Slow Cooker Chicken Noodle Soup | The Ultimate Cold & Flu Fighter

This classic Slow Cooker Chicken Noodle Soup is packed full of vegetables, chicken and noodles making it a hearty, nourishing and delicious family meal. It’s the ultimate cold and flu fighting winter soup for staying well this winter!

*This post was sponsored by Blackmores. Check out their tips for helping boost your immunity during winter here. 

When it comes to winter comfort foods, this Slow Cooker Chicken Noodle Soup is your new best friend! It’s perfect for when you’ve got the sniffles or a full blown cold or flu. Packed full of healthy vegetables, protein rich chicken and energy boosting carbohydrates, it’s the perfect winter soup!

Ingredients For Slow Cooker Chicken Noodle Soup

• chicken breast fillets (or thigh fillets)
• salt and pepper, to season
• vegetables – onion, carrot, celery
• garlic
• dried Italian herbs
• liquid chicen stock
• pasta
• lemon juice (optional)

How To Make Healthy Slow Cooker Chicken Noodle Soup – 10 Minutes Prep Time

This soup takes only 10 minutes to prepare.. and then it’s just a matter of letting the slow cooker cook away all day. It’s the perfect midweek meal!

Step 1 – Season the chicken

Season the chicken breasts with salt and pepper and place into the slow cooker. 

Step 2 – Add the chopped vegetables and herbs

Place the vegetables, garlic and Italian herbs to the slow cooker. 

Step 3 – Pour over the liquid chicken stock

Add 7 cups of liquid chicken stock and turn the slow cooker on, cook for 6-8 hours (see below for cooking times).

Step 4 – Shred the chicken

Remove the chicken, shred the chicken with two forks and return to the slow cooker for 10 minutes. 

Step 5 – Cook the pasta according to the packet instructions until al dente

Add the cooked pasta to the slow cooker and stir though the lemon juice (optional). Serve immediately. 

Cooking Time

Cook the soup in the slow cooker on LOW for 8 hours or on HIGH for 6 hours. 

How To Store Chicken Noodle Soup

This soup can be stored in an airtight container in the fridge for up to 2 days or frozen for up to 2 months. 

FAQ

Can I use chicken thigh fillets?

Yes, you can replace the chicken breasts with chicken thigh fillets. 

What type of pasta can I use?

In this recipe I used pappardelle pasta. You can also use any kind of wide pasta such as fettuccine, rigatoni etc. 

Can I add extra vegetables?

Of course! This is a really versatile recipe so you can add any extra vegetables you like. 

Can I cook this on the stove-top?

Yes, this soup can be cooked on the stove-top. Simply simmer the soup for approximately 1 hour, shred the chicken and simmer for a further 10 minutes. 

Healthy Soup Recipes

For more healthy soup recipes, check out these easy winter recipes:

• Chicken, Corn & Noodle Soup (20 minute recipe)
• Classic Pumpkin Soup
• Creamy Cauliflower Soup with Bacon & Parmesan (no cream)
• Slow Cooker Mexican Chicken Soup (add corn chips on the side… YUM!)
• Potato & Leek Soup with Crispy Bacon

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Slow Cooker Chicken Noodle Soup

This classic Slow Cooker Noodle Soup is packed full of vegetables, chicken and noodles making it a hearty and delicious family meal. It really is the perfect winter soup!

5 from 1 vote

Print Pin Rate

Course: Dinner

Cuisine: Slow Cooker Recipe

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 8 serves

Calories: 262kcal

Author: Lucy - Bake Play Smile

Ingredients

• 500 g chicken breast fillets skinless
• salt and pepper to season
• 1 onion diced
• 4 carrots diced
• 4 celery stalks diced
• 3 garlic cloves (crushed), or 3 tsp minced garlic
• 1 tsp dried Italian herbs
• 7 cups liquid chicken stock
• 200 g pasta
• juice of 1 lemon

Metric - US Customary

Instructions

• Place the chicken breasts into the bottom of the slow cooker. Season with salt and pepper. 
• Add the diced onions, carrots, celery, as well as the garlic, Italian herbs and liquid chicken stock. Stir gently. 
• Cook on LOW for 8 hours or HIGH for 6 hours. 
• Shred the chicken breasts with 2 forks and add the pasta (if using spaghetti or fettuccine, break into smaller pieces) and cook for a further 40 minutes or until the pasta is al dente. 
• Mix through the lemon juice and serve. 

Notes

RECIPE TIPS

Chicken: I generally use chicken breasts in this recipe, however you can use chicken thigh fillets if you prefer. 

Vegetarian option: Omit the chicken (no need to replace it with anything). 

Low-Carb option: Omit the pasta.

Vegetables: I use onion, celery and carrot in this recipe. You can substitute these with any other vegetables you like. 

Pasta: Wide pasta (pappardelle, fettuccine, rigatoni) all work great in this recipe. You can also use small shell or penne pasta if you like. 

Lemon Juice: Adding a squeeze of lemon juice at the end of cooking gives this soup the most amazing flavour. It's an optional but highly recommended step. 

Storing the soup: Store in an airtight container in the fridge for up to 2 days or freeze for up to 2 months. 

Stove-top alternative: If you don't have a slow cooker, you can cook this soup on the stove-top by simmering the soup for approximately 1 hour, shredding the chicken and then simmer for a further 10 minutes. 

Nutrition

Calories: 262kcal | Carbohydrates: 31g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 412mg | Potassium: 681mg | Fiber: 2g | Sugar: 6g | Vitamin A: 104.2% | Vitamin C: 6% | Calcium: 3.8% | Iron: 6.4%

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