Print

Slow Cooker Chicken Noodle Soup

close up shot of cooked chicken noodle soup in a black slow cooker
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://fitslowcookerqueen.com/slow-cooker-chicken-noodle-soup/

Scroll to Top