Creamy Chicken Noodle Soup (Crock Pot)
This creamy chicken noodle soup cooks gently in your slow cooker, delivering deep comfort and nourishing flavor with minimal effort. A bowl of warmth for the busiest days.
Equipment
- Slow Cooker
- Cutting board
- Sharp knife
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
- 8 cups chicken broth low sodium if possible
- 3 medium carrots sliced
- 2 stalks celery chopped
- 1 small onion diced
- 3 cups egg noodles
- 1 cup milk or cream add at the end for creaminess
- 2 tsp dried parsley
- 1 tsp dried thyme
- salt and black pepper to taste
Optional Add-ins
- 2 cloves garlic minced
- 1 bay leaf remove before serving
- 1 cup peas, spinach, or zucchini stir in at the end
- 1 can white beans for extra protein
Instructions
- Add chicken, onion, carrots, and celery to the crock pot. Pour broth over to cover.
- Stir in thyme, parsley, salt, and pepper. Add optional garlic or bay leaf if using.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return to crock pot.
- Add egg noodles and cook on high for 20–25 minutes, stirring occasionally.
- Stir in milk or cream at the end. Adjust seasoning if needed.
- Serve hot, garnished with parsley or desired toppings.
Notes
To freeze: omit noodles and add fresh when reheating. For a richer version, stir in a spoonful of cream cheese with the cream.
Nutrition
Calories: 350kcalCarbohydrates: 28gProtein: 30gFat: 14gSaturated Fat: 5gCholesterol: 80mgSodium: 780mgPotassium: 690mgFiber: 3gSugar: 4gVitamin A: 5500IUVitamin C: 6mgCalcium: 110mgIron: 2.5mg
Tried this recipe?Let us know how it was!