Crockpot Creamy Chicken Noodle Soup for Soulful Comfort (Print Version)

Discover my easy Crockpot Creamy Chicken Noodle Soup recipe. It's pure comfort, perfect for busy days, with tender chicken and a rich, creamy broth. So simple!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 8 cups low-sodium chicken broth
03 - 2 large carrots, diced
04 - 2 stalks celery, diced
05 - 1 yellow onion, diced

→ Flavor Foundation

06 - 1 tsp dried thyme
07 - 0.5 tsp dried rosemary
08 - 1 bay leaf
09 - Salt, to taste
10 - Black pepper, to taste

→ Creamy Goodness

11 - 0.5 cup heavy cream
12 - 2 tbsp cornstarch
13 - 2 tbsp cold water (for slurry)

→ Noodles & Finishing

14 - 2 cups wide egg noodles
15 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, let's get those veggies ready. Dice your carrots, celery, and onion. Don't worry about perfection; rustic cuts are totally fine! Place them in the bottom of your crockpot. Now, nestle your boneless, skinless chicken breasts or thighs right on top of the veggies. This is where the magic begins, as the chicken will slowly release its juices into those aromatics. I always take a moment to admire the colorful layers, feeling that anticipation building for this delicious soup.
02 - Next up, pour in that delicious chicken broth. Make sure the chicken and veggies are mostly submerged. Add your dried thyme, rosemary, and a bay leaf. I usually give it a gentle stir here, just to make sure everything's acquainted. Pop the lid on, set it to low, and let it do its thing for 6-8 hours, or high for 3-4 hours. Honestly, the smell that starts to waft through the house after a few hours? Pure bliss. It's the comforting aroma of this slow-cooked goodness taking shape.
03 - Once the cooking time is up, carefully remove the chicken from the crockpot. It should be incredibly tender and practically fall apart. Grab two forks and shred that chicken right in a bowl. Some people do it in the pot, but I find it easier to get a uniform shred outside. Then, return all that lovely shredded chicken back to the crockpot. This step always makes me feel like a pro, seeing how easily it shreds – a testament to slow cooking!
04 - Now for the noodles! This is a crucial step for preventing mushy noodles, a mistake I’ve made too many times. Add your egg noodles directly into the crockpot. Increase the heat to high (if it's not already) and let them cook for about 20-30 minutes, or until they're tender but still have a slight bite. Keep an eye on them; you don't want them to turn into a starchy blob. This is where the soup really starts to look like the comforting dish we're aiming for.
05 - Almost there! In a small bowl, whisk together your cornstarch with a bit of cold water until it's smooth – no lumps allowed! This is your slurry. Pour it into the crockpot, stirring constantly. Let it simmer for another 10-15 minutes until the soup thickens slightly. Then, stir in the heavy cream. This is the moment the soup transforms into that rich, luscious, creamy chicken noodle soup you’ve been dreaming of. Don't boil after adding the cream; just warm it through.
06 - Remove the bay leaf – you don't want to bite into that! Taste the soup and adjust the salt and black pepper as needed. This is your chance to make it just right for your palate. Sometimes I add a pinch more thyme here, just a personal preference. Ladle that glorious, steaming Crockpot Creamy Chicken Noodle Soup into bowls, garnish with fresh parsley, and serve immediately. Honestly, the aroma alone is enough to make anyone feel better. Enjoy your hard work, friend!

# Notes:

01 - Don't overcook the noodles in the crockpot; add them near the end for that perfect al dente bite.
02 - This soup tastes even better the next day, but store noodles separately if you can to avoid mushiness.
03 - Swap out chicken for turkey after Thanksgiving – works like a charm!
04 - A sprinkle of fresh parsley and a crusty baguette are non-negotiable for me.

# Tools You'll Need:

01 - Crockpot (6-quart or larger)
02 - Cutting board
03 - Knife
04 - Forks for shredding
05 - Whisk
06 - Small bowl

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

Back