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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup made in a slow cooker with a silky broth and tender shredded chicken. Cook low for 6–8 hours, then add egg noodles for a final 20–30 minutes so they stay tender without turning mushy.
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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 and soup 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
Creamy finish and noodles
  • 8 oz cream cheese cubed
  • 8 oz egg noodles added last 30 min
  • 0.5 cup heavy cream added at end
  • 0.1 salt to taste
  • 0.1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the slow cooker soup base
  1. Add the raw chicken breasts to the Crockpot along with the carrots, celery, onion, garlic, chicken broth, cream of chicken soup, dried thyme, garlic powder, and dried parsley.
  2. Cover and cook on Low for 6 to 8 hours, until the chicken is tender, or on High for 3 to 4 hours.
Shred and make it creamy
  1. Transfer the chicken to a cutting board, shred it, and return the shredded chicken to the Crockpot.
  2. Stir in the cubed cream cheese until fully melted, smoothing the broth into a creamy texture.
Cook noodles and finish
  1. Add the egg noodles and cook on High for 20 to 30 minutes, until the noodles are tender.
  2. Stir in the heavy cream, then season with salt and pepper to taste for final balance.

Notes

For a thicker, spoon-coating broth, let the soup rest in the Crockpot with the lid on for 10 minutes after the noodles are done, then stir. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave, adding a splash of broth or water if it thickens. Freezing is not recommended because noodles can soften too much after thawing. Dietary swap: use low-fat cream cheese and light heavy cream for a lighter creamy finish without changing the method.