Slow Cooker Chicken Noodle Soup

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.

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Yields: 8 Servings | Serving size: 1 Cup | Calories: 346 | Total Fat: 12 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 73 mg | Sodium: 453 mg | Carbohydrates: 29 g | Dietary Fiber: 2 gm | Sugars: 2 g | Protein: 32 g | SmartPoints: 8 |

Ingredients

    Slow Cooker Ingredients
  • 1 cup sliced celery
  • 4 carrots, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 pounds uncooked skinless, boneless chicken breasts or thighs, cut into 2" pieces (note that breast meat tends to get dryer than thigh meat when cooked in the slow cooker)
  • 1/2 teaspoon crushed red pepper flakes, more or less to taste
  • 3 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 6 cups low-sodium chicken broth, fat free preferred
  • 1 bay leaf
  • Add when done
  • 8 ounces whole wheat spaghetti, broken into small pieces
  • 1/4 cup fresh, chopped, Italian parsley, to serve
  • 1-2 tablespoons fresh squeezed lemon juice, to taste

Directions

Add the vegetables and garlic to the bottom of the slow cooker, and the chicken on top, sprinkle in the thyme, oregano, chili flakes, and salt and pepper. Pour in the stock and add in the bay leaf. Cook for 6-8 hours on low in the slow cooker, or until carrots are tender. If necessary, skim off any foam that has floated to the top of the soup and discard.

Around 15 minutes before ready to serve, cook the broken up pasta separately on the stovetop according to package directions and drain. Stir in the noodles and chopped parsley just before serving. Then stir in one tablespoon of the lemon juice last. Taste and add in more lemon juice, if desired. Enjoy!

http://skinnyms.com/slow-cooker-chicken-noodle-soup/

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43 Comments on "Slow Cooker Chicken Noodle Soup"

  1. slheflin  June 5, 2012

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

    Reply
    • skinnyms  June 6, 2012

      You are so welcome!

      Reply
  2. 1victs  June 6, 2012

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

    Reply
    • skinnyms  June 6, 2012

      Great! Thanks.

      Reply
  3. Neds  October 16, 2012

    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.

    Reply
  4. Skinny Ms.  October 17, 2012

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

    Reply
  5. linda  December 10, 2012

    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.

    Reply
    • Skinny Ms.  December 10, 2012

      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.

      Reply
  6. EmK  January 13, 2013

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

    Reply
  7. Darlene Rodgers  January 29, 2013

    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.

    Reply
  8. Skinny Ms.  January 30, 2013

    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.

    Reply
  9. Cara Roxanne  February 21, 2013

    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!

    Reply
  10. Lynne  September 1, 2013

    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!

    Reply
    • Skinny Ms.  September 2, 2013

      Lynne, You’re welcome! We’ll recheck the points. Thanks!

      Reply
  11. Gina L.  September 27, 2013

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

    Reply
    • Skinny Ms.  September 29, 2013

      Gina, Yes, it will just take less time.

      Reply
  12. Laura  October 6, 2013

    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!!

    Reply
    • Skinny Ms.  October 7, 2013

      Laura, Just recalculated the points and got the same #’s.

      Reply
      • Laura  October 10, 2013

        I'm sorry — can you clarify? Did you get the same as my #s or the same as in the recipe box above? If so, I still don't know how you figured out 3 pts/cup at 6 servings. Sorry to be a pain!

        Reply
        • Skinny Ms.  October 11, 2013

          Laura, No problem! The #’s I got after redoing the data are in the recipe box. Thanks!

          Reply
  13. Caroline  November 11, 2013

    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!

    Reply
  14. Trapis  April 22, 2014

    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!

    Reply
  15. Carmen  January 11, 2015

    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?

    Reply
    • SkinnyMs  January 13, 2015

      Carmen, Boil the swirl pasta separately, drain, and add it at the very end before serving.

      Reply
  16. Nat  January 15, 2015

    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?

    Reply
    • SkinnyMs  January 16, 2015

      Nat, Yes you can add precooked chicken at the end and no other adjustments are needed:).

      Reply
  17. loveyoursite  January 19, 2015

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

    Reply
    • SkinnyMs  January 20, 2015

      Yes, you're not having a whole serving of whole wheat pasta in a serving of soup.

      Reply
  18. Mon  March 6, 2015

    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?

    Reply
    • SkinnyMs  March 7, 2015

      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.

      Reply
  19. Stephanie  December 30, 2015

    How can you convert this recipe to Stove top?

    Reply
    • Melissa Florero  January 3, 2016

      Stephanie, The simplest way to do it would be to sauté all of the vegetables in the bottom of the soup pot over medium heat in one tablespoon olive oil for about 8 minutes. Then add the garlic and cook for 30 seconds. Then add everything besides the noodles, and double the liquid that you would have used for a slow cooker. Allow to simmer over medium low heat for about 45 minutes, or until veggies are tender. If you added chicken in whole pieces and not in bite-sized chunks, remove it after half an hour and allow to cool to shred, and add back to pot. Cook pasta according to package directions separately and add in last 5 minutes of cook time.

      Reply
  20. Jill  January 7, 2016

    Can I use regular pasta instead of whole wheat? I don’t like cooking with whole wheat pasta…thanks!

    Reply
    • Melissa Florero  January 7, 2016

      Jill, Have you tried quinoa pasta or the Barilla Plus (protein rich) pasta? These are great alternatives that don’t have the tannic, wheat taste.

      Reply
  21. Samantha  January 25, 2016

    I made the soup today! It is delicious and healthy… but the chicken is really dry and overcooked!

    I cooked it on low for 5 hours + added the uncooked noodles in for 1 additional hour = 6 hours.

    I figured the chicken shouldn’t be overcooked if I used the bare minimum time recommended. Did I do something wrong?

    Reply
    • Gale Compton  January 26, 2016

      Samantha, Try using thighs instead of breasts. Dark meat doesn’t dry out like breasts. Also, since all slow cookers tend to cooking a little differently, you could try cooking 4 hours before adding the noodles. 🙂

      Reply
  22. Abby  May 19, 2016

    Do you happen to know the calorie count without the noodles?

    Reply
    • Gale Compton  May 21, 2016

      Abby, We recalulted the data and without the noodles the calorie count is approximately 226 calories.

      Reply
  23. marti  November 11, 2016

    New to crock pot and slow cooking. how much water do you add?

    Reply
    • Nichole Furlong  November 12, 2016

      No need to add water for this recipe! The chicken broth is used as the liquid in this soup.

      Reply
  24. Lynette  December 4, 2016

    I live alone and halfed the recipe. However, it’s still a lot. Do you know if this freezes well? Can the Soup be cooked on high say the last two hours? (Want to get to bed before midnight! 😉 )

    Reply
    • Gale Compton  December 5, 2016

      Lynette, You can freeze this recipe and many other soups, stews, and chili recipes. Allow the soup to cool before adding to freezer safe containers. I use quart jars but be sure to fill no more than 3/4 full. 🙂

      Reply

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