Crockpot Creamy Chicken Noodle Soup: Weeknight Comfort (Print Version)
Crockpot Creamy Chicken Noodle Soup is pure comfort. Toss ingredients in your slow cooker for a rich, hearty meal. Perfect for busy evenings, minimal fuss.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Gluten
# Ingredients:
→ Main Ingredients
01 -
Boneless, Skinless Chicken Breasts (2 lbs)
02 -
Chicken Broth (6 cups)
→ Flavor Boosters & Aromatics
03 -
Carrots (2 large, chopped)
04 -
Celery (3 stalks, chopped)
05 -
Onion (1 medium, chopped)
06 -
Garlic (4 cloves, minced)
07 -
Dried Thyme (1 tsp)
08 -
Dried Rosemary (1/2 tsp)
09 -
Bay Leaf (1)
→ Creamy & Hearty Elements
10 -
Wide Egg Noodles (4-6 oz)
11 -
Heavy Cream (1/2 cup)
12 -
Cornstarch Slurry (1 tbsp cornstarch + 2 tbsp water)
→ Finishing Touches
13 -
Salt & Black Pepper (to taste)
14 -
Fresh parsley (optional, for garnish)
# Instructions:
01 -
First things first, get those carrots, celery, and onion chopped. Honestly, I’m not super precise; rustic chunks are totally fine here. Mince that garlic too! It’s all going into the slow cooker, so don’t stress about perfect uniformity. I usually do this while my coffee brews, trying to get ahead of the day's chaos.
02 -
Now, grab your crockpot. Place the chicken breasts at the bottom. Scatter the chopped carrots, celery, and onion around and over the chicken. Toss in the minced garlic, dried thyme, dried rosemary, and that lone bay leaf. Pour in the chicken broth. Give it a gentle stir, just to get everything acquainted. This is where the magic starts to happen, even though you can't smell it yet!
03 -
Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. I usually go for low if I'm leaving it all day; high if I'm in a bit of a rush. Resist the urge to peek too often! Every time you lift that lid, you lose precious heat and slow down the cooking process. I learned that the hard way, adding an extra hour to cook time once, oops.
04 -
Once the cooking time is up, carefully remove the chicken breasts from the crockpot. They should be super tender and easy to shred with two forks. Don't worry if they fall apart a bit – that's what you want! Return the shredded chicken to the soup. The kitchen should be smelling amazing by now, making your stomach rumble.
05 -
Now for the noodles! Add the egg noodles directly to the crockpot. Turn the heat to high (if it wasn't already) and let them cook for about 20-30 minutes, or until they're tender. While they're cooking, whisk together your cornstarch and water to make a slurry. Stir the heavy cream and the cornstarch slurry into the soup. This is the moment it really becomes "creamy chicken noodle soup," trust me.
06 -
Let the soup simmer for another 10-15 minutes, allowing it to thicken slightly and for all those flavors to meld. Remove the bay leaf – seriously, don't forget this! Taste and adjust the salt and pepper. You might need more than you think. Ladle into bowls, maybe with a sprinkle of fresh parsley, and prepare for pure comfort. It's truly a hug in a bowl!
# Notes:
01 -
Always add the egg noodles in the last 30 minutes; adding them too early turns them to mush.
02 -
Leftovers are fantastic, but the noodles will soak up more broth. Add a splash of broth when reheating.
03 -
Boneless, skinless chicken thighs make a surprisingly rich swap for breasts if you're out.
04 -
A squeeze of fresh lemon juice at the very end brightens all the flavors beautifully.
# Equipment Needed:
01 -
Slow Cooker (Crockpot)
02 -
Cutting board
03 -
Knife
04 -
Whisk
05 -
Forks for shredding
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g