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Slow Cooker Chicken Noodle Soup

by Skinny Ms.

Slow Cooker Chicken Noodle Soup

Our chicken noodle soup recipe puts a healthy spin on an American classic. This soup is great for when you are feeling under the weather or when you just have a craving for warm comfort food.

Serve it alone or with sides, like chewy whole grain bread or a leafy green salad. You can even bake up some kale chips or sweet potato crunchies if you like your soup accompanied by a crunch.

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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Yields: 8 Servings | Serving size: 1 Cup | Calories: 149 | Previous Points: 2 | Points Plus: 4 | Total Fat: 2 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 22 mg | Sodium: 150 mg | Carbohydrates: 14 g | Dietary Fiber: 2 gm | Sugars: 2 g | Protein: 11 g


  • 2 pounds cut up chicken, skinless and boneless, cut into 2" pieces (raw chicken) I used breasts for this recipe but feel free to use dark meat or a combination of breasts and thighs
  • 6 cups low sodium chicken broth, fat free
  • 1/2 teaspoon crushed red pepper flakes, more or less to taste
  • 1 cup sliced celery
  • 4 carrots, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh, chopped, Italian parsley
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 8 ounces whole wheat spaghetti, broken into small pieces


Add all ingredients, except the noodles, in the slow cooker and cook for 6-8 hours on low, or until carrots are tender. The last hour of cooking time, add the broken pasta and continue cooking one additional hour or until pasta is al dente, or to desired doneness.

Click here for the Top 10 Slow Cooker Recipes on Skinny Ms.

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31 Responses to Slow Cooker Chicken Noodle Soup

  • slheflin says:

    Exactly what I've been looking for. Thank you.

  • 1victs says:

    This is an all time fav in my house anytime of the year, great comfort food.

  • Neds says:

    This was my first time making chicken soup in the crock pot. Boy, was I impressed!!! My family loved it.I use many of your recipes. Thank you. This will be made again and again.

  • Skinny Ms. says:

    Neds, Ahhhhhh….thank-you so much!!! We love what we do! :)

  • linda says:

    this sounds sooo good…wish u would fix the PIN BUTTON please ..would love to save this recipe that way…thx and thx for the yumtastic recipes.

    • Skinny Ms. says:

      Thank you. The pin it button works, what happens when you try to use it? Are you coming to the site via a Facebook app? What device are you using? These details will assist in correcting the issue. Thank you.

  • EmK says:

    crock pot new-be here — should the chicken be thawed or frozen?

  • I made this last night for dinner. I am so glad that I planned it for yesterday because it turned out to be chilly, windy and pouring rain (with flash flooding). It was the perfect thing to feed my family!

    I used boneless chicken breasts and thighs. It was a bit time consuming cutting off those bits of fat that are left on the thighs and other than that it came together pretty quick.

    I did add another 4 cups of chicken broth as I thought once I added the noodles later it would not be brothy enough. That turned to be the right decision.

    I stirred it after several hours in the slow cooker and I noticed little bits of chicken all throughout the broth. It didn’t turn out to be a problem other than visually I didn’t care for that aspect. I cut the pieces into about 1″ pieces and the 1″ pieces stayed intact, but there were little bits all throughout the soup. If anyone has any suggestions what happened there and how to avoid that I would appreciate it. I wanted a “clean”, clear looking broth.

    The biggest thing that went wrong was the noodles. The recipe states to add them one hour before ready to serve. I did so and ran an errand. While I was gone the slow cooker turned to warm. When I came home and ladled the soup out, the noodles were complete MUSH! They were jelled like clumps of mush :( My family were troopers about it and either grinned and bear it or picked around the noodles. Later, as I was putting the leftovers in the fridge I took a fork and pulled out all the noodles, it filled a cereal bowl full of jelly-like noodles.

    I will be making the recipe again because it WAS good, however will be more careful about when to add the noodles.

  • Skinny Ms. says:

    Darlene, I recommend using larger (uncooked) pieces of chicken…about 1 1/2″ cubes. Also, try adding the noodles the last 15 minutes of cooking time.

  • Cara Roxanne says:

    This is my second time making this… man, this is the best winter recipe ever! I loaded up on the garlic this time (my boyfriend and I have both been sick this week), throw the noodles in the last 15 minutes, and add a ton of mixed greens at the very end… amazing. So good. Thank you!

  • Lynne says:

    I tried this recipe today and it was excellent! When I entered the ingredients into the Weight Watchers Recipe Builder the Points Plus were 8 rather than the 3 indicated above.

    Thanks for a great recipe!

  • Gina L. says:

    Ok I am putting this in the crockpot now. Can I put it on med. to make it cook quicker?

  • Laura says:

    Very yummy! However, I agree with Lynne above. The points/serving size are not jiving. I only added 3 oz of spaghetti and my points totaled 36. Divide by 6 servings and 6 pts each. However, my serving sizes were 2 cups, so mine would have made12 servings at your size w/less spaghetti. Again, it was yummy, but please check the points again. Thanks!!

  • Caroline says:

    can I cook this in the crockpot on high? how long would it take??? thanks trying to make it tonight for my boyfriend and I since were sick!

  • Trapis says:

    Trying this out as I type! Since i'm stationed in Guam there isn't a whole lot of American comfort food. I cant wait to have this for dinner with a grilled cheese!

  • Carmen says:

    Can I use a different type of noodle for this? I only have whole wheat swirl pasta. If so, how long would I need to put it in for?

  • Nat says:

    Hi can i make the soup with leftover rotisserie if i add the chicken after the vegetables are fork tender? Any other adjustments needed if i don't use raw chicken?

  • loveyoursite says:

    Is the fiber correct? The whole wheat pasta I buy has 5 g fiber per serving

  • Mon says:

    I made this today and as I'm looking at it in the crock pot it appears to have a weird 'curdled' substance all through the broth. I did not use fat free broth but otherwise followed the recipe. All ingredients were fresh and bought this morning. Any thoughts?

    • SkinnyMs says:

      Mon, I would say that curdling you mention could be from fat or starch. The noodles(starch) should be added last as the directions outline. The chicken is skinless, so there shouldn't be too much fat. Skim the top of the soup with the side of the spoon and wait for the recipe to complete cooking. Stir the soup.

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