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–+ servings

Slow-Cooker Chicken Noodle Soup

A simple and comforting slow-cooker chicken noodle soup with tender shredded chicken, soft broken spaghetti, and a savory broth.
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Serving Size 6 servings

Ingredients

For the soup

  • 2 cups cooked chicken, shredded Rotisserie works great
  • 4 cups chicken broth low-sodium if you plan to salt later
  • 2 cups water
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 each onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • to taste Salt and pepper
  • 2 cups broken spaghetti Broken into 2–3 inch pieces

Instructions

Preparation and Cooking

  • Place shredded chicken, chicken broth, water, sliced carrots, sliced celery, chopped onion, minced garlic, dried thyme, dried parsley, and a pinch of salt and pepper into the slow cooker. Stir to combine.
  • Cover and cook on low for 6–8 hours or on high for 3–4 hours.
  • About 30 minutes before you plan to serve, stir in the broken spaghetti. Push it gently into the liquid so it’s mostly submerged.
  • Cook until the spaghetti is tender — about 20–30 minutes. Taste and adjust salt and pepper.
  • Ladle into bowls and serve hot with optional garnishes like chopped parsley or a squeeze of lemon.

Notes

For gluten-free, swap regular spaghetti for gluten-free pasta. Add a cup of frozen peas during the last 10 minutes for more veggies. Remember to store any leftovers properly and reheat gently.