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closeup of crockpot creamy chicken noodle soup
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Crockpot Creamy Chicken Noodle Soup

Make Crockpot Creamy Chicken Noodle Soup in under 4 hours with simple, fresh ingredients. No need to cook the noodles in a separate pot!
Author: Donna Elick
Servings: 6 (about 1 ½ to 2 cups per serving)
Prep Time15 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 45 minutes

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.

Notes

Make-Ahead: Make the soup through Step 6 (without noodles). Refrigerate up to 2 days. Reheat, then add noodles just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of chicken stock or cream if the soup thickens.
Freezing: Freeze the soup without noodles for up to 3 months. Thaw overnight in the refrigerator, reheat, then add freshly cooked noodles.

Nutrition

Serving: 1 | Calories: 313cal | Carbohydrates: 11g | Protein: 14g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 518mg | Sugar: 3g | Fiber: 1g | Calcium: 55mg | Iron: 1mg