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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup with a silky, cream-cheese broth and tender shredded chicken. Carrots and celery cook low and slow, then egg noodles cook right in during the final 30 minutes for a hearty bowl.
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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: 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
  • 8 oz cream cheese Cubed
  • 8 oz egg noodles Added last 30 min
  • 0.5 cup heavy cream Added at end
  • salt To taste
  • pepper To taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the soup in the crockpot
  1. Add the chicken breasts to the crockpot, then add carrots, celery, onion, garlic, chicken broth, cream of chicken soup, thyme, garlic powder, and dried parsley.
  2. Cover and cook on Low for 6-8 hours, or on High for 3-4 hours, until the chicken is tender.
Shred and make it creamy
  1. Remove the chicken, shred it, and return the shredded chicken to the crockpot.
  2. Stir in the cubed cream cheese until melted and the broth looks smooth and 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: shred the chicken while it’s still warm so it stays tender and blends into the broth. Refrigerate leftovers in a sealed container up to 4 days; reheat gently to avoid over-thickening. Freezing is not recommended because egg noodles can soften after thawing. For a lighter option, use low-fat cream cheese and half-and-half instead of heavy cream.