Crockpot Creamy Chicken Noodle Soup

This Crockpot Creamy Chicken Noodle Soup is the ultimate comfort food that my family begs me to make every single week. Instead of a traditional broth base, this version features a luscious creamy texture that makes every spoonful irresistible. The best part? Your slow cooker does most of the work while you go about your day.

I still remember the first time I made this creamy chicken noodle soup on a cold winter evening when everyone was feeling under the weather. The house filled with the most incredible aroma, and by dinnertime, my kids were already hovering around the crockpot asking when it would be ready. What makes this recipe so special is how the cream of chicken soup and heavy cream create this silky, restaurant-quality texture that you just don’t get from regular chicken soup. It’s become my go-to recipe for busy weeknights because I can throw everything in the slow cooker in the morning and come home to a hot, satisfying meal. This crockpot chicken soup has all the classic flavors you love with carrots, celery, and tender egg noodles, but with an extra creamy twist that takes it to the next level.

Everything You Need for This Creamy Soup

I always use boneless chicken breasts for this recipe because they shred beautifully after slow cooking, but chicken thighs work wonderfully too if you prefer dark meat. You’ll need a 6-quart slow cooker and a medium skillet for this recipe. Pro tip: make sure your vegetables are diced into similar-sized pieces so everything cooks evenly.

• 1 pound chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 medium onion, diced
• 3 medium carrots, diced (I prefer using fresh over frozen for better texture)
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil or butter
• 4 cups chicken broth (I recommend low-sodium so you can control the salt level)
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 cup heavy cream
• 2 cups uncooked egg noodles
• 2 tablespoons fresh parsley, chopped

Simple Steps to Creamy Perfection

I recommend sweating your vegetables first because it brings out their natural sweetness and adds so much more flavor to your creamy chicken noodle soup.

Step 1: Heat olive oil or butter in a skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables become soft and fragrant. You’ll know they’re ready when the onions turn translucent and your kitchen smells amazing.

Step 2: Place the chicken breasts in your slow cooker and season them generously with salt, pepper, and Italian seasoning. Make sure to pat the chicken dry first so the seasonings stick better.

Step 3: Before adding to the crockpot, whisk the condensed cream of chicken soup with ½ cup of the chicken broth until smooth to avoid lumps. Transfer the cooked vegetables to the slow cooker on top of the chicken. Pour in the soup mixture along with the remaining chicken broth and stir everything together to combine.

Step 4: Cover your crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should reach an internal temperature of 165°F and be tender enough to shred easily with a fork. Don’t lift the lid during cooking or you’ll add 15-20 minutes to your cook time.

Step 5: Remove the chicken breasts from the slow cooker using tongs and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return all the shredded chicken to the crockpot.

Step 6: Stir in the heavy cream and uncooked egg noodles. Make sure the noodles are completely submerged in the liquid. If needed, add an additional ½ cup of broth or cream. Cover and cook on high for an additional 20-30 minutes, or until the noodles are tender but not mushy. I check mine at 20 minutes to prevent overcooking.

Step 7: Sprinkle in the fresh parsley and stir everything together before serving. Taste and adjust seasonings if needed. The soup should be thick and creamy with tender noodles throughout.

The Best Sides for This Hearty Soup

This crockpot creamy chicken noodle soup pairs beautifully with crusty bread for dipping into that luscious broth.

Garlic Flatbread: The crispy texture and garlicky flavor complement the creamy soup perfectly, plus it’s ideal for soaking up every last drop.

Brazilian Cheese Bread: These gluten-free puffs add a cheesy element and fun texture contrast that kids absolutely love.

Broccoli Crunch Salad: The fresh, crispy vegetables and tangy dressing cut through the richness of the creamy chicken soup beautifully.

Chilled Asparagus Salad: This light, refreshing side balances the hearty nature of the soup and adds a pop of color to your plate.

Snickerdoodle Bars: Finish your comfort food meal with these sweet, cinnamon-sugar treats that everyone will devour.

More Comforting Slow Cooker Soups to Warm Your Soul

This creamy chicken noodle soup pairs beautifully with other slow cooker favorites that showcase different flavor profiles. For an Italian-inspired twist, the Crock Pot White Lasagna Soup features tender shredded chicken, ricotta cheese, and pasta in a rich creamy broth that delivers similar comfort with Mediterranean flair. Both recipes make excellent use of chicken breasts and create that restaurant-quality texture everyone craves.

For bolder, spicier options, try the Creamy Chicken Taco Soup with its Mexican-inspired flavors and cream cheese base, or the Slow Cooker Crack Chicken Chili loaded with bacon, ranch seasoning, and addictive creamy goodness. These chicken-based soups offer wonderful variety while maintaining that hands-off convenience the slow cooker provides.

Keeping Your Soup Fresh and Delicious

Store your leftover crockpot creamy chicken noodle soup in an airtight container in the refrigerator for 3-4 days. For best results, store the soup and noodles in separate containers if you have the space. The noodles will continue to absorb liquid when stored together, which can make them mushy. Simply combine them when reheating.

To reheat, warm individual portions in the microwave for 2-3 minutes, stirring halfway through. You can also reheat on the stovetop over medium-low heat, stirring frequently. Add a splash of chicken broth or cream if the soup has thickened too much in the fridge.

Your Questions About Creamy Chicken Noodle Soup Answered

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