Crockpot Creamy Chicken Noodle Soup Recipe

Introduction

This Crockpot Creamy Chicken Noodle Soup is a comforting and hearty meal perfect for chilly days. With tender chicken, fresh vegetables, and creamy broth, it’s an easy recipe that comes together effortlessly in your slow cooker.

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-ounce) can cream of chicken soup
• 1 cup heavy cream
• 2 cups uncooked egg noodles
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Heat olive oil or butter in a skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5–7 minutes until the vegetables are softened and fragrant.
2. Step 2: Place the chicken breasts in the slow cooker. Sprinkle evenly with salt, pepper, and Italian seasoning.
3. Step 3: Add the sautéed vegetables, chicken broth, and cream of chicken soup to the crockpot. Stir gently to combine all ingredients.
4. Step 4: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
5. Step 5: Remove the chicken breasts from the crockpot. Shred the chicken using two forks, then return it to the slow cooker.
6. Step 6: Stir in the heavy cream and uncooked egg noodles. Cover and cook on high for 20–30 minutes, or until the noodles are tender.
7. Step 7: Sprinkle the fresh parsley over the soup, stir to combine, and serve hot.

Tips & Variations

• For extra flavor, use homemade chicken broth or add a splash of white wine during the sauté step.
• Substitute heavy cream with half-and-half for a lighter version, though the soup will be less rich.
• If you prefer wider noodles, try fettucine broken into smaller pieces instead of egg noodles.
• Add a handful of spinach or kale during the final 10 minutes of cooking for extra greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a little chicken broth or water to thin it out while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

Yes, frozen chicken breasts can be used, but increase the cooking time by about 1 hour on low to ensure the chicken is cooked through.

Can I make this soup without cream of chicken soup?

Absolutely. If you prefer to avoid canned soup, substitute with an extra cup of chicken broth mixed with 2 tablespoons of flour or cornstarch to thicken, then add the cream later for richness.

Crockpot Creamy Chicken Noodle Soup Recipe

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★★★★★

4.7 from 128 reviews

This Crockpot Creamy Chicken Noodle Soup combines tender chicken breasts, fresh vegetables, and creamy broth for a comforting and hearty meal. Slow-cooked to perfection, this soup is easy to prepare and perfect for cozy dinners any time of the year.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 1 pound chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning

Vegetables

• 1 medium onion, diced
• 3 medium carrots, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced

Liquids and Others

• 1 tablespoon olive oil or butter
• 4 cups chicken broth
• 1 (10-ounce) can cream of chicken soup
• 1 cup heavy cream
• 2 cups uncooked egg noodles
• 2 tablespoons fresh parsley, chopped

Instructions

1. Sauté Vegetables: Heat olive oil or butter in a skillet over medium heat. Add diced onion, carrots, celery, and minced garlic. Cook for 5–7 minutes until the vegetables are softened and fragrant, which helps develop deeper flavors for the soup.
2. Add Chicken to Crockpot: Place the chicken breasts into your slow cooker. Season them evenly with salt, black pepper, and Italian seasoning to infuse the meat with bold flavor during the slow cooking process.
3. Layer Ingredients: Add the sautéed vegetables on top of the chicken in the slow cooker. Pour in the chicken broth and cream of chicken soup, then gently stir everything together to combine the flavors without breaking up the chicken.
4. Cook Low and Slow: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred.
5. Shred Chicken: Carefully remove the cooked chicken breasts from the crockpot. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken back into the slow cooker.
6. Add Cream and Noodles: Stir in the heavy cream and uncooked egg noodles into the soup. Cover and cook on high for an additional 20 to 30 minutes, until the noodles are tender and have absorbed some of the creamy broth.
7. Finish with Parsley: Sprinkle fresh chopped parsley into the soup, stir well, and serve the soup hot for a comforting, flavorful meal.

Notes

• For a richer flavor, use butter instead of olive oil to sauté the vegetables.
• Feel free to substitute heavy cream with half-and-half for a lighter option.
• If you prefer a thicker soup, reduce the chicken broth by half a cup.
• Egg noodles can be substituted with any pasta of your choice, but adjust cooking times accordingly.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Crockpot chicken noodle soup, creamy chicken soup, slow cooker soup, comfort food, easy chicken soup recipe