This Crockpot Creamy Chicken Noodle Soup is a recipe you’ll want to add to your regular rotation. Tender chicken, aromatic veggies, and hearty egg noodles come together in a creamy broth to create a flavor-packed meal everyone will love. Plus, thanks to the slow cooker, it’s easy to whip up a batch of this delicious soup any day of the week.
Jump to:
Whether you’re feeling under the weather or are just in the mood for something comforting, this creamy chicken and noodle soup is exactly what you need! It’s everything you love about classic chicken noodle soup but with a boost of creaminess.
And since the crockpot does most of the work, it’s perfect for those busy days when you still want to get a home cooked meal on the table.
For more crockpot soup recipes, check out my 15 bean soup and cabbage roll soup next.
Ingredients
- Chicken: You’ll need a pound of boneless, skinless chicken breasts for this creamy crockpot chicken noodle soup.
- Seasonings: I used a combination of salt, pepper, and Italian seasoning.
- Veggies: Celery, carrots, onion, and garlic add heartiness and depth of flavor to the soup.
- Olive Oil: For sauteing the veggies. Use high-quality extra virgin olive oil for the best flavor.
- Cream Soup: I used a can of cream of chicken soup, but feel free to swap it out for cream of mushroom, cream of celery, or cream of bacon soup.
- Chicken Broth: Keeps the chicken moist as it cooks and gives the soup flavor.
- Heavy Cream: This gets added to the crockpot chicken noodle soup toward the end of cooking to make it extra creamy.
- Egg Noodles: I love using egg noodles in soups because they are great at holding their shape, but feel free to swap them out for another type of pasta if you’d like.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use your favorite gluten-free pasta as well as gluten-free cream soup to make this recipe gluten-free.
- Vegetarian: Replace the chicken with chickpeas or white beans, use vegetable broth instead of chicken broth, and opt for cream of celery or cream of mushroom soup for a vegetarian version.
- Creamy Turkey & Rice: Swap the chicken for turkey breast and use cooked rice instead of egg noodles. You may need to extend the cooking time slightly for the rice.
How to Make Crockpot Creamy Chicken Noodle Soup With Egg Noodles
To get started making this slow cooker creamy chicken soup, gather all of your ingredients and grab your slow cooker.
Step 1: Cook the veggies. Dice the onion, carrots, and celery and mince the garlic. Add the olive oil or butter to a skillet and turn the heat to medium. Add the veggies and cook until softened, about 5-7 minutes.
Step 2: Combine the broth, cream soup, and seasonings. Whisk the chicken broth, cream of chicken soup, and seasonings together in a large bowl.
Step 3: Add the chicken and veggies to the slow cooker. Place the chicken in the slow cooker, and then arrange the sauteed veggies around the chicken.
Step 4: Pour in the broth and cream soup. Add the seasoned chicken broth mixture and stir to combine. Set the slow cooker to low for 6-7 hours or high for 3-4 hours.
Step 5: Add the heavy cream. Remove the chicken from the slow cooker and stir in the heavy cream.
Step 7: Stir in the egg noodles. Add the egg noodles and stir until well distributed.
Step 7: Shred the chicken. Use two forks to shred the chicken. Return it to the slow cooker.
Step 8: Continue to cook. Set the slow cooker to high and cook until the noodles are tender, about 20-30 minutes.
Serving Suggestions
Enjoy a bowl of this creamy noodle soup on its own or try these tasty ideas:
- Serve a bowl of this soup with your favorite crusty bread or homemade cornbread for dipping.
- Pair it with a delicious salad! This Brussels sprout salad, Thai-inspired salad, or beet and feta salad are great options.
- Finish your meal with something sweet! This lemon dump cake is quick and easy to make.
Expert Tips
- Wait to add the noodles: To prevent the noodles from overcooking and becoming mushy or falling apart, don’t add them until the last 20-30 minutes of cooking.
- Add a flavor boost: Try mixing in a splash of freshly squeezed lemon juice after cooking to enhance the flavor and add brightness to the soup.
- Storing: The soup can be stored in an airtight container in the refrigerator where it will keep for up to 4 days. Freezing is not recommended as the cream will separate and the noodles will become mushy.
Recipe FAQs
Yes! Start by following the directions for sauteing the vegetables, but use a large pot instead of a skillet. Once the veggies are softened, add the chicken, seasonings, chicken broth, and cream of chicken soup, then bring to a simmer. Cover and cook for about 20 minutes, or until the chicken is fully cooked. It should reach an internal temperature of at least 165°F. Remove the chicken, shred it, and return it to the pot. Stir in the heavy cream and egg noodles, and then simmer uncovered until the noodles are tender, about 10-15 minutes.
If you prefer a thicker soup, mix a tablespoon of cornstarch with two tablespoons of water to create a slurry, and stir it in before adding the noodles.
More Delicious Slow Cooker Chicken Recipes
Slow Cooker Creamy Chicken Noodle Soup
Ingredients
- 1 pound chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 medium onion diced
- 3 medium carrots diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 1 tablespoon olive oil or butter
- 4 cups chicken broth
- 1 10-ounce can cream of chicken soup
- 1 cup heavy cream
- 2 cups uncooked egg noodles
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil or butter in a skillet over medium heat, then add the diced onion, carrots, celery, and minced garlic, cooking for 5-7 minutes until the vegetables are softened and aromatic.
- Place the chicken breasts in the slow cooker, then season them with salt, pepper, and Italian seasoning.
- Add the sweated vegetables to the slow cooker, followed by the chicken broth and cream of chicken soup, stirring to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the slow cooker.
- Stir in the heavy cream and uncooked egg noodles, then cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.
- Sprinkle in the fresh parsley and stir to combine before serving.
Notes
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- Be sure not to add the noodles until the last 20-30 minutes of cooking or they will become mushy.
- Try swapping the cream of chicken soup for another flavor like cream of mushroom, cream of celery, or cream of bacon.
Leave a Reply