Crockpot Creamy Chicken Noodle Soup
This cozy crockpot creamy chicken noodle soup is made with tender shredded chicken, hearty egg noodles, and a lightly creamy broth that’s comforting without being too heavy. It’s an easy, hands-off slow cooker dinner made with simple ingredients and perfect for busy weeknights or chilly days.
Servings: 8
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.