11 Slow Cooker Chicken Noodle Soups with Chicken Broth

Kick off chilly evenings with a bowl of comfort that’s practically effortless. Our 11 slow cooker chicken noodle soups, all made with chicken broth, are your ticket to cozy dinners without the fuss. Dive in for slurp-worthy recipes that feel like a hug in a bowl!

Classic Chicken Noodle Soup

On a cold, rainy afternoon, I find myself craving a bowl of comfort that reminds me of my grandma’s kitchen. This Classic Chicken Noodle Soup starts with a slow-simmered broth that’s deeply golden and packed with flavor. It’s the kind of soup that hugs you from the inside out.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

For the Broth

• 3 lbs bone-in, skin-on chicken thighs, trimmed of excess fat
• 1 tablespoon rich extra virgin olive oil
• 1 large yellow onion, quartered
• 3 large sweet carrots, peeled and cut into 2-inch chunks
• 3 stalks aromatic celery, cut into 2-inch pieces
• 4 cloves fresh garlic, smashed
• 6 sprigs fresh thyme
• 2 bay leaves
• 10 cups cold water (plus more to cover)
• 1 tablespoon kosher salt, plus more to taste
• 1 teaspoon finely ground black pepper

For the Soup

• 3 large sweet carrots, peeled and sliced into 1/2-inch rounds
• 3 stalks aromatic celery, sliced into 1/2-inch pieces
• 8 ounces wide egg noodles (such as extra-wide)
• 2 tablespoons fresh parsley, chopped (for garnish)
• Freshly squeezed lemon wedges (optional, for serving)

Instructions

1. In a large Dutch oven or heavy pot, heat the extra virgin olive oil over medium-high heat until shimmering. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Carefully place them skin-side down in the hot oil and cook without moving for 6-8 minutes, until the skin is deep golden brown and crispy. Flip and brown the other side for 4 minutes.
2. Remove the chicken to a plate and pour off all but 1 tablespoon of the drippings. Reduce heat to medium. Add the quartered onion, 2-inch carrot chunks, 2-inch celery pieces, and smashed garlic. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften and the kitchen smells amazing.
3. Return the chicken to the pot, skin-side up. Add the fresh thyme sprigs and bay leaves. Pour in the cold water, just enough to cover the chicken by 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer. Using a fine-mesh skimmer, skim off any foam and impurities that rise to the surface — this keeps the broth clear and clean-tasting.
4. Partially cover the pot and simmer on low heat for 1 hour and 30 minutes, until the chicken is fall-off-the-bone tender and the broth is richly flavored. (Tip: Resist the urge to boil; a gentle simmer extracts the most collagen and flavor without clouding the broth.)
5. Carefully remove the chicken to a cutting board. Strain the broth through a fine-mesh strainer lined with cheesecloth into a clean pot, discarding the solids. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Set aside.
6. Bring the strained broth to a boil over high heat. Add the sliced carrots and celery. Reduce heat to a gentle boil and cook for 8 minutes, until the vegetables are just tender but still have a little bite. (Tip: Don't overcook the veggies—they'll soften more as the soup sits.)
7. Stir in the wide egg noodles and cook according to package directions, usually about 8-10 minutes, until tender but not mushy. (Tip: Cook noodles right before serving or they'll soak up the broth and turn gummy. If making ahead, cook and store separately.)
8. Reduce heat to low. Stir in the shredded chicken and let it warm through for 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve with a lemon wedge on the side for a bright finish.

Don’t be surprised if this soup tastes even better the next day—the flavors meld into something magical. I love serving it with crusty sourdough for dunking, but a simple grilled cheese on the side turns it into the ultimate comfort meal.

Lemon Herb Chicken Noodle Soup

Cooking a pot of soup is like wrapping yourself in a warm blanket on a rainy day. This Lemon Herb Chicken Noodle Soup is my go-to for chilly evenings, with its bright citrus and tender orzo.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 2 stalks celery, sliced
• 8 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 teaspoon dried thyme
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup dry orzo pasta
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh lemon juice

Instructions

1. Heat extra virgin olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until fragrant, about 3 minutes, then transfer to the crockpot.
2. Add the sliced carrots, sliced celery, low-sodium chicken broth, chicken breasts, dried thyme, fine sea salt, and freshly ground black pepper to the crockpot. Stir to combine.
3. Cover and cook on low heat for 4 hours, until the chicken is tender and shreds easily. (Tip: If your crockpot runs hot, check at 3 hours to avoid overcooking the chicken.)
4. Remove the chicken breasts to a plate and shred using two forks. Return the shredded chicken to the crockpot.
5. Stir in the dry orzo pasta, cover, and cook on high for 20 minutes, or until the orzo is al dente. (Tip: Taste the broth before adding more salt—the chicken and broth may already be salty.)
6. Turn off the heat. Stir in the fresh chopped dill and fresh lemon juice. Serve hot. (Tip: For the brightest lemon flavor, add the juice just before serving.)

Knead a few extra minutes? This soup only gets better as the flavors meld. I love serving it with crusty bread for dipping, and a sprinkle of extra dill on top for freshness.

Spicy Thai Chicken Noodle Soup

Perhaps nothing beats a steaming bowl of soup that’s both comforting and exciting. This spicy Thai chicken noodle soup, made effortlessly in the slow cooker, has become my weeknight hero for its creamy, aromatic broth and tender chicken.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 4 minutes

Ingredients

For the Slow Cooker Broth

• 2 lbs bone-in, skin-on chicken thighs
• 1 large yellow onion, quartered
• 4 cloves garlic, smashed
• 2-inch piece fresh ginger, thinly sliced
• 6 cups low-sodium chicken broth
• 1 tablespoon fish sauce

For the Soup Assembly

• 1 can (14 oz) full-fat coconut milk
• 3 tablespoons red curry paste
• 2 teaspoons brown sugar
• 1 tablespoon fresh lime juice
• 8 oz dried rice noodles
• 1/2 cup fresh cilantro leaves, for garnish

Instructions

1. Place chicken thighs, quartered onion, smashed garlic, and sliced ginger in a 6-quart slow cooker. Pour in the chicken broth and fish sauce. Cover and cook on low for 4 hours, or until chicken is fork-tender and easily pulls from the bone.
2. Transfer chicken to a cutting board and let cool slightly. Strain the broth through a fine-mesh sieve into a large bowl; discard solids. Once chicken is cool enough to handle, shred the meat, discarding bones and skin.
3. Return the strained broth to the slow cooker (or a large pot). Whisk in coconut milk, red curry paste, brown sugar, and lime juice. Set to high (or bring to a simmer on the stove) and cook for 10 minutes, stirring occasionally.
4. Meanwhile, cook rice noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Tip: For deeper flavor, sear the chicken thighs in a hot skillet until golden brown before adding to the slow cooker.
5. Divide noodles among serving bowls. Top with shredded chicken and ladle the hot soup over. Garnish generously with fresh cilantro leaves. Tip: Adjust red curry paste to your heat preference—start with 2 tablespoons for medium spice. Tip: Straining the broth creates a silky smooth base without any tough bits.

However you serve it, the creamy coconut broth with a kick of red curry and tangy lime will warm you right up. Pair with a cold Thai iced tea or a crisp salad for a complete meal that feels like a trip to your favorite noodle shop.

Mexican Chicken Tortilla Noodle Soup

Picture this: a chilly evening, the aroma of slow-simmered chicken broth filling your kitchen, and a bowl of soup that’s part comfort, part fiesta. My Mexican Chicken Tortilla Noodle Soup is my go-to for busy weeknights when I need a hug in a bowl. It’s packed with tender chicken, black beans, sweet corn, and a zesty lime kick, all topped with crunchy crushed tortilla chips.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Soup

• 2 tablespoons rich extra-virgin olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 cups low-sodium chicken broth
• 1 pound boneless skinless chicken breasts
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/4 cup fresh lime juice
• 8 corn tortillas, cut into 1/2-inch strips
• Fine sea salt, to taste
• Finely ground black pepper, to taste

For Topping

• 1 cup crushed tortilla chips
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the minced garlic, cumin, and chili powder. Stir constantly for 1 minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the chicken breasts, reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
4. Remove the chicken to a plate and let rest for 5 minutes. Shred with two forks (tip: use a hand mixer on low for quick shredding). Set aside.
5. Stir in the black beans, corn, and shredded chicken. Bring the soup to a gentle simmer.
6. Add the tortilla strips and cook for 5 minutes, stirring occasionally, until tender but not mushy. (Tip: don’t overcook or they’ll dissolve.)
7. Remove the pot from heat and stir in the lime juice. Season with salt and pepper to taste. (Tip: start with 1/2 teaspoon salt and adjust; low-sodium broth helps control salt.)
8. Ladle the soup into bowls. Top each serving with crushed tortilla chips, a sprinkle of cilantro, and a lime wedge on the side.

Perfect for a cozy dinner, this soup delivers a burst of tangy lime and smoky warmth in every spoonful. I love serving it with a side of avocado slices or a dollop of sour cream for extra richness. Plus, it’s even better the next day!

Garlic Ginger Chicken Noodle Soup

Have you ever craved a bowl of soup that feels like a warm hug on a chilly day? This Garlic Ginger Chicken Noodle Soup is my go-to remedy—it's packed with fragrant ginger, tender chicken, and fresh bok choy, all simmered low and slow in the crockpot for the most soulful broth. Trust me, your kitchen will smell incredible.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 370 minutes

Ingredients

For the Crockpot Broth

• 2 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
• 8 cups cold water
• 1/4 cup low-sodium soy sauce
• 2 tablespoons toasted sesame oil
• 1 large knob fresh ginger (about 3 inches), peeled and thinly sliced
• 6 cloves garlic, smashed
• 1 teaspoon whole black peppercorns
• 2 star anise pods

For the Soup

• 8 ounces dried soba noodles
• 4 baby bok choy, halved lengthwise
• 2 tablespoons fresh lime juice
• 1 tablespoon toasted sesame oil (for drizzling)
• 2 green onions, thinly sliced (for garnish)
• 1 tablespoon toasted white sesame seeds (for garnish)

Instructions

1. Place the chicken thighs in a 6-quart slow cooker. Add the cold water, soy sauce, 2 tablespoons sesame oil, ginger slices, smashed garlic, peppercorns, and star anise. Do not add salt yet—the soy sauce and reduced broth will provide enough.
2. Cover and cook on LOW for 6 hours, or until the chicken is fall-apart tender. The broth should be fragrant and deeply golden. (Tip: For even more flavor, sear the chicken thighs in a hot skillet for 2 minutes per side before adding to the crockpot.)
3. Carefully remove the chicken thighs to a cutting board. When cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Discard skin and bones.
4. Strain the broth through a fine-mesh sieve into a large pot or heatproof bowl; discard the solids. (Tip: Press on the solids with a spatula to extract every drop of flavor.) You should have about 6 cups of broth. Skim off any excess fat if desired.
5. Bring the strained broth to a boil over medium-high heat. Add the soba noodles and cook for 4-5 minutes, until tender but still chewy. (Tip: Don't overcook—soba noodles turn mushy quickly. Set a timer.)
6. During the last 2 minutes of noodle cooking, add the halved bok choy. Cook until the white parts are just tender and the leaves are wilted.
7. Remove the pot from the heat. Stir in the shredded chicken and fresh lime juice. Ladle into bowls. Drizzle each bowl with the remaining 1 tablespoon sesame oil, and garnish with sliced green onions and toasted sesame seeds. Serve immediately.

For a final cozy touch, I love adding a soft-boiled egg on top—the runny yolk mingles with the gingery broth. The texture is a dance between silky noodles, tender chicken, and crunchy bok choy. If you're feeling adventurous, swap bok choy for spinach or add a dash of chili oil for heat.

Creamy Chicken and Wild Rice Noodle Soup

Diving into a bowl of this creamy chicken and wild rice noodle soup feels like a warm hug on a chilly evening. I love how the slow-cooked broth melds with the earthy wild rice and tender rotini. It's my go-to comfort meal after a long week.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 bay leaf
• 1.5 pounds boneless skinless chicken thighs
• 8 cups low-sodium chicken broth
• 1 cup wild rice blend
• 8 ounces rotini pasta
• 1 cup heavy cream
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh parsley, chopped for garnish

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and the onion turns translucent.
3. Stir in the minced garlic, fresh thyme sprigs, and bay leaf. Cook for 1 minute until fragrant.
4. Place the chicken thighs in the pot in a single layer. Cook undisturbed for 4–5 minutes until golden brown, then flip and brown the other side. (Tip: Browning the chicken adds deep savory flavor to the broth.)
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the chicken is tender and cooked through.
6. Remove the chicken thighs to a cutting board and let cool slightly. Shred the meat into bite-sized pieces with two forks, discarding the bones if any. Discard the thyme sprigs and bay leaf.
7. Add the wild rice blend to the simmering broth. Increase heat to medium-low and cook, uncovered, for 30–35 minutes until the rice is tender and starting to split. (Tip: For a thicker soup, mash a few spoonfuls of the cooked wild rice against the side of the pot.)
8. Stir in the rotini pasta and cook according to package directions until al dente, about 10–12 minutes, stirring occasionally to prevent sticking.
9. Reduce heat to low and pour in the heavy cream, stirring gently. Add the shredded chicken back to the pot. Simmer for 2–3 minutes until everything is heated through. (Tip: Do not let the soup boil after adding cream to avoid curdling.)
10. Season with kosher salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley.

Just a spoonful of this soup brings back memories of cozy Sunday dinners. I love serving it with crusty bread to soak up every last drop. The creamy broth is pure magic.

Italian Wedding Chicken Noodle Soup

Diving into a bowl of this Italian Wedding Chicken Noodle Soup feels like a warm hug on a chilly evening. It’s the perfect comfort food that comes together easily in the crockpot.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 6 minutes

Ingredients

For the Broth

• 2 lbs boneless skinless chicken thighs
• 1 large yellow onion, quartered
• 3 carrots, peeled and halved
• 3 celery stalks, halved
• 4 cloves garlic, smashed
• 8 cups low-sodium chicken broth

For the Meatballs

• 1 lb ground pork
• 1/2 cup plain breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 1 large egg
• 2 tbsp chopped fresh parsley
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the Soup

• 1 cup acini di pepe pasta
• 5 oz baby spinach
• Extra freshly grated Parmesan for serving

Instructions

1. In a 6-quart slow cooker, combine chicken thighs, quartered onion, halved carrots, halved celery, smashed garlic, and chicken broth. Cover and cook on LOW for 6 hours, until chicken is tender.
2. Meanwhile, in a medium bowl, combine ground pork, breadcrumbs, grated Parmesan, egg, parsley, salt, and pepper. Mix gently with your hands until just combined; avoid overworking to keep meatballs tender. Form into 1-inch meatballs (about 20) and place on a plate; refrigerate until needed. (Tip: Chilling the meatballs helps them hold their shape during cooking.)
3. After 6 hours, carefully transfer chicken thighs to a cutting board. Using two forks, shred the meat, discarding any bones. Strain the broth through a fine-mesh sieve into a large bowl, discarding the cooked vegetables. Return the strained broth to the slow cooker set to HIGH. (Tip: Skim off any excess fat from the broth at this point for a cleaner soup.)
4. Add the shredded chicken and raw meatballs to the broth. Cover and cook on HIGH for 20 minutes, until meatballs are cooked through.
5. Stir in acini di pepe pasta. Cover and cook on HIGH for 10–12 minutes, until pasta is al dente, stirring once halfway to prevent sticking. (Tip: Test pasta a minute before the recommended time to avoid overcooking.)
6. Turn off the slow cooker. Add baby spinach and stir gently until wilted, about 1 minute.
7. Ladle soup into bowls and top with additional grated Parmesan. Serve hot.

Nothing beats the hearty combination of tender chicken, flavorful meatballs, and delicate pasta in a rich broth. For extra indulgence, top with a dollop of ricotta and crusty bread on the side.

Moroccan Chicken Noodle Soup

Usually, I reserve my slow cooker for hearty winter stews, but this Moroccan Chicken Noodle Soup changed everything. The blend of turmeric and cinnamon over tender chicken and chickpeas, with fluffy couscous and sweet raisins, is a bowl of pure comfort.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

• 1 ½ pounds bone-in, skin-on chicken thighs (skin removed to reduce fat)
• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 2 teaspoons finely ground turmeric
• 1 teaspoon ground cinnamon
• ½ teaspoon finely ground black pepper
• 1 teaspoon salt, plus more to taste
• 6 cups low-sodium chicken broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• ½ cup golden raisins
• ¾ cup plain couscous
• ¼ cup fresh cilantro leaves, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3–4 minutes per side until golden brown. Transfer to the slow cooker.
2. In the same skillet, sauté the onion for 3 minutes until softened. Add garlic and ginger; cook 1 minute until fragrant. Stir in turmeric, cinnamon, black pepper, and salt; cook 30 seconds.
3. Pour 1 cup of chicken broth into the skillet, scraping up any browned bits. Transfer this mixture to the slow cooker.
4. Add the remaining 5 cups of broth, chickpeas, and raisins to the slow cooker. Stir to combine. Cover and cook on low for 8 hours (or high for 4 hours) until the chicken is tender and falling off the bone.
5. Remove the chicken thighs from the slow cooker. Shred the meat, discarding bones, then return the shredded chicken to the pot.
6. About 20 minutes before serving, stir in the couscous. Cover and cook on high for 15–20 minutes, until the couscous is tender and has absorbed some liquid. (Tip: Don't add couscous too early or it will turn mushy.)
7. Taste and adjust salt if needed. Ladle into bowls and garnish with fresh cilantro. (Tip: For extra brightness, serve with a squeeze of lemon.)

Every spoonful is a journey—the warmth of spices, the pop of raisins, and the tender chickpeas. I love serving it with a squeeze of lemon and crusty bread to soak up every drop.

Low-Carb Chicken Zoodle Soup

Remember that time you craved something warm and comforting but wanted to keep it low-carb? That's exactly why I created this Crockpot Chicken Zoodle Soup—it's like a hug in a bowl without the noodles.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

Low-Carb Chicken Zoodle Soup

• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into thin rounds
• 2 celery stalks, sliced
• 8 cups low-sodium chicken broth (or homemade for deeper flavor)
• 1 ½ pounds boneless, skinless chicken breasts (about 2 large)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 3 medium zucchini, spiralized into noodles (about 4 cups)
• Fresh flat-leaf parsley for garnish (optional)

Instructions

1. In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant, then transfer to the crockpot.
2. To the crockpot, add the sliced carrots, sliced celery, chicken broth, chicken breasts, dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir to combine.
3. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is cooked through and tender (internal temp 165°F). Tip: Low and slow yields the most flavorful broth.
4. After cooking, remove the chicken breasts to a cutting board and shred with two forks. Discard the bay leaf.
5. Return the shredded chicken to the crockpot and stir.
6. Add the spiralized zucchini noodles to the crockpot. Cover and cook on high for 10-15 minutes, just until the zoodles are tender but still al dente. Tip: Don't overcook them—they'll release too much water and become mushy. For best texture, spiralize the zucchini right before adding.
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley. Tip: Use low-sodium broth so you can control the salt level at the end.

Just one spoonful of this soup and you'll see how satisfying low-carb eating can be. The broth is rich with chicken flavor, the veggies add crunch, and those tender zoodles soak up all the goodness. Pair it with a side of crusty keto bread (if that's your thing) or enjoy it on its own—either way, it's pure comfort.

Asian Chicken Ramen Noodle Soup

Nothing beats a cozy bowl of homemade ramen, especially when the broth has been simmering all day. This Asian Chicken Ramen Noodle Soup is my go-to comfort food, combining a rich, slow-cooked chicken broth with umami-packed miso and soy sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 195 minutes

Ingredients

• 2 pounds bone-in, skin-on chicken thighs for rich flavor
• 8 cups cold water
• 4 cloves fresh garlic, smashed
• 1 (2-inch) piece fresh ginger, sliced
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons white miso paste
• 4 packs (3 ounces each) fresh ramen noodles
• 4 large farm-fresh eggs
• 4 fresh green onions, thinly sliced
• 1 tablespoon toasted sesame oil

Instructions

1. Place chicken thighs skin-side down in a large heavy-bottomed pot over medium-high heat and cook without moving for 5 minutes until the skin is golden and crisp.
2. Flip chicken and add water, garlic, and ginger. Bring to a boil, then reduce heat to low, cover, and simmer gently for 3 hours. Tip: Skim any foam or impurities that rise to the top during the first 20 minutes for a clearer broth.
3. Remove chicken thighs to a plate and let cool slightly. Strain the broth through a fine-mesh sieve into a clean pot; discard solids. Shred the chicken meat, discarding bones and skin.
4. Return the strained broth to a simmer over medium heat. In a small bowl, whisk soy sauce and miso paste together until smooth, then stir into the broth. Tip: Do not let the broth boil after adding miso to preserve its delicate flavor.
5. Meanwhile, bring a small pot of water to a rolling boil. Gently lower eggs into the water (use a slotted spoon) and boil for exactly 6 minutes 30 seconds for a soft, jammy yolk. Transfer eggs immediately to an ice bath to stop cooking. Tip: Using room-temperature eggs helps prevent cracking.
6. Cook ramen noodles according to package directions (usually 3–4 minutes in boiling water). Drain and divide among 4 deep bowls.
7. Peel the eggs and halve lengthwise. Ladle hot broth over the noodles, then top each bowl with shredded chicken, two egg halves, and a generous sprinkle of sliced green onions. Drizzle with toasted sesame oil just before serving.

With each spoonful, the silky broth coats your tongue, while the tender chicken and jammy egg create a symphony of textures. I love to add a sprinkle of chili flakes for heat or a splash of rice vinegar for brightness.

Hearty Chicken and Potato Noodle Soup

When the weather turns chilly, there's nothing quite like a bowl of homemade soup simmering away in the crockpot. This Hearty Chicken and Potato Noodle Soup is my go-to for busy weeknights—it's comforting, filling, and fills the house with the most amazing aroma.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 5 minutes

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 8 cups water
• 2 leeks (white and light green parts), cleaned and sliced, divided
• 2 cups Yukon Gold potatoes, diced into ½-inch cubes
• 4 cups wide egg noodles
• 4 sprigs fresh thyme, divided
• 1 bay leaf
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. In a 6-quart slow cooker, combine the chicken thighs, water, half the sliced leeks, 2 sprigs of thyme, bay leaf, salt, and pepper. Cook on low for 4-6 hours, until the chicken is very tender and easily pulls apart.
2. Remove the chicken to a cutting board and let cool for 5 minutes. Shred the meat with two forks, discarding bones and skin (tip: the chicken will be hot, so use forks or kitchen tweezers for safety). Set aside.
3. Pour the broth through a fine-mesh strainer into a large bowl, discarding the solids. Return the clear broth to the slow cooker (tip: scraping the bottom of the strainer releases extra flavor).
4. Add the diced potatoes, remaining leeks, and 1 sprig of thyme (leaves only) to the broth. Cover and cook on high for 30 minutes, or until the potatoes are fork-tender but not mushy.
5. Stir in the egg noodles and the leaves from the last sprig of thyme. Cook on high for 8-10 minutes, until the noodles are al dente (tip: taste a noodle to check—don't rely solely on time).
6. Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Knead a crusty slice of sourdough? This soup begs for it. The tender potatoes and silky noodles swim in a lush, herb-speckled broth, and each spoonful feels like a warm hug from your slow cooker.

Conclusion

Finally, you’ve got 11 cozy, comforting soups to rotate through all winter long. Each one is a bowl of pure nostalgia, made easy with your slow cooker and chicken broth. I can’t wait to hear which recipe becomes your go-to—drop a comment below and save your favorite to Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.