This is the best Slow Cooker Chicken Noodle soup, just like grandma used to make! This is a great all-day cooking recipe that is great to come home to. Chicken noodle soup can be made in so many ways, this is a classic version.
Tips and Suggestions
- Chicken thighs work great in this recipe, use the same amount as you
would chicken breasts. - I like to trim the large pieces of fat from the chicken thighs to prevent
the soup from getting greasy. - You can use cooked chicken, such as a rotisserie chicken in this recipe
but keep in mind you will lose some flavor as raw chicken will add more
flavor to the broth. - Add 2-3 cups of cooked chicken instead of raw chicken if desired.
Ingredients
- 1 1/2 lbs. boneless skinless chicken breasts, (thighs work great too!)
- 8 cups Chicken Broth, (or stock)
- 3 carrots, sliced
- 2 celery ribs, sliced
- 1 small white onion, diced
- 2 bay leaves
- 1/2 teaspoon thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8 ounces spaghetti noodles, broken up (see directions how to cook)
Sara’s Notes
Can I use cooked chicken such as a rotisserie chicken?
Yes, but keep in mind you get a more flavorful soup using raw chicken. If you need to use cooked chicken use 2-3 cups in lieu of the raw chicken.
Can I put my noodles uncooked into the slow cooker?
NO! The slow cooker doesn’t get hot enough fast enough and the noodles will be chalky and mushy. Cook the noodles as stated on the package, drain and add to the soup in the slow cooker.
Can I freeze this?
Yes, this soup freezes great. Freeze for up to 3 months.
My soup is too thick?
Add water or more chicken broth. The soup will tend to thicken the longer the lid has been opened or after it has been refrigerated.
Nutrition
Calories: 231kcal | Carbohydrates: 26g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1104mg | Potassium: 685mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3892IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 1mg