When you’re not feeling well, a bowl of chicken soup sounds like a good idea. But, if you don’t have the energy to cook it, this Slow Cooker Chicken Soup recipe is mostly hands off and makes the most comforting soup.
For more ideas, check out all of our soup recipes.
Pete calls this time of year Snuggle Season. It’s finally cold enough to snuggle all night long. That’s great … except for the fact that it’s cold. And cold means catching colds.
Ugh, right?
No one wants to get sick, but it’s pretty inevitable. At some point this winter, you’ll probably get sick. And when you’re sick, all you want is your mom’s homemade chicken soup, right?
But sometimes, you’re too sick to stand over the stove top stirring soup. Instead, go with our Slow Cooker Chicken Soup. It’s a really simple recipe (made with real ingredients, all of which you probably have at home right now) that the whole family will love.
There’s a little bit of peeling and chopping before you place the ingredients into the slow cooker, but after that, it’s super minimal effort. The slow cooker basically does all the work for you so you can relax and get better.
Side note: We often include this soup if we’re giving a get well soon care package. Because as much as you don’t want to cook when you’re sick, neither does your friend.
This isn’t the only slow cooker soup recipe we have on Drugstore Divas. So, if you’re looking for new recipes, check out our list of the Best Slow Cooker Soup Recipes.
If you’re in the mood for soup, but you want to use your slow cooker again before you put it back in the cabinet, we have a bunch of Budget-Friendly Slow Cooker Recipes you should try.
Slow Cooker Chicken Soup Recipe
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You can use a different type of pasta if you want, but egg noodles are used in classic chicken soup, so that’s what we use in this recipe. If you do change the type of noodle, your cooking time may vary, so just keep that in mind.
Slow Cooker Chicken Soup Recipe Ingredients:
You can get the full list of ingredients with measurements in the recipe card below.
- Onions – Yellow or white onions are fine.
- Carrots
- Celery stalks
- Parsley stalks – If you can’t find fresh parsley, dried will work, but fresh has a better flavor.
- Chicken breast – You’ll need about 2 medium sized skinless chicken breasts.
- Chicken broth – Regular or low-sodium broth works.
- Dill – If you have fresh dill, that works too, but dried is fine also.
- Salt
- Lemon pepper
- Extra wide egg noodles – Egg noodles are the traditional soup noodle, so we use it. You could use another soup noodle, like ditalini, if you prefer that.
How To Make Slow Cooker Chicken Soup:
Peel and chop your onions, carrots, celery, and parsley.
Add them to the slow cooker.
Add the chicken on top of the vegetables in the slow cooker.
Pour in the chicken broth and sprinkle the dill, salt, and lemon pepper on top.
Quick note: If you don’t have lemon pepper, you can use black pepper instead.
Cook on low for 8 hours.
Add your egg noodles to the slow cooker and stir so that they’re under the chicken broth.
Then, cook on high an additional 15 minutes, until your noodles are tender.
Remove your chicken breasts from the slow cooker and shred them.
You can do this with two forks or meat claws, whatever you have at home.
Add the shredded chicken back into the slow cooker. Give the entire soup a good stir until everything is combined.
Serve warm. You can add a sprinkle of grated parmesan reggiano on top to add a little extra saltiness as well. If you ask Pete, that’s the best part of the whole soup.
Slow Cooker Chicken Soup: Frequently Asked Questions
If you have leftover Slow Cooker Chicken Soup, and you don’t want to freeze it, wait until the soup has cooled to room temperature, then put it in airtight containers. Keep those containers in the fridge until you’re ready to eat them.
Leftover homemade soup can be stored in the fridge for about three days.
If you’re not going to eat it that quickly, you’ll want to freeze it. When the soup has cooled to room temperature, put it in a freezer-safe, airtight container. Fun fact: If you use freezer-safe bags rather than containers, you can freeze the soup flat, which will take up so much less space in the freezer.
You can keep it in the freezer for up to three months. The only thing is noodles don’t do well in the freezer, so if you’re planning to freeze leftovers, you’ll want to boil the noodles separately.
If you are reheating frozen soup, put the container in the fridge overnight to defrost. When you’re ready to reheat it, pour the soup into a pot on the stove top and heat it that way. While that’s heating, boil water and heat the egg noodles according to the package. When the soup is heated and the noodles are cooked, combine them.
If you are reheating soup you’ve stored in the fridge, your best bet is to heat it in a pot on the stove top. You may need to add extra chicken broth to the soup before you reheat it because the noodles may have absorbed a majority of the liquid.
You could also heat up individual servings of soup in the microwave.
If you have leftover cooked chicken that you want to use in this soup, you absolutely could do that. I make a whole chicken often and then use the leftovers in a ton of recipes, like chicken salad and chicken pot pies. You can do that when you buy a rotisserie chicken too.
You want to pull all the chicken off the bone and shred it while it’s cold. Then, add it to the slow cooker with about 30 minutes left so that it heats up in the soup and adds some chicken flavor to the soup. You could also add a chicken bouillon cube to the soup at the same time to give it more chicken flavor.
More Soup Recipes With Chicken:
If you bought a bunch of chicken and you want some other easy soup ideas, you’re in luck. We have some. Our favorite is our Chicken Piccata Soup. We also have a really great recipe for Split Pea Soup with chicken.
Slow Cooker Chicken Soup
It's the time of year for chicken soup. Don't slave over the stove! Make this slow cooker chicken soup instead.
Ingredients
- 1.25 pounds chicken breast
- 2 medium onions
- 3 carrots
- 3 celery stalks
- 48 oz. chicken broth
- 3 fresh parsley stalks
- 1 teaspoon dill
- 1 teaspoon salt
- ¼ teaspoon pepper
- 8 oz. extra wide egg noodles
Instructions
- Peel and chop your vegetables (onions, carrots, celery, and parsley).
- Add the chicken broth, vegetables, chicken, and seasoning to the slow cooker. Cook on low for 4 hours.
- Add your egg noodles. Cook on high an additional 15 to 20 minutes, until your noodles are very tender.
- Very carefully, shred your chicken breasts. Serve warm.
Notes
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 249Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 96mgSodium 1379mgCarbohydrates 16gFiber 2gSugar 4gProtein 33g
Would you make this Slow Cooker Chicken Soup? Let us know your thoughts in the comments.
Ann Y.
Monday 20th of January 2025
Love the idea of using the slow cooker - thanks for sharing !
Jennifer Wise
Wednesday 15th of January 2025
What a nice friend! And this soup sounds so yummy and comforting. I love all things crock pot, too. :)
Lisa
Monday 13th of January 2025
I grew up believing that chicken noodle soup cured everything. Yours looks delicious. Thanks for sharing. Lisa
angie
Friday 18th of November 2016
this sounds so super yummy and something I will make soon.
Teresa
Thursday 17th of November 2016
From my childhood, chicken noodle soup has been my favorite. This recipe sounds both delicious and easy. Unbeatable!