Slow Cooker Chicken Noodle Soup

This classic recipe is made easier with rotisserie chicken, carrots, celery, egg noodles, and chicken broth combined in a slow cooker. This recipe is great for a chilly, fall day.


3 cups

Rotisserie chicken, from the deli, shredded

1 small bag

Carrots, chopped


Yellow onion

4 stalks

Celery, chopped

3 cloves

Garlic, minced

45 oz.

Chicken broth

2 Tbsp.

OIive oil

1 tsp.


1 cup


2 Tbsp.


1/2 tsp.

Rosemary, crushed

2 cup

Egg noodles


  1. Pour olive oil into slow cooker. Add carrots, onion, celery, and garlic.

  2. Add chicken broth, water, thyme, rosemary, salt, and pepper.

  3. Cover and cook on high until vegetables are tender.

  4. Add in rotisserie chicken, egg noodles, and parsley. Cook until noodles are soft and chicken is warmed through.

  5. Let cool, then serve.