Slow Cooker Chicken Noodle Soup is your traditional belly-filling, warm-you-up-from-the-inside-out soup but made with spaghetti and in the Slow Cooker!
A CLASSIC RECIPE WITH A TWIST MADE EVEN EASIER WITH THE SLOW COOKER
Slow Cooker Chicken Noodle Soup – never has a dish been so simple and delicious! It’s made with common pantry staples and comforting ingredients like diced chicken, celery, carrots and garlic. But what really makes this soup extra special is the use of spaghetti instead of other noodles, giving it an interesting twist that kids and adults alike are sure to love. Not to mention how amazing your house will smell as it simmers away in the crockpot. Yum!
FREQUENTLY ASKED QUESTIONS:
This is a classic soup recipe but if you want to change things up, you sure can. For additional seasonings, you can try adding: pesto, smoked or sweet paprika, seasoned salt, creole seasoning, or lemon pepper.
Fresh herbs such as thyme or rosemary will work beautifully in this delicious homemade Slow Cooker soup recipe.
Yes, this soup is a great way to up the veggie count (especially for kids). Try adding in petite diced tomatoes, zucchini, summer squash, or celery. Wilt baby spinach or kale in at the end as well for some more added vegetables to this easy soup recipe.
No! That’s what makes this recipe special though. Instead of the normal soup noodles, we chose spaghetti pasta. But, you can swap this out for other ideas like ditalini or even egg noodles.
Be sure to let your leftovers cool to room temperature before storing them. Once cooled, transfer to an airtight container. They should keep in the fridge for up to 3 days. Keep the soup longer by freezing for up to 3 months. If possible, don’t add the noodles to the soup to store in the fridge or freezer. They won’t keep their texture. Instead, add them to the soup bowls as you serve and store them separately. I also don’t recommend freezing pasta, just make fresh when reheating later.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- boneless, skinless chicken breasts
- medium carrots
- small sweet onion
- garlic cloves
- dried bay leaves
- Italian seasoning
- kosher salt and black pepper
- unsalted chicken stock
- spaghetti noodles
HOW TO MAKE SLOW COOKER CHICKEN NOODLE SOUP
Place the chicken breasts, carrots, onion, garlic, bay leaves, Italian seasoning, salt, and pepper into an 8-quart slow cooker.
Pour in the stock.
Stir to combine. Place on low for 5-6 hours or high for 3-4 hours until the chicken and vegetables are tender.
Dice, shred, or chop the chicken.
Add it back to the pot.
Break the spaghetti noodles into 2-3 inch pieces and place them in the pot.
Stir to combine, making sure to cover the noodles in the liquid.
Continue to cook on low for 25-30 minutes, stirring halfway through until the noodles are tender. Taste, and adjust seasoning if necessary.
Serve with fresh chopped parsley for optional garnish.
CRAVING MORE RECIPES?
Slow Cooker Chicken Noodle Soup
- 1 ½ pounds boneless skinless chicken breasts
- 3 medium carrots peeled and thinly sliced
- 1 small sweet onion small diced
- 3 garlic cloves minced
- 2 dried bay leaves
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 8 cups unsalted chicken stock
- ½ pound spaghetti noodles
- fresh chopped parsley for garnish optional
- Place the chicken breasts, carrots, onion, garlic, bay leaves, Italian seasoning, salt, and pepper into an 8-quart slow cooker.
- Pour in the stock and stir to combine. Place on low for 5-6 hours or high for 3-4 hours until the chicken and vegetables are tender.
- Dice, shred, or chop the chicken and add it back to the pot.
- Break the spaghetti noodles into 2-3 inch pieces and place them in the pot. Stir to combine, making sure to cover the noodles in the liquid.
- Continue to cook on low for 25-30 minutes, stirring halfway through until the noodles are tender. Taste, and adjust seasoning if necessary.
- Serve with fresh chopped parsley for optional garnish.
- For additional seasonings, you can add, pesto, smoked or sweet paprika, seasoned salt, creole seasoning, or lemon pepper.
- Fresh herbs such as thyme or rosemary will work beautifully.
- Other veggies that would be good added in are petite diced tomatoes, zucchini, summer squash, or celery. Wilt baby spinach or kale in at the end as well.
- This soup is best eaten right away. The longer the noodles sit in the soup, the softer they will become and will soak up more liquid. If you know you won’t eat the entire soup right away, I suggest boiling the noodles separately, adding them to serving bowls, and ladling the soup over them.
- You can trade spaghetti out for other pasta. Ditalini or egg noodles would both work wonderfully.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.