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!

Servings: (about 1 ½ to 2 cups per serving)

Prep Time15

Cook Time3 30

Total Time3 45

ADD CHICKEN: Place 2 to 3 boneless skinless chicken breasts in the bottom of a slow cooker. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.
ADD VEGETABLES: Add 2 ribs celery, diced, 1 medium yellow onion, diced , 2 medium carrots, peeled and diced, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme.
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 1/2 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 Fresh parsley, chopped.

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.