Slow Cooker Chicken Noodle Soup
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Slow Cooker Chicken Noodle Soup

Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Soup
Servings: 6 -8
Author: Aimee


  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 medium yellow onion diced
  • 2 cups carrots peeled and sliced
  • 2 celery stalks chopped
  • 3-4 cloves garlic minced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon turmeric
  • 32 ounces chicken broth
  • salt and pepper to taste
  • 2 cups wide egg noodles
  • 2 Tablespoons fresh parsley garnish


  • Place the whole chicken breasts on the bottom of a 6 quart slow cooker and top with onion, carrots, celery, garlic, thyme and turmeric.
  • Add the chicken broth and season with salt and pepper (I used about 1/2 teaspoon of each but the broth you use will determine if you need more). Cover and cook on low for 6-7 hours.
  • Remove the chicken breasts and cut into bite-sized pieces. Return the chicken to the crockpot. Add the egg noodles.
  • Cover and cook until noodles are tender, about 10 minutes. Garnish with fresh parsley.
  • NOTE: If you’re not ready to enjoy the soup right away, skip adding the noodles and instead cook them separately and add to the soup when ready.