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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup with tender shredded chicken and silky cream broth. Egg noodles are cooked at the end so they stay plush, not mushy.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1.5 lb chicken breasts raw, whole
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp dried parsley
Creamy finish
  • 8 oz egg noodles added last 30 min
  • 8 oz cream cheese cubed
  • 0.5 cup heavy cream added at end
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the soup in the slow cooker
  1. Place the raw chicken breasts in the Crockpot, then add the carrots, celery, onion, garlic, chicken broth, and cream of chicken soup.
  2. Add dried thyme, garlic powder, and dried parsley to the pot, then stir gently so everything is evenly distributed.
Cook until the chicken is tender
  1. Cook on Low for 6-8 hours (or High for 3-4 hours) until the chicken is tender and easily shreddable, with visible gentle bubbling around the edges.
  2. Transfer the chicken to a cutting board and shred it, then return the shredded chicken to the pot so it blends back into the broth.
Make it creamy and finish with noodles
  1. Stir in the cubed cream cheese until fully melted and the broth turns smooth and creamy with no visible lumps.
  2. Add the egg noodles and cook on High for 20-30 minutes until tender, stirring occasionally so noodles stay submerged.
  3. Stir in the heavy cream, then season with salt and pepper to taste; the soup should look glossy and creamy and lightly thicken as it simmers.

Notes

For best texture, keep the noodles to the last 20-30 minutes so they don’t overcook in the slow cooker. Store leftovers in the fridge up to 4 days; reheat gently on the stove or in the microwave. Freezing is not ideal because noodles can soften, but you can freeze chicken-only broth if desired. Dairy swap: use low-fat cream cheese and half-and-half instead of heavy cream for a lighter result.