Creamy Crockpot Chicken Noodle Soup: A Weeknight Hug (Print Version)

Make creamy crockpot chicken noodle soup for an easy weeknight meal. Tender chicken, rich broth, and soft noodles come together in your slow cooker.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 3-8 Hours minutes
Total Time: 18 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains dairy, gluten, chicken

# Ingredients:

→ Soup Foundation

01 - 2-3 boneless, skinless chicken breasts
02 - 6 cups low-sodium chicken broth
03 - 2 medium carrots, peeled and chopped
04 - 2 stalks celery, chopped
05 - 1 small yellow onion, finely diced

→ Aromatic Boosters

06 - 3 cloves garlic, minced
07 - 1 tsp dried thyme
08 - 1 bay leaf
09 - Salt and freshly ground black pepper, to taste

→ The Creamy Finish

10 - 2 cups wide egg noodles
11 - 1/2 cup heavy cream

→ Optional Garnishes

12 - Fresh parsley, chopped

# Instructions:

01 - First up, I grab my cutting board and get to work on the carrots, celery, and onion. I aim for roughly uniform pieces so they cook evenly – nothing worse than crunchy carrots in a creamy soup! Then, I nestle the raw chicken breasts right into the bottom of my slow cooker. I always rinse my chicken first, just a quick splash under the faucet, which is a habit my grandma instilled in me, honestly. It’s the starting point for our delicious <strong>creamy crockpot chicken noodle soup</strong>.
02 - Next, I pour in the chicken broth, making sure it mostly covers the chicken and veggies. Then come the flavor boosters: the minced garlic, dried thyme, and that single bay leaf. I give it a gentle stir, just to distribute everything a bit. This is where the magic starts to happen, and the kitchen begins to fill with those warm, promising aromas. I usually add a generous pinch of salt and a good grind of black pepper here, knowing I can always adjust later. Don't forget the bay leaf, I've done that and the soup felt a little... flat.
03 - Now for the easy part! I pop the lid on my crockpot and set it to low for about 6-8 hours, or high for 3-4 hours. Honestly, I prefer the low and slow method; it makes the chicken incredibly tender. I try not to peek too much, letting the slow cooker do its thing. The smell that starts to waft through the house after a few hours? Pure comfort! It means our comforting chicken noodle soup is well on its way.
04 - Once the cooking time is up, the chicken should be fall-apart tender. I carefully remove the chicken breasts from the crockpot – sometimes they practically shred themselves with just a fork. I put them on a separate plate, shred them with two forks, and then return the beautiful, shredded chicken back to the pot. This step is so satisfying, seeing those big chunks transform into perfect, bite-sized pieces for the creamy soup.
05 - With the shredded chicken back in, it’s time for the final touches. I stir in the egg noodles and let them cook in the hot broth for about 15-20 minutes, or until they’re tender. This is a critical step; timing is everything for perfect noodles. Then, I pour in the heavy cream, stirring it gently until everything is wonderfully combined and the soup takes on that signature creamy hue. I always taste it here, adjusting salt and pepper as needed. It's almost ready!
06 - And just like that, our <strong>creamy crockpot chicken noodle soup</strong> is ready! I ladle generous portions into bowls, sometimes adding a sprinkle of fresh parsley for a bit of color, though that's totally optional. The steam rising from the bowl, the rich aroma – it’s just the best. It’s a simple meal that feels incredibly special, especially after a long day. Honestly, it’s a dish that always brings smiles to our table.

# Notes:

01 - For the best texture, always add the egg noodles during the last 15-20 minutes of cooking, not at the start!
02 - This soup freezes well *without* the noodles. Cook them fresh when reheating for the best experience.
03 - Don't be afraid to adjust seasonings at the end; broths vary wildly in saltiness, so taste as you go.
04 - A squeeze of fresh lemon juice right before serving can really brighten up the creamy richness.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - cutting board
03 - sharp knife
04 - two forks for shredding

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 30-40g
Protein: 25-35g

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