Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Slow Cooker Chicken Noodle Soup
- Level: Easy
- Total: 8 hr 20 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 171
- Total Fat
- 2 grams
- Saturated Fat
- .5 grams
- Cholesterol
- 38 milligrams
- Sodium
- 940 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 3 grams
- Protein
- 10 grams
- Sugar
- 2 grams
This slow cooker version of the classic soup is super easy to make. We used chicken thighs because they're less expensive than breasts and tend not to dry out. If you like, skip the noodles and stir in your favorite cooked grain at the end.
- Level: Easy
- Total: 8 hr 20 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 171
- Total Fat
- 2 grams
- Saturated Fat
- .5 grams
- Cholesterol
- 38 milligrams
- Sodium
- 940 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 3 grams
- Protein
- 10 grams
- Sugar
- 2 grams
Ingredients
Directions
- Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
- Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
- While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.
Looking for Something Else?
89 Reviews
sanchezchrisbMarch 22, 2025
Can this be made on a stovetop?
Sjarrell31January 7, 2025
Comforting during today's snowfall.
Stan GoddardNovember 8, 2023
This soup is delicious and just what the doctor orders for a winter meal. So rich in flavor and texture. 🩷🩷
Reina S.January 14, 2023
Not like homemade, It just wasn’t good. I never made mine with a bay leaf and lemon juice, what were they thinking?
Save time and money and do your mother’s way!
Save time and money and do your mother’s way!
pattysparkandersonNovember 26, 2023
Nonsense. This soup is really, really good.
pattysparkandersonFebruary 15, 2025
Ridiculous. This soup is FABULOUS!
Samuel O.October 25, 2022
So good! I reduced the amount of salt from the first time, you can always add salt later. I used about half as much for both the chicken and broth.
sobxgalMay 8, 2022
I made this yesterday and it was excellent. I used 2 cartons of Sam's low sodium chicken bone broth. At the end of the cook time, the broth was very rich. I added couple cups of water to tone it down a bit. will definitely make again but will use regular or homemade chicken broth. I cooked a bag of Amish noodles separately and added them to the bottom of the soup bowl and topped with hot soup. very easy, very good.
Food Network UserJanuary 23, 2022
Excellent gathering of homemade food that everyone looks forward to, asking for seconds, and enjoying the home cooked smells prior to eating it. Easy to follow steps to prepare the dishes with pictures that also provide presentation as well.
Mary L.January 21, 2022
This is a great, comfort food, recipe. I used a bone-in chicken breast instead of the thighs and it turned out great!Love that it could cook all day. I added 2c more liquid and 12oz of noodles. Much easier to take out the parsley, thyme, bay leaf & onion before adding the noodles. Great soup and good left-overs!
JC S.January 12, 2022
I made this the other day, following the recipe as written. The only change I made was to cook the noodles separately and put some in bowls before adding the soup to each serving. The lemon added a lot of flavor and I added additional lemon juice at the end, as the recipe suggested. I noticed that the bone-in chicken thighs did add some fat to the broth (this was particularly noticeable the next day when I took the soup out of the refrigerator). However, the fat added a depth of flavor that I wouldn’t have gotten using boneless, skinless chicken thighs. Some people asked what to do about the onion. I removed the entire onion when I removed the herbs. I recommend this soup and will be making it again.
Kristy OzminskiDecember 7, 2021
For those who have made this, did the celery become mushy?
