Cozy up with our slow cooker creamy chicken noodle soup! It’s incredibly easy to make and is sure to be gobbled by everyone. Big pieces of tender chicken and vegetables in a creamy broth that’s warms you from the inside out.
Why You’ll Love Our Slow Cooker Creamy Chicken Noodle Soup
- Easy Prep: No need to cook anything ahead of time, just add all of the ingredients to your slow cooker.
- Hearty & Comforting: Thick and creamy and packed with chicken, noodles and vegetables. An all in one meal.
- Versatile: Switch up the vegetables, use chicken thighs or even turkey. Skip the noodles if you like and use diced potatoes instead.
How To Make
Like we mentioned above, this is a true dump and go crock pot recipe. You don’t have to cook anything prior to adding to your slow cooker.
- Add the vegetables: Add diced carrots, celery and onions to the bottom of a 5-6 quart slow cooker.
- Add chicken breasts and seasonings: Place chicken breasts on top of the vegetables and season with oregano, garlic powder, salt and pepper. Place bay leaves and a bouillon cube on top. Cook on high for 3 hours or on low for 6 hours.
- Shred chicken and add noodles: Remove the chicken, shred into bite sized pieces. Mix cornstarch and water together to make a slurry and whisk into the soup. Add heavy cream, along with the noodles and the shredded chicken. Stir, cover and cook on high for 15-20 minutes until tender.
Tips for Best Results
- Make sure that you dice the vegetables all around the same size so that they cook at the same time. This is especially important if you’re making this creamy chicken noodle soup on high heat.
- Don’t overcook the noodles. Only add the noodles to the crock pot during the last 15-20 minutes or the noodles will have a gummy texture. Alternately, you can cook the noodles separately and then add them to individual bowls.
- Taste for seasonings. You may need to adjust the seasonings depending of your taste and also the sodium level of your chicken broth.
Variations
There’s a lot of ways that you can swap out the ingredients in this slow cooker creamy chicken noodle soup. Try using boneless, skinless chicken thighs or a cut up turkey tenderloin. If you have a leftover ham bone, you use that for a ham and noodle soup.
Add peas or diced potatoes instead of, or in addition to, noodles or pasta. Stir in some fresh spinach at the end or any leftover veggies you have in the fridge.
Use fresh herbs like thyme, rosemary or parsley to enhance the flavor. You can mince fresh herbs and add the to the slow cooker along with the vegetables, or tie them in bundles, add them whole and then remove from the soup before serving.
Storing and Reheating
Let the soup cool, then store in an air tight container in the refrigerator for up to 4 days. The noodles tend to soak up the broth, so you might need to add extra chicken broth and/or cream upon reheating. Warm the soup up in the microwave or on the stove top for an easy, hearty and delicious meal!
Looking For More Soup Recipes?
- Creamy Potato Soup with Italian Sausage
- Beefy Tomato Soup
- Italian Wedding Soup
- Navy Bean Soup
- Homemade Turkey Soup
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Slow Cooker Creamy Chicken Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeCozy up to a bowl of this hearty Slow Cooker Creamy Chicken Noodle Soup! So easy to make, everything goes right into the slow cooker, no need to cook anything ahead of time. An easy, filling and satisfying meal that’s ready when you come home!
Ingredients
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 – 1 1/2 pounds boneless, skinless chicken breast
- 2 teaspoons kosher salt
- 2 teaspoons dried oregano (or Italian seasoning)
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1 chicken boullion cube
- 4 cups chicken broth
- 3 tablespoons cornstarch mixed with 3 tablespoons water (or liquid from the soup)
- 1 cup heavy cream
- 5 ounces of egg noodles (about 2 heaping cups)
Instructions
- Add the diced onions, celery and carrots to a 5-6 quart slow cooker. Place the chicken breasts on top and season with the salt, oregano, garlic powder and pepper, bay leaves and bouillon cube. Pour in the chicken broth, cover and cook on high for 3 hours or on low for 6 hours.
- Remove the chicken breasts to a board and shred or dice into cubes with a knife.
- Mix the cornstarch together with the water or liquid from the slow cooker and then pour into the soup while whisking.
- Add the chicken back to the slow cooker along with the noodles, stir and cover. Cook for 15 minutes until the noodles are tender and the soup has thickened. Taste for seasonings and adjust if needed. The soup will thicken as it sits, but if you want a thicker broth you can add more cornstarch and water and cook another 15 minutes. Alternately: you can cook the noodles separately and then add them to your bowl with the soup ladled on top. This way the noodles won’t soak up all the broth after being refrigerated.
Recipe Notes
Store: Let the soup cool and then transfer to an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat the soup on the stove top or in the microwave until warmed through. If the soup is too thick you can add a little chicken broth to thin it out.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
