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Slow Cooker Chicken Noodle Soup

Slow cooker chicken noodle soup with tender egg noodles, a clear golden broth, and shredded bone-in chicken thighs for rich flavor. Set it on Low for hours, then add noodles at the end for the perfect bite.
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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 and vegetables
  • 1.5 lb bone-in chicken thighs Use skin-on for juicier meat; you’ll discard skin and bones after cooking.
  • 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
Noodles and finish
  • 8 oz egg noodles Added during the final 20–30 minutes so they stay tender, not mushy.
  • 0.5 Salt and pepper to taste Season generously at the end.
  • 1 Fresh dill or parsley for garnish Use fresh herbs to finish for best aroma.

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken thighs in the Crockpot, then add the carrots, celery, onion, and garlic.
  2. Add the chicken broth, dried thyme, dried dill, bay leaves, garlic powder, and onion powder to the Crockpot.
Cook low until the chicken is shreddable
  1. Cook on Low for 6-8 hours until the chicken is tender and easily pulls apart, with a steady simmer throughout.
Shred and finish the soup base
  1. Remove the chicken, discard the skin and bones, and shred the meat.
  2. Remove the bay leaves from the soup, then return the shredded chicken to the slow cooker.
Cook the noodles and season
  1. Add the egg noodles and cook on High for 20-30 minutes until tender, stirring once halfway for even cooking.
  2. Season generously with salt and pepper, then garnish with fresh dill.

Notes

For clean flavor, keep the bay leaves whole while simmering, then remove them before adding noodles. Refrigerate leftovers in an airtight container up to 4 days; noodles may soften further—stir and reheat gently. Freezing is not recommended because egg noodles can turn mushy after thawing. Dietary swap: use gluten-free egg noodles if you need a gluten-free version.