This easy slow cooker chicken noodle soup is warm, comforting, and perfect for a cozy meal. Packed with tender shredded chicken, hearty vegetables, and soft egg noodles, it’s a simple dish made with everyday ingredients. Let it simmer for rich, deep flavors, and enjoy a hot, homemade classic with minimal effort—perfect for busy days!

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Recipe Ingredients

• 183 g / 1½ cups sliced carrots
• 152 g / 1½ cups sliced celery
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 boneless, skinless chicken thighs
• 2 bay leaves
• 30 g / 5 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2.9 L / 12 cups chicken broth
• 340 g / 12 oz egg noodles

How To Make Slow Cooker Classic Shredded Chicken Noodle Soup

1. Add ingredients to slow cooker: Place carrots, celery, onion, garlic, chicken, bay leaves, salt, pepper, thyme, rosemary, and chicken broth into a 6-quart (6-litre) slow cooker.
2. Cook the soup: Cover and cook on high for 4 hours or low for 8 hours until the chicken is tender.
3. Shred the chicken: Remove the chicken and shred it using two forks—it will be incredibly tender and easy to pull apart.
4. Add noodles and finish cooking: Return the shredded chicken to the slow cooker. Stir in the egg noodles. If cooking on low, turn to high, cover, and cook for 20 more minutes, or until the noodles are tender.

Recipe Tips

• Use chicken thighs for more flavor: Thighs stay tender and juicy, unlike chicken breasts, which can dry out.
• Don’t add noodles too early: They can become too soft and mushy. Add them in the last 20 minutes.
• Season to taste at the end: Broths vary in saltiness, so adjust the seasoning after cooking.
• Shred the chicken while warm: It’s much easier to pull it apart when hot rather than after it cools.
• Skim off excess fat if needed: If your soup looks oily, use a spoon to remove extra fat for a cleaner broth.

Recipe FAQs and Variations

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• Slow Cooker Tomato And Basil Barley Risotto
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