• Skip to main content
  • Skip to primary sidebar

Smack Of Flavor

menu icon
go to homepage
  • Recipes
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes

    Published: Nov 27, 2018 · Modified: Dec 28, 2019 by Samantha · This post may contain affiliate links (I may earn a small commission if you shop through my link, at no additional cost to you).

    Easy Slow Cooker Chicken Noodle Soup

    Share the Flavor!

    80 shares
    • Share
    • Twitter
    Jump to Recipe Print Recipe
    A bowl of chicken noodle soup with carrots and fresh thyme visible. A spoon is in the top right hand corner.

    Tips, Tricks and Substitutions

    Can you freeze this soup? Absolutely. I’d suggest freezing it in individual portions so it is a) easier/faster to defrost and b) a usable portion. I always freeze a portion that I’d eat for lunch so that I always have an easy lunch option if I’m feeling lazy.
    The noodles will freeze in the soup, but will absorb a lot of liquid. If you intend on freezing the soup, I'd add the pasta right before eating.

    Should you use broth or stock? For this variation of the soup, I use whatever is on hand/easy to find. If you have stock in the freezer? Use that. If you bought broth at the store? Use that. The difference is in the mouth feel. Ideally I’d use homemade chicken stock, but store bought works just as well.

    Can you add celery? I mean you can….I just don’t like it. I’d add it in similar sized pieces and when you add the carrots and onions.

    Should you use chicken thighs or chicken breast? Personal preference is boneless skinless chicken thighs. It give the soup more flavor. Use whatever you have/prefer.

    When should you add the noodles? I always add mine right before I am going to eat the soup and boil the noodles in the soup. I like the flavor they take on and I like the texture they take on. However, they will absorb a lot of the liquid the longer they sit in the soup. If you want a lot of broth, cook the noodles separately and add them into individual portions of soup. Keep the larger portion of the soup noodle free.

    You May Also Like

    • Slow Cooker Chicken Tortilla Soup
    • Lemon Chicken Orzo Soup
    • Slow Cooker Chicken and Wild Rice Soup
    An overhead view of a bowl of chicken noodle soup. Garnished with thyme and carrots on a brown tile background. Soup is in a white bowl.

    Easy Slow Cooker Chicken Noodle Soup

    Chicken noodle soup is a comfort meal made easiest in a slow cooker. It is a recipe that warms your bones on fall or winter day but also hearty enough to keep you full. Make a big batch to keep warm and keep the rest in the freezer for a quick lunch option.
    Print Pin SaveSaved!
    Prep Time: 5 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 5 minutes

    Ingredients

    • 4 cups chicken stock
    • 1 - 1 ½ lbs boneless skinless chicken thighs
    • 2 - 3 medium white onions
    • ½ - ¾ lb baby carrots
    • 2 cans 10 oz each chicken gravy
    • 4-6 sprigs of fresh thyme
    • 1 dried bay leaf
    • ½ lb dried elbow pasta
    • 1 teaspoon freshly ground black pepper
    • Kosher salt to taste
    Prevent your screen from going dark

    Instructions

    • Add the chicken stock and boneless skinless chicken thighs in at least a 6 quart slow cooker.
    • Remove the skin and root of each onion and cut into 6 pieces (roughly the same size to ensure even cooking). Add to the slow cooker.
    • Add the baby carrots (the more you add, the more hearty the soup) to the slow cooker along with both cans of gravy.
    • Roughly stir together and add the sprigs of thyme (no need to remove from the stem, the stem is removed later) and bay leaf.
    • Cook on high for 4-6 hours until chicken is tender and falling apart, carrots and onions are soft.
    • Remove the stems of thyme and bay leaf.
    • Add the black pepper to the slow cooker and stir to combine. If eating immediately, add the pasta and cook on high for at least 30 minutes. If you want leftovers, you can cook the noodles separately and add them to the broth.
    • After 30 minutes check to the pasta for doneness and check the soup for taste. Depending on the type of stock used, salt may need to be added. It is important to add this at the end because the soup may reduce a bit and can result in a salty soup.

    Notes

    • Store bought stock is typically more salty than homemade, which is why you add the salt at the end. Stock or broth can be used. Stock will have a better mouth-feel and have a deeper flavor.
    • You can add celery, when you add the carrots and onions.
    • You can use chicken breasts but the thighs have more flavor.
    • The gravy adds flavor and makes it a little thicker.
    • The noodles will absorb a lot of liquid. If you like a really brothy soup, I’d recommend eating it all at once or cooking the noodles on the side and adding them into the soup when you go to eat it.
    • The soup will freeze well but is best if the noodles are cooked fresh. 
    Join our Discord Server! Chat about the monthly theme, get recipe troubleshooting and post what you made for dinner and engage with the community!

    Grab My 5 Favorite Work Lunches

    Sign up to receive my 5 favorite work lunches to make all your coworkers jealous plus cooking tips and tricks.

    Thank you!

    You have successfully joined our subscriber list.

    More Recipes

    • DIY Adult Lunchables
    • Cast Iron Berry Crisp
    • Dry Brine Spatchcock Chicken Dinner
    • Steak and Rice Bowls

    Share the Flavor!

    80 shares
    • Share
    • Twitter
    Get the Brunch Pro Theme

    Primary Sidebar

    Trending Recipes

    Join the party and check out everyone's favorite recipes.

    • Air Fryer Tilapia
    • Cast Iron Apple Crisp
    • Air Fryer Cajun Salmon Foil Packets
    • Stove Top Italian Meatballs

    Unique Recipes

    These recipes may surprise you with how delicious they turn out!

    • Spicy Tomato Braised Cabbage with Chickpeas
    • Bacon, Egg and Cheese Breakfast Pizza
    • Freezer Friendly Pulled Pork Burrito Bowls for Meal Prep
    • Creamy Pesto Goat Cheese Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me

    Contact

    • Contact

    Copyright © 2023 Smack of Flavor on the Brunch Pro Theme