I can’t get over how rich, creamy, and satisfying this Crockpot Creamy Chicken Noodle Soup turns out with so little effort. It’s hearty, flavorful, and the kind of dinner everyone asks for again.

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I’m obsessed with this Slow Cooker Creamy Chicken Noodle Soup because it tastes rich, hearty, and totally loaded without feeling fussy. The chicken gets tender, the wide egg noodles soak up all that savory goodness, and every spoonful has that creamy, slurpable thing I crave when dinner needs to actually satisfy.

I love how it feels like a full meal in a bowl, not some sad little starter soup. And the flavor?

Big, comforting in the non-cheesy way, and seriously addictive. But the best part is how everyone goes back for seconds like they weren’t just “not that hungry.” Total dinner win.

Ingredients

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Chicken breasts make it hearty, filling, and easy to shred into cozy bites.
Low sodium broth keeps things savory without making the soup taste overly salty.
Heavy cream or half and half brings that creamy, comforting finish you’ll want.
Wide egg noodles soak up flavor and make every spoonful feel satisfying.
Carrots add a little sweetness, color, and that classic soup vibe.
Celery gives a fresh bite so the soup doesn’t feel too heavy.
Yellow onion melts into the broth and builds a simple, cozy base.
Garlic makes everything smell amazing.
Basically, it’s doing important work.
Butter adds richness and helps the veggies taste a little more special.
Thyme and parsley bring herby flavor without taking over the whole pot.
Plus, the bay leaf adds that quiet background flavor you’d miss without it.
Flour or cornstarch helps thicken things when you want a creamier bowl.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts

6 cups low sodium chicken broth

1 cup heavy cream or half and half

8 ounces wide egg noodles (about 2 cups dry)

3 medium carrots, peeled and sliced

3 celery stalks, sliced

1 medium yellow onion, diced

3 garlic cloves, minced

2 tablespoons unsalted butter

1 teaspoon dried thyme

1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley

1 bay leaf

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons all purpose flour (for slight thickening)

2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional for thicker soup

How to Make this

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1. Place chicken breasts in the bottom of a 6 to 7 quart slow cooker and pour in 6 cups low sodium chicken broth.

2. Add sliced carrots, sliced celery, diced yellow onion, minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried parsley or 1 tablespoon fresh parsley, 1 bay leaf, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

3. Dot the vegetables and chicken with 2 tablespoons unsalted butter and cover the slow cooker.

4. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and vegetables are tender.

5. Remove the chicken to a cutting board, discard the bay leaf, and shred the chicken with two forks. Return shredded chicken to the slow cooker.

6. In a small bowl, whisk 2 tablespoons all purpose flour into about 1/2 cup of the hot broth taken from the slow cooker to make a smooth slurry, then stir the slurry back into the pot to thicken slightly.

7. Add 8 ounces wide egg noodles to the slow cooker and cook on HIGH for 15 to 30 minutes, stirring occasionally, until noodles are al dente and have absorbed some broth.

8. Stir in 1 cup heavy cream or half and half and heat through for 5 minutes; taste and adjust salt and pepper as needed.

9. For an even thicker soup, whisk 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the soup, cooking an additional 2 to 3 minutes until thickened. Serve hot.

Equipment Needed

1. 6 to 7 quart slow cooker
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof silicone spatula
6. Two forks for shredding chicken
7. Small bowl and whisk for the flour slurry
8. Ladle or large serving spoon

FAQ

Can I use frozen chicken breasts? Yes. Add them frozen to the slow cooker but increase cook time by about 1 hour or until chicken reaches 165 F and shreds easily.

When should I add the egg noodles? Add wide egg noodles in the last 20 to 30 minutes of cooking so they become tender but not mushy. For firmer noodles check at 15 minutes.

How can I make the soup thicker? Stir the 2 tablespoons of flour into a small amount of cold broth to make a slurry before adding earlier in the cook, or use the optional cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) at the end and simmer until thickened.

Can I use milk instead of heavy cream or half and half? You can use whole milk for a lighter finish, but cream or half and half gives a richer, smoother texture and is less likely to separate when reheated.

How should I store and reheat leftovers? Cool completely, store in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Reheat gently on the stovetop over low heat so the cream does not break, adding a splash of broth if needed.

Can I make this gluten free? Yes. Use gluten free wide egg noodles or substitute with rice noodles and replace the all purpose flour with a gluten free flour or use only the cornstarch slurry for thickening.

Slow Cooker Creamy Chicken Noodle Soup Recipe Substitutions and Variations

Chicken breasts: use boneless skinless chicken thighs for richer flavor and more forgiving cooking; or shredded rotisserie chicken added near the end to skip long cook time.
Heavy cream or half and half: substitute whole milk with 2 to 3 tablespoons of extra butter for richness; or use coconut milk for a dairy free option, expect a slight coconut flavor.
Wide egg noodles: swap for cooked rotini, bowtie, or other short pasta shapes; for a gluten free option use gluten free pasta or rice noodles added at the end.
All purpose flour or cornstarch: use 3 tablespoons of instant mashed potato flakes to thicken gently; or replace cornstarch slurry with an equal amount of arrowroot powder mixed with cold water for a clearer finish.

Pro Tips

– Use bone-in chicken if you can get it for deeper flavor. Remove bones before shredding the meat and skim any excess fat from the surface before adding the cream for a cleaner broth.

– Add the noodles toward the very end and check them often. Slow cookers vary a lot, so stirring and testing at the 15 minute mark will keep the noodles from turning gluey. If you prefer leftovers with intact noodles, cook them separately and combine at serving.

– Brighten the finished soup with an acidic pop. A squeeze of lemon juice or a splash of white wine vinegar right before serving lifts the flavors and prevents the broth from tasting flat after long cooking.

– For a silkier, more cohesive broth, whisk the flour into a bit of cold water instead of hot broth first to avoid lumps, then temper with a spoonful of hot broth before whisking into the pot. If you use the cornstarch option, mix it thoroughly with cold water and add at the end to avoid cloudiness.

Slow Cooker Creamy Chicken Noodle Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

I can’t get over how rich, creamy, and satisfying this Crockpot Creamy Chicken Noodle Soup turns out with so little effort. It’s hearty, flavorful, and the kind of dinner everyone asks for again.

Servings

servings

Calories

567

kcal

Equipment: 1. 6 to 7 quart slow cooker
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof silicone spatula
6. Two forks for shredding chicken
7. Small bowl and whisk for the flour slurry
8. Ladle or large serving spoon

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts
6 cups low sodium chicken broth
1 cup heavy cream or half and half
8 ounces wide egg noodles (about 2 cups dry)
3 medium carrots, peeled and sliced
3 celery stalks, sliced
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons all purpose flour (for slight thickening)
2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional for thicker soup

Directions

Place chicken breasts in the bottom of a 6 to 7 quart slow cooker and pour in 6 cups low sodium chicken broth.
Add sliced carrots, sliced celery, diced yellow onion, minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried parsley or 1 tablespoon fresh parsley, 1 bay leaf, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
Dot the vegetables and chicken with 2 tablespoons unsalted butter and cover the slow cooker.
Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and vegetables are tender.
Remove the chicken to a cutting board, discard the bay leaf, and shred the chicken with two forks. Return shredded chicken to the slow cooker.
In a small bowl, whisk 2 tablespoons all purpose flour into about 1/2 cup of the hot broth taken from the slow cooker to make a smooth slurry, then stir the slurry back into the pot to thicken slightly.
Add 8 ounces wide egg noodles to the slow cooker and cook on HIGH for 15 to 30 minutes, stirring occasionally, until noodles are al dente and have absorbed some broth.
Stir in 1 cup heavy cream or half and half and heat through for 5 minutes; taste and adjust salt and pepper as needed.
For an even thicker soup, whisk 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the soup, cooking an additional 2 to 3 minutes until thickened. Serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.