This Crockpot Creamy Chicken Noodle Soup is a comforting recipe that everyone will ask for by name. It has a creamy base instead of a broth that adds great texture and flavor. Plus, it’s made in the crock pot so it cuts down on your time in the kitchen. I love making this ahead of time!
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The chicken and veggies are cooked until they are soft and tender. They gain so much flavor from the cream of chicken soup and spices that each bite will make you hungrier for more. It’s just that delicious.
If you like slow cooker chicken recipes, you will love thisSlow Cooker Chicken Broth, Crock Pot Chicken Alfredo and Crockpot Salsa Chicken too!
Why You’ll Love This Recipe
- It’s quick to prepare: Besides sautéing the veggies, minimal preparation is needed. It’s perfect to add the ingredients and go.
- It’s budget-friendly: Everything you need is inexpensive so you can stick to your grocery budget.
- It makes great leftovers: This soup reheats so well, making it wonderful for lunch or dinner leftovers. It tastes just as good the next day, if not better!
Ingredients
Here are the ingredients needed to make this delicious creamy crockpot chicken noodle soup. They are basic soup components that you will find easily at your local grocery store. You might even already have most of them on hand, so you can make this soup whenever you’d like.
- Chicken breasts: I use chicken breasts because they are much easier to shred than chicken thighs. Boneless chicken also cuts back on work, too. If you choose to use chicken thighs, you may have to adjust the cooking time slightly, as they take a little longer to cook than chicken breasts. When in doubt, use a thermometer!
- Seasonings: Salt, pepper, and Italian seasoning are the only seasonings I add to this soup. Feel free to use your favorites.
- Veggies: This soup requires a simple mirepoix (onion, carrot, and celery) to flavor the broth. The vegetables are finely chopped and softened before they are added to the slow cooker.
- Garlic: I like to use freshly minced garlic for its strong aroma and flavor. Garlic powder will work in a pinch!
- Olive oil: You need enough olive oil just to soften the onions, carrots, celery, and garlic. I only use about a tablespoon. Butter is fine as well.
- Broth: I use chicken broth but vegetable broth is great, too. This adds flavor and acts as the base for the soup to keep it from becoming too thick with the cream soup and heavy cream.
- Cream of chicken soup: This adds flavor and helps to achieve the perfect creamy consistency. I like to use it because it reduces the amount of extra salt needed.
- Heavy cream: A cup of heavy cream becomes a little thick as it cooks, but not as thick as the cream of chicken, creating a nice balance. I add it at the end with the noodles.
- Egg noodles: These get cooked right in the soup during the last half hour. This prevents them from becoming overcooked and mushy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy chicken soup: Make this soup with a spicy twist! Add crushed red pepper and hot sauce for a kick.
- Chicken and rice soup: Try this recipe using white rice instead of egg noodles for a different texture.
- Chicken and potato soup: Add a starchy veggie, such as diced potatoes for a heartier version.
How to Make Creamy Chicken Soup in the Slow Cooker
These are the steps on how to make this crockpot cream chicken noodle soup with egg noodles. To get started, heat a skillet and add the olive oil. Sweat down the veggies just until they soften. Then they will be ready to add to the slow cooker.
Step 1: Chop the veggies. Dice the onion, carrots, and celery into even-sized pieces and set them aside.
Step 2: Add the chicken and veggies to the pot. Add the chicken breasts to the bottom of the slow cooker. Season them with salt, pepper, and Italian seasoning. Then, pour the diced vegetables on top.
Step 3: Add broth and cream soup. Stir in the chicken broth and cream of chicken soup until they are well combined.
Step 4: Cook and shred chicken. Cover and cook the soup for 6-7 hours on low or 3-4 hours on high. Then, remove the cooked chicken and shred it.
Step 5: Add cream and noodles. Put the chicken back into the slow cooker along with the heavy cream and uncooked egg noodles. Cook the soup for an additional 20-30 minutes or until the noodles are tender.
Step 6: Serve. Garnish with chopped parsley if desired and enjoy!
Recipe Tips
- Chop the veggies uniformly: Ensure the onions, carrots, and celery are cut to a similar size so they all cook at the same rate.
- Make it dairy-free: Try this crockpot chicken noodle soup using extra broth and coconut milk in place of the cream of chicken and coconut cream in place of heavy cream. Adjust the seasonings to taste!
- Use leftover chicken: If you prefer to use leftovers you already have on hand, follow the directions above but leave out the chicken. Add the cooked chicken to the soup when you add the cream and egg noodles.
If you love easy soup recipes like this, you may also enjoy Ramen Chicken Noodle Soup.
Storage Directions
- Storing: Store leftover creamy chicken soup in an airtight container for 3-4 days in the refrigerator. Ensure it is completely cooked before transferring it to a freezer-safe container and freeze the soup for up to 2 months.
- Reheating: You can reheat the soup in a saucepan on the stovetop or in a covered bowl in the microwave.
- Make Ahead: Prepare and cook the chicken soup up to 24 hours in advance and store it in the refrigerator. I love to do this so I can enjoy homemade soup for lunch throughout the week.
Serving Suggestions
- You can’t go wrong with bread to dip in the broth! Try making some flatbread in the air fryer or Brazilian cheese bread instead of traditional bread for a delicious twist.
- Salad is a great soup companion and I love to make this soup with this broccoli crunch salad and chilled asparagus salad.
- Finish your comforting meal with homemade snickerdoodle bars!
Recipe FAQs
Of course. Set the Instant Pot to sauté to cook the veggies, and then add the remaining ingredients. Cook it for 20 minutes on the manual setting, and then add the cream and pasta. Cook the soup for an additional 10-12 minutes, and then carefully release the pressure.
I recommend softening the veggies for a deeper flavor and texture. However, feel free to cut out this step if you’d like.
More Delicious Crockpot Soup Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Crockpot Creamy Chicken Noodle Soup
Ingredients
- 1 pound chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 medium onion diced
- 3 medium carrots diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 1 tablespoon olive oil or butter
- 4 cups chicken broth
- 1 10.5 ounce can cream of chicken soup
- 1 cup heavy cream
- 2 cups uncooked egg noodles
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil or butter in a skillet over medium heat, then add the diced onion, carrots, celery, and minced garlic, cooking for 5-7 minutes until the vegetables are softened and aromatic.
- Place the chicken breasts in the slow cooker, then season them with salt, pepper, and Italian seasoning.
- Add the sweated vegetables to the slow cooker, followed by the chicken broth and cream of chicken soup, stirring to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the slow cooker.
- Stir in the heavy cream and uncooked egg noodles, then cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.
- Sprinkle in the fresh parsley and stir to combine before serving.
Video
Notes
- Chop the onions, carrots, and celery in similar size pieces so they all cook at the same rate.
- You can make this soup with leftover chicken. Follow the directions above for preparing the soup, but leave out the chicken. Add the cooked chicken to the soup when you add the cream and egg noodles.
- You can swap in cooked rice or potatoes for the egg noodles if you want to make it gluten-free or simply enjoy the soup with a slightly different texture.
Talha says
I couldn’t believe this soup was made in a slow cooker so I had to try it and boy am I glad I did. Definitely a keeper and total comfort food. Thanks for sharing this hearty recipe 💕
Karin and Ken says
I’m so glad to hear you enjoyed it as much as we do. You just made my day. All the best. Karin
Kay says
My new favorite comfort food. This soup was easy to make and tastes so good Comfort in a bowl and I’m so grateful I found your recipe. Love it’s made in a slow cooker too. Thank you for sharing
Karin and Ken says
You’re most welcome. I try my best. This soup is a personal favorite and I’m so happy you enjoyed it. All the best. Karin