Crockpot Chicken Noodle Soup

This creamy chicken noodle soup slow cooks to perfection, blending tender chicken, hearty noodles, and fresh vegetables into a bowl of classic comfort. It’s easy to prepare and perfect for those days when you want to start a meal and walk away with confidence that dinner is taken care of.

I first made this during a chilly weekend when I needed something easy yet satisfying. Since then, it has become a go to that my whole family asks for on rotation.

Ingredients

• Low sodium chicken broth: plenty of flavorful liquid that controls the saltiness
• Raw chicken breasts: chopped into bite sized pieces for tender protein boneless skinless thighs can be used for more richness
• Carrots: peeled and diced to add sweetness and color
• Onion: diced to build a savory base flavor
• Celery: diced for an aromatic crunch
• Dried thyme: provides an earthy note essential to classic chicken soup
• Dried parsley: adds freshness and a subtle herbaceous flavor
• Salt: used carefully to balance all the elements without overpowering
• Black pepper: a touch of heat that complements the creaminess
• Heavy cream: 18 percent milk fat or higher ensures the soup is luscious and smooth
• Corn starch: thickens the broth for a slightly creamy consistency
• Wide egg noodles: or any short pasta that holds up well in slow cooking

Instructions

Sauté the Vegetables Beforehand if Desired:

Some like to quickly saute carrots onion and celery for 5 minutes to intensify their flavor before adding to the crockpot but this can be skipped for simplicity.

Load the Slow Cooker:

Place chicken broth raw chopped chicken diced carrots onion celery thyme parsley salt and pepper into the slow cooker. Make sure everything is evenly mixed and submerged.

Cook Low and Slow:

Cover and cook on low setting for seven to eight hours or on high for about three hours. The chicken should be tender and vegetables soft when done forming the flavorful base.

Prepare the Cream Mixture:

Whisk together the heavy cream and corn starch until fully smooth and free of lumps. This will thicken the soup later with no clumps.

Add Noodles and Cream to Slow Cooker:

Turn the slow cooker to high. Stir in the cream and corn starch mixture along with the egg noodles. The noodles will cook quickly so keep an eye on texture.

Final Thickening and Simmer:

Cook covered for an additional 10 to 20 minutes until noodles are tender and soup slightly thickens. If you prefer a thicker soup whisk extra cream with corn starch and stir in a bit at a time. Remember the soup will thicken further as it cools.

I love how the dried thyme and parsley round out the flavor here. It reminds me of making soup with my grandmother when the smell would fill the house on rainy days. The slow cooking method makes the chicken impossibly tender every time.

Storage Tips

Store leftovers airtight in the refrigerator for up to three days. Because the noodles absorb liquid over time it’s best to store the soup without noodles if you plan to keep it longer and add freshly cooked noodles when reheating.

Ingredient Substitutions

If you cannot find heavy cream use whole milk mixed with butter for richness but soup will be less creamy. Gluten free pasta works fine instead of egg noodles. You can swap dried thyme and parsley for fresh herbs added during the final 30 minutes of cooking.

Serving Suggestions

Serve with crusty bread or a simple green salad for a well rounded meal. Adding a squeeze of lemon juice or a sprinkle of fresh parsley brightens up the flavors at the table.

This slow cooker creamy chicken noodle soup is an easy comfort meal that delivers tender chicken and warm flavors with minimal effort. Serve hot with crusty bread or a salad and add noodles fresh when reheating for best texture.

Common Questions About Recipes

→ What type of chicken works best for this dish?

Boneless skinless chicken breasts or thighs both work well, offering tender meat that absorbs flavors during slow cooking.

→ Can I use a different pasta instead of egg noodles?

Yes, short pasta varieties like rotini or shells can substitute wide egg noodles for similar texture and bite.

→ How do I prevent the soup from becoming too thick?

Adjust the amount of cream and cornstarch added at the end, stirring carefully and monitoring thickness as it cools.

→ Is it necessary to refrigerate the vegetable and herb mixture overnight?

Refrigerating the mixture overnight helps deepen flavor but can be skipped for a quicker start.

→ How can I make the dish gluten-free?

Use gluten-free pasta instead of regular egg noodles to keep the dish safe for gluten sensitivities.