Crockpot Creamy Chicken Noodle Soup Recipe

Introduction

This Crockpot Creamy Chicken Noodle Soup is the perfect comforting meal for any day. With tender chicken, hearty vegetables, and rich creamy broth, it’s an easy slow-cooked dish that feels like a warm hug in a bowl.

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 can (10.5 ounces) cream of chicken soup
• 1 cup heavy cream
• 2 cups uncooked egg noodles
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Heat olive oil or butter in a skillet over medium heat. Add diced onion, carrots, celery, and minced garlic. Cook for 5-7 minutes until vegetables are softened and fragrant.
2. Step 2: Place chicken breasts in the slow cooker. Season with salt, black pepper, and Italian seasoning.
3. Step 3: Add the cooked vegetables, chicken broth, and cream of chicken soup to the slow cooker. Stir gently to combine all ingredients.
4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and fully cooked.
5. Step 5: Remove chicken breasts from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker.
6. Step 6: Stir in heavy cream and uncooked egg noodles. Cover and cook on high for an additional 20-30 minutes until noodles are tender.
7. Step 7: Sprinkle fresh parsley over the soup, stir to combine, and serve warm.

Tips & Variations

• Use rotisserie chicken to save time; add in the last hour of cooking without shredding raw chicken.
• For a lighter version, substitute half-and-half for heavy cream.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Feel free to swap egg noodles for gluten-free pasta if needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it becomes too thick. This soup does not freeze well because of the cream and noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but cooking time may increase by about an hour on low or 30 minutes on high. Ensure the chicken is fully cooked before shredding.

Can I prepare the soup without a slow cooker?

Absolutely! You can cook the vegetables and season the chicken in a large pot, then simmer everything together for about 30-40 minutes until chicken is cooked through and vegetables are tender. Add noodles and cream last, cooking until noodles are done.

Crockpot Creamy Chicken Noodle Soup Recipe

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★★★★★

4.8 from 715 reviews

This Crockpot Creamy Chicken Noodle Soup is a comforting and flavorful slow-cooked dish combining tender chicken breasts, hearty vegetables, and creamy broth with egg noodles. Perfect for cozy meals, it features aromatic sautéed veggies, rich cream, and a touch of Italian seasoning to create a satisfying, home-style soup that requires minimal prep and hands-off cooking in your slow cooker.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 pound chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning

Vegetables and Aromatics

• 1 medium onion, diced
• 3 medium carrots, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced

Other Ingredients

• 1 tablespoon olive oil or butter
• 4 cups chicken broth
• 1 (10.5 ounce) can cream of chicken soup
• 1 cup heavy cream
• 2 cups uncooked egg noodles
• 2 tablespoons fresh parsley, chopped

Instructions

1. Sauté Vegetables: Heat the olive oil or butter in a skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook for 5 to 7 minutes until the vegetables are softened and fragrant.
2. Prepare Chicken in Slow Cooker: Place the chicken breasts into the slow cooker. Season the chicken evenly with salt, black pepper, and Italian seasoning.
3. Add Vegetables and Broth: Transfer the sautéed vegetables into the slow cooker. Pour in the chicken broth and the can of cream of chicken soup. Stir everything gently to combine ingredients well.
4. Slow Cook Chicken: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. This slow cooking process will ensure the chicken is tender and fully cooked.
5. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken back into the slow cooker.
6. Add Cream and Noodles: Stir in the heavy cream and the uncooked egg noodles. Cover and continue cooking on high for an additional 20 to 30 minutes, or until the noodles have softened and are tender.
7. Finish and Serve: Sprinkle fresh chopped parsley over the soup, stirring to combine. Serve the creamy chicken noodle soup hot for a comforting meal.

Notes

• For a thicker soup, you can reduce the amount of chicken broth slightly or add a tablespoon of cornstarch mixed with water during the final cooking stage.
• Use wide egg noodles or your preferred noodle shape for best results.
• To make it lighter, substitute heavy cream with half-and-half or evaporated milk, though it will be less rich.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or microwave, adding extra broth if the soup has thickened too much.

Keywords: Crockpot chicken noodle soup, creamy chicken soup, slow cooker soup, comfort food, creamy chicken noodle