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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup with a silky cream broth made by slow-cooking chicken, then melting in cream cheese and finishing with tender egg noodles. Great for a comforting, hands-off weeknight meal with shredded chicken and visible carrots and celery.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breasts Raw, whole
  • 4 carrots Sliced
  • 4 celery Sliced
  • 1 onion Diced
  • 4 garlic Minced
Soup base
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese Cubed
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp dried parsley
Noodles and finishing
  • 8 oz egg noodles Added last 30 minutes
  • 0.5 cup heavy cream Added at end
  • 0.25 salt To taste
  • 0.25 pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the raw chicken breasts in the Crockpot, then add the carrots, celery, onion, and garlic.
  2. Pour in the chicken broth and stir in the cream of chicken soup, dried thyme, garlic powder, and dried parsley.
Slow cook until tender
  1. Cook on Low for 6-8 hours until the chicken is tender.
Shred and enrich
  1. Remove the chicken, shred it, then return the shredded chicken to the pot.
  2. Stir in the cubed cream cheese until melted and the broth turns creamy.
Cook noodles and finish
  1. Add the egg noodles, then cook on High for 20-30 minutes until tender.
  2. Stir in the heavy cream, then season with salt and pepper to taste.

Notes

Pro tip: For the silkiest texture, shred the chicken while it’s warm so it breaks into small strands that blend into the broth. Store leftovers in the fridge up to 4 days; reheat gently to avoid overcooking the noodles. Freezing is not recommended because egg noodles can soften too much after thawing. For a lighter option, use low-fat cream cheese and light cream (or half-and-half) to reduce richness while keeping the creamy finish.