Slow Cooker Chicken Noodle Soup

Submitted by: Geula Bernstein, AXON CTS

“I made this soup in my new slow cooker, and it was easy to prepare and tasted great.”


  • 1 1/2 lb(s) boneless skinless chicken breasts
  • 5 medium carrots, peeled and chopped (1 3/4 cups)
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 4 stalks of celery, chopped (1 1/4 cups)
  • 3 cloves of garlic, minced
  • 3 tbsp(s) extra virgin olive oil
  • 6 cup(s) low-sodium chicken broth
  • 1 cup(s) water
  • 1/2 tsp(s) dried thyme
  • 1/2 tsp(s) dried rosemary, crushed
  • 1/4 tsp(s) celery seed, finely crushed
  • 2 bay leaves
  • salt and pepper, to taste
  • 2 cup(s) uncooked wide egg noodles
  • 3 1/2 tbsp(s) chopped fresh parsley
  • 1 tbsp(s) fresh lemon juice

Cooking Instructions

To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 7 hours (I modified the recipe by cooking on high heat for the first 2 hours).

Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.

Prep Time

15 minutes

Cook Time

7 hours


4 - 5 servings


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