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Classic Slow Cooker Chicken Noodle Soup

This Classic Slow Cooker Chicken Noodle Soup is the ultimate set-it-and-forget-it comfort food. Tender shredded chicken, hearty vegetables, and perfectly cooked egg noodles simmer together in a rich, herb-infused broth all day long. It is warm, nourishing, and exactly what you need on a cold evening or when you are feeling under the weather.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in chicken thighs skin-on or skinless
  • 3 medium carrots sliced into coins
  • 3 stalks celery sliced
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 2 cups egg noodles added in last 20-25 minutes
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper freshly cracked
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 6-quart slow cooker
  • Cutting board and chef's knife
  • Two forks for shredding
  • Ladle

Method
 

  1. Layer the diced onion and minced garlic on the bottom of your 6-quart slow cooker. Spread them out evenly so they sit directly against the heat source for maximum flavor development.
  2. Add the sliced carrots and celery on top of the onion and garlic layer. Place the bone-in chicken thighs directly on top of the vegetables in a single layer.
  3. Pour the chicken broth over everything. Add the fresh thyme, bay leaves, salt, and black pepper. Gently stir to distribute the seasonings without disturbing the chicken too much.
  4. Place the lid on the slow cooker. Cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is completely cooked through and tender enough to shred easily with a fork.
  5. Using tongs, carefully remove the chicken thighs and transfer them to a cutting board. Use two forks to shred the meat, discarding the bones, skin, and any cartilage. Remove and discard the bay leaves from the broth.
  6. Return the shredded chicken to the slow cooker and stir to combine. Add the egg noodles and switch the slow cooker to HIGH. Cook for an additional 20 to 25 minutes, or until the noodles are just tender. Do not overcook.
  7. Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish generously with fresh chopped parsley. Serve immediately with crusty bread on the side.

Notes

For richer flavor, sear the chicken thighs in a skillet over medium-high heat for 2 to 3 minutes per side before adding them to the slow cooker. Store leftover soup in an airtight container in the refrigerator for up to 4 days. For best results, store noodles separately and add them when reheating. This soup freezes well for up to 3 months without the noodles. Always thaw chicken completely before placing in the slow cooker. If you prefer a thicker broth, stir a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) into the finished soup and cook on HIGH for 10 more minutes.