Crockpot Creamy Chicken Noodle Soup
This comforting crockpot creamy chicken noodle soup is the perfect meal for busy weekdays. With tender shredded chicken, soft noodles, and a rich cream sauce, it comes together with minimal effort and delivers maximum comfort in every bowl.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup frozen corn
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup heavy cream
- 4 tablespoons butter
- 3 tablespoons all purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Add chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, and parsley to your crockpot. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until chicken is cooked through.
- Remove chicken breasts and shred them with two forks. Set aside.
- In a small bowl, whisk together butter and flour to make a paste. Stir this into the broth to thicken the soup.
- Add the shredded chicken back to the crockpot along with the egg noodles and corn.
- Cook on high for 30 minutes until noodles are tender.
- Stir in the heavy cream and cook for another 10 minutes. Season with salt and pepper to taste.
Practical Tips
Prep ahead: You can prepare all your vegetables the night before and store them in the fridge to save time in the morning. This makes weekday cooking even easier.
Thickening consistency: If you prefer a thicker soup, increase the flour to 4 tablespoons. For a brothier version, reduce it to 2 tablespoons.
Noodle timing: Add the egg noodles near the end of cooking to prevent them from becoming mushy. They cook quickly in the hot broth.
How to Store
Store leftover soup in airtight containers in the refrigerator for up to 3 days. You can also freeze it for up to 2 months, though the noodles may become softer upon reheating. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed to reach desired consistency.
Common Questions
Can I use fresh noodles instead of egg noodles? Yes, fresh noodles work well in this recipe. Add them in step 4 and reduce the cooking time on high to 15-20 minutes since they cook faster than dried noodles.
What if I don’t have heavy cream? You can substitute with half and half, whole milk, or a combination of milk and butter. The soup will be slightly less rich but still delicious.
Can I add other vegetables? Absolutely. Peas, green beans, mushrooms, or spinach are wonderful additions. Add hardy vegetables early in cooking and tender ones during the last 30 minutes.