Chicken Noodle Soup

This recipe was born because my 8 year old felt sick and asked for chicken noodle soup. My ingredients were low but I was gonna get her soup no matter what.

And viola, an easy chicken noodle soup recipe that helped her feel better and gave me super mom vibes.

Isnt it the best feeling when we are able to help our kids! SOmetimes those little wins give you confidence to get through the days and comfirm you are doing something right.

Customize this recipe to whatever you have in the house. I use chicken thighs but you can use chicken breast or your preferred cut of chicken in this too! Also throw in whatever noodle is hiding in that pantry of yours!

This is a great way to use up items in the pantry and enjoy a healthy comfort food dinner.


Super Easy Chicken Noodle Soup

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Noodle Soup
Servings: 8
Calories: 352kcal
Author: Hannah Stewart


  • Slow Cooker or Crock Pot



  • 2 tbsp olive oil or coconut oil
  • 1 small onion, chopped
  • 1 cup carrots, chopped
  • 12 cup broth of preference I use chicken broth (Water will work too if needed)
  • 1/2 tsp celery seeds
  • 1 bay leaf
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp dried parsley Use 2 tbsp fresh parsley if desired
  • 2 lb bone-in chicken thighs or chicken breasts
  • 8 oz pasta noodles of choice
  • 2 tsp salt
  • 1/2 tsp black pepper



  • Add all ingredients (excepts pasta noodles) to the slow cooker.
  • Cook on low 6-8 hours or high 3-4 hours.
  • Add pasta noodles during last 30 minutes cook time.
  • Remove chicken, shred or chop meat and remove bones (if necessary).
  • Stir chicken back into soup and serve!

Freezer Directions:

  • Label Freezer bag with recipe name, cooking from frozen directions and expiration date (todays date plus three months).
  • Add all ingredients, except broth and pasta noodles, into labeled gallon freezer bag.
  • Store in freezer for up to three months.

Cooking from Frozen Directions:

  • Thaw overnight in fridge or in the morning in some warm water (meal may not be 100% thawed but that is ok).
  • Add freezer bag contents into slow cooker.
  • Add 12 cups broth and cook on low 6-8 hours or high 3-4 hours. (May need to add an extra 30 minutes cook time if completely frozrn, be sure to check temperature of chicken).
  • Add pasta noodles during the last 30 minutes cook time.
  • Remove chicken, shred or chop meat and remove bones (if necessary).
  • Stir chicken back into the soup and serve!


  • Top off your soup with sour cream, fresh parsley or parmesan cheese!
  • Great served with a slice of artisan bread on the side!

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