Crockpot Creamy Chicken Noodle Soup
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Crockpot Creamy Chicken Noodle Soup is a true one pot meal, allowing you to cook the meat, veggies, and noodles all together. Even better, you can make creamy chicken noodle soup in the slow cooker in just a few hours!
Crockpot Creamy Chicken Noodle Soup
What’s even better than a comforting bowl of homemade chicken noodle soup? A deliciously creamy version instead!
It feels a bit fancy, like something you’d order from a restaurant, but it’s so easy to make.
With some heavy cream and a mixture of butter and flour, you’ll have a rich and creamy chicken noodle soup in the crock pot waiting for you when dinnertime rolls around.
Speaking of rich and creamy chicken soups, you’ll want to try these versions with dumplings, tortellini, or gnocchi next.
They’re some of my favorite recipes for warming up on chilly nights — and they make plenty for leftovers too!
Ingredient Notes and Substitutions
- Chicken – I always have boneless breasts in the freezer, so that’s what I used for this creamy chicken noodle soup crock pot recipe.
That said, boneless, skinless thighs would be tasty too! You’ll need about 2-3 thighs per breast — generally aim for 1-1 ½ lbs of either. - Veggies – Celery, onions, and carrots are staples in any chicken noodle recipe! They flavor the broth, add texture to the soup, and provide extra nutrition too.
- Fresh Herbs – Toss whole sprigs of rosemary and thyme into the pot to flavor slow cooker creamy chicken noodle soup.
When you’re ready to serve, it’s much easier to fish them out.
You can use dried herbs if needed (½ teaspoon per sprig), just know that you’ll have those floating in the broth as you eat it. - Chicken Broth – Vegetable broth is any easy substitute, though the flavor will change slightly.
- Wide Egg Noodles – The classic choice for chicken noodle, you can cook these right in the crockpot or boil them separately — up to you!
You can also swap in another type of noodle such as rotini, fusilli, or orecchiette, just be sure to adjust the cooking time as needed.
Or, substitute long grain rice in place of the noodles for a creamy chicken and rice soup! - Butter & Flour – Combine these into a paste as a sort of roux (uncooked), which will thicken the soup as it simmers at the end.
I typically use salted butter, but feel free to use unsalted. You’ll just want to give it a taste before serving and season to taste. - Heavy Cream – Not only does this put the “creamy” in crockpot creamy chicken noodle soup, but it also helps thicken the dish!
Tips and Tricks to Make Creamy Chicken Noodle Soup in a Slow Cooker
- Layer your ingredients in the right order.
The chicken breasts go first, then the chopped veggies, followed by the broth.
Adding the ingredients in this order ensures that the meat stays submerged under the liquid and cooks evenly. It also helps it absorb all those yummy flavors!
- Decide whether the cook the noodles separately or in the slow cooker.
As written, you can cook the egg noodles right in the crockpot creamy chicken noodle soup.
I prefer this method because the noodles soak up some of the flavor… and it’s one less thing for me to wash!
It requires you to keep an eye on them, though, because they’ll turn to mush if they cook for too long.
So, consider cooking them separately if you want more control over the texture. All you have to do is add a handful to each bowl before serving.
And if you still want a more flavorful option, boil egg noodles in extra chicken broth instead of water (or add bouillon to the water).
- Take your time making the roux.
Melt the butter completely in the microwave or in a saucepan on the stove, but don’t let it boil or brown.
Whisk in the flour until it forms a smooth paste, making sure to get rid of any lumps. Then, slowly add the cream to prevent new lumps from forming.
It works best if you drizzle in the cream while whisking constantly until fully combined. It also helps if your cream is at room temp instead of cold from the refrigerator.
Prep Ahead
- Chop veggies
- Bring heavy cream to room temp
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.
Serving Suggestions
With meat, noodles, and veggies in one creamy broth, you can enjoy crockpot creamy chicken noodle soup on it’s own for a comforting meal.
Lots of people like to add saltine or oyster crackers to their bowl, but I usually have a crusty loaf or some beer bread handy for soaking up every last drop.
You could also pair this dish with a crisp green salad or a grilled cheese sandwich for a heartier dinner!
Storing and Reheating Slow Cooker Creamy Chicken Noodle Soup
Allow leftovers to cool, then transfer to an airtight container for storage. Refrigerate slow cooker creamy chicken noodle soup for 3-4 days or freeze for up to 3 months!
To reheat, warm gently in a saucepan on the stove. That means keep it at a low simmer and avoid bringing it to a boil. If frozen, thaw in the refrigerator first.
If you know you’ll have leftovers, it’s best to cook the egg noodles separately.
Store the soup without them, then boil a fresh batch or add them to the pot and let them cook while reheating.
Creamy Chicken Noodle Soup Crock Pot FAQ
Nope! It cooks right in the slow cooker with the broth and veggies.
The only thing left to do is to shred or chop the meat before adding the creamy roux and egg noodles. It’s easiest to remove the breasts from the crockpot to do so, then stir the pieces back in.
Yes, you can cook the chicken and veggies in the broth for 5-6 hours on Low if needed. Then, switch it over to High when you remove and shred the meat and before adding the noodles.
The roux and cream will help it thicken up a bit at the end, but understand that it’s only a little thicker than regular chicken noodle — more creamy and rich as opposed to thick and heavy.
If you want it even thicker, with more of a stew consistency, stir in a cornstarch slurry (equal parts cornstarch and warm water) and let it simmer uncovered for a few minutes. Or, sprinkle in some instant potato flakes — no more than ¼ cup total.
And if you overshot and it’s now too thick, stir in some extra broth until it reaches the right consistency.
Enjoy!
With love, from our simple kitchen to yours.
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Crockpot Creamy Chicken Noodle Soup
Equipment
Ingredients
- 2-3 boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrots
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 5 cups chicken broth
- 1 1/2 -2 cups wide egg noodles
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 1 cup heavy cream
- Parsley for garnish
Instructions
- Place chicken breasts in the bottom of the slow cooker and sprinkle with salt and pepper.
- Add celery, onions, carrots, rosemary, thyme, and chicken broth.
- Cook on HIGH for 3 hours.
- Remove chicken breasts from the soup and shred meat (or cut into chunks).
- Return the chicken to the soup and stir.
- Melt butter in a small bowl. Whisk in the flour to make a paste. Gradually add the cream to the butter/flour mixture, whisking continuously, until combined and smooth. Pour cream mixture into the slow cooker. Add the egg noodles (or cook separately on the stovetop) and continue cooking the soup 20-30 minutes longer until the noodles are cooked and the soup is slightly thickened.
- Serve, garnished with fresh parsley, if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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