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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup with tender shredded chicken and egg noodles cooked right at the end for a soft, not mushy bite. Clear, golden broth is packed with carrots, celery, onion, garlic, and herbs for a comforting American main dish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb bone-in chicken thighs Use skin-on for extra flavor; discard skin after cooking.
Vegetables & aromatics
  • 4 carrots Slice into coins for even tenderness.
  • 4 celery Slice for the classic noodle-soup texture.
  • 1 onion Dice small so it dissolves into the broth.
  • 4 garlic Minced to distribute evenly.
Broth & seasonings
  • 8 cup chicken broth Use regular or low-sodium; adjust salt at the end.
  • 1 tsp dried thyme Adds warm, savory herb flavor.
  • 1 tsp dried dill For a dill-forward classic profile.
  • 2 bay leaves Remove before shredding and serving.
  • 1 tsp garlic powder Boosts savory depth.
  • 1 tsp onion powder Rounds out the flavor base.
Noodles & finishing
  • 8 oz egg noodles Add last for 20–30 minutes of tender cooking.
  • 1 salt and pepper Season generously at the end to taste.
  • 1 fresh dill or parsley Garnish right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Load the slow cooker
  1. Place bone-in chicken thighs into the Crockpot, then add carrots, celery, onion, and garlic. Stir in chicken broth, dried thyme, dried dill, bay leaves, garlic powder, and onion powder to evenly coat the ingredients.
  2. Cook on Low for 6-8 hours (or High for 3-4 hours), until the chicken is very tender and the vegetables are softened. Keep the lid on to maintain steady heat.
Shred and return the chicken
  1. Remove the chicken thighs from the slow cooker and discard the skin and bones, then shred the meat. Return the shredded chicken to the slow cooker for the next stage.
  2. Remove bay leaves from the soup and discard them. This keeps the broth clean and prevents bitterness.
Cook noodles and serve
  1. Add egg noodles to the slow cooker and cook on High for 20-30 minutes until tender. Stir occasionally so the noodles cook evenly.
  2. Season generously with salt and pepper to taste, then garnish with fresh dill or parsley before serving. Serve hot, with a clear golden broth and tender noodles.

Notes

For best texture, add the egg noodles during the final 20–30 minutes so they don’t overcook in the long slow-cook. Refrigerate leftovers in a sealed container for up to 4 days; freeze soup without the noodles for up to 2 months, then cook fresh noodles when reheating. For a dairy-free swap, nothing needs changing—this recipe is naturally dairy-free; for a gluten-free option, use gluten-free egg noodles and cook to the package directions during the final stage.