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Slow Cooker Chicken Noodle Soup

Slow Cooker chicken noodle soup with shredded bone-in chicken thighs and egg noodles cooked until tender, simmering in a clear golden broth. Set it and let the Crockpot do the work for a comforting, dill-flecked bowl every time.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb bone-in chicken thighs Use bone-in thighs for richer broth flavor.
Vegetables and aromatics
  • 4 carrots Slice into coins for even cooking.
  • 4 celery Slice for consistent bite size.
  • 1 onion Dice small so it dissolves slightly into the broth.
  • 4 garlic Minced for quick infusion.
Broth and seasonings
  • 8 cup chicken broth Low-sodium works if you plan to season at the end.
  • 1 tsp dried thyme
  • 1 tsp dried dill
  • 2 bay leaves Remove after the long cook.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt Season generously near the end; to taste.
  • 0.25 pepper Season generously near the end; to taste.
Noodles and garnish
  • 8 oz egg noodles Add last and cook until tender for best texture.
  • 1 fresh dill or parsley for garnish Chopped for topping at serving.

Equipment

  • 1 slow cooker

Method
 

Build the soup
  1. Place the bone-in chicken thighs into the slow cooker, then add carrots, celery, onion, and garlic. Pour in the chicken broth and sprinkle in thyme, dried dill, bay leaves, garlic powder, and onion powder.
  2. Cover and cook on Low for 6-8 hours. For faster timing, cook on High for 3-4 hours, until the chicken is fully cooked and tender.
Shred and finish
  1. Remove the chicken thighs, discard the skin and bones, and shred the meat. Return the shredded chicken to the slow cooker.
  2. Remove the bay leaves from the broth. Stir to distribute the herbs evenly.
  3. Add the egg noodles and cook on High for 20-30 minutes, until tender. Keep covered so the noodles cook through evenly.
  4. Season generously with salt and pepper to taste, then garnish with fresh dill. Serve hot with the noodles at their ideal tenderness.

Notes

Pro tip: For the best noodle texture, add egg noodles during the final 20-30 minutes so they don’t turn soft. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or microwave, adding a splash of broth if thickened. Freezing is not recommended with noodles for best texture. For a lower-sodium option, use low-sodium chicken broth and reduce added salt until serving.