Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup is your traditional belly-filling, warm-you-up-from-the-inside-out soup but made with spaghetti and in the Slow Cooker!

A CLASSIC RECIPE WITH A TWIST MADE EVEN EASIER WITH THE SLOW COOKER

Slow Cooker Chicken Noodle Soup – never has a dish been so simple and delicious! It’s made with common pantry staples and comforting ingredients like diced chicken, celery, carrots and garlic. But what really makes this soup extra special is the use of spaghetti instead of other noodles, giving it an interesting twist that kids and adults alike are sure to love. Not to mention how amazing your house will smell as it simmers away in the crockpot. Yum!

A big bowl of homemade Chicken Noodle Soup with spaghetti.

FREQUENTLY ASKED QUESTIONS:

What other seasonings can I add?

This is a classic soup recipe, but if you want to change things up, you sure can. For additional seasonings, you can try adding: pesto, smoked or sweet paprika, seasoned salt, creole seasoning, or lemon pepper.

Can I add fresh herbs?

Fresh herbs such as thyme or rosemary will work beautifully in this delicious homemade Slow Cooker soup recipe.

Can I add vegetables?

Yes, this soup is a great way to increase the veggie count (especially for kids). Try adding in petite diced tomatoes, zucchini, summer squash, or celery. Wilt baby spinach or kale in at the end as well for some more added vegetables to this easy soup recipe.

Do you have to use spaghetti?

Well! That’s what makes this recipe special though. Instead of the normal soup noodles, we chose spaghetti pasta. But, you can swap this out for other ideas like ditalini or even egg noodles.

How to store leftover soup?

Be sure to let your leftovers cool to room temperature before storing them. Once cooled, transfer to an airtight container. They should keep in the fridge for up to 3 days. Keep the soup longer by freezing for up to 3 months. If possible, don’t add the noodles to the soup to store in the fridge or freezer. They won’t keep their texture. Instead, add them to the soup bowls as you serve and store them separately. I also don’t recommend freezing pasta, just make fresh when reheating later.

A soup ladle holding homemade Chicken Noodle Soup.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • boneless, skinless chicken breasts
  • medium carrots
  • small sweet onion
  • garlic cloves
  • dried bay leaves
  • Italian seasoning
  • kosher salt
  • black pepper
  • unsalted chicken stock
  • spaghetti noodles
  • fresh chopped parsley for garnish, optional
Chicken breast, carrots, sweet onion, garlic cloves, bay leaves, Italian seasoning, kosher salt, black pepper, chicken stock, and spaghetti pasta.

HOW TO MAKE SLOW COOKER CHICKEN NOODLE SOUP

Place the chicken breasts, carrots, onion, garlic, bay leaves, Italian seasoning, salt, and pepper into an 8-quart slow cooker.

Looking down on a Slow Cooker insert with chicken breasts, carrots, onion, garlic, bay leaves, Italian seasoning, salt, and pepper.

Pour in the stock.

Slow Cooker insert with chicken breasts, carrots, onion, garlic, bay leaves, Italian seasoning, salt, pepper, and chicken stock.

Stir to combine. Place on low for 5-6 hours or high for 3-4 hours until the chicken and vegetables are tender.

Stirred up Chicken Noodle Soup ingredients in a Slow Cooker insert.

Dice, shred, or chop the chicken.

Shredded chicken breast on a cutting board.

Add it back to the pot.

Chicken Noodle Soup in the Slow Cooker with shredded chicken and tender vegetables.

Break the spaghetti noodles into 2-3 inch pieces and place them in the pot.

Broken up spaghetti pasta on top of soup in Crockpot.

Stir to combine, making sure to cover the noodles in the liquid.

Stirred up soup with uncooked spaghetti pasta in a Crockpot.

Continue to cook on low for 25-30 minutes, stirring halfway through until the noodles are tender. Taste, and adjust seasoning if necessary.

A Slow Cooker with completed Chicken Noodle Soup using spaghetti.

Serve with fresh chopped parsley for optional garnish.

A ladle holding Chicken Noodle Soup overtop of the Slow Cooker.

CRAVING MORE RECIPES?

Close up of Chicken Noodle Soup in a blue ladle.

Slow Cooker Chicken Noodle Soup

Nothing quite like a big bowl of classic Chicken Noodle Soup that has been simmering all day in the Slow Cooker. Tender chicken and veggies and perfect spaghetti pasta to enjoy with every spoonful of soup!

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Courses: Soup

Cuisine: American

Keyword: Slow Cooker Chicken Noodle Soup

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 8

Calories: 266kcal

Author: Brandie @ The Country Cook

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Instructions

  • Place the chicken breasts, carrots, onion, garlic, bay leaves, Italian seasoning, salt, and pepper into an 8-quart slow cooker.

  • Pour in the stock and stir to combine. Place on low for 5-6 hours or high for 3-4 hours until the chicken and vegetables are tender.

  • Dice, shred, or chop the chicken and add it back to the pot.

  • Break the spaghetti noodles into 2-3 inch pieces and place them in the pot. Stir to combine, making sure to cover the noodles in the liquid.

  • Continue to cook on low for 25-30 minutes, stirring halfway through until the noodles are tender. Taste, and adjust seasoning if necessary.

  • Serve with fresh chopped parsley for optional garnish.

Notes

  • For additional seasonings, you can add pesto, smoked or sweet paprika, seasoned salt, creole seasoning, or lemon pepper.
  • Fresh herbs such as thyme or rosemary will work beautifully.
  • Other veggies that would be good added in are petite diced tomatoes, zucchini, summer squash, or celery. Wilt baby spinach or kale in at the end as well.
  • This soup is best eaten right away. The longer the noodles sit in the soup, the softer they will become and will soak up more liquid. If you know you won’t eat the entire soup right away, I suggest boiling the noodles separately, adding them to serving bowls, and ladling the soup over them.
  • You can trade spaghetti out for other pasta. Ditalini or egg noodles would both work wonderfully.
  • Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.

Nutrition

Calories: 266kcal | Carbohydrates: 30g | Protein: 27g | Dish: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 772mg | Potassium: 718mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3859IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values ​​are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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