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+ servings

Slow Cooker Chicken Noodle Soup

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
The best, old fashioned, hearty, easy slow cooker chicken noodle soup recipe, homemade with simple ingredients. Loaded with shredded chicken, veggies, dried herbs, egg noodles.
Yield: 4 People


  • 1.5 pound Chicken breast , Boneless
  • 1.5 cups Carrots, Peeled and Sliced into small circles
  • 1 cup Onions, Finely chopped
  • 1 cup Celery , Sliced
  • 2 cloves Garlic, Finely minced
  • 1/2 tsp Ginger powder, Or freshly grated ginger
  • 1.5 tbsp Olive oil
  • 6 cups Chicken broth, Low sodium
  • 1 cup Water
  • 1 Bay leaf
  • Salt, To taste
  • Pepper, To taste
  • 1/2 tsp Dried thyme
  • 1/2 tsp Dried rosemary
  • 1/4 tsp Dried sage
  • 2 cups Egg noodles, Dry, Uncooked, Wide
  • 1 tbsp Lemon juice, Freshly squeezed
  • 2-3 tbsp Green onions, Thinly sliced, Can be replaced with cilantro or parsley


  • Place the chicken breast in a slow cooker.
  • Add carrots, onion, celery, garlic, ginger, oil, broth, water, bay leaf, salt, pepper, thyme, rosemary, sage. 
  • Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours. 
  • Remove the chicken and shred it with 2 forks.
  • Return shredded chicken back into the slow cooker. 
  • Also, add egg noodles.
  • Cover and cook on high heat for 10-15 minutes or until noodles are tender. 
  • Stir in lemon juice and garnish with green onions or parsley or cilantro and enjoy. 


  • Read all my tips above.
  • Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days. Additional broth will need to be added when reheating because the pasta absorbs a lot of broth. 


Calories: 333kcal, Carbohydrates: 25g, Protein: 42g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 125mg, Sodium: 1597mg, Potassium: 1235mg, Fiber: 3g, Sugar: 5g, Vitamin A: 8213IU, Vitamin C: 36mg, Calcium: 74mg, Iron: 2mg
Course: Main Course
Cuisine: American
Calories: 333
Author: Abeer Rizvi