Go Back Email Link
crockpot full of noodles, chicken, and veggies.
Print Recipe
No ratings yet

Grandma's Slow Cooker Chicken Noodle Soup

Packed with juicy chicken, fresh veggies, and egg noodles, this soup is warm, comforting, and flavorful
Author: Katie Shaw


  • 1 tablespoon butter
  • 1 small onion diced
  • 1 cup celery diced (about 2 stalks)
  • 2 large garlic cloves
  • 8 cups chicken broth
  • 2-3 bone in skin-on chicken breasts (2-3 pound package)
  • 10 ounces wide egg noodles
  • 1 cup sliced carrots
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon salt
  • ¾ teaspoon pepper


  • Brown the chicken and veggies. Heat a heavy-bottomed skillet over medium-high heat. Add butter and cook the chicken, 1 minute per side. It will be browned but raw. Remove to a plate. Cook the onions and celery for 4 minutes. Add garlic, cook for 2 minutes more.
  • Add everything besides noodles to slow cooker. Place chicken, broth, cooked onions and celery, salt, pepper, basil, oregano, and sliced carrots in the slow cooker. Cover and cook on low for 3-4 hours, until chicken is cooked through.
  • Shred meat and add noodles. Remove chicken breasts from the slow cooker. Remove meat and shred or chop into bite-size pieces. Discard skin and bones. Add back into slow cooker. Add egg noodles and cook on low for 30-60 minutes, until noodles are tender.


Every crockpot cooks a bit differently: the first time you make this,  check on the egg noodles every 15 minutes or so to make sure they aren't getting mushy.