Slow Cooker Chicken Noodle

This Slow Cooker Chicken Noodle Soup is a warm, comforting classic with a satisfying twist. Instead of the usual egg noodles, it uses spaghetti broken into bite—sized pieces, making it a unique and fun way to enjoy this family favorite. It simmers slowly all day, filling your home with inviting aromas and delivering tender chicken and perfectly cooked veggies in every bowl.

I first cooked this during a chilly weekend when we wanted a comforting meal without much fuss. Now it’s a go—to recipe my whole family asks for whenever the weather turns cold, and I love how easy it is to customize with whatever veggies or seasonings I have on hand.

Ingredients

• Boneless skinless chicken breasts: lean and tender protein that cooks beautifully in the slow cooker, but feel free to swap with thighs or tenderloins for richer flavor
• Medium carrots: peeled and thinly sliced to add natural sweetness and color, pick firm vibrant carrots for the best texture
• Small sweet onion: finely diced to build the savory foundation of the soup, choose fresh and firm onions without soft spots
• Garlic cloves: minced for a bright aromatic kick; if pressed for time, jarred minced garlic can work too
• Bay leaves: infuse the broth with subtle herbal depth, remove before serving
• Italian seasoning: a mix of dried herbs that enhances the flavor, poultry seasoning works well if you want a slightly different profile
• Kosher salt and black pepper: essential for seasoning, adjust to taste
• Unsalted chicken stock: using unsalted gives full control over the soup’s saltiness; choose a good quality stock for best taste
• Spaghetti noodles: broken into 2—3 inch pieces the star that makes this soup unique, but you can substitute with ditalini or egg noodles if preferred
• Fresh chopped parsley: optional for garnish and adds a fresh herbaceous note and brightens the presentation

Instructions

Place the Aromatics and Chicken in Slow Cooker:

Add the chicken breasts, carrots, diced onion, minced garlic, bay leaves, Italian seasoning, kosher salt, and black pepper into an 8—quart slow cooker. Pour in the unsalted chicken stock. Stir gently to combine all the ingredients evenly.

Cook Until Tender:

Set the slow cooker to low for 5 to 6 hours or high for 3 to 4 hours. The goal is for the chicken to cook through and the vegetables to become soft and flavorful, creating a rich broth. You will notice the house fills with comforting aromas while it simmers.

Shred or Dice Chicken and Return to Pot:

Once cooked, remove the chicken and shred, dice, or chop it into bite—sized pieces. Return the chicken back into the slow cooker and stir to mix well with the broth and vegetables.

Add Spaghetti and Finish Cooking:

Break the spaghetti noodles into 2 to 3 inch pieces and add them to the pot. Stir carefully to ensure the noodles are covered by the liquid. Cook on low for an additional 25 to 30 minutes, stirring once halfway through to prevent sticking. The noodles should be tender but not mushy.

Adjust Seasoning and Serve:

Taste the soup and add more salt or pepper if necessary. Serve hot, garnished with fresh chopped parsley if desired, for a pretty pop of green and an extra fresh flavor.

This recipe holds a special place in my heart because of the cozy weekends spent slow cooking this soup when everyone needed a little extra comforting food. I love the smell of garlic and herbs filling the kitchen all day as the soup simmers—it’s like a warm hug in a pot.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup without the noodles cook noodles fresh when reheating to avoid sogginess. If you plan to store the soup for a while, separate cooked noodles in a different container and add just before serving to keep the texture just right.

Ingredient Substitutions

Chicken thighs or tenderloins can replace chicken breasts for a juicier or more flavorful result. Feel free to swap spaghetti with ditalini or egg noodles or even small pasta shells. Fresh herbs such as thyme or rosemary work wonderfully in place of Italian seasoning for a different aromatic angle. Add extra vegetables like zucchini, diced tomatoes, or celery to boost the nutrition and color.

Serving Suggestions

Serve this soup with warm crusty bread or buttery dinner rolls to soak up the delicious broth. A simple side salad with vinaigrette offers a refreshing contrast to the hearty soup. Garnish with freshly chopped parsley, a squeeze of lemon, or even a sprinkle of grated Parmesan for an extra burst of flavor.

Serve hot, garnish with parsley, and enjoy a cozy bowl any day.

Common Questions About Recipes

→ Can I add different pasta instead of spaghetti?

Yes, pasta shapes like ditalini or egg noodles work well and can be swapped in depending on preference.

→ What vegetables can be included besides carrots and celery?

Try adding petite diced tomatoes, zucchini, summer squash, baby spinach, or kale for extra nutrition and color.

→ How should leftovers be stored for best texture?

Cool leftovers before transferring to airtight containers. Store cooked pasta separately to maintain texture when reheating.

→ Can fresh herbs be used in this slow cooker dish?

Absolutely, thyme or rosemary added during cooking enhance the flavor beautifully.

→ Are there seasoning variations to try with this dish?

Consider additions like pesto, smoked paprika, creole seasoning, or lemon pepper for a flavor twist.