Nothing beats a bowl of creamy, comforting chicken noodle soup, especially when it’s simmering away in the crockpot, filling your home with irresistible aromas. This Crockpot Creamy Chicken Noodle Soup is the kind of meal that wraps you up in a warm hug. It’s rich, hearty, and downright delicious—perfect for those chilly evenings when you crave something soothing. Plus, it’s so easy to make! Just toss everything in the slow cooker, set it, and forget it until it’s time to sit down and enjoy a steaming bowl of goodness.
I love making this soup for my family. There’s something about the way the chicken, noodles, and creaminess blend together that feels like home. Whether you’re serving it for dinner or making a batch for leftovers, this recipe is guaranteed to become a family favorite. The best part? It’s just as good the next day, which makes it a perfect make-ahead meal.
Ingredients
Let’s get to the heart of this cozy dish! Here’s everything you’ll need to make this Crockpot Creamy Chicken Noodle Soup:
1 1/2 pounds boneless, skinless chicken breast or thighs – Chicken that falls apart tender when cooked low and slow is key to this soup’s deliciousness.
1 medium onion, diced – Onions add a savory depth to the flavor of the broth.
2 cloves garlic, minced – A little garlic goes a long way in adding an aromatic punch.
6 cups chicken broth – This is the base of your soup, so choose a high-quality broth for the best flavor.
3 medium carrots, sliced – Carrots add a subtle sweetness and color.
3 celery stalks, chopped – Celery gives a nice crunch and lightness to the soup.
1 1/2 cups egg noodles – The classic noodle for chicken noodle soup.
1 cup heavy cream – This is what makes the soup creamy and indulgent.
1 tablespoon dried thyme – A touch of thyme adds a beautiful earthy flavor.
1 teaspoon dried parsley flakes – A little parsley for flavor and garnish.
Salt and pepper, to taste – Season well so the soup’s flavors really pop.
Fresh parsley or thyme (optional, for garnish) – A sprinkle of fresh herbs for a burst of color and freshness right before serving.
Instructions
Making this soup couldn’t be easier, especially since we’re using a crockpot. Here’s how you’ll do it:
Step 1: Prep the Chicken
Start by preparing the chicken. If you’re using chicken breasts, cut them into smaller chunks to make them easier to shred later. If you’re using thighs, you can keep them whole—they’ll break apart beautifully once they’re done cooking. Place the chicken in the bottom of your slow cooker.
Step 2: Add the Veggies
Next, toss the diced onion, garlic, sliced carrots, and chopped celery into the crockpot with the chicken. These vegetables will cook down and infuse the broth with amazing flavors.
Step 3: Pour in the Broth and Seasonings
Now, add your 6 cups of chicken broth to the pot. Sprinkle in the dried thyme, parsley, and a good pinch of salt and pepper. Stir everything to combine. If you’re feeling adventurous, you could also throw in a bay leaf or two for extra flavor!
Step 4: Let It Cook
Cover the crockpot and set it to cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork. If you’re short on time, the high setting is perfect, but if you can, go for the low setting to let those flavors really come together.
Step 5: Shred the Chicken
Once the chicken is cooked through and tender, take it out of the crockpot and shred it using two forks. It should fall apart effortlessly. Return the shredded chicken back into the soup and give it a good stir to incorporate.
Step 6: Add the Noodles
It’s time for the noodles! Add the egg noodles to the crockpot and stir them in. Let the soup cook on high for about 30 minutes, or until the noodles are tender. Keep an eye on them, as noodles can get mushy if they’re left in too long.
Step 7: Stir in the Cream
Once the noodles are cooked to perfection, pour in the heavy cream and stir until everything is beautifully creamy. Taste the soup and adjust the seasoning, adding more salt and pepper if needed.
Step 8: Garnish and Serve
Ladle the soup into bowls and garnish with fresh parsley or thyme for a lovely pop of color and a little extra flavor. Serve hot and enjoy a comforting, creamy bowl of soup that’s perfect for any day of the week!
Notes
Chicken Type: You can use boneless, skinless chicken breasts or thighs, depending on what you have on hand. Chicken thighs tend to stay juicier, but breasts are leaner. Both work well!
Veggies: Feel free to customize the veggies based on what you like or have on hand. Frozen peas, corn, or even green beans are great additions.
Noodles: If you prefer a different type of pasta, feel free to swap the egg noodles for another kind. Just be sure to adjust the cooking time as necessary.
Freezing: This soup freezes well, but I recommend freezing it before adding the cream and noodles. When you’re ready to eat, just thaw it in the fridge overnight and then add the noodles and cream as instructed.
Nutrition
Each serving of this creamy, comforting soup is packed with flavor and just the right amount of indulgence. Here’s the
Nutrition
al breakdown per serving:
Calories: 420
Fat: 25g
Carbohydrates: 28g
Protein: 24g
Fiber: 3g
Sodium: 890mg
Cholesterol: 80mg
This soup offers a balance of protein, healthy fats, and carbs to fill you up without feeling heavy. The addition of veggies makes it a wholesome meal for lunch or dinner.
Additional Information
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Credits to the original creator. 🙌
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