December is the perfect month for delicious soups, (even if you live in Hawaii!) And what is more comforting than a steamy bowl of homemade chicken noodle soup?

A bowl of chicken noodle soup

To be completely honest, chicken noodle soup is not normally a soup that I find myself craving. I think it comes from the fact that I can still remember my mom bringing a tray to my room with a bowl of chicken noodle soup on it whenever I was sick as a child. While I cherish that sweet memory of my mom and how well she cared for us when we were under the weather, to this day I simply associate feeling sick with eating chicken noodle soup. Kind of like how I can’t stand saltine crackers because that’s all I could eat for the first 18 weeks of my pregnancy with Caroline. I literally carried a sleeve of those crackers around with me wherever I went! Flash forward 3 months post-pregnancy, and I want absolutely nothing to do with those things!

THIS soup, however, is a far cry from the chicken noodle soups that nursed me back to health as a little girl. This soup is seasoned with fresh rosemary and ginger, giving it a wonderful balance of flavors. No bland soup here! You’ll find yourself constantly checking the clock until dinner because it smells amazing, too. Oh yeah, did I mention it cooks ITSELF in the crock pot? More betta!

Get started by chopping up an onion, a couple ribs of celery, and some carrots. Also slice two thin “coins” of fresh ginger and peel.

Food on a wooden cutting board, onions, carrots, celery, and garlic

Place your chopped veggies, ginger, and 2 sprigs of rosemary into the bowl of your crock pot. Top with 8 chicken thighs and season the meat with salt, pepper, garlic powder, and a little poultry seasoning. Pour chicken broth over the top then cover and set on low for 6-8 hours.

After many hours of smelling this yummy soup, remove the chicken from pot and shred with two forks. Add it back in along with 2 cups of dry egg noodles. Turn to high for 20-30 minutes until noodles are cooked. Make sure to remove rosemary “sticks” when serving!

A bowl of chicken noodle soup Oh yum! This makes me want to go grab another bowl right now! It was so good, y’all, really. Give it a try. Whether

you’re seeking  comfort food or just a tasty, healthy dinner, this is it! Enjoy. 🙂

A bowl of chicken noodle soup
5 from 6 ratings

Chicken Noodle Soup with Rosemary and Ginger

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
This Chicken Noodle Soup is made right in your slow cooker and is so comforting and delicious. It's packed with flavor thanks to the rosemary and ginger.


  • 1 1/2 cups carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 2 slices ginger, approx. 1/4 inch thick each, peeled
  • 2 sprigs fresh rosemary
  • 8 boneless, skinless chicken thighs
  • 4 1/2 cups low sodium chicken broth
  • salt and ground pepper to taste
  • Sprinkling of garlic powder and poultry seasoning
  • 2 cups dry egg noodles


  • Add carrots, celery, onion, ginger, and rosemary to bowl of crock pot.
  • Arrange chicken on top of vegetables and season with salt, pepper, garlic powder, and poultry seasoning.
  • Add broth, cover and cook on low for 6-8 hours.
  • Remove chicken, shred with two forks and put back into pot along with egg noodles.
  • Cook on high for 20-30 minutes or until noodles are cooked.


Adapted from Yummy Mummy Club
Cuisine: American
Course: Main
Serving: 1g, Calories: 265kcal, Carbohydrates: 9g, Protein: 41g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 122mg, Sodium: 263mg, Potassium: 877mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3300IU, Vitamin C: 4.4mg, Calcium: 28mg, Iron: 1.1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.