Creamy Chicken Noodle Soup Crockpot: Weeknight Hug (Print Version)
Make a comforting Creamy Chicken Noodle Soup Crockpot recipe! This slow cooker meal is easy, full of flavor, and perfect for busy weeknights.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 260 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Base Ingredients
01 -
1 ½ lbs boneless, skinless chicken breasts
02 -
8 cups low-sodium chicken broth
03 -
2 cups chopped carrots
04 -
1 cup chopped celery
05 -
1 large yellow onion, diced
→ Flavor Builders
06 -
4 cloves garlic, minced
07 -
1 tsp dried thyme
08 -
½ tsp dried rosemary
09 -
1 bay leaf
→ Creamy Finish
10 -
4 oz full-fat cream cheese, softened
11 -
½ cup heavy cream
→ Finishing Touches
12 -
4 cups wide egg noodles
13 -
¼ cup fresh parsley, chopped
14 -
Salt and black pepper to taste
# Instructions:
01 -
First things first, grab that slow cooker! I usually spray mine with a little cooking spray, just in case. Toss in your chicken breasts, then layer in the chopped carrots, celery, and diced onion. Honestly, this is where the magic starts, seeing all those fresh veggies ready to mingle. It already smells like promise, even before cooking!
02 -
Now, for the good stuff. Sprinkle in your minced garlic, dried thyme, and dried rosemary. Don't forget that bay leaf! Pour in all that chicken broth. Give it a gentle stir, making sure everything is submerged. I always take a moment here to admire the colorful mix, thinking about how this simple combination will transform into a glorious Creamy Chicken Noodle Soup Crockpot.
03 -
Pop the lid on your crockpot. Set it to low for 7-8 hours or high for 3-4 hours. This is the easy part, where your kitchen does all the work! I love walking in the door after a long day and being greeted by the comforting aroma. It's truly one of my favorite kitchen "hacks" for a busy week, knowing dinner is just simmering away.
04 -
Once the cooking time is up, carefully remove the chicken breasts. They should be super tender and easy to shred with two forks – honestly, they almost fall apart! Stir the shredded chicken back into the soup. Now, for the creamy part of our Creamy Chicken Noodle Soup Crockpot: add the softened cream cheese and heavy cream. Stir until everything is smooth and wonderfully blended. This is where the soup transforms into its signature creamy texture!
05 -
Here's my big tip: add the wide egg noodles directly to the crockpot <i>after</i> the chicken is shredded and the cream is stirred in. Increase the heat to high (if it wasn't already) and cook for about 15-20 minutes, or until the noodles are tender. Keep an eye on them, because overcooked noodles are a sad, mushy mess. I've been there, trust me, it's not fun.
06 -
Before serving, pull out that bay leaf – don't forget it, like I have! Taste and adjust seasonings. You might want a little more salt or pepper. Ladle this warm, inviting Creamy Chicken Noodle Soup Crockpot into bowls and garnish with fresh chopped parsley. It should look rich, smell incredible, and feel like the biggest hug. Enjoy your delicious, homemade comfort!
# Notes:
01 -
Don't overcook the noodles, add them at the end!
02 -
This soup tastes even better the next day, trust me.
03 -
Tried it with turkey once, totally works, just adjust cook time.
04 -
A sprinkle of fresh dill makes a huge difference, honestly.
# Tools You'll Need:
01 -
6-quart or larger slow cooker (Crockpot)
02 -
large spoon
03 -
two forks for shredding chicken
# Nutrition Facts (Per Serving):
Calories: 500 kcal
Total Fat: 30 g
Total Carbohydrate: 40 g
Protein: 35 g