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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup simmers chicken and vegetables in broth before finishing with tender egg noodles and a smooth cream sauce. The slow cooker makes a cozy, hearty soup with shredded chicken in every bowl.
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Prep Time 20 minutes
Cook Time 6 hours 55 minutes
Standing time 5 minutes
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1.5 lb chicken thighs boneless, skinless
  • 6 cup low-sodium chicken broth
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced
  • 2 celery ribs, sliced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 8 oz wide egg noodles
For the creamy finish
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 1 cup heavy cream

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the soup
  1. Add the chicken thighs, chicken broth, onion, carrots, celery, garlic, thyme, salt, pepper, and bay leaf to a 6-quart slow cooker.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 165°F.
  3. Remove the chicken and bay leaf from the slow cooker.
  4. Shred the chicken and return it to the slow cooker.
  5. Stir in the egg noodles.
  6. Cover and cook on HIGH for 20–30 minutes, until the noodles are tender.
Make the creamy finish
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute, whisking constantly.
  3. Gradually whisk in the heavy cream until smooth.
  4. Slowly whisk in 1 cup of hot broth from the slow cooker.
  5. Cook for 2–3 minutes, whisking, until thickened.
  6. Stir the cream mixture into the slow cooker.
  7. Let the soup stand for 5 minutes before serving.

Notes

For tender noodles in leftovers, store them separately from the soup when possible. Refrigerate for up to 3 days; freezing is not recommended because the noodles and cream can change texture. Half-and-half can replace the heavy cream for a lighter finish.