Crockpot Creamy Chicken Noodle

This creamy chicken noodle soup made in the crockpot brings together tender chicken, hearty noodles, and freshly cooked vegetables for a comforting meal that feels like a warm hug on a cold day. It’s designed to be easy to prepare and delivers deep savory flavors after slow cooking.

I first made this recipe on a chilly weekend and it instantly became a go to for cozy dinners. My family now asks for it every time the weather turns cold.

Ingredients

• Low sodium chicken broth: four cups, provides a flavorful and healthy base, choose one with no added preservatives if possible
• Raw chicken breasts: one pound chopped, chicken thighs can be used for added juiciness, select fresh or high quality frozen meat
• Carrots: five medium peeled and diced, add natural sweetness and texture, pick firm bright carrots
• Onion: half medium diced, gives aroma and depth, yellow onions work best for sweet savoriness
• Celery: two ribs diced, offers subtle bitterness that balances richness, select crisp and fresh celery stalks
• Dried thyme: two teaspoons, herbaceous note, opt for fresh dried for best fragrance
• Dried parsley: two teaspoons, adds freshness and color, avoid old or faded herbs for intensity
• Salt: one teaspoon, enhances overall flavor, use kosher or sea salt for even seasoning
• Black pepper: quarter teaspoon, mild heat and aroma, freshly ground is preferred for best flavor
• Heavy cream: one cup with 18 percent milk fat or higher, gives luxurious creaminess, use good quality cream for best mouthfeel
• Corn starch: two tablespoons, thickens the soup perfectly without lumps, mix before adding to avoid clumps
• Wide egg noodles: three cups, any similar short pasta may work but wide noodles hold the sauce well, use fresh or dried according to preference

Instructions

Sauté the Aromatics and Prepare Vegetables:

This recipe combines its flavors in the slow cooker so no sauteing is necessary. Instead prepare the vegetables by peeling carrots, and dicing the onion and celery finely. These veggies create the foundation of flavor and texture in the soup.

Combine Soup Base Ingredients in Slow Cooker:

Add four cups of low sodium chicken broth to the crockpot along with the chopped chicken, diced carrots, onion, celery, two teaspoons thyme, two teaspoons parsley, one teaspoon salt, and quarter teaspoon pepper. Stir gently to combine and cover with the lid tightly.

Slow Cook Until Tender:

Set the slow cooker on low heat and let everything gently cook for seven to eight hours or choose the high setting for approximately three hours. This low and slow method allows the chicken to cook fully and the vegetables to become tender while infusing the broth with profound flavor.

Mix Cream with Corn Starch:

While the soup finishes cooking, whisk one cup of heavy cream with two tablespoons of corn starch thoroughly until fully smooth with no lumps. This mixture will add creaminess and help thicken the soup once combined.

Add Noodles and Cream Mixture:

Carefully turn the slow cooker to the high setting. Stir the cream and corn starch mixture into the slow cooker followed by three cups of wide egg noodles. Cover again to trap the heat and cook for another ten to twenty minutes until the noodles are tender and the soup rises to a creamy thickness.

Adjust Thickness if Needed:

If you prefer a thicker soup, you can whisk additional cream with corn starch and mix it in gently. Keep an eye on the consistency because the soup will continue to thicken as it cools after serving or refrigerating.

Among all the ingredients, that homemade chicken broth base and fresh herbs really shine. I remember one cold night when our power went out and I made this on the stove using prepped ingredients. It warmed everyone’s spirits and became a favorite comfort memory linked directly with this soup.

Storage Tips

Transfer any leftovers into airtight containers and refrigerate. The soup will keep well for up to four days. When reheating, stir gently to recombine the cream mixture and add a splash of broth or water if needed to loosen texture.

Ingredient Substitutions

Chicken thighs can be used instead of breasts for a richer flavor and more tender meat. Heavy cream may be substituted with half and half for a lighter version but the texture will be less rich. Gluten free or alternative pasta such as rice noodles can replace egg noodles for dietary needs.

Serving Suggestions

Serve this soup with a slice of crusty bread or fresh rolls to soak up the creamy broth. A simple green salad on the side adds a refreshing contrast to the rich soup. Garnish with fresh parsley or thyme leaves for a pop of color and added freshness.

This creamy slow cooker chicken noodle soup is comforting and easy to make ahead. It reheats well and freezes nicely for quick future meals.

Your Recipe Questions Answered

→ Can I use different pasta types?

Yes, wide egg noodles or short pasta varieties like penne or rotini work well, but cooking times may vary slightly.

→ How do I thicken the broth further?

Whisk additional heavy cream with corn starch and stir into the pot, cooking briefly until desired thickness is reached.

→ Is it necessary to refrigerate the vegetable mix overnight?

No, but refrigerating the pre-mixed vegetables and herbs overnight helps develop deeper flavor and saves prep time.

→ Can I substitute chicken breasts with thighs?

Absolutely, boneless skinless chicken thighs provide tender, flavorful meat and can be used interchangeably in this dish.

→ What is the best way to prevent noodles from overcooking?

Add noodles towards the end of cooking and monitor closely to maintain a tender but firm texture.

→ Are there allergen considerations to keep in mind?

This dish contains egg and wheat via the noodles, and milk from the cream, so consider substitutions if allergies exist.