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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup with a clear, golden broth and tender egg noodles cooked during the last 30 minutes. Shredded bone-in chicken creates a comforting texture while carrots and celery stay bright and distinct.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 1.5 lb bone-in chicken thighs
vegetables
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
aromatics and seasonings
  • 4 clove garlic, minced
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried dill
  • 2 bay leaves
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste Use enough to season generously at the end.
noodles and garnish
  • 8 oz egg noodles (added last 30 min)
  • 1 fresh dill or parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Build the soup base
  1. Place the bone-in chicken thighs into the slow cooker, then add carrots, celery, onion, and garlic. Pour in the chicken broth and add thyme, dried dill, bay leaves, garlic powder, and onion powder.
  2. Cover and cook on Low for 6-8 hours (or on High for 3-4 hours) until the chicken is fully cooked and tender. Keep the lid on so the broth develops flavor and stays hot.
Shred and finish
  1. Remove the chicken thighs, discard the skin and bones, and shred the meat. Skim any excess fat if desired so the broth stays clear and light.
  2. Remove the bay leaves from the slow cooker, then return the shredded chicken to the pot. Stir to distribute the chicken evenly through the broth.
  3. Add the egg noodles, then cook on High for 20-30 minutes until tender. Watch for the noodles to soften without turning mushy.
  4. Season generously with salt and pepper, then garnish with fresh dill or parsley before serving. Serve hot so the noodles hold their texture.

Notes

For best texture, add egg noodles only during the final 20-30 minutes so they don’t overcook. Refrigerate leftovers in a sealed container for up to 4 days; for longer storage, freeze soup base without noodles for up to 2 months and add fresh noodles when reheating. To make it lighter, swap part of the chicken broth for low-sodium broth and use skinless thighs to reduce saturated fat.