Crock Pot Creamy Chicken Noodle Soup
Crock Pot Creamy Chicken Noodle Soup is cozy, easy, and made for busy weeknights, with tender chicken, egg noodles, and Parmesan in a rich, creamy broth. Let the slow cooker do the work all day, then finish it in minutes for a comforting family dinner.
Quick Look: Crock Pot Creamy Chicken Noodle Soup
Ready In: 4 hours 30 minutes on high setting, 7 hours 30 minutes on low
Serves: 6
Calories: Calories Goes Here
Main Ingredients: chicken breasts, egg noodles, carrots, onion, poultry seasoning, heavy cream, Parmesan cheese
Why You'll Love It: Crock Pot Creamy Chicken Noodle Soup is a super easy, family friendly, and comforting soup recipe!
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This Crock Pot Creamy Chicken Noodle Soup is the easy, cozy dinner make on repeat all fall.
My kids absolutely love chicken noodle soup and while I do too, I like to mix things up every now and then! That's where this creamy chicken noodle soup comes in. There is the tender shredded chicken, egg noodles, and classic veggies cook low and slow all day. Then it gets finished with heavy cream and Parmesan for a rich, creamy broth. It's the kind of recipe that makes busy weeknights easier, because dinner is basically done before you walk in the door.
This soup is the latest recipe in my Crocktober series! If you love cozy slow cooker soups, you'll also want to try my Crock Pot Chicken Rice Soup, Slow Cooker Creamy Chicken Tortilla Soup, and Creamy Chicken Potato Soup.
Why You'll Love This Recipe
Easy - The slow cooker does almost all the work. A quick sauté at the start and a few minutes at the end are all the hands-on time you need.
Family Friendly - It's classic chicken noodle soup, just creamier, so the flavors are familiar to picky eaters.
Great for Busy Weeknights - Get it started in the morning, let it cook on low all day, and finish it right before dinner.
Simple Ingredients - Everything is easy to find at any grocery store, and a lot of it is probably already in your pantry.
Key Ingredients
Chicken Breasts - Boneless, skinless chicken breasts go in raw and cook right in the broth until they're tender enough to shred.
Onion, Celery, and Carrots - The classic chicken soup base. Sautéing them first adds extra flavor, but you can skip that step if your slow cooker doesn't have a sauté setting.
Poultry Seasoning - One spoonful of this herb blend gives the soup that cozy, classic chicken soup flavor without measuring out a bunch of separate spices.
Egg Noodles - These go in at the very end so they stay tender instead of turning mushy.
Heavy Cream - This is what makes the broth rich and creamy.
Parmesan Cheese - Adds a savory, slightly salty flavor and helps give the soup more body. Freshly grated Parmesan melts the most smoothly.
Substitutions and Variations
Chicken Thighs - Use boneless, skinless chicken thighs instead of breasts for extra tender meat.
Gluten Free - Swap in gluten free noodles and double check that your chicken stock is gluten free.
Add Greens - Stir in a few handfuls of fresh spinach at the end and let it wilt into the soup.
Extra Veggies - Add peas or diced potatoes for an even heartier soup.
How to Make Crock Pot Creamy Chicken Noodle Soup
Step 1.
If your slow cooker has a sauté function, add the olive oil and set it to sauté. Add the onion, celery, and carrots and cook until slightly softened, about 5 minutes. If your slow cooker doesn't have a sauté function, you can skip this step, or sauté the vegetables on the stovetop and then transfer them to the slow cooker.
Step 2.
Add the poultry seasoning, garlic, salt, and pepper, followed by the chicken stock and chicken breasts.
Step 3.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Step 4.
Shred the chicken.
Step 5.
Add the egg noodles and heavy cream to the slow cooker and cook on high for 10 to 15 more minutes.
Step 6.
Whisk together the cornstarch with 1 tablespoon of water and add it to the slow cooker along with the Parmesan cheese. Cook on high for 5 more minutes, until the soup is slightly thickened. Serve and enjoy!
Expert Tips
Wait to Add the Noodles - Adding the egg noodles at the end keeps them from overcooking and getting mushy in the slow cooker.
Don't Skip the Sauté If You Can Help It - Softening the veggies first gives the soup a deeper flavor. If you're short on time, it's fine to skip.
Storage - Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating - The noodles will soak up some of the broth as the soup sits, so add a splash of chicken stock when you reheat it on the stovetop or in the microwave.
Freezer Meal - to make this soup into a freezer meal, add all of the ingredients except for the noodles, cream, Parmesan, and cornstarch to a freezer Ziplock. Note: I like to use chicken bouillon instead of broth and then just add water later. Freeze. Once you're ready to make it, thaw overnight in the fridge, and then add the contents to the slow cooker (along with 6 cups of water if you used bouillon). Follow the instructions for cooking in the recipe card.
Crock Pot Creamy Chicken Noodle Soup Recipe FAQs
Egg noodles only need ~10-15 minutes to cook. If they cooked all day in the slow cooker, they would fall apart and soak up most of the broth.
Yes. You can skip the sauté step entirely, or sauté the vegetables in a pan on the stovetop and then add them to the slow cooker.
Cream-based soups and egg noodles don't always freeze well. The noodles can get soft and the broth can separate a bit when thawed. For best results, freeze the soup before adding the noodles and cream, then finish it when you reheat.
Other Cozy Soup Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Crock Pot Creamy Chicken Noodle Soup
Equipment
- Slow Cooker
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 3 celery stalks diced
- 3 medium carrots peeled and sliced
- 1 tablespoon poultry seasoning
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound chicken breasts boneless skinless
- 6 cups chicken broth
- 2 cups dry egg noodles ~ 8 ounces
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 1 tablespoon cornstarch
Instructions
- If using a slow cooker with a sauté function, add the olive oil to slow cooker on sauté. Add onion, celery, and carrots and cook until slightly softened, about 5 minutes. If your slow cooker does not have a sauté function, you can skip this step, or sauté on a stovetop and then transfer to the slow cooker.
- Add the poultry seasoning, garlic, salt, and pepper, followed by the broth/stock.
- Add the chicken into the slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Shred the chicken.
- Add the egg noodles and heavy cream to the slow cooker and cook on high for 10-15 more minutes.
- Whisk together the cornstarch with 1 tablespoon of water and add to the slow cooker, along with the Parmesan cheese, cooking on high for 5 more minutes until the soup is slightly thickened.
- Serve and enjoy!
