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Crockpot Creamy Chicken Noodle Soup

A hands-off comfort food that's nourishing and family-friendly, featuring tender chicken, soft vegetables, and silky broth.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts You can use chicken thighs for more flavor.
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and black pepper, to taste
  • 6 cups chicken broth (low-sodium) Homemade if available.
  • 1 cup heavy cream For dairy-free, substitute with coconut milk.
  • 2 cups egg noodles Substitutions for gluten-free noodles are available.
  • Fresh parsley, chopped for garnish

Method
 

Preparation
  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add chopped onion, sliced carrots, sliced celery, and minced garlic on top of the chicken.
  3. Sprinkle dried thyme, dried parsley, salt, and black pepper over everything.
  4. Pour the chicken broth over the ingredients, ensuring they’re mostly submerged.
Cooking
  1. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
  2. Remove the chicken and shred it with two forks. Return shredded chicken to the cooker.
  3. Stir in the heavy cream.
  4. Add the egg noodles and cook on high for 25–30 minutes, until noodles are tender.
  5. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot.

Notes

For a thicker soup, stir in 1–2 tablespoons of cornstarch slurry at the end. Refrigerate leftovers within two hours of cooking and consume within 3–4 days. Freezer-friendly without noodles.