Slow Cooker Chicken Noodle

This Slow Cooker Chicken Noodle Soup is the kind of comforting meal that warms you up from the inside out and fills your belly with heartfelt goodness. It takes the classic chicken noodle soup everyone loves and gives it a simple twist by using spaghetti noodles instead of the usual soup pasta. Whether it’s a chilly day or you need something soothing after a long one, this soup is easy to throw together and tastes like it’s been simmering all day.

I first made this soup on a cold winter afternoon and the entire house smelled incredible as it cooked. My family immediately declared it a new favorite and it’s become a regular in our dinner rotation.

Ingredients

• Boneless skinless chicken breasts: choose fresh or high—quality frozen breasts for tenderness and flavor
• Medium carrots: peeled and sliced thin to cook evenly and add natural sweetness
• Small sweet onion: finely diced to create a mellow onion base for the soup
• Garlic cloves: fresh minced garlic brings fragrant depth, but jarred can work in a pinch
• Dried bay leaves: essential for adding subtle aromatic complexity
• Italian seasoning: a blend of herbs like oregano and basil that gives that classic soup flavor, poultry seasoning can substitute if you prefer
• Kosher salt and black pepper: for balanced seasoning, adjust to taste
• Unsalted chicken stock: opting for unsalted lets you control salt levels and keeps broth clean tasting
• Spaghetti noodles: breaking these into smaller pieces adds a unique twist and perfectly cooks in the slow cooker liquid
• Fresh chopped parsley: for garnish and bright freshness at the end

Instructions

Sauté the Aromatics and Prep Ingredients:

Begin by finely dicing the onion and mincing the garlic cloves. Peel and slice the carrots into thin rounds for even cooking. If adding celery or extra vegetables, prepare those similarly.

Load the Slow Cooker:

Place the chicken breasts, sliced carrots, diced onion, minced garlic, bay leaves, Italian seasoning, kosher salt, and black pepper into an 8 quart slow cooker. Pour the unsalted chicken stock over everything and gently stir to combine the ingredients evenly.

Cook Until Tender:

Cover the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours. You are looking for the chicken breasts and vegetables to become tender enough to shred or dice easily.

Shred the Chicken:

Remove the cooked chicken breasts from the slow cooker and shred or dice them into bite sized pieces using two forks or a knife. Place the shredded chicken back into the slow cooker and stir to combine.

Add Spaghetti Noodles:

Break the spaghetti noodles into 2 to 3 inch pieces and add them directly to the slow cooker. Stir carefully to ensure the noodles are submerged in the broth so they cook evenly.

Finish Cooking Noodles:

Continue cooking on low for an additional 25 to 30 minutes. Stir the soup halfway through this time to prevent noodles from sticking or clumping. Check for doneness when noodles are tender but not mushy.

Adjust Seasoning and Serve:

Taste the soup and adjust salt and pepper if needed. Remove bay leaves before serving. Ladle the soup into bowls and garnish with fresh chopped parsley for a pop of color and brightness.

My favorite part about this recipe is how the bay leaves and Italian seasoning create a warm inviting aroma that fills the house all day long. One cold afternoon, my kids came home to this soup and immediately curled up by the stove with huge smiles—those are the little moments that make cooking so worth it.

Storage Tips

Allow the soup to cool completely before transferring leftovers to an airtight container. Store the soup broth and chicken separately from the noodles when possible to maintain noodle texture. Leftovers keep in the refrigerator up to three days. For longer storage freeze the broth and chicken up to three months but add freshly cooked noodles at serving time to avoid soggy pasta.

Ingredient Substitutions

Chicken thighs can replace breasts for a juicier, richer flavor and tend to shred more easily. If you do not have Italian seasoning substitute with poultry seasoning or a mix of dried oregano, basil, and thyme. Feel free to add celery, zucchini, or spinach during the last hour of cooking to sneak extra veggies in. Any small pasta shape like ditalini or egg noodles will work if you want a change from spaghetti.

Serving Suggestions

Serve this soup with a slice of crusty bread or garlic toast for dipping. A light sprinkle of freshly grated Parmesan cheese on top can add a delicious savory touch. Pair with a simple green salad dressed in lemon vinaigrette to balance the hearty soup.

This slow cooker chicken noodle soup is easy to make and perfect for cozy family dinners. It’s comforting, customizable, and freezes well when you store noodles separately.

FAQs About This Recipe

→ Can I add other seasonings?

Yes, you can enhance flavors with pesto, smoked paprika, seasoned salt, creole seasoning, or lemon pepper to suit your taste.

→ Are fresh herbs suitable?

Fresh thyme or rosemary work wonderfully, bringing aromatic notes that complement the slow-cooked ingredients.

→ Can I include additional vegetables?

Absolutely, try petite diced tomatoes, zucchini, summer squash, celery, or wilt baby spinach or kale for added nutrition and texture.

→ Is spaghetti the only pasta option?

While spaghetti adds a unique texture, you can swap it for ditalini or egg noodles depending on preference.

→ How should leftovers be stored?

Let cool to room temperature, store in airtight containers in the fridge for up to 3 days, or freeze for up to 3 months. Store pasta separately to maintain texture.