Slow-Cooker Chicken Noodle Soup

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slow cooker chicken noodle soup recipe
Photo: Liz Andrew/Styling: Erin McDowell

Fact: Cooking dinner in your Crock-Pot rocks. So the next time you use it, make this slow-cooker chicken soup recipe. It's the easiest way to prep this warming classic.


3 boneless, skinless chicken breasts, cut into ½-inch cubes

1 onion, chopped

3 carrots, chopped

3 celery stalks, chopped

3 garlic cloves, minced

1 bay leaf

5½ cups chicken broth

Salt and freshly ground black pepper, to taste

2½ cups egg noodles

1 cup frozen peas

¼ cup chopped fresh parsley


1. In your slow cooker, place the chicken in the base, then top with the onion, carrots, celery stalks and garlic cloves.

2. Add 5½ cups chicken broth and 1 bay leaf; season with salt and pepper to taste. 

3. Cook on low for 6 hours. 

4. Add 2½ cups egg noodles and 1 cup frozen peas. 

5. Cook until the noodles are tender, 6 to 7 minutes. 

6. Stir in ¼ cup chopped fresh parsley. Serve immediately.

Nutrition Facts
  • 527 calories

  • 11g fat

  • 44g carbs

  • 61g protein

  • 11g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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