Delicious Homemade Chicken Noodle Soup (slow cook & go)

Homemade Chicken Noodle Soup Recipe

There is nothing that tastes more like home than a bowl of homemade chicken noodle soup.

It really is the cure all for anything—a stuffy nose, a scraped knee, not acing your math exam, missing the 3 pointer in basketball, or even a broken heart.

Nowadays, I enjoy a warm bowl of soup just because…it’s a Wednesday. The beauty of this homemade chicken noodle soup recipe is that I can throw everything into my slow cooker and let it simmer all day and come home to the warm and inviting smell of childhood and a delicious home-cooked meal.

I am all about taking the help where I can get it, which means not cooking a chicken, or making my own broth, by taking advantage of a store-bought rotisserie chicken and bone broth or chicken stock. This saves a ton of time, and by simmering everything in my slow cooker with just the right spices, it tastes just like I have been slaving in the kitchen all day.

Homemade Chicken Noodle Soup


  • 12 cups chicken stock or broth
  • 1 rotisserie chicken, cooked
  • 16-ounce package of egg noodles
  • 1 large onion, diced
  • 4 celery stalks, peeled and sliced
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 3 bay leaves
  • 1 Tbsp thyme
  • 1 tsp lemon zest
  • Salt and pepper to taste


  1. Add chicken stock or broth to slow cooker with bay leaves, thyme, lemon zest, and salt and pepper on high heat.
  2. Remove rotisserie chicken meat from the bones and add to the slow cooker.
  3. Sauté vegetables on stove top in butter or oil until cooked. I like the onions to be soft and/or translucent.
  4. Add vegetables to slow cooker and stir gently to incorporate everything, and turn heat to low.
  5. Let everything simmer for 4 – 5 hours.
  6. Cook egg noodles according to package directions.
  7. Do not add noodles until ready to serve.
  8. Enjoy!

Chef Notes: You may use any type of noodles you prefer for this homemade chicken noodle soup—my kids love the Pastina or Stelline, but some folks prefer the traditional egg noodles.

Chef Notes: I have found that if you add the egg noodles too soon, they tend to get mushy and fall apart. I have also cooked the pasta in with the soup and the starch will turn your broth cloudy, which is not very aesthetically pleasing.

Chef Notes: Garlic powder and/or garlic is a nice touch, as is hot sauce, but also remember a little goes a lonnng way with both of these ingredients. 😉

Nutrition Facts:
Yields 8 servings

  • Calories: 347
  • Fat: 9 g
  • Carbs: 42 g
  • Fiber: 4 g
  • Sugar: 5 g
  • Protein: 25 g