Slow Cooker Chicken Noodle Soup + VIDEO

This slow cooker chicken noodle soup is a fuss-free version of a classic soup recipe. Perfect for when you want a comforting yet easy meal, this chicken noodle soup lets the crockpot do all the work. Instructions to make this tasty chicken noodle soup in the Instant Pot are also included. 

Ingredients For Chicken Noodle Soup

• Chicken Breasts or Thighs
• Uncooked Pasta
• Broth
• Water
• Garlic
• Mirepoix: diced onion, carrots, and celery
• Soup Seasonings: dried thyme, salt, and pepper
• Chicken Seasonings: salt, pepper, garlic powder, onion powder, paprika
• Oil 

How To Make Chicken Noodle Soup In The Slow Cooker

Slow Cooker

1. Add the chicken to a small bowl or plate. Drizzle the chicken with the 1 teaspoon oil and all the chicken seasonings. Rub the seasonings into the chicken evenly, all over. Add the seasoned chicken to the slow cooker.
2. Add all the remaining ingredients EXCEPT for the noodles into the slow cooker. Stir gently.
3. Cook HIGH 3-4 or LOW 6-8.
4. Remove chicken, shred,  and add back into the slow cooker.
5. Stir the uncooked pasta noodles and cook on HIGH an additional 10-20 minutes or until noodles are soft.
6. Remove bay leaf before serving.

Instant Pot

1. Add the chicken to a small bowl or plate. Drizzle the chicken with the 1 teaspoon of oil and all the chicken seasonings. Rub the seasonings into the chicken evenly, all over.
2. Turn on the Instant Pot and select sauté. Once hot, add 1 tablespoon oil to the pot.
3. Add the celery, carrots, and onions and cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the Instant Pot.
4. Add broth. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
5. Stir in the remaining ingredients EXCEPT the uncooked pasta.
6. Close lid and seal valve. Set high pressure and cook for 20 minutes.
7. Natural release pressure for 10 minutes then manually release the remaining pressure.
8. Remove chicken from the pressure cooker. Shred the meat. Stir the shredded chicken back into the pot along with the uncooked pasta. Cook on the warm setting 10-15 minutes or until pasta is tender.
9. Remove the bay leaf before serving.

FAQs & Tips

Slow Cooker or Instant Pot?

I love the simplicity of making chicken noodle soup in the slow cooker. You add everything, stir, and let it cook. Yes, the noodles are added later but they don’t take long to cook. I still consider this chicken noodle soup a good set-it-and-forget-it slow cooker recipe. Of course if you’re crunched for time, you can make this in your Instant Pot too. Having made it both ways, I can honestly say that I don’t have  a preference when it comes to taste. I think it depends more on convenience or which appliance you have/prefer to use. With the Instant Pot, it’s a little more work because you sauté the vegetables first, but it’s still easy to make.

What Cut Of Chicken To Use

I like to use boneless, skinless chicken breasts or thighs for this chicken noodle soup recipe. Having said that, you can use your preferred cut of chicken whether it’s bone-in or boneless, skin-on or skinless. Thighs work well because dark meat in general tends to have more flavor and is less likely to overcook. Bone-in chicken breasts are a good alternative if you don’t want to use dark meat.  Whatever cut of chicken you use, cook the chicken until it shreds easily. If you’re using skin-on or bone-in chicken, don’t worry about it getting messy. When the chicken noodle soup is done cooking, the bones should slide out easily and the skin should pull right off.

What Type Of Noodles To Use

I used wide egg noodles. As with most of my recipes I encourage you to use the ingredients that works for you. In other words, you can use your preferred noodle in this soup. If not wide egg noodles, other suggestions include farfalle, spaghetti, linguine, penne, fettuccine, fusilli, or orzo.

Variations To This Soup

When making chicken noodle soup, I believe you should use ingredients that you have or can easily find. For example you can use 8 cups of chicken broth or mixture of 4 cups broth and 4 cups water

Freezing & Storing Leftover Soup

If you have leftover chicken noodle soup, you can store or freeze it for later use. Store leftover soup in the refrigerator for  up to 4 days. To freeze leftover crockpot chicken soup, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 3 months. To reheat frozen chicken noodle soup you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting.

What size slow cooker?

I used a 6-quart slow cooker or Instant Pot.

Chicken Soup Recipes

• Chicken Soup

• Lemon Chicken Orzo Soup

• Caprese Chicken Soup

• Chicken Zoodle Soup

Slow Cooker Chicken Noodle Soup

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This slow cooker chicken noodle soup is a fuss-free version of a classic soup recipe. Perfect for when you want a comforting ye3t easy meal, this chicken noodle soup lets the crockpot do all the work. Instructions to make this tasty chicken noodle soup in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts or thighs seasoned with salt & pepper
• 5 ounces uncooked pasta
• 8 cups low-sodium chicken broth (or 4 cups broth, 4 cups water)
• 2 celery ribs, sliced
• 2 medium size carrots, peeles & diced or sliced
• 1/3 cup onion, diced
• 2 garlic cloves, minced
• 1 bay leaf
• Soup seasonings: 1 1/2 teaspoons salt, 1 1/2 teaspoons dried thyme or rosemary, 1/2 teaspoon pepper
• Chicken seasonings: 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon pepper
• 1 teaspoon oil
• 1 tablespoon oil (for the Instant Pot only)

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Instructions

Slow Cooker

1. Add the chicken to a small bowl or plate. Drizzle the chicken with the 1 teaspoon oil and all the chicken seasonings. Rub the seasonings into the chicken evenly, all over. Add the seasoned chicken to the slow cooker.
2. Add all the remaining ingredients EXCEPT for the noodles into the slow cooker. Stir gently.
3. Cook HIGH 3-4 or LOW 6-8.
4. Remove chicken, shred,  and add back into the slow cooker.
5. Stir the uncooked pasta noodles and cook on HIGH an additional 10-20 minutes or until noodles are soft.
6. Remove bay leaf before serving.

Instant Pot

1. Add the chicken to a small bowl or plate. Drizzle the chicken with the 1 teaspoon of oil and all the chicken seasonings. Rub the seasonings into the chicken evenly, all over.
2. Turn on the Instant Pot and select sauté. Once hot, add 1 tablespoon oil to the pot.
3. Add the celery, carrots, and onions and cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the Instant Pot.
4. Add broth. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
5. Stir in the remaining ingredients EXCEPT the uncooked pasta.
6. Close lid and seal valve. Set high pressure and cook for 20 minutes.
7. Natural release pressure for 10 minutes then manually release the remaining pressure.
8. Remove chicken from the pressure cooker. Shred the meat. Stir the shredded chicken back into the pot along with the uncooked pasta. Cook on the warm setting 10-15 minutes or until pasta is tender.
9. Remove the bay leaf before serving.

Nutrition

• Serving Size:
• Calories: 291
• Sugar: 3.6 g
• Sodium: 1643.6 mg
• Fat: 6.7 g
• Saturated Fat: 1.3 g
• Carbohydrates: 22.1 g
• Fiber: 2.4 g
• Protein: 34.6 g
• Cholesterol: 99.2 mg

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