A steaming bowl of chicken noodle soup can fix almost anything, from chilly evenings to sniffles to the weeknight dinner dilemma. This slow cooker version delivers all the comfort of the classic with very little effort, turning basic ingredients into a hearty, soul-warming meal.
This easy recipe has been my family’s go-to for years because the long cooking time gently coaxes flavor from every ingredient. The chicken is tender, the vegetables soften, and the broth develops a rich depth that can’t be rushed. And adding cream at the end of the cooking time makes this soup rich and creamy!
The amazing smell that fills your home as this soup simmers is enough to make everyone ask when dinner will be ready. Simple enough for everyday meals yet comforting enough for someone feeling under the weather, this slow-cooker chicken noodle soup proves that homemade doesn’t have to mean complicated.
Let me show you how to make this foolproof chicken noodle soup that tastes like grandma’s! Whether you’re fighting a cold or looking for an easy weeknight dinner, you will love this easy slow cooker recipe.
Looking for more weeknight Crock Pot recipes? Try slow cooker beef stroganoff, slow cooker ham and scalloped potatoes, or slow cooker beef goulash.
Ingredient Notes
For exact amounts needed see the recipe card below
- Cooked Shredded Chicken: You’ll need 3-4 cups. I often use a rotisserie chicken to save time, but any cooked chicken works great. Sometimes, I’ll cook extra chicken earlier in the week to have it ready for this soup!
- Celery, Carrots, Onions: The classic mirepoix combination of carrots, celery, and onion creates that traditional chicken soup flavor.
- Chicken Broth
- Italian seasoning
- Garlic powder
- Salt
- Noodles: I use long pasta like fettuccine or spaghetti, but any pasta works.
- Heavy Cream
How to Make Chicken Noodle Soup
- Add the shredded chicken, chopped carrots, celery, onions, chicken broth, and seasonings (Italian seasoning, garlic powder, and salt) to your slow cooker.
- Cover and let everything slow cook for 6 hours on low or 4 hours on high.
- Once the initial cooking time is up, it’s time to add the pasta and heavy cream.
- Cover again and cook on low for 30 minutes more or until the noodles are perfectly tender.
Serving Ideas
This creamy chicken noodle soup is a meal in itself, but I love serving it with some extras. My family’s favorite way to enjoy this soup is with a slice of crusty bread to soak up every last drop of that rich, creamy broth.
Sometimes, if I’m feeling fancy, I’ll quickly make garlic bread in the air fryer—it takes just a few minutes and makes dinner feel extra special!
Other serving ideas are:
- Oyster crackers or saltines (my kids’ favorite!)
- A simple side salad with light vinaigrette
- Grilled cheese sandwiches for dunking
- Parmesan cheese sprinkled on top
When serving this for company, I like to set out some optional toppings like fresh chopped parsley, extra black pepper, or a sprinkle of shredded cheddar cheese.
How to Store
This soup keeps beautifully, which makes it excellent for meal prep! Store it in an airtight container in the fridge for up to 3 days. The noodles may absorb more liquid as they sit, so you might need to add a splash of broth when reheating.
Tips
Be sure to check out the step by step instructions
- If you don’t have leftover chicken, you can make this soup by grabbing a rotisserie chicken from the grocery store.
- While the classic combination of carrots, celery, and onions creates that traditional chicken soup flavor we all love, you can always change things up based on the veggies you have in the fridge.
- I don’t recommend freezing this particular recipe because of the cream and noodles. The dairy can separate when thawed, and the noodles tend to get mushy.
- For a lighter version of this soup, reduce the amount of heavy cream or substitute it with half-and-half.
- If your soup is too thick, add chicken broth until you reach your desired consistency.
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Slow Cooker Chicken Noodle Soup Recipe
Ingredients
- 3-4 cups chicken cooked, shredded
- 4 carrots peeled and chopped
- 3 celery stalks peeled and chopped
- 1 small onion diced
- 2 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 12 ounces pasta
- 2 cups heavy cream
Instructions
- Add the chicken, carrots, celery, onion, chicken broth, Italian seasoning, garlic powder, and salt to your slow cooker.3-4 cups chicken, 4 carrots, 3 celery stalks, 1 small onion, 2 cups chicken broth, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt
- Slow cook on low for 6 hours or high for 4 hours.
- Add the noodles and heavy cream, cover, and cook for another 30 minutes on low until the noodles are tender.12 ounces pasta, 2 cups heavy cream
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- You can also make this with leftover shredded chicken.
- You can add peas to this if you like.
- You can use dried pasta instead of frozen but only cook for 30 minutes after adding the dried noodles.
Notes
- If you don’t have leftover chicken, you can make this soup by grabbing a rotisserie chicken from the grocery store.
- While the classic combination of carrots, celery, and onions creates that traditional chicken soup flavor we all love, you can always change things up based on the veggies you have in the fridge.
- I don’t recommend freezing this particular recipe because of the cream and noodles. The dairy can separate when thawed, and the noodles tend to get mushy.
- For a lighter version of this soup, reduce the amount of heavy cream or substitute it with half-and-half.
- If your soup is too thick, add chicken broth until you reach your desired consistency.
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Nutrition Information
Nutrition facts are estimates.
