5 from 6 votes

Grandma’s Slow Cooker Chicken Noodle Soup

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Grandma’s chicken noodle soup is savory, full of flavor and feels like a cozy big hug! This soup will warm you up with the most delicious cozy broth full of noodles, tender vegetables and big pieces of chicken, delicious.

Overhead view of a full pot of chicken noodle soup packed with carrots, shredded chicken, corn and noodles sitting on a counter.


 

Why We Love Grandma’s Slow Cooker Chicken Noodle Soup

  • Cozy Soup– This easy recipe warms you up all the way down to your toes, especially on chilly days. This is the slow cooker soup my Grandma used to make when it was especially cold outside.
  • Economical– This great soup uses a whole chicken or dark meat which is usually less expensive per pound often at the grocery store.
  • Convenient– The slow cooker does all the hard work so you can have dinner ready easily after work or as a cozy meal on a weekend, and for our family there was usually leftovers the next day to look forward to.

When I was a kid not only did my Italian grandma make the best Italian meatballs, she knew how to make the best soup. This is my Grandma’s Slow Cooker Chicken noodle soup recipe which was simple and always warmed you up, or needed hot soup to help feel better when you were sick.

Grandma used a whole chicken because it was almost always less expensive. Using a whole chicken always added great flavor to her soup, and those big chunks of tender chicken were always the best part.

Ingredients For Slow Cooker Chicken Noodle Soup

Ingredients for slow cooker chicken noodle soup in bowls on a counter from overhead with text labels.
  • 2-3  large carrots sliced, or about 20 baby carrots if you use those instead of a large carrot.
  • 1 medium onion diced
  • 1 medium chicken about 3-4 pounds, see the tips further down in the recipe card at the bottom of the page for using bone-in chicken thighs or legs, or even chicken breast
  • 12 cups of water or low sodium chicken broth can be used in place of the cups of water for more flavor
  • 2 cups corn – fresh, frozen or canned all work. If using canned, drain the liquid away before using.
  • 1 teaspoon marjoram dried
  • 1/4 cup parsley fresh- chopped, fresh herbs add brightness, but 3-4 teaspoons of dried parsley can also be used.
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup egg noodles dried, I like the wide egg noodles
  • 1 cup peas frozen is best, but can use canned or fresh

How To Make Slow Cooker Chicken Noodle Soup

  • Peel the carrots and cut into thin slices. Dice the onion into bite sized pieces.
Chopped carrots and onions on a cutting board from above on a counter with water, parsley and corn on the counter nearby.
A whole raw chicken on a round cutting board with skin removed from above next to kitchen sheers, a pan full of chicken skin pieces, fresh parsley, corn in a bowl and water in a glass measuring cup on a counter from above.
  • Place the chicken in the slow cooker. Add the carrots, corn, onion, marjoram, parsley, salt and black pepper to the slow cooker. Pour the water carefully into the slow cooker.
Pouring water from a glass measuring cup into a slow cooker full of a whole chicken that has been prepped, corn, carrots and spices on a counter from above.
  • Cover and cook the soup on high heat for 4-6 hours and low heat for 6-8 hours.
  • Remove the chicken from the slow cooker. Close the slow cooker to keep it hot, and flip the slow cooker to high.
  • Pull the meat from the bone with two forks turned backward to shred the chicken from the bone. Separate the meat from any bones, skin, or cartilage, which is removed from the meat.
Plate full of chicken from above with two forks on the side of the plate that were used to remove most of the meat . Nearby on the counter sits the  soup in the slow cooker, a bowl of peas, and a bowl of dried egg noodles.
  • Mix chicken meat pieces back into the slow cooker. Add the noodles and the peas to the slow cooker.
Dried noodles and peas being added to an open slow cooker from above on a counter.
  • Let the noodles and peas cook for an additional 15 minutes or until the noodles are tender. If the peas are frozen it may take a few extra minutes for the noodles to finish cooking. Once the noodles are tender, serve and enjoy!
Cooked chicken noodle soup in the base of a slow cooker from above with crackers, a napkin and fresh parsley on the counter nearby.

What Size Slow Cooked Should I Use?

Use a 7 or 8 quart slow cooker for this recipe. You need a large slow cooker to fit the whole chicken.

A 6-quart slow cooker can be used with this recipe, but it can be a tight fit with a larger chicken. If you have a 6 quart slow cooker plan to buy a chicken that is on the smaller size or use bone-in chicken thighs or legs to make it easier to fit in the slow cooker. Water can also be reduced by 2-3 cups as needed if using a 6 quart slow cooker.

I do not recommend using a 4 quart slow cooker with a whole chicken.

Variation Ideas

This soup is pretty easy to adjust overall, it’s pretty forgiving and has so much flavor. Here are some of the additions or swaps I sometimes make to this recipe based on what I happen to have in my pantry.

  • 2-3 medium stalks celery diced adding a few stalks of celery adds more flavor, or 1 teaspoon of celery salt.
  • 1/2 teaspoon of dried thyme to this soup is delicious, and just further enhances the broth. You can also use fresh thyme if you have it!
  • 1-2 bay leaves give this soup a little more savory flavor. Just make sure to remove bay leaves before serving. While they’re not poisonous to consume like my grandma taught me originally (and that’s why we removed them), they don’t become tender when cooked. The edges of the leaves and the stem can be quite tough and sometimes sharp when you’re eating soup, so it’s best to remove them before eating.
  • 1/2 teaspoon dried rosemary– If you’re using fresh rosemary, you can add a sprig or two to the soup.
  • 1 teaspoon dried basil – Dried basil can be added before the soup cooks and gives this soup some brightness. If using fresh basil I recommend adding it on top shredded for the best flavor.
  • Greens– fresh or frozen spinach or kale can be a great addition to this soup, and also a delicious way to clean out the fridge. I usually will add greens at the same time I add the noodles and peas.
Bowl with handles full of chicken noodle soup with a spoon sitting on wood with crackers nearby on the table.

Can I Substitute Chicken Thighs or Pieces For The Whole Chicken?

Yes, you can absolutely substitute bone on chicken thighs, bone-in chicken legs or even drumsticks in this recipe. Expect to use about 3-4 pounds of bone-in chicken total. You can also use split chicken breasts that are attached to the bone with no changes to the recipe.

Can I Substitute Chicken Breast Or Boneless Chicken In This Chicken Soup Recipe?

You can swap chicken breast or boneless skinless chicken thighs into this recipe but it can affect the flavor. The bones in this recipe give a lot of flavor to the broth when slow cooking. I recommend using either store-bought chicken stock or broth in place of the water when using boneless chicken.

You can also add soup starter products such as Better Than Bouillon or regular chicken bouillon to give the soup more flavor.

What To Serve With Chicken Noodle Soup?

There are so many options that you can serve with chicken noodle soup. I like to dip bread in soup, whether it’s a crusty french bread or sourdough bread, savory bacon cheese bread or even a fuffy biscuit like these Angel Biscuits.

Sandwiches are another great option. Try a warm and gooey ham and cheese slider with the best sauce, or try a sloppy joe sliders or a pizza slider. Or for an easy cold sandwich option, try the easy Italian pinwheels.

How Long Does Homemade Chicken Noodle Soup Last?

Expect this crockpot chicken noodle soup to last about three days when stored in an airtight container in the refrigerator.

Can I Freeze This Chicken Noodle Soup?

Yes, you can totally freeze this chicken noodle soup. It will taste best if eaten within three to four months.

Place the soup in a freezer-safe container sealed container. Leave at least an inch of space at the top of the container when filling the container. The soup will expand when freezing, so leaving a little bit of space is needed.

Some brands of egg noodles freeze better than others. While some noodles freeze just fine, other noodles will fall apart when you freeze them in the soup liquid.

If I am planning on freezing the soup, sometimes I’ll boil the noodles separately on the stove and add the noodles to the soup at the table. Then I freeze the leftover soup without the noodles and make fresh noodles when I defrost the soup.

Other Recipes You Will Love

Slow Cooker Chicken Tortellini Soup – Pillowy tortellini in a savory herbed tomato broth with big pieces of moist chicken and tender spinach, this soup is delicious and another one of our family favorites!

Crockpot Chicken Drumsticks– This easy five ingredient recipe is savory, cozy, and a kid and family favorite.

Lemon Chicken Oroz Soup– This fast stovetop soup is bright, cheery, and bursting with bright lemon, tender orzo pasta, and herbed chicken.

Up close view of an open slow cooker full of chicken, carrrots, peas, corn and noodles in a broth.
Recipe

Grandma’s Slow Cooker Chicken Noodle Soup


Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 Servings
Grandma's chicken noodle soup is savory, full of flavor and cozy! This soup will warm you up with the most delicious flavorful herbed broth full of noodles, tender vegetables and big pieces of chicken.

Equipment

Ingredients  

  • 2 large carrots sliced
  • 1 medium onion diced
  • 1 medium chicken about 3-4 pounds
  • 12 cups water or low sodium chicken broth
  • 2 cups corn fresh, frozen or canned
  • 1 teaspoon marjoram dried
  • 1/4 cup parsley fresh, chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup egg noodles dried, I like the wide egg noodles
  • 1 cup peas frozen

Instructions

  • Peel the carrots and cut into thin slices. Dice the onion into bite sized pieces.
  • Trim any skin from the chicken using kitchen sheers or a sharp knife. Discard the neck and any inners that may have come with the chicken.
  • Place the chicken in the slow cooker. Add the carrots, corn, onion, marjoram, parsley, salt and pepper to the slow cooker. Pour the water carefully into the slow cooker with the chicken and vegetables.
  • Cover and cook the soup on high for 4-6 hours and low for 6-8 hours.
  • Remove the chicken from the slow cooker. Close the slow cooker to keep it hot, and flip the slow cooker to high.
  • Pull the meat from the bone with two forks turned backward to shred the chicken from the bone. Separate the meat from any bones, skin, or cartilage, which is removed from the meat.
  • Place the chicken meat pieces back into the slow cooker. Add the noodles and the peas to the slow cooker. Let the noodles and peas cook for an additional 15 minutes or until the noodles are tender. If the peas are frozen it may take a few extra minutes for the noodles to finish cooking. Once the noodles are tender, serve and enjoy!

Notes

You can use chicken thighs or chicken legs in this recipe in place of the full chicken. I recommend using chicken on the bone for the best flavor. Expect to use 3-4 pounds of chicken in total.
I recommend using a large slow cooker like a 7 or 8 quart slow cooker
A 6-quart slow cooker can be used with this recipe, but it can be a tight fit with a larger chicken. If you have a 6 quart slow cooker plan to buy a chicken that is on the smaller size or use bone-in chicken thighs or legs to make it easier to fit in the slow cooker. Water can also be reduced by 2-3 cups as needed if using a 6 quart slow cooker. I do not recommend using a 4 quart slow cooker with a whole chicken.
Precooked chicken, like rotisserie chicken, can be used in this recipe. If using precooked chicken you must substitute chicken broth for water or the flavor of the soup will be too bland.
This soup is overall pretty easy to adjust. Sometimes I’ll also add any of the following to this soup:
  1. Two to three stalks of celery – diced
  2. 1/2 teaspoon of dried thyme
  3. 1-2 bay leaves
  4. 1 teaspoon dried basil
You can substitute 4 teaspoons of dried parsley for the fresh parsley
Add  extra salt and pepper to taste at the end as needed.

Nutrition

Calories: 321kcal | Carbohydrates: 24g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 754mg | Potassium: 434mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7403IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg
Keyword chicken, pasta, soup

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Recipe Rating




4 Comments

  1. 5 stars
    This is an excellent soup! Iโ€™m under the weather and wanted chicken noodle soup and canned is not an option. I had a Cornish hen and cut back on the rest of the ingredients and made for 2, just threw in the crockpot. I recommend this recipe!

  2. 5 stars
    I use a pressure cooker not a slow cooker and would appreciate a pressure cooker version of this recipe.

    1. Sorry Sigrid, while I have used a pressure cooker in the past I haven’t made this recipe in the pressure cooker. I have cooked a whole chicken in the instant pot before though it’s been a little while, maybe this would help you in the right direction? https://onmykidsplate.com/instant-pot-whole-chicken/ You could cook the chicken, then add the rest of the ingredients and pressure cook for just a few minutes to make everything hot. Many instant pot pressure cookers also have a slow cooker setting. Hope that helps you get started.

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