcal

Author: Tania

Equipment

8 quart slow cooker
Kitchen twine for the herbs

Ingredients

3 pounds whole chicken thawed if frozen
4 medium carrots peeled and chopped
4 stalks celery, chopped
1 medium onion, diced
4 cloves fresh garlic, crushed
Salt and pepper
8 to 10 cups water as needed
1 to 2 teaspoons Better Than Bouillon optional
6 sprigs fresh thyme and rosemary tied with kitchen twine
2 bay leaves fresh or dried
½ small bunch fresh Italian parsley tied with kitchen twine
½ pound extra wide egg noodles
Chopped Italian parsley to add at the end and garnish
1 lemon squeezed at the end for serving

Instructions

Add the carrots, celery, onions, crushed garlic, 3 teaspoons salt, ¼ teaspoon ground black pepper into a large 7 or 8-quart slow cooker.
Place the whole chicken on top.
Then, add water (amount depends on your slow cooker size, add enough leaving about 1.5 inches space from the top so it doesn't spill over). The chicken doesn’t need to be fully submerged, just almost. Optional: add 1-2 teaspoons of Better Than Bouillon for even better flavor.
Add the thyme and rosemary sprigs, Italian parsley, and bay leaves around the chicken, gently pushing down to submerge. Cover and cook for 3.5 to 4 hours on HIGH, or 6 to 8 hours on LOW until the chicken is fully cooked through and tender.
Remove the chicken from the slow cooker. Set aside.
Add the egg noodles, cover, and cook for another 15-20 minutes until al dente.
Meanwhile, shred the chicken, and discard the skin and bones.
After the noodles are done, add the shredded chicken back into the slow cooker. Season with more salt and pepper to taste. Finish with chopped Italian parsley.
Serve warm with a squeeze of lemon to taste. Enjoy!

Notes

Use a 3-pound whole chicken so the liquid-to-chicken ratio is adequate.
If your chicken is on the larger side, cut it and use about 2/3 of it.
Do not use a frozen chicken. It needs to be thawed before using for food safety.
Egg noodles: I use extra wide egg noodles. I like the texture better!
Prep Ahead: Peel and chop vegetables then store in an airtight container for up to 3 days refrigerated. Thaw chicken up to 1 day ahead in the refrigerator.
Storage: Place cooled chicken noodle soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat soup in a medium saucepan on the stovetop until warmed through. You can also reheat in a microwave safe bowl until warmed.
Freezing: Place leftover soup without noodles in a freezer safe airtight container for up to 3 months. Thaw in the fridge overnight before reheating, or reheat from frozen over the stovetop.

Substitutions

Whole chicken: Bone-in pieces breasts, thighs, or drumsticks.
Egg noodles: Short pastas, like rotini, farfalle, or ditalini.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition