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Slow Cooker Chicken Noodle Soup

Slow cooker chicken noodle soup with clear golden broth and tender egg noodles cooked in the last 30 minutes. Shredded bone-in chicken, carrot coins, and celery slices make a cozy, hearty American main dish.
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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: 440
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb bone-in chicken thighs
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
Broth and seasonings
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried dill
  • 2 bay leaves
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
Noodles and garnish
  • 8 oz egg noodles added last 30 min
  • 1 fresh dill or parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Place the bone-in chicken thighs into the slow cooker, then add the sliced carrots, sliced celery, diced onion, and minced garlic along with the chicken broth, dried thyme, dried dill, bay leaves, garlic powder, and onion powder. Stir gently so the seasonings distribute through the broth.
Slow cook until chicken is tender
  1. Cover and cook on Low for 6 to 8 hours (or on High for 3 to 4 hours), until the chicken is very tender and easily shreddable. Visual cue: the broth will look golden and fragrant and the chicken will start to pull apart.
Shred chicken and remove aromatics
  1. Remove the chicken from the slow cooker and discard the skin and bones, then shred the meat into bite-size pieces. Return the shredded chicken to the slow cooker.
Cook the noodles
  1. Remove the bay leaves from the soup, then add the egg noodles. Cook on High for 20 to 30 minutes, until the noodles are tender and the broth is gently simmering.
Finish and serve
  1. Season generously with salt and pepper to taste, then garnish with fresh dill or parsley before serving. Visual cue: finish with a fresh green top for contrast against the golden broth.

Notes

For the clearest broth, skim any foam that rises after the first hour of cooking, then keep the lid closed during the final noodle cook. Store leftovers in the refrigerator for up to 4 days; freeze up to 3 months, but note noodles may soften—stir well and reheat gently. For a lighter option, use skinless chicken thighs and swap to whole-wheat egg noodles if desired.