Crockpot Creamy Chicken Noodle Soup Recipe

I finally perfected my Creamy Chicken Noodle Soup with a surprising shortcut and a pantry ingredient you won’t expect.

I never thought a slow cooker could turn plain chicken into something this addictive. This Creamy Chicken Noodle Soup surprised me with a silky mouthfeel, thanks to cream cheese folded in at the end, while boneless skinless chicken breasts shred into tender, juicy ribbons.

It’s the kind of bowl that makes you pause, like did I just eat restaurant soup at home? There’s a little twist in texture and flavor that I won’t spoil, but trust me it changes everything.

I keep making it on chilly nights, and every time someone asks for seconds before they even taste it.

Ingredients

• Chicken breasts: Lean protein that makes the soup hearty, keeps you full and adds body.
• Chicken broth: Savory base rich in minerals, boosts flavor without making it overly salty.
• Carrots: Sweet, crunchy and full of beta carotene, adds color and natural sweetness.
• Celery: Crunch and subtle bitter notes, gives soup depth and some fiber.
• Egg noodles: Comforting carbs that soak up broth making every spoonful cozy and thick.
• Cream cheese: Makes it silky and creamy, a little tang and lots of richness.
• Half and half: Light creaminess without being too heavy, rounds flavors and smooths textures.
• Garlic: Pungent, fragrant kick that wakes up the whole pot, savory depth.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken breasts (about 3 medium)
• 6 cups low sodium chicken broth
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley flakes or 1 tablespoon fresh parsley, chopped
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 8 ounces wide egg noodles (about 4 cups)
• 4 ounces cream cheese, softened
• 1 cup half and half or heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour

How to Make this

1. Prep the veg and chicken: peel and slice the carrots, slice the celery, dice the onion and mince the garlic. Season the chicken breasts with 1 teaspoon kosher salt, 1/2 teaspoon pepper and the dried thyme and parsley.

2. Load the crockpot: put the chicken, carrots, celery, onion, garlic, bay leaves and the 6 cups low sodium chicken broth in the slow cooker. Using low cooks best for flavor: set on low for 4 to 5 hours or on high for 2 to 3 hours, until chicken is cooked through.

3. Remove the chicken and bay leaves: take the breasts out to a cutting board, shred with two forks, and discard the bay leaves. Leave the broth and veggies in the crockpot, theyre full of flavor so don’t dump them.

4. Make a quick roux to thicken: in a small saucepan melt the 2 tablespoons butter over medium heat, stir in the 2 tablespoons flour and cook 1 to 2 minutes until bubbly but not brown, then slowly whisk in about 1 cup of the hot broth from the crockpot so it smooths out. This tempers the roux and prevents lumps.

5. Add the dairy: cut the 4 ounces cream cheese into cubes and add them to the warm roux mixture, stirring until smooth, then whisk in the 1 cup half and half (or heavy cream). If the mixture seems too thick, add another splash of broth. You want a creamy pourable sauce.

6. Combine back in the crockpot: pour the cream sauce into the crockpot, stir to combine with the broth and veggies, then return the shredded chicken to the pot. Give it a taste and adjust salt and pepper if needed.

7. Add the noodles last: stir in the 8 ounces wide egg noodles and cook on high for about 8 to 12 minutes, checking for doneness so they dont get mushy. If you need to finish gently, you can turn off the cooker and let residual heat finish them in 5 to 10 minutes.

8. Finish and serve: stir in fresh parsley if using, check seasoning one more time, remove any stray bay leaf, ladle into bowls and serve hot. Tip: if soup gets too thick after sitting, thin with a little extra hot broth; if too thin, simmer uncovered on high a bit to reduce.

Equipment Needed

1. 6-quart slow cooker or crockpot
2. Chef’s knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and spoons
6. Small saucepan (for the roux)
7. Whisk
8. Wooden spoon or heatproof spatula
9. Two forks (to shred the chicken)
10. Ladle (for serving)

FAQ

Crockpot Creamy Chicken Noodle Soup Recipe Substitutions and Variations

• Chicken breasts: boneless skinless thighs (juicier, less likely to dry), shredded rotisserie chicken (great shortcut), cooked turkey breast (similar flavor), firm tofu for a vegetarian option
• Wide egg noodles: rotini or penne (hold up well in crockpot), orzo or small shells (bite sized), rice noodles or gluten free pasta for GF diets
• Cream cheese: mascarpone (closest in richness), full fat Greek yogurt (stir in off heat so it doesn’t curdle), sour cream (adds tang and creaminess)
• Half and half / heavy cream: whole milk plus 2 tbsp melted butter per cup (richer than milk alone), evaporated milk (creamy pantry-friendly swap), canned coconut milk (dairy free, will add a slight coconut note)

Pro Tips

1) Salt smart, not heavy. Season the chicken early so the meat actually gets flavored, but taste the broth before adding more salt since it concentrates as it cooks. You can always add salt at the end, you can’t take it out.

2) Keep the noodles out until the last minute. They go mushy fast in a slow cooker, so either cook them separately to al dente and stir in when serving, or add them to the pot only when everything else is done and watch them closely. Leaving them in the fridge and adding fresh at reheat works great for leftovers too.

3) Temper the dairy so it stays silky. Cube cream cheese and whisk it into some hot broth or the roux slowly so it melts smooth, and don’t boil hard after you add the cream or it’ll separate. If it looks grainy, a quick hand blender or extra whisking usually saves it.

4) Make-ahead and freeze tips: freeze the soup without noodles and without the cream component for best texture, then thaw and finish with fresh cream and pasta when you reheat. Soups with dairy and noodles don’t freeze as well if you finish them before freezing.