It’s about time I figured out a good way to make Slow Cooker Chicken Noodle Soup.
As a mom, there’s nothing more comforting than knowing you can whip up a delicious meal, especially on those chilly days when your kids crave a bowl of homemade comfort.
Slow Cooker Chicken Noodle Soup has become my go-to recipe for those times.
The slow cooker does all the heavy lifting, allowing me to spend more quality moments with my loved ones, while the house fills with the mouthwatering aroma of simmering goodness.
This hearty, wholesome soup is not just food; it’s a bowl of love, ready to be enjoyed whenever my daughters need it most.
So let me show you how I make it!
Key Takeaways
- Cook Time: High – 4 hours; Medium – 6; Low – 8
- Main Ingredients: Bone-in chicken thighs, onion, carrots, celery, garlic, chicken bouillon cubes, and more
- Servings: 6
- Extras: You can add other types of veggies to make this soup more filling, but I recommend changing up the pasta- like using pastina (star shapes) for your kids to enjoy
- Tip: If you’re not a fan of cooking bone-in, you can cut bones out easily or pay a little extra for boneless chicken thighs- but I really recommend bone-in for more flavor!!
Easy Homemade Slow Cooker Chicken Noodle Soup
This one took me a few tries to perfect. I started by using boneless, skinless chicken breasts with water and bouillon, and it was okay.
But it didn’t have that depth of flavor that you need in a good chicken soup.
I think it’s because the chicken breast contains nothing that dissolves into the water. Bone, cartilage, and just a little bit of fat are necessary to make a good chicken broth.
It’s seriously one of my favorite meals, so finding a super easy way to make it without using ‘from the can’ chicken broth or chicken stock from a box was a huge deal to me.
And white meat alone in chicken soup just doesn’t cut it.
I don’t have anything against white meat, but dark meat is just WAY better in soups—especially in this crockpot chicken noodle soup.
Then I tried chicken with the skin on. Too much fat in the chicken broth made the soup a bit too oily for my tastes, though the flavor wasn’t bad.
That is how I arrived at using four skinless thighs rather than chicken breasts. You can buy boneless or skinless thighs or remove the bones and skin yourself for other recipes.
I also trim off most of the fat, but it’s okay to leave some of it on, and I included 2 bouillon cubes to add some more chicken flavor.
Thyme is my absolute favorite spice in chicken soup, so I’m not shy about using it—4 tsp is perfect.
Throw in all of the chopped vegetables, and then add the spices on top.
Top with the raw chicken and water, turn on the slow cooker and wait. 4 hours, 8 hours, it doesn’t really matter how long.
Once you’re ready to eat, remove the cooked chicken from the slow cooker and place it on a large cutting board to make shredded chicken.
With a fork, remove the meat from the bones—it should fall off easily. Then, place the shredded chicken back in the slow cooker and turn it off.
Now for the egg noodles. You could just put the raw noodles in the slow cooker, but I tried it twice with not so good results.
I think the low and slow, being surrounded by water for hours, just doesn’t work for egg noodles or most kinds of pasta. They get mushy and fall apart.
I did see someone just add egg noodles into the last 15-20 minutes of cooking, but it had mixed results for me because some pieces were soft, and other egg noodles were still hard.
I recommend cooking them in boiling water on the stovetop as usual. Then drain and transfer them to the slow cooker and immediately serve the soup.
Slow Cooker Chicken Noodle Soup
Ingredients
- 4 skinless bone-in chicken thighs
- 1/2 onion chopped
- 1/2 cup carrots chopped
- 2 stalks of celery chopped
- 1 clove garlic minced or pressed
- 1 1/2 tsp salt
- 4 tsp dried thyme
- 1/2 tsp black pepper
- 2 chicken bouillon cubes
- 5 cups of water
- 3 cups uncooked egg noodles
Instructions
- Place chopped onion, celery, carrots and garlic in the bottom of the slow cooker.
- Top with spices and bouillon cubes.
- Top with chicken and the 5 cups of water.
- Cook on high for 4 hours (or medium for 6, or low for 8)
- Remove chicken from the slow cooker and remove the meat from the bones.
- Place meat back into slow cooker and turn it off.
- Boil some water and cook the noodles as directed on the package.
- Drain and pour the noodles into the slow cooker.
- Serve immediately.
Recipe Substitutions
Making chicken noodle soup your own can be a fun and creative process, especially if you have specific dietary needs or preferences.
Here are some easy swap you can make:
The Meat
If you decide to swap thighs for other cuts of chicken, such as chicken breasts or drumsticks, the texture and flavor of the soup might change.
Chicken breasts, for instance, are leaner and can result in a broth that lacks the rich depth provided by the fat and bone present in thighs.
Moreover, because chicken breasts contain less connective tissue, they might be a bit tougher and drier than the tender, juicier meat from the thighs.
For vegetarians or vegans, substituting chicken with tofu or chickpeas can provide a good protein component, while using vegetable broth in place of chicken broth.
The Noodles
When it comes to adding noodles to your chicken noodle soup, there’s no need to stick with the traditional egg noodles.
Consider using pasta shapes like farfalle (bow tie), rotini (spirals), or ditalini (small tubes). You can even try stars (pastina) to get your kids more interested in their soups all year round!
For a gluten-free option, you can use rice noodles or quinoa instead of egg noodles or other typical pasta.
One popular substitution is to use zucchini noodles or “zoodles” instead of traditional pasta noodles. This not only reduces the carbohydrate content but also increases the vegetable intake.
Or, if you’re feeling adventurous, try using spiralized sweet potatoes or butternut squash for a unique twist on this classic soup.
Regardless of the pasta shape or type you choose, it’s crucial to cook the noodles on the stove rather than in the slow cooker.
Cook noodles separately in a pot of boiling salted water until they’re just al dente, then drain and add them to the slow cooker just before you’re ready to serve the soup.
The Vegetables
The beauty of chicken noodle soup is that it can be made with just about any vegetable you have on hand or prefer.
Some common substitutes for the traditional onion, carrots, and celery include:
- Leeks
- Parsnips
- Green beans
- Peas
- Corn
You can also add in some leafy greens like kale or spinach towards the end of the cooking process for an extra boost of vitamins and minerals.
The Seaonings/Spices
Instead of using chicken bouillon cubes, consider using miso paste for a deeper umami flavor or adding a splash of soy sauce for an Asian twist.
For a spicier take, a pinch of chili flakes or a dash of hot sauce can be added.
Feel free to experiment with your favorite herbs and spices, like rosemary or sage, to give your soup a unique taste profile.
Serving Suggestions
This crockpot chicken noodle soup is a satisfying meal on its own, but you can also pair it with some tasty sides to make it even more delicious.
Some suggestions include:
- Crusty bread or crackers for dipping and soaking up the flavorful broth.
- A side salad or roasted vegetables for a lighter option.
- Grilled cheese sandwiches for a comforting and classic combination.
- Cornbread or corn muffins for a southern twist.
Other Slow Cooker Recipes
And if you like this one, you might be interested in my Chicken Gnocchi Soup Recipe or 40 other slow cooker dump recipes that are AMAZING!
FAQs
Why should I not use boneless skinless chicken breasts?
Bone-in chicken thighs provide more flavor due to the bones, cartilage, and fat dissolving into the broth. White meat only in chicken soup may lack depth of flavor.
Can I add other vegetables to this soup?
Yes, feel free to add any other vegetables you like, such as mushrooms, peas, or bell peppers. Just be sure to adjust the cooking time accordingly.
Can I use chicken stock or broth instead of bouillon cubes and water?
Yes, you can substitute chicken stock or broth for the water and bouillon cubes. Some of the favor may cook-off, but it would also get absorbed into the veggies really well.
Can I cook the noodles directly in the slow cooker?
It is not recommended as they may become mushy and fall apart after being cooked low and slow. It’s best to cook them separately and then add them to the soup before serving.
Can I put frozen chicken into a crock pot?
No, don’t add frozen meats to your crock pot. Frozen chicken can cook unevenly and potentially contaminate your soup with salmonella if not cooked properly.
Thawing the raw chicken before adding it to a slow cooker ensures that it cooks evenly and safely, killing off bacteria.
Is this slow cooker chicken noodle soup good to meal prep and freeze before cooking?
Yes, you can prepare all the ingredients and freeze them in a freezer-safe bag. When ready to cook, simply thaw and dump everything into the slow cooker.
Chicken noodle soup is actually part of my Aldi meal plan, where I make and freeze 10 recipes in double batches to get 20 meals ready for the month!
Final Thoughts
My slow cooker chicken noodle soup recipe has truly become a staple in my kitchen. Its simplicity, combined with the rich, comforting flavors, makes it the perfect go-to meal for any occasion.
Whether you’re battling a chilly winter evening or just craving a bowl of homemade comfort, this soup has you covered.
By using bone-in chicken thighs, a medley of fresh vegetables, and a few well-chosen spices, you can create a dish that not only warms the body but also soothes the soul.
I hope you enjoy this recipe as much as I do and can enjoy this warming soup whenever you need a good comfort meal.
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[…] Slow Cooker Chicken Noodle Soup – No need to make a stock from scratch to get an amazing homemade Chicken noodle soup. The chicken thighs do all the work for you as they cook in the slow cooker. It’s crazy that a dump recipe can produce such an awesome chicken noodle soup, but it does! […]
What is the difference between the 2 recipes?
The first one is done in a traditional slow crock pot and takes hours. The second is made in a pressure cooker or instant pot type cooker and cooks faster.
I love this recipe! Made it many times. I use “ better than bouillon “ brand. Cooked extra wide n”no yoke” noodles in the pot. Simply delicious.