How to Make Whole Chicken Noodle Soup in the Slow Cooker

Chicken Noodle Soup in the Slow Cooker

Whole Chicken Noodle Soup in the Slow Cooker

My hairdresser Christa Forgue told me she likes to make a whole chicken noodle soup in the slow cooker. This method is so easy and the flavor is just right—kind of like my Jewish grandmothers would have made if either of my Jewish grandmothers had been good cooks (they had lots of other good qualities.)

And for another great Slow Cooker Recipe, check out our Spicy Szechuan Ground Turkey and Green Beans recipe.  To see our how-to video, click on this:  Spicy Szechuan Ground Turkey and Green Beans video.

Watch the YouTube video:

Chicken Noodle Soup in the Slow Cooker

8 servings, about 1 3/4 cups
Prep (30 minutes) + Cook (3 – 10 hours)

2 carrots, sliced (about 1 cup)
3 stalks celery, sliced (about 1 cup)
1/2 yellow onion, diced (about 1 cup)
2 garlic cloves, smashed peeled and coarsely chopped
3 1/2 lb. whole chicken, some or all skin removed, if desired
8 cups water
2 – 3 tsp. salt, to taste (3 works well if you’re not on a low sodium diet)
1/2 tsp. black pepper
2 bay leaves
1 tsp. dried dill or thyme
2 cups fine or extra fine egg noodles, or use quick-cooking farro or barley

Put the carrots, celery, onions and garlic in the bottom of the slow cooker and lay the chicken on top of them. Add the remaining ingredients except the noodles and cook on low for 6 – 10 hours, or on high for 3 – 4 hours.

Transfer the chicken to a colander placed inside of a large bowl to catch extra juices and let it cool (if you don’t have time to let it cool, you can work with very clean rubber gloves instead.) Meanwhile, add the uncooked noodles (or farro or barley) to the slow cooker (SEE TIP BELOW).

Remove and discard the skin and bones from the chicken and shred the chicken meat with your fingers. Return 2 1/2 cups of the chicken to the soup, and reserve and refrigerate or freeze the rest of the chicken for another use.

Tip: If you want the noodles to stay firmer, cook them separately, drain them, toss them with a little butter or oil, and add them to each soup bowl as you serve it so they don’t absorb too much liquid. This is an especially good idea if you won’t serve the soup right away. Alternatively, you can cook wild rice, farro or other grain and put them in the bowls before adding the soup. It gives family members the chance to put in however much they want.

Scramble Flavor Booster: If you have them, add a sprig or two of fresh rosemary, parsley, sage and/or oregano. For a different flavor on day 2, stir in some chipotles in adobo or salsa verde.

Nutritional Information Per Serving (% based upon daily values)
Calories 251, Total Fat: 10g, 15.5%; Saturated Fat: 3g, 13.5%; Cholesterol: 66mg, 22%; Sodium: 654mg, 27%; Total Carbohydrate: 19g, 6.5%; Dietary Fiber: 2g, 6%; Sugar: 6g; Protein: 20g


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2 thoughts on “How to Make Whole Chicken Noodle Soup in the Slow Cooker

Jennifer says:

I made this yesterday for our snow day – and it was the BEST and easiest soup I have ever made! Your tip to make the grains separately is brilliant.

Aviva says:

I’m so, so happy to hear that you liked it as much as we do, Jennifer, thanks for reporting back!

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