Rosemary Chicken Noodle Soup

This rosemary chicken noodle soup is the ultimate comfort food on a cold day. It’s packed full of tender chicken, noodles, veggies, and rosemary, giving it an amazing flavor profile AND plenty of nutrients. Oh, and did I mention that it’s loaded with protein that’ll tide you over for hours?

Although you can technically make this recipe on the stove, I love pulling out my slow cooker at this time of year. I don’t need to slave over a hot stove, and everything can be put into a single pot and cooked to perfection over a few hours! If you want to save even more time, you can put the ingredients in the slow cooker the night before and wake up to a full meal.

If the glorious melt-in-your-mouth chicken and crispy veggies weren’t appealing enough, this soup stores incredibly well. You can batch cook it and freeze it for weeks on end. So, you’ll always have something hearty to pull out for those busy weeknights. 

Talk about a dream come true!

Why You’ll Love This Rosemary Chicken Noodle Soup

• It’s comforting, warm, and packed with glorious savory flavors.
• There’s literally nothing better to make you feel satisfied if you’re in the middle of a winter flu.
• The tender chicken melts in your mouth, but you get plenty of texture from the crunchy veggies!
• The sprigs of rosemary and zesty lemon juice balance out the savory flavors in this soup perfectly.

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Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Chicken breasts: Boneless, skinless chicken breasts are the best option here as they’ll tenderize in the slow cooker. You can technically use thighs, but I don’t like it as much in chicken soup!
• Salt and black pepper: To taste.
• Chicken broth: I like using a low-sodium broth to keep this soup wholesome, but anything you can pick up will work the same.
• Onion: For a touch of sweetness.
• Celery: Gives the soup a wholesome crunchiness while rounding out its texture.
• Carrots: For a slight sweetness that balances the savory broth.
• Mushrooms: The meaty texture of this ingredient gives the soup bulk and substance. I love using button mushrooms, but any mushroom will be delicious.
• Fresh rosemary: Offers this soup a rich, herby depth.
• Baby spinach: Any leafy green will work – kale is also a great option!
• Lemon juice: To add zest and zing to your soup.
• Broad egg noodles: You can use regular egg noodles, but the broader shape gives each bite more texture!

How to Make Rosemary Chicken Noodle Soup

• Step One: Start by adding the chicken, salt, onions, celery, carrots, rosemary, mushrooms and chicken broth to a 6 quart slow cooker. Stir to combine. 
• Step Two: Cover the slow cooker and cook on LOW heat for 6 hours. Your veggies should be tender and the chicken fully cooked by this time.

• Step Three: Stir in the spinach, lemon juice and black pepper until the spinach wilts. Then add the cooked egg noodles and stir to combine. Serve hot and savor every last yummy bite!

Equipment Needed

You don’t need much equipment AT ALL to bring this rosemary chicken noodle soup to the table. If you’re a total cooking newbie, these simple tools will get you started on the right foot.

This post contains affiliate links.

• Wooden spoon
• Cutting board
• 6-quart crockpot

What to Serve with Rosemary Chicken Noodle Soup

I love serving this rosemary chicken noodle soup with a crusty roll or a tasty side salad!

• Copycat Texas Roadhouse Rolls
• Cucumber Salad
• Broccoli Salad

Recipe Tips and Tricks

• Don’t skip the lemon juice. You might wonder how lemon juice enhances the flavor of this soup, but it’s key for balance. It really brightens things up and tones down the richer, savory flavors.
• Don’t skimp on the herbs. Herbs are key for keeping your soup delicious as they add a deep and layered taste to your soup.
• If you want to reheat the soup, I recommend adding a small splash of water beforehand to loosen things up slightly. I usually need to do this as the noodles soak up the excess broth when it’s stored!
• If you feel like the soup doesn’t taste quite right, an extra splash of lemon juice or a sprinkle of salt will do the trick.

Variations and Substitutions

• You can technically substitute the rosemary for parsley, but it will change the taste of the soup quite a bit.
• If you don’t want to cook the chicken in the crockpot (or you have leftovers), add cooked chicken to the soup at the same time as the noodles. This should let it heat through and soften without drying out.

Storage Instructions

This soup can be stored for up to 3 to 4 days in the fridge in an airtight container.

But honestly, you’ll struggle not to get through it in one sitting!

Can I Freeze?

You can freeze this soup for up to 3 months in a freezer-safe container.

I suggest portioning up your soup to avoid needing to defrost everything at the same time and wasting portions!

Just be warned that the noodles don’t freeze THAT well. So, you may want to freeze a portion of the soup before you add the noodles to the mix.

What is your favorite slow cooker chicken recipe?

Slow Cooker Chicken Recipes

I have more slow cooker chicken recipes to share with you to celebrate the month of Crocktober!

Here are a few from my site:

• Lemon Herb Slow Cooker Chicken
• Slow Cooker 40 Clove Garlic Chicken
• Slow Cooker Cranberry Orange Chicken
• Brown Sugar Chicken
• Peking Chicken

You’ll also enjoy this Very Veggie Chicken and Rice Soup, Greek Chicken Orzo Soup, Italian Wedding Soup with Chicken Meatballs, Hamburger Soup, Chicken Fajita Soup, Chicken and Lime Soup, Creamy Chicken Noodle Soup, Spicy Sausage Soup, Pizza Soup, Tortellini Soup or Slow Cooker Chicken and Sausage Soup.

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.