Crockpot Creamy Chicken Noodle Soup
My classic crockpot chicken noodle soup has been a longtime reader favorite, thanks to its simple ingredients and cozy, brothy base. But if you’re anything like me, sometimes you’re in the mood for something a little richer! That’s exactly why I wanted to create a creamy version! Here we’ve got that familiar chicken noodle comfort, just with a softer, creamier finish that feels extra comforting.
Why You’ll Love This Recipe:
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Made entirely in the crockpot for an easy, mostly hands-off dinner
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Creamy, comforting chicken noodle soup without being overly heavy
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Uses simple, pantry-friendly ingredients
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Perfect for busy weeknights, chilly evenings, or when someone in the house isn’t feeling great
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Family-friendly flavors that both kids and adults love
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Leftovers reheat well for lunches the next day
Ingredients
You’ll find the printable recipe card at the bottom of the post with all the ingredients and step-by-step instructions.
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Boneless skinless chicken breasts: Easy, lean, and shred beautifully after slow cooking. Chicken thighs work too if you prefer a richer soup.
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Dried thyme, oregano & parsley: A classic, comforting herb blend that gives the soup that familiar chicken noodle flavor without overpowering it.
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Salt & pepper: Season lightly at the start, then adjust at the end once the soup is fully cooked.
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Onion: Adds a savory base flavor that deepens as it cooks low and slow.
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Garlic: Fresh minced garlic brings warmth and extra depth to the broth.
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Celery: A must for classic chicken noodle soup flavor and subtle crunch.
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Carrots: Add natural sweetness and a pop of color to balance the creamy broth.
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Chicken broth: Use a good-quality broth since it’s the backbone of the soup’s flavor.
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Wide egg noodles: Hearty enough to hold up in the crockpot and perfect for soaking up the creamy broth.
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Heavy cream: Stirred in near the end for that rich, cozy, creamy finish.
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Cornstarch: Helps slightly thicken the broth without making it heavy or gluey.
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Frozen peas: Added at the end for a pop of sweetness and color.
How To Make Crockpot Creamy Chicken Noodle Soup
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Add the chicken breasts to the slow cooker and season with thyme, oregano, parsley, salt, and pepper.
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Add the onion, garlic, celery, and carrots right on top of the chicken.
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In a small bowl, whisk together the chicken broth and cornstarch until smooth, then pour it into the slow cooker.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
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Remove the chicken, shred it, then return it to the slow cooker.
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Stir in the uncooked noodles and heavy cream until everything is creamy and well combined.
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Cover again and cook for 20–30 minutes, just until the noodles are tender.
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Stir in the thawed peas right before serving.
Recipe Notes
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Milk swaps: Whole milk or half-and-half can be used in place of heavy cream, but the soup will be thinner. If you prefer it a bit creamier, you can add an extra splash of cornstarch to help thicken it up.
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Prevent curdling: To keep the cream from curdling, add it toward the end of cooking. Warming it slightly before stirring it into the soup also helps it blend in smoothly.
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Chicken prep: There’s no need to cut the chicken before cooking since it shreds easily once tender, but you can cube it ahead of time if you prefer bite-sized pieces.
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Noodle swaps: Feel free to swap the egg noodles for another favorite like homestyle egg noodles, macaroni, or small shells. Just keep an eye on cook time.
Serving Ideas
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Serve with warm, crusty bread or dinner rolls for dunking into that creamy broth.
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Pair it with buttery garlic bread or simple toast for an easy, comforting meal.
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Add a simple side salad with a light vinaigrette to balance the richness of the soup.
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Sprinkle each bowl with fresh parsley or cracked black pepper just before serving for a little extra flavor and color.
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For heartier appetites, serve alongside a grilled cheese or melty cheese toastie. Classic comfort food energy!
Crockpot Creamy Chicken Noodle Soup
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- Salt and pepper to taste
- 1 onion chopped
- 3 cloves garlic minced
- 3 sticks celery chopped
- 3 medium carrots sliced
- 6 cups chicken broth
- 3 cups wide egg noodles
- 1 cup heavy cream
- 2 tablespoons cornstarch
- ½ cup frozen peas thawed
Instructions
- Add the chicken breasts to the slow cooker and season with thyme, oregano, parsley, salt, and pepper.
- Add the onion, garlic, celery, and carrots right on top of the chicken.
- In a small bowl, whisk together the chicken broth and cornstarch until smooth, then pour it into the slow cooker.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
- Remove the chicken, shred it, then return it to the slow cooker.
- Stir in the uncooked noodles and heavy cream until everything is creamy and well combined.
- Cover again and cook for 20–30 minutes, just until the noodles are tender.
- Stir in the thawed peas right before serving.
If you try this crockpot creamy chicken noodle soup, I’d love to hear what you think. It’s one of those simple, comforting recipes that always hits the spot, especially on busy days when you just want something warm and homemade waiting for you. Don’t forget to save it for later!
