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chicken noodle soup in a white bowl with crackers around it

Slow Cooker Chicken Noodle Soup

  • Author: Brita britnell
  • Total Time: 6 hours 10 minutes
  • Yield: 6 1x


  • 3 medium chicken breasts, trimmed of fat
  • 3 carrots, peeled and diced
  • 3 stalks of celery, diced
  • 1 medium onion, diced
  • 1/2 teaspoon of dried and crushed rosemary
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of salt
  • 7 cups of chicken or vegetable broth
  • 2 tablespoons of extra virgin olive oil (optional but recommended!)
  • 2 1/2 cups of wide egg noodles
  • additional salt and pepper to taste
  • optional: parsley for garnish


  1. In a slow cooker, combine the chicken, carrots, celery, onion, rosemary, garlic powder, slat, broth, and olive oil. Stir to combine.
  2. Cook on low for 6 hours or on high for 3 hours.
  3. After that time passes, take out the chicken, shred/ chop it into bite size pieces, and add it back into the slow cooker. **Add the noodles as well and stir to combine. Cook for an additional 10-20 minutes checking for noodles to be done to your liking.
  4. Salt and pepper to taste, garnish with parsley and ENJOY!!

*****If you plan to save some of the soup to be re-heated at a later time, I suggest cooking the noodles separately and adding them into the soup as right before serving the soup so that the noodles don’t get soggy.

  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: dinner
  • Method: slow cooker
  • Cuisine: american

Keywords: slow cooker soup, chicken noodle soup, crockpot soup