Name: Crockpot Creamy Chicken Noodle Soup
Prep time: 10 min
Cook time: PT-491807H50M1S
Total time: PT-491807H50M1S
Cuisine: American
Ingredients: 1.5 lb boneless, skinless chicken breast or thighs; 3 medium carrots, sliced; 3 celery stalks, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 6 cups chicken broth; 1 tablespoon olive oil or butter; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1 teaspoon dried thyme or poultry seasoning; 1 bay leaf; 8 oz egg noodles; 1 cup heavy cream or half-and-half; 2 tablespoons cornstarch; 2 tablespoons water; 2 tablespoons fresh parsley, chopped

I make Crockpot Creamy Chicken Noodle Soup when I want a warm, comforting meal that feels rich and soothing with minimal effort. The slow cooker gently cooks the chicken until tender, while the creamy broth and noodles turn this classic soup into something extra cozy.

Why You’ll Love This Recipe

I love this recipe because it’s mostly hands-off and perfect for busy days. The chicken stays juicy, the noodles soak up the creamy broth, and the flavors come together beautifully over time. I also like how comforting and filling it is without being complicated. Crockpot Creamy Chicken Noodle Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breast or thighs
carrots, sliced
celery, sliced
onion, chopped
garlic, minced
chicken broth
olive oil or butter
salt
black pepper
dried thyme or poultry seasoning
bay leaf
egg noodles
heavy cream or half-and-half
cornstarch
water
fresh parsley

Directions

I start by placing the chicken, carrots, celery, onion, and garlic into the crockpot. I drizzle in olive oil or add butter, then season with salt, black pepper, thyme, and the bay leaf. I pour in the chicken broth and give everything a gentle stir.

I cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender. I remove the chicken, shred it with two forks, and return it to the soup.

In a small bowl, I whisk the cornstarch with water and stir it into the crockpot to thicken the soup. I add the egg noodles and heavy cream, then cook on high for another 20 to 30 minutes, until the noodles are tender and the soup is creamy. I finish with fresh parsley and adjust the seasoning.

Servings and Timing

I usually get 6 servings from this recipe.
Prep time: about 10 minutes
Cook time: 6 to 7 hours on low or 3 to 4 hours on high
Final cook time: about 30 minutes
Total time: about 6½ to 7½ hours Crockpot Creamy Chicken Noodle Soup

Variations

I sometimes add peas or corn for extra texture. When I want a richer soup, I use all heavy cream instead of half-and-half. I also like adding a splash of lemon juice at the end for brightness.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of broth or cream if it thickens too much. I avoid freezing once the noodles are added, since they can become soft.

FAQs

Can I add the noodles earlier?

I wait until the end so the noodles don’t overcook or become mushy.

Can I use rotisserie chicken?

I add cooked shredded chicken during the last hour just to heat through.

Is this soup very thick?

I find it creamy but not overly thick, and I adjust with more broth if needed.

Can I make this dairy-free?

I replace the cream with full-fat coconut milk or a dairy-free alternative.

What should I serve with creamy chicken noodle soup?

I like serving it with crusty bread, biscuits, or a simple side salad.

Conclusion

I keep Crockpot Creamy Chicken Noodle Soup in my regular rotation because it’s comforting, easy, and full of classic flavor. With tender chicken, creamy broth, and soft noodles, this recipe gives me a cozy meal that always feels like home.