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Simple Slow Cooker Chicken Noodle Soup

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Simple Slow Cooker Chicken Noodle Soup
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Servings: 4
Recipe by: Frankie


1 cup onion, finely diced
1 cup carrots, chopped
1 1/2 - 2 lbs bone-in skin-on chicken thighs
2 large clove garlic, minced
2 TBSP vegetable oil
2 tsp thyme
1 tsp red pepper flakes
7 cups chicken broth
4 ounces egg noodles


1. Pat chicken thighs dry with paper towels and season liberally with salt and pepper.

2. Heat the 2 TBSP oil over medium high in a dutch oven. Add chicken thighs and brown, about 3 minutes on each side.

3. Transfer chicken to a plate. Pour out all but 1 TBSP of the oil remaining in the dutch oven.

4. Reduce heat to medium and add the carrots and onions. Cook stirring occasionally, about 5 to 6 minutes.

5. Stir in the garlic, thyme and red pepper flakes for about 30 seconds or until garlic becomes fragrant.

6. Stir in 1 cup of the chicken broth, scraping up any bits from the bottom of the pan.

7. Pour contents into a slow cooker and set to low.

8. Place chicken in the slow cooker and pour in the remaining 6 cups of chicken broth.

9. Place the lid on the slow cooker and cook the soup on low for 6 to 8 hours.

10. Remove the chicken thighs and shred into small pieces discarding the skin the bones. Return the chicken to the slow cooker.

11. Prepare the egg noodles according to package. Drain noodles and add to the slow cooker with broth and chicken.

12. Serve

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Frankie picFrankie

Perfect for a cold
The red pepper flakes give it a nice little kick of heat.

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