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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup with tender egg noodles and a clear golden broth. Bone-in chicken thighs simmer low for hours, then you shred the meat and finish with noodles for a comforting, hearty texture.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb bone-in chicken thighs
  • 4 carrots
  • 4 celery
  • 1 onion
  • 4 garlic
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried dill
  • 2 bay leaves
  • 1 tsp garlic powder
  • 1 tsp onion powder
Noodles and finishing
  • 8 oz egg noodles Added last 30 min
  • 1 salt and pepper To taste
  • 1 fresh dill or parsley For garnish

Equipment

  • 1 slow cooker

Method
 

Build the slow cooker soup
  1. Place the bone-in chicken thighs in the slow cooker and add carrots, celery, onion, garlic, chicken broth, dried thyme, dried dill, bay leaves, garlic powder, and onion powder.
  2. Cook on Low for 6–8 hours OR High for 3–4 hours, until the chicken is fully cooked and tender.
Shred and finish the broth
  1. Remove the chicken thighs, discard the skin and bones, and shred the meat.
  2. Remove the bay leaves, then return the shredded chicken to the slow cooker.
  3. Add egg noodles and cook on High for 20–30 minutes until tender (watch for doneness as noodles vary).
  4. Season generously with salt and pepper, then garnish with fresh dill or parsley and serve (visual cue: noodles should be tender and broth nicely seasoned).

Notes

For best flavor and clarity, skim any foam that rises during the first hour. Store covered in the refrigerator up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because egg noodles often soften too much after thawing. For a lower-sodium option, use low-sodium chicken broth and reduce added salt at the end.