Slow Cooker Creamy Chicken Noodle Soup
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The creamiest chicken noodle soup ever! Made effortlessly in your crockpot. Even the pasta gets cooked right in!
Happy Super Bowl Sunday!
Today is the day to stuff our faces with avocado egg rolls, bacon wrapped tater tots, and all the chili cheese dogs you can possibly eat.
But I’ll be here.
With a blanket. The heater. And this soup.
This creamy chicken noodle soup / chicken pot pie hybrid.
It’s the best of both worlds, really.
That comforting soup-y goodness with all the consistent creamy notes of a classic chicken pot pie.
Just serve with crusty bread for dipping purposes.
With a side of those bacon wrapped tots of course.
Slow Cooker Creamy Chicken Noodle Soup
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 cups chicken stock
- 4 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- ½ cup heavy cream
- ¼ cup all-purpose flour
- 8 ounces medium egg noodles
- ½ cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken with salt and pepper, to taste.
- Place chicken into a 6-qt slow cooker. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours; reserve 1 cup and set aside.
- Remove chicken from the slow cooker and shred, using two forks.
- In a large bowl, whisk together heavy cream, flour and reserved 1 cup chicken stock mixture.
- Stir chicken, heavy cream mixture and egg noodles into the slow cooker. Cover and cook on low heat for an additional 30-60 minutes, or until pasta is tender and soup is slightly thickened. Stir in peas.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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I’m new to the crockpot cooking craze and hoping you can clarify something for me… In step two you indicate “reserve 1 cup and set aside” and then in step five you state “Stir chicken, heavy cream mixture and egg noodles into the slow cooker”… Does this mean I should be taking out one cup of the liquids when I remove the chicken but all else stays in the slow cooker? And then when I add in the shredded chicken, cream mixture and noodles I’m adding it to everything else that was left in the slow cooker?
Thank you for helping
Amazing!
K. Made this and the noodle thing is a thing. If you want it to be soup… cook separately. It turned more into a casaroule… Good but not soup. I followed recipe exactly. Also a tad bland. I would say add more seasonings per taste… like a lot more. I love my crockpot and am sick of the chili, stew, pot roast staples so this as a nice diversion. I will keep messing with the recipe to make it better so thank you!
So easy and such great flavor!
I made this tonight and it was amazing! Everyone loved it. There were 5 of us and we almost went through the whole crock pot. Next time I will have to make two crock pots so there will be left overs!
I had the same results as Kristen, unfortunately. The broth didn’t thicken and the pasta was a complete mush. I had to throw most of it away. The flavors were fine, but not as creamy as I imagined. Also, maybe it would’ve been better to cook the pasta separately and throw it in the soup when serving.
I’m sorry to be rude, but I have to be honest I just made this tonight and it was a total waste…the ‘creamy’ broth was milky white and did not look appetizing, and after putting the pasta in (against my better judgments since others said they cooked it separately) it was totally mushy and pastey tasting. Will not be making this again, and yes it was cooked to the exact directions.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully (and professionally) tested and re-tested by my team, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I really appreciate your honesty and feedback.
Does this freeze well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
I made this and thought while reading the recipe when about to put the noodles in, “weird I have never put raw noodles in to cook themselves in” but I trusted the recipe and put the MEDIUM egg noodles in raw just like it called for, and put the crock on low for another 15 min before opening up to stir, when I was checking it at 15min I tried a noodle to see how they were cooking and they were like paste. It ruined the whole crock pot of soup because any bite you took had noodle paste in it. I went back and rechecked the recipe AND the noodles I used, to make sure that it wasn’t me that messed something up. but it wasn’t. I would NOT reccommend to anyone and it is thankfully not being wasted down the drain because I have a dog that will enjoy it anyways on top of her food.
I have some leftover rotisserie chicken, do you think it would work as well?
Yes, of course, but steps 1-3 would not be needed anymore.
Could I substitute the pasta noodles for zucchini noodles? If so, when would I add to the soup mixture?
Yes, of course. What a great idea! You can add it during the last 10-15 minutes of cooking time. Hope that helps!
Ladies and gentlemen, we have a winner. I make my own chicken stock which is much more flavorful. Also, I used chicken legs, as that was all I had available. Finally, I substituted half and half with 1% milk. I cooked the noodles separately using Spaetzle noodles. This soup is BOMB!
Made the soup today. It was very tasty. I like the flavors of the thyme and rosemary. I cooked the noodles separately and just added them in the bowls before serving the soup. Thank you for the recipe I will be using it again.
Can this be frozen or can I get to shredding the chicken part one day and finish the next? Can’t wait to make!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
could you do it on high heat? and for how long?
this looks delicious!
Yes, you can cook this on high heat for 3-4 hours.
Yum! I defrosted osso bucco to pop in my slow cooker this morning but when I opened the package is smelt very suspicious and unappetizing All I had left were frozen chicken breasts so I took to the Internet to search for inspiration- I was determined to still use my slow cooker today! This sounds perfect! So I’ll be adding 2 only slightly defrosted chicken breasts, plus the raw corn from 3 ears of corn which I need to use up and baby pastina towards the end. Thank you!
This was superb! My family absolutely loved it. Highly recommend 🙂
Great soup, except I had the same problem as others–the egg noodles turned into mush and ruined it. Next time I would cook them separately and add them right before serving.
I Had the same problem with the egg noodles. I wouldn’t recommend them with this recipe-they turned mushy.
I also had this problem. It looked amazing, but each time I got a piece of noodle, it just tasted awful.
Tried the recipe and really loved the flavor and ease of making it, but I would not recommend using whole wheat egg noodles because they kind of disintegrated into mush. Oops! I ended up cooking a separate pot of regular egg noodles and serving it with those and next time I will stick with the non-whole wheat kind!!
Just had it for dinner, it was great. The only change I made was to use sour cream, as that is all I had. I love cooking in my slow cooker, it made heaps which I will freeze for lunches.