Crockpot Creamy Chicken Noodle Soup
This Crockpot Creamy Chicken Noodle Soup brings together tender chicken, soft noodles, and a silky broth with minimal effort. A family-friendly, freezer-ready classic that warms you from the inside out!
Equipment
- Crockpot
Ingredients
Essential Ingredients
- 1.5 lb boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 2 cups carrots diced
- 1 cup celery diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- salt and pepper to taste
- 10 oz wide egg noodles
- 1 cup heavy cream
- 2 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Place chicken, broth, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper into the crockpot. Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Remove chicken and shred it with two forks. Return shredded chicken to the crockpot.
- Stir in egg noodles and cook on high for 20–25 minutes until noodles are tender.
- In a small bowl, whisk heavy cream with the cornstarch-water slurry. Stir the mixture into the soup and cook for another 10 minutes until slightly thickened.
- Serve warm, garnished with fresh parsley if desired.
Notes
Try fun pasta shapes for kids or swap cream for coconut milk for a dairy-free version. For freezer storage, prepare without noodles and add them fresh when reheating.
Nutrition
Calories: 420kcalCarbohydrates: 35gProtein: 32gFat: 18gSaturated Fat: 9gCholesterol: 105mgSodium: 620mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 6800IUVitamin C: 6mgCalcium: 90mgIron: 2.9mg
Tried this recipe?Let us know how it was!