There’s something incredibly comforting about a warm bowl of homemade soup simmering away in the kitchen, and this Slow Cooker Chicken Noodle Soup Recipe has become one of those reliable meals I return to again and again.

On busy weekdays or slow, cozy weekends, this recipe delivers that classic, nourishing flavor without requiring constant attention.

It reminds me of the kind of soup that quietly works its magic while you go about your day — simple, wholesome, and deeply satisfying.

What makes this version special is how the slow cooker gently builds layers of flavor from everyday ingredients.

The chicken turns perfectly tender, the broth becomes rich and aromatic, and the noodles finish everything with that familiar comfort-food touch.

Serve it piping hot with crusty bread on the side for dipping. You can also add a simple green salad to round out the meal beautifully.

Reasons To Love This Slow Cooker Chicken Noodle Soup

• It practically cooks itself (and I’m always grateful for that).
  On days when my schedule is packed, this is the recipe I trust. Once everything goes into the slow cooker, there’s very little left to manage, which makes it feel like dinner is quietly taking care of itself in the background.
• The flavor tastes far more “hands-on” than it actually is.
  Even though the prep is simple, the slow simmer builds a broth that tastes like it was tended all afternoon. It’s one of those low-effort, high-reward meals I keep coming back to.
• It uses ingredients I almost always have.
  Nothing complicated here — just straightforward, familiar staples. I love having a dependable recipe that doesn’t send me searching for specialty items.
• It’s incredibly forgiving.
  Slightly more carrots? A bit less celery? This soup handles small tweaks beautifully, which makes it perfect for real-life cooking rather than rigid, fussy recipes.
• It delivers pure comfort every single time.
  There’s something about a warm bowl of chicken noodle soup that just resets the day. This version consistently gives that cozy, homemade feeling that makes everyone at the table happy.

Ingredients

3 to 4 boneless skinless chicken breasts
Choose fresh, evenly sized pieces so they cook uniformly. If using frozen, thaw completely first for food safety. Chicken thighs can be substituted for a richer flavor.

1/4 teaspoon salt
This is just the base seasoning. Because the broth is low sodium, you can adjust later to taste.

1/4 teaspoon black pepper
Freshly ground pepper adds more depth than pre-ground, but either works fine.

1 small white onion, diced
White onion gives a clean, classic soup flavor. Yellow onion works as an easy substitute if that’s what you have.

1 cup celery, sliced
Slice into even pieces so they soften at the same rate. Don’t skip this — celery is key to traditional soup flavor.

1 cup carrots, sliced
Use fresh carrots for the best sweetness and texture. Slice about 1/4-inch thick for even cooking.

1 tablespoon freshly grated ginger
This is the quiet flavor booster that makes the soup taste extra soothing. Fresh is strongly recommended over powdered.

1 tablespoon minced garlic
Fresh garlic gives the best aroma. Jarred minced garlic works in a pinch — use the same amount.

1 teaspoon dried oregano
Adds gentle herbal depth. Crush lightly between your fingers before adding to wake up the oils.

1 teaspoon dried thyme
Classic in chicken soup. If using fresh thyme, use about 1 tablespoon.

8 cups low-sodium chicken broth
Low sodium is important so the soup doesn’t become overly salty during the long cook time. Use a good-quality broth for best flavor.

12 ounces egg noodles
Wide egg noodles give the most classic texture. Cook time can vary slightly by brand.

3 tablespoons fresh parsley, minced
Stirred in at the end for brightness and color. Flat-leaf parsley is preferred for stronger flavor.

How To Make Slow Cooker Chicken Noodle Soup

Step 1: Layer the Chicken
Place the boneless skinless chicken breasts into the bottom of a 6- to 8-quart slow cooker in a single layer. Sprinkle the salt and black pepper evenly over the chicken to lightly season the base of the soup. Keeping the chicken flat helps it cook evenly and shred more easily later.

Step 2: Add the Vegetables
Scatter the diced white onion, sliced celery, and sliced carrots evenly over the seasoned chicken in the slow cooker, creating a well-distributed vegetable layer. Try to keep the pieces similar in size so they soften at the same rate during the long cook.

Step 3: Add Aromatics and Herbs
Add the freshly grated ginger and minced garlic directly on top of the vegetables. Sprinkle in the dried oregano and dried thyme, distributing the herbs evenly to build flavor throughout the broth. Crushing the dried herbs lightly between your fingers helps release more aroma.

Step 4: Pour in the Broth
Slowly pour the low-sodium chicken broth into the slow cooker, making sure the ingredients are fully submerged. Using low-sodium broth helps maintain control over the final salt level and prevents the soup from becoming overly seasoned.

Step 5: Slow Cook the Soup Base
Cover with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender. Avoid lifting the lid during cooking, as this releases heat and can extend the cooking time.

Step 6: Shred the Chicken
Remove the lid once cooking is complete. Using two forks, shred the chicken directly in the slow cooker until it is fully pulled apart and evenly distributed throughout the soup. Removing the chicken to shred separately is optional if preferred.

Step 7: Add the Egg Noodles
Pour the egg noodles into the slow cooker and gently press them down so they are fully submerged in the hot liquid. Proper submersion ensures the noodles cook evenly and absorb the flavorful broth.

Step 8: Cook the Noodles
Place the lid back on and cook on HIGH for 10 to 15 minutes, until the noodles are tender. Cooking time may vary slightly depending on the noodle brand. Keep an eye near the end so the noodles don’t over-soften.

Step 9: Finish with Fresh Parsley
Stir the minced fresh parsley into the soup just before serving to add brightness and fresh flavor. This final step really wakes up the entire pot.

Step 10: Serve
Ladle the hot chicken noodle soup into bowls and serve immediately for a comforting, soothing meal.

Tips & Notes

• Don’t overcook the noodles. They continue softening in hot broth, so check early.
• Cut vegetables evenly for consistent texture throughout the soup.
• Use fresh ginger and garlic whenever possible for the cleanest flavor.
• Taste and adjust salt at the end rather than the beginning.
• For richer broth, substitute up to half the chicken breasts with chicken thighs.
• If soup thickens too much, add a splash of warm broth before serving.

Other Cooking Methods

Stovetop Method
Combine all ingredients except noodles and parsley in a large Dutch oven. Simmer gently for about 25–30 minutes until the chicken is cooked through. Shred the chicken, return to the pot, add noodles, and cook until tender.

Instant Pot Method
Cook the soup base on High Pressure for 10 minutes with a natural release. Shred the chicken, then use the sauté function to cook the noodles directly in the broth.

Make-Ahead Noodle Method
Cook noodles separately on the stove and add to each bowl before serving. This keeps leftovers from becoming overly soft.

What to Serve With Slow Cooker Chicken Noodle Soup

Crusty Bread for the Ultimate Comfort Pairing
If there’s one thing I always reach for alongside this soup, it’s a thick slice of warm, crusty bread. It’s perfect for dipping and soaking up every last bit of that savory broth without overpowering the soup itself.

Soft Rolls or Buttery Biscuits
When I want something a little more indulgent, fluffy dinner rolls or tender biscuits are my go-to. They add a cozy, homestyle feel that makes the whole meal taste more complete and satisfying.

A Fresh, Crisp Green Salad
To balance the warmth of the soup, I love serving a simple green salad with a light vinaigrette. The fresh crunch and brightness cut through the richness and make the meal feel nicely rounded.

Leftover and Reheating Guide

Storing Leftovers Properly
For best results, let the soup cool slightly, then transfer it into airtight containers within 2 hours of cooking. Store in the refrigerator for up to 4 days.

If planning longer storage, freeze the soup (preferably without noodles) for up to 3 months to maintain the best texture.

Reheating Step-by-Step

1. Place the desired portion in a saucepan or microwave-safe bowl.
2. Add 2–4 tablespoons of broth or water if the soup has thickened.
3. Heat gently on the stovetop over medium-low, or microwave in 60-second intervals, stirring between each.
4. Once hot throughout, taste and adjust seasoning before serving.