Slow Cooker Chicken Noodle Soup Recipe

Ash Tyrrell

Slow Cooker Chicken Noodle Soup Recipe

I still remember the first time I let my slow cooker do all the work for chicken noodle soup, and I couldn't believe how good it turned out. I tossed everything in before running errands, and by the time I came home, my whole kitchen smelled like something my grandmother would have simmered for hours.

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Prep Time 15

Cook Time 8 30

Servings: 8

Ingredients Method Notes

Ingredients

1 ½ pounds boneless skinless chicken breasts – this is the base protein, and it shreds beautifully after slow cooking
Kosher salt and freshly ground black pepper to taste – seasons the chicken and broth as you go, so taste and adjust at each stage
8 cups chicken stock – choose a low-sodium stock so you control the saltiness of the final soup
1 onion diced – builds the savory backbone of the broth
3 carrots peeled and diced – adds natural sweetness and classic soup texture
3 ribs celery diced – brings a subtle earthy crunch that balances the carrots
4 cloves garlic minced – for a fragrant, warming depth of flavor
½ teaspoon dried thyme – adds a light herbal note that pairs perfectly with chicken
½ teaspoon dried rosemary – gives the broth a cozy woodsy aroma
2 bay leaves – infuses the soup with subtle background flavor as it simmers; remove before serving
8 ounces spaghetti broken into thirds – cooks right in the broth, no separate pot needed
2 tablespoons freshly squeezed lemon juice – brightens the whole pot and cuts through the richness
2 tablespoons chopped fresh parsley – adds a fresh herby finish; skip the dried version here for best flavor

Method

I start by seasoning my chicken breasts generously with salt and pepper on both sides. Then I place them straight into the bottom of my slow cooker. There's no need to sear or pre-cook anything here, which is exactly why this recipe is such a time-saver on busy days.
Next, I pour in the chicken stock and add the diced onion, carrots, celery, and garlic right on top of the chicken. I sprinkle in the thyme, rosemary, and bay leaves, then season everything again with a little more salt and pepper before covering the pot.
I set my slow cooker to low and let everything cook for about 6 to 8 hours. This long, gentle cooking time is what makes the chicken so tender and pulls all the flavor out of the vegetables and herbs into the broth.
Once the chicken is fully cooked, I carefully lift it out onto a cutting board and shred it using two forks. If I'm short on time, I'll use my stand mixer with the paddle attachment instead, which shreds it in seconds.
I return the shredded chicken to the slow cooker along with the broken spaghetti noodles. I cover it again and let it cook on low for another 30 to 40 minutes, just until the pasta turns tender.
Right before serving, I stir in the fresh lemon juice and chopped parsley, then taste and adjust the seasoning one last time. I always remove the bay leaves before ladling the soup into bowls.

Notes

I always use low-sodium stock because homemade or store-bought regular stock can make the soup taste too salty by the time it reduces.
I like to add the noodles closer to the 30-minute mark rather than the full 40, since they keep softening even after I turn off the heat.
I never skip the lemon juice at the end because it wakes up the whole pot and keeps the broth from tasting flat.
I keep a close eye on the clock once the pasta goes in, since it goes from tender to mushy faster than you'd expect.
I sometimes swap in wide egg noodles or rotini when I don't have spaghetti on hand, and both work wonderfully.