Slow Cooker Chicken Noodle Soup Recipe

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Published: February 12, 2022Updated: March 10, 2022Author: Camille Beckstrand
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Our Slow Cooker Chicken Noodle Soup is the easiest dump-and-go crock pot recipe! Your home will smell so good while this simmers all day long
Slow Cooker Chicken Noodle Soup Recipe

This Slow Cooker Chicken Noodle Soup is my go to on days that I know are going to be busy. There is nothing better than coming home to a warm dinner on a cold fall or winter day.

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Ingredients needed to make this Chicken Noodle Soup:

  • 1 ½ pounds boneless, skinless chicken breasts
  • 5 cups chicken broth
  • 10 ¾ ounces cream of chicken soup
  • ½ onion finely diced
  • 3 celery stalks finely diced
  • 4 large carrots finely chopped
  • ½ bunch green onions sliced
  • 15 ounces canned corn drained
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 1 ½ cups egg noodles uncooked
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How to make slow cooker chicken noodle soup:

Step 1: To the slow cooker, add the chicken broth, fat free cream of chicken soup, finely chopped onions, finely chopped celery stalks, carrots, green onions, canned corn, garlic powder, and salt and pepper.

Step 2: Cook on low for 6 hours.

Step 3: Add the uncooked noodles and cooked chicken, turn heat to high, and cook for one more hour.

Step 4: Enjoy your warm bowl of Slow Cooker Chicken Noodle Soup that tastes like childhood.

What kind of noodles are best for Slow Cooker chicken noodle soup?

We personally enjoy using egg noodles in our chicken noodle soup, however that is totally optional.

Little noodles like pipette, macaroni, elbow, and bow-tie are great noodles for chicken noodle soup.

Slow Cooker Chicken Noodle Soup from SixSistersStuff

This soup is so simple to make and tastes amazing! Prep it in the morning and you can smell it simmering all day long. This is definitely one of my favorite soup recipes of all time.

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Serves: 8

Slow Cooker Chicken Noodle Soup Recipe

The perfect comfort food! This Slow Cooker Chicken Noodle Soup is a family favorite.
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
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Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts
  • 5 cups chicken broth
  • 10 ¾ ounces cream of chicken soup
  • ½ onion finely diced
  • 3 celery stalks finely diced
  • 4 large carrots finely chopped
  • ½ bunch green onions sliced
  • 15 ounces canned corn drained
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 1 ½ cups egg noodles uncooked

Instructions

  • Add everything but the uncooked egg noodles to the crock pot.
  • Cook on low heat for 6 hours.
  • Remove the chicken breasts and shred with 2 forks, then add back to slow cooker.
  • Add the uncooked noodles, turn the heat to high, and cook for one more hour.
  • Serve and enjoy!

Notes

  • We prefer egg noodles in this recipe but little noodles like pipette, macaroni, elbow, and bow-tie are great noodles for chicken noodle soup to.

Nutrition

Calories: 222 kcal · Carbohydrates: 19 g · Protein: 22 g · Fat: 6 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 63 mg · Sodium: 1015 mg · Potassium: 648 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 5219 IU · Vitamin C: 15 mg · Calcium: 35 mg · Iron: 1 mg

Equipment

  • Slow Cooker

Recipe Details

Course: Main Course
Cuisine: American

Recipe adapted from Creatively Domestic

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  1. Chloe says:
    November 11, 2012
    Yum! I definitely have to make this, I'm sure it's much better than just Campbell's! ;)
    Reply
  2. Heather says:
    November 11, 2012
    I love slow cooker noodle soup! this is my favorite!=) http://bellesbazaar-heather.blogspot.com/2011/07/comfort-me-comfort-food.html
    Reply
  3. organize with me says:
    November 17, 2012
    I'm making this today! Cant wait!!
    Reply
  4. kirsten.d? says:
    November 29, 2012
    How many servings does this make?
    Reply
  5. Brianna Blaxall says:
    December 28, 2012
    Could you use regular noodles instead of egg noodles?
    Reply
    • Six Sisters says:
      December 28, 2012
      Regular noodles should work just fine!
      Reply
  6. Hannah Arrant says:
    February 7, 2013
    This comment has been removed by the author.
    Reply
  7. Hannah Arrant says:
    February 7, 2013
    How many people does this feed? I am needing to feed a large group!
    Reply
  8. Six Sisters says:
    February 7, 2013
    Hannah, this recipe feeds about 8 to 10 people. It just depends on how big the servings are. Hope this helps! -The Six Sisters
    Reply
  9. Rachael S says:
    February 25, 2013
    Can you make this on the stove top? I would love to make this tonight
    Reply
    • Six Sisters says:
      February 25, 2013
      You can surely do it on the stove top.
      Reply
  10. Kevin says:
    February 25, 2013
    Would it work to cook chicken breasts in with the broth and veggies all day instead of adding cooked chicken later?
    Reply
    • Six Sisters says:
      February 27, 2013
      We don't know why it wouldn't. But we have only cooked it as according to the directions above. Hope it all works out for you! :) -The Six Sisters
      Reply
      • Lynn says:
        December 1, 2013
        That is what I have done every time I make it and it has worked just fine for me. Usually the chicken is still frozen when I put it in and it is always done by the end (I usually do closer to 8 hours)
        Reply
    • Cristin says:
      October 3, 2013
      I make this with raw chicken all the time--I use thighs (about 2 lbs for my family of 6) and leave it in the crockpot on low for 7-8 hrs, to be certain that they're cooked through. Shred and return to crockpot when you add the egg noodles and it's DELICIOUS. It also turns into a freezer-to-crockpot meal this way. Add all the ingredients except for the broth to a Ziploc, freeze it together, and then it's ready to go right in the crockpot with the broth added at cooking time.
      Reply
  11. Jodi says:
    November 8, 2013
    I tried this last night, and it was AWESOME!!! My whole family loved it! I let it cook on low for 10 hours, as I am at work for quite some time during the day...I put the egg noodles in on high for 30 minutes and it turned out perfect! Thanks for the great recipes!
    Reply
  12. Katie says:
    November 11, 2013
    I saw on another link that you could freeze this meal but all it said was to freeze before cooking. I was wondering, do you freeze it without the chicken in it? I would assume you still add the uncooked egg noodles as directed above in the last hour of cooking but was unsure about the chicken. Thank you.
    Reply
    • Cyd says:
      November 15, 2013
      It would work fine to freeze it with the chicken or you could add the chicken later. It's all precooked chicken so either way would work.
      Reply
  13. Jenny says:
    December 17, 2013
    Any ideas on a cream of chicken substitute? My son is allergic to milk so the cream of soups aren't an option for this mama :(
    Reply
    • Sheena says:
      November 23, 2014
      You could just leave it out entirely. The soup is still tasty without the addition of the cream soup.
      Reply
  14. BettyRowland says:
    January 18, 2014
    Thank you for sending such a readable recipe. Even I can understand it. I am looking forward to making the soup.
    Reply
  15. Lorri says:
    January 24, 2014
    My husband made this and the noodles were over chief. Any thoughts on how to avoid this?
    Reply
  16. Leticia says:
    February 10, 2014
    Just made this on the stove top. Wonderful recipe! My one year old and husband loved it!!
    Reply
  17. Rachel says:
    March 16, 2014
    Will this feed very hungry 2 adults and 3 children? :)
    Reply
    • Cyd says:
      March 17, 2014
      Yes, it will easily feed 2 adults and 3 children.
      Reply
  18. Angela tingey says:
    September 26, 2014
    What do you suggest substituting for the cream of chicken soup?
    Reply
  19. nicole says:
    October 7, 2014
    would this fit in a 4 quart slow cooker?
    Reply
    • Cyd says:
      October 9, 2014
      Yes, it should fit just fine in a 4 quart slow cooker.
      Reply
      • Nicole says:
        October 21, 2014
        Thank you
        Reply
  20. Nicole says:
    October 21, 2014
    Thank you
    Reply
  21. Emily says:
    October 23, 2014
    This was a great recipe full of flavor. However, my noodles turned to mush after cooking on high for an hour. I think next time I will monitor them a little better or cut the time in half.
    Reply
  22. Jill Grzywinski says:
    November 22, 2014
    This is a wonderful, simple and delicious recipe. Just perfect for damp cold fall afternoon. I added a can of green beans for color. Otherwise I followed the recipe to the tee. Awesome Six Sister's!!!!
    Reply
  23. Katie says:
    January 6, 2015
    If I used home made egg noodles instead of store bought kind, how would that affect the cooking time? I have a gluten intolerance, so it is easier for me to just make my egg noodles at home with a GF flour (plus I think they taste better :) ) so that I know I can eat them. I have never tried them in a crockpot recipe though, so I don't know how it would affect the timing of everything. Any ideas?
    Reply
  24. Lavues says:
    November 13, 2016
    Wonderful idea! Love your blog!
    Reply
  25. Jessica Gavin says:
    November 26, 2016
    The cold bug got our house good, I'm on the hunt for Chicken Noodle Soups and this one sounds amazing, thanks!
    Reply
  26. Alisa Neilsen says:
    October 17, 2021
    Would this work with homemade egg noodles?
    Reply
    • Momma Cyd says:
      October 18, 2021
      Sure, but you would add the noodles at the end and cook until tender.
      Reply
  27. Lynn says:
    February 14, 2022
    Could this be done in instant pot and how long would you cook
    Reply
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