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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Do you cook the chicken the same way if you’re not using a crock pot?
No, you can prepare it any way you’d like!
It’s rare I can make anything my whole family loves but this recipe was it! Made it last week and they requested it again for this snowy day! Very easy and so tasty, leftovers are great the next day too!
Do you cook the chicken before you put it in the crockpot? Thanks!
No, you do not.
What is the serving size? One cup?
About 1-2 cups.
I made this soup today, and it turned out great! The house had a great aroma all afternoon! I should have used larger noodles (I used wheat medium), but that was the only issue. This is definitely a soup I would make many times!
I really wish there were more comments on the actually MAKING of the recipe as opposed to how great it looks/sounds. Just annoying to look through comments 🙁
I was just thinking the same thing! Yes, we all know it looks delicious! I just want some comments from people who’ve actually made it and can say how it turned out! And PLEASE don’t post a review of it if you changed/deleted/substituted 10 things, that’s just as annoying!
I made this dish last night and it was delicious. I put everything in the crock pot and went about my business until 6 hours later next step. I used cornstarch instead of flour then added the cream and a tad more broth to the cornstarch , poured it in the crockpot, added noodles and frozen peas an hour later time to eat will make this again very good recipe. Can be done on top of the stove for a faster dinner which could be done in an hour and thirty minutes. Dinner served :-)!
Thanks for sharing your feedback with us! Happy it came out great!
This looks amazing! I’m making this for dinner tonight! It’s our Valentine’s Day Dinner as my husband is working late – it’s our dinner in! #comfortfood #coldwinternight
Made it but used 1% milk instead of heavy cream (#becausekids) and it was AWESOME!!! Thank you so much!!
Are the peas thawed when you stir them in just before serving, do you just add them frozen? Wasn’t sure if they’d “cook” that quickly or if they should be added at the same time as the noodles. Thank you…
You can add them in frozen. They will cook through so quickly!
Thank you for this awesome recipe! I made it for dinner and my husband absolutely loved it!! Since we’re watching our waistlines, I used 1% milk in place of the cream so it wasn’t super creamy but it was delicious anyway (and without the guilt!!).
Thank you for the recipe, it looks amazing!! If I am planning on using a frozen “vegetables for soup” bag that has all the veggies listed in the recipe, do I add it at the beginning with the chicken?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Can this work without a slow cooker?
Yes, absolutely.
I made it twice without a slow cooker and it turned out amazing. Thank you for the delicious recipe!!
This soup looks goods. Adding this to the menu!
Ooh, honey I love comfort food! This looks so good, I can’t wait to try it.
This looks great! Can’t wait to try it. Do you think I can substitute half and half for three cream? That way it will still have some creaminess and richness without quite as much fat.
Yes, absolutely.
I pureed 1 cup each of the veggies and broth, which makes it creamy without the need for half and half.
This was very very good, made it last night!!
This looks delicious! I need to new crockpot. Which one do you have?
I have All-Clad!
http://www.williams-sonoma.com/products/all-clad-cast-aluminum-slow-cooker/?pkey=celectrics-all-clad%7Call-clad-electrics&&celectrics-all-clad|all-clad-electrics.
That looks simply delicious! Definitely going to try this recipe out pretty soon!
This soup looks amazing! Totally going on next week’s menu plan!
Paige
http://thehappyflammily.com
Great recipe! I think I need to go buy a slow cooker now…