Slow Cooker Chicken Noodle Soup


Soup, Chili & Stew
Slow Cooker Chicken Noodle Soup

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    Make homemade Chicken Noodle Soup the easy way: in a slow cooker! It's the perfect comfort dish for cold nights, sick days or whenever you're craving soup.

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    Servings and Ingredients

    Serves 10
    1 (2.2-lbs.) pkg. Hy-Vee True Boneless skinless chicken breasts
    2 (32-oz.) containers Hy-Vee no salt added chicken stock
    1 ½ c. yellow onions, chopped
    1 ½ c. celery, sliced
    1 ½ c. carrots, sliced
    1 tbsp. bottled minced garlic
    1 tsp. Hy-Vee ground white pepper
    1 ½ tsp. Hy-Vee salt, divided
    2 sprig(s) fresh thyme, plus additional for garnish
    2 sprig(s) fresh sage
    1 sprig(s) fresh rosemary
    2 Hy-Vee dried bay leaves
    2 Hy-Vee large eggs
    2 Hy-Vee large egg yolks
    2 tbsp. Gustare Vita olive oil
    ¼ tsp. Hy-Vee ground nutmeg
    2 c. Hy-Vee all-purpose flour, divided
    2 tbsp. fresh parsley, chopped
    1 tbsp. fresh lemon juice

    Things To Grab

    • 6-quart slow cooker
    • Meat thermometer
    • Whisk
    • Large bowl
    • Rolling pin
    • Ruler


    1. Place chicken, chicken stock, onions, celery, carrots, garlic, white pepper, 3/4 teaspoon salt, 2 thyme sprigs, sage, rosemary, and bay leaves in a 6-quart slow cooker. Cover and cook on HIGH 3 to 3-1/2 hours or until chicken reaches 165 degrees.

    2. For noodles, whisk together whole eggs, egg yolks, oil, remaining 3/4 teaspoons salt, and nutmeg in a large bowl. Stir in 1 cup flour until smooth. Gradually stir in enough of the remaining 1 cup flour until dough just forms a ball and is still sticky.

    3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a smooth dough that is no longer sticky, about 8 to 10 minutes. Place dough in a small bowl; cover with plastic wrap and refrigerate 30 minutes.

    4. Turn chilled dough out onto a lightly floured surface. Roll to 1-inch thickness. Cut dough into 1/2-inch-wide strips using a sharp knife or pizza cutter; cut strips into 3-inch-long noodles. Twist noodles, if desired. Transfer to a baking sheet; let stand to slightly dry with chicken is cooking.

    5. Transfer chicken from slow cooker to cutting board; cover to keep warm and set aside. Remove and discard herb sprigs and bay leaves. Add noodles to the slow cooker; cover and cook on HIGH 25 to 30 minutes or until noodles are tender.

    6. Shred chicken breasts using 2 forks. Return chicken to slow cooker. Cover and cook 4 to 5 minutes or until heated through. Stir in parsley and lemon juice. If desired, garnish with additional thyme sprigs.

    Nutrition facts


    300 Calories per serving
    1-1/2 cups

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 140mg
    • Sodium: 470mg
    • Total Carbohydrates: 24g
    • Protein: 31g

    Daily Values

    Iron 10%
    Calcium 2%
    Vitamin D 0%
    Potassium 10%