Chicken noodle soup is the ultimate comfort food. This easy soup recipe can be made in your slow cooker or Instant Pot.
After an easy chili recipe (what I consider the ultimate slow cooker food), you’d think chicken noodle soup would have been the second recipe I posted to this slow cooker blog but instead it took me almost 3 years. Better late than never? It’s pouring rain here in LA today, which means perfect time for my first chicken noodle soup recipe.
Slow Cooker or Instant Pot?
I love the simplicity of this recipe. Add everything, stir, let it cook. Yes, the noodles are added later but they don’t take long to cook. I still consider this 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. I think it will depend on what is convenient for you or which appliance you have or like to use.
What Cut Of Chicken To Use
I recommend using a bone-in cut of chicken like thighs, breasts, or legs (skin on or skin off, it doesn’t matter) with this recipe. Thighs and legs because dark meat in general tends to have more flavor and it’s less likely to overcook. Bone-in chicken breasts are a good alternative if you don’t want to use dark meat. If you’re use boneless, skinless chicken breasts, lower the cooking time by an hour or two because it will cook faster than the other cuts. Whatever cut of chicken you use, cook it until it shreds easily. If you’re using skin-on chicken, the skin will pull off after cooking. Or you can remove it before cooking, I just never take the time to do so.
Other chicken soup recipes you might enjoy:
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.
I know I left some of the ingredients vague on purpose. 2-3 celery stalks, 2-3 carrots. I believe you should use ingredients that you have or can find easily. If you only have 2 celery stalks, rather than going to buy more celery, use 2 instead of 3. Don’t care for cooked carrots (like me)? Use 2 carrots instead of 3. Like a lot of broth? Use 8 cups of liquid instead of 7. I use a mixture of broth & water. Feel free to use all broth. Make this recipe for you. I only use 1 teaspoon of salt but I tend to under-salt my recipes in general. Add more salt to this if you want to, I will not be offended.
Slow Cooker Chicken Noodle Soup VIDEO:
While I usually use dried herbs to make this, in the video I used fresh herbs. If you use fresh herbs, remove them when the soup is done cooking along with the bay leaves.Print
- 1 lb bone-in chicken
- 6 ounces uncooked pasta
- 4 cups low-sodium or homemade chicken broth
- 3 cups water
- 2–3 celery stalks, sliced
- 2–3 medium size carrots, sized
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp dried thyme (or 2–3 springs fresh)
- 1/2 tsp dried rosemary (or 2–3 springs fresh)
- 1/2 tsp pepper
- 1 tbsp oil (for pressure cooker)
- Add all ingredients EXCEPT for the noodles into the slow cooker. Stir gently.
- Cook HIGH 3-4 or LOW 6-8.
- Remove chicken, shred & add back into the slow cooker.
- Add preferred noodles and cook on HIGH an additional 10-20 minutes or until noodles are soft.
- Remove bay leaves before serving.
- Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
- Add celery, carrots, and onions and cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minutes.
- Add broth & water. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the remaining ingredients EXCEPT the uncooked pasta.
- Close lid and seal valve. Set high pressure and cook for 8 minutes.
- Natural release pressure for 10 minutes then manually the remaining pressure.
- Remove chicken from the pressure cooker. Discard skin and bones and shred the meat. Add the shredded chicken back into the IP along with the uncooked pasta. Cook on the warm setting 5-10 minutes or until pasta is tender.
- Remove bay leaves before serving.
If you have lots of soup leftover, you can always freeze it for later use. I used a small 3.5-quart slow cooker but you can double this recipe and use a 6-quart slow cooker or Instant Pot to feed a larger crowd.
Make this in your slow cooker or Instant Pot. Which one do you prefer?
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