Photo of Old-Fashioned Slow Cooker Chicken Noodle Soup by WW

Old-Fashioned Slow Cooker Chicken Noodle Soup

Points® value
Total Time
10 hr 25 min
25 min
10 hr
Who doesn’t love a soul-soothing, belly-warming bowl of chicken soup? Our version is thick with egg noodles, and we’ve added leeks to the usual celery and carrots. If you happen to have homemade chicken broth stashed away, use it here.


Uncooked skinless chicken breast with bone

1 pound(s)


3 stalk(s), large, with leaves, cut diagonally into 1/2-inch slices

Uncooked leek

2 medium, (white and light green parts), sliced


2 large, cut into 1/2-inch slices

Bell pepper

1 item(s), medium, red variety, small, diced

Fresh parsley

6 sprig(s), flat-leaf

Fresh parsley

¼ cup(s), flat-leaf, chopped


2 clove(s), large, lightly smashed with side of knife

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Chicken broth

64 oz, 2 (32-ounce) cartons

Uncooked egg noodles

1½ cup(s), curly


  1. In a 5- or 6-qt slow cooker, combine chicken, celery, leeks, carrots, bell pepper, parsley sprigs, garlic, salt, and pepper; add broth. Cover and cook until chicken and vegetables are fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low. Remove and discard garlic and parsley sprigs.
  2. Transfer chicken to a cutting board. When cool enough to handle, remove and discard bones. Tear or cut chicken into bite-size pieces. Return chicken to slow cooker.
  3. Meanwhile, cook noodles according to package directions; drain in colander. Stir into soup; cover and cook on High until chicken and noodles are heated through, about 10 minutes. Stir in chopped parsley. Ladle soup evenly into 8 bowls.
  4. Per serving: 11/2 cups