Crockpot Creamy Chicken Noodle Soup
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Crockpot Creamy Chicken Noodle Soup is pure comfort in a bowl. Tender chicken, soft vegetables, and wide egg noodles swim in a silky, herb-infused broth that feels rich without being overwhelming. Every spoonful is cozy, familiar, and deeply satisfying. It’s the kind of soup that warms you from the inside out and makes you slow down long enough to actually enjoy it. Even better, you can make this creamy chicken soup crock pot recipe in just a few hours!
Table of Contents
WHY YOU’LL LOVE CREAMY CHICKEN SOUP IN THE CROCK POT
- Hands-off slow cooker comfort
- Creamy without being thick or heavy
- Perfect make-ahead soup
- Classic flavors that everyone loves
- Freezer-friendly (before noodles)
Crockpot Creamy Chicken Noodle Soup
When we’re craving comfort, but maybe not in one specific direction, this is the recipe I reach for!
Chad loves classic chicken noodle soup. I lean hard toward rich, creamy comfort. This one lands right in the middle, which honestly feels like a small miracle.
You load up the slow cooker, walk away, and let it handle the heavy lifting.
The chicken turns tender, the vegetables soften just right, and the herbs quietly do their thing in the background. It basically cooks itself.
Then you finish it off. Gently. Creamy, but still familiar. Cozy, but not heavy. The kind of soup you sit down with instead of rushing through.
Creamy chicken noodle soup in the crock pot just works. And when we’re both happy with dinner, I know it’s a keeper.
INGREDIENT NOTES
- Chicken Breasts: Boneless, skinless, and easy. Thighs work too if that’s what you have. Aim for 1 ½ pounds either way.
- Fresh Herbs: Rosemary and thyme add quiet depth without overpowering. And you can remove whole sprigs before serving.
- Chicken Stock: Use good stock… it’s the backbone of the soup. Kitchen Basics is my go-to.
- Egg Noodles: Wide noodles hold up best and feel hearty.
- Butter & Flour: Combine these into a paste as a sort of roux (uncooked), which will thicken the soup as it simmers at the end.
- Heavy Cream: Adds richness without turning this slow cooker creamy chicken soup into chowder.
VARIATIONS
Extra Veggies: Mix in frozen peas or green beans at the end.
Herb Switch: Use a bay leaf instead of rosemary for a mellower flavor.
Richer Version: Add an extra splash of cream just before serving.
Thigh Meat: Swap chicken breasts for boneless thighs.
No Noodles: Skip the noodles and serve slow cooker creamy chicken soup over mashed potatoes or biscuits.
SERVING SUGGESTIONS
- Finish with extra parsley and cracked black pepper.
- Mop up every last drop with cheddar bay biscuits or thick slices of beer bread.
- Add saltines or oyster crackers for crunch.
- Pair crockpot creamy chicken noodle soup with a simple side salad.
- Enjoy leftovers with a grilled cheese sandwich.
CREAMY CHICKEN NOODLE SOUP SLOW COOKER FAQ
It thickens the soup gently without breaking or curdling.
Yes, cook creamy chicken soup in the crock pot on Low for 6-7 hours before finishing with the cream mixture and noodles.
Over time, yes. Add a splash of stock when reheating, or cook the noodles separately if you plan on leftovers.
Boil egg noodles according to the package directions, but use chicken stock instead of water so they still soak up some of that flavor. Then, add a handful to each bowl.
Sure… without the noodles. Add those fresh when reheating.
What makes this creamy chicken noodle soup slow cooker recipe work is balance.
The slow cooker gives the chicken time to gently release flavor into the broth while staying tender. The vegetables soften slowly, which brings natural sweetness without needing anything extra.
And the cream mixture comes in at the end, thickening the soup smoothly instead of all at once. That timing matters.
Flour needs heat and liquid to fully hydrate, and the slow cooker provides both without aggression. The noodles finish the job by adding body as they cook, turning the broth silky instead of thin.
It’s not about richness for the sake of it… it’s about structure. When those pieces line up, the soup feels comforting, familiar, and just right in every spoonful.
DONNA’S PRO TIPS
- Layer ingredients in the right order. Chicken, then veggies, then broth.
- Don’t over-shred the chicken, or it’ll become stringy and tough. Bite-sized pieces matter!
- Keep the roux lump-free. Melt butter before adding flour, then slowly whisk in cream.
- Taste after thickening. Salt behaves differently once cream is added.
- Add noodles closer to serving for the best texture.
- Remove herb stems before seasoning at the end.
- Thin leftovers with stock, not water. It keeps things flavorful and creamy.
TOOLS NEEDED
- Slow Cooker: A 5- or 6-quart crockpot works best.
- Mixing Bowl: To make the creamy roux.
- Sharp Knife + Cutting Board: Dice up all the veggies quickly and evenly.
- Whisk: Keeps the cream mixture lump-free.
- Ladle: For dishing up this incredible crockpot creamy chicken noodle soup!
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Cozy, classic chicken noodle soup
- Slow cooker does the work
- Creamy but not heavy
- Add noodles at the end
- Great make-ahead option
- Freeze without noodles
- Comfort food that always works
Crockpot Creamy Chicken Noodle Soup
Equipment
Ingredients
- 2 to 3 boneless skinless chicken breasts, about 1 ½ pounds total
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 ribs celery, diced (1 cup)
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (1 cup)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 5 cups chicken stock, (40 fluid ounces)
- 1 1/2 to 2 cups wide egg noodles
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup heavy cream
- Fresh parsley, chopped, for garnish
Instructions
- ADD CHICKEN: Place the chicken breasts in the bottom of a slow cooker. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper.
- ADD VEGETABLES: Add the diced celery, diced yellow onion, diced carrots, rosemary sprigs, and thyme sprigs.
- ADD STOCK: Pour in 5 cups chicken stock. Cover and cook on high for 3 hours, until the chicken is cooked through and tender.
- SHRED CHICKEN: Remove the chicken and shred or cut into bite-sized pieces. Return the chicken to the slow cooker.
- MAKE CREAM MIXTURE: In a small bowl, melt 4 tablespoons unsalted butter. Whisk in 4 tablespoons all-purpose flour until smooth. Slowly whisk in 1 cup heavy cream until fully combined.
- THICKEN SOUP: Pour the cream mixture into the slow cooker and stir well.
- COOK NOODLES: Add 1 ½ to 2 cups wide egg noodles. Cover and cook for 20 to 30 minutes, until the noodles are tender.
- SEASON: Remove the rosemary and thyme sprigs. Taste the soup. If it tastes flat, add kosher salt ¼ teaspoon at a time, stirring and tasting between additions, until the flavor pops.
- SERVE: Ladle into bowls and garnish with chopped fresh parsley.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024, updated and republished January 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
