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Slow Cooker Chicken Noodle Soup Recipe

Make the ultimate comfort food with this easy slow cooker chicken noodle soup recipe! Packed with tender chicken, hearty veggies, and a creamy broth.

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 6
Calories: 636 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3-4 cups chicken cooked, shredded
  • 4 carrots peeled and chopped
  • 3 celery stalks peeled and chopped
  • 1 small onion diced
  • 2 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 12 ounces pasta
  • 2 cups heavy cream

Instructions

    Cup of Yum
  1. Add the chicken, carrots, celery, onion, chicken broth, Italian seasoning, garlic powder, and salt to your slow cooker.
  2. Slow cook on low for 6 hours or high for 4 hours.
  3. Add the noodles and heavy cream, cover, and cook for another 30 minutes on low until the noodles are tender.
  4. Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  5. You can also make this with leftover shredded chicken.
  6. You can add peas to this if you like.
  7. You can use dried pasta instead of frozen but only cook for 30 minutes after adding the dried noodles.

Notes

  • If you don't have leftover chicken, you can make this soup by grabbing a rotisserie chicken from the grocery store.
  • While the classic combination of carrots, celery, and onions creates that traditional chicken soup flavor we all love, you can always change things up based on the veggies you have in the fridge.
  • I don't recommend freezing this particular recipe because of the cream and noodles. The dairy can separate when thawed, and the noodles tend to get mushy.
  • For a lighter version of this soup, reduce the amount of heavy cream or substitute it with half-and-half.
  • If your soup is too thick, add chicken broth until you reach your desired consistency.
  • If you don't have leftover chicken, you can make this soup by grabbing a rotisserie chicken from the grocery store.
  • While the classic combination of carrots, celery, and onions creates that traditional chicken soup flavor we all love, you can always change things up based on the veggies you have in the fridge.
  • I don't recommend freezing this particular recipe because of the cream and noodles. The dairy can separate when thawed, and the noodles tend to get mushy.
  • For a lighter version of this soup, reduce the amount of heavy cream or substitute it with half-and-half.
  • If your soup is too thick, add chicken broth until you reach your desired consistency.

Nutrition Information

Calories 636kcal (32%) Carbohydrates 52g (17%) Protein 21g (42%) Fat 38g (58%) Saturated Fat 21g (105%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 134mg (45%) Sodium 788mg (33%) Potassium 542mg (15%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 8136IU (163%) Vitamin C 6mg (7%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 636

% Daily Value*

Calories 636kcal 32%
Carbohydrates 52g 17%
Protein 21g 42%
Fat 38g 58%
Saturated Fat 21g 105%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 0.1g 5%
Cholesterol 134mg 45%
Sodium 788mg 33%
Potassium 542mg 12%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 8136IU 163%
Vitamin C 6mg 7%
Calcium 105mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.