Crockpot Creamy Chicken Noodle

This creamy chicken noodle soup slowcooked in a crockpot combines tender chicken, hearty noodles, and fresh vegetables for a comforting meal that feels like a warm hug on a chilly day. It’s simple enough for beginners and fills your kitchen with inviting aromas as it simmers away.

I first tried this recipe on a busy weeknight and was amazed how rich and satisfying it was with so little effort. Now it’s a goto whenever I want comfort food without fuss.

Ingredients

• Four cups low sodium chicken broth: to build a flavorful, light base without excess salt
• One pound raw chicken breasts chopped for lean protein: boneless skinless thighs are a great alternative for juicier meat
• Five medium carrots peeled and diced: add subtle sweetness and color
• Half a medium onion diced: gives aromatic depth choose fresh firm onions
• Two ribs celery diced: bring a mild, savory crunch
• Two teaspoons dried thyme and two teaspoons dried parsley: for classic herbaceous notes use fresh if you have it for a brighter taste
• One teaspoon salt and one quarter teaspoon black pepper: to season and balance flavors
• One cup heavy cream with at least 18% milk fat: for rich creaminess do not substitute with low fat for best texture
• Two tablespoons corn starch: to thicken the soup ensuring a luscious consistency
• Three cups wide egg noodles: that hold up well in slow cooking substitute gluten free pasta if needed

Instructions

Sauté the Aromatics and Prepare Vegetables:

Combine diced carrots, onion, celery, thyme, parsley, salt, and pepper in a bowl. This step can be done the day before and refrigerated to deepen flavors and save time on cooking day.

Load the Slow Cooker:

Place the chopped raw chicken, broth, and vegetable herb mixture into the crockpot. Cover and cook on low for 7 to 8 hours or on high for 3 hours until the chicken is cooked through and the vegetables are tender.

Prepare the Cream Mixture:

In a separate bowl whisk together the heavy cream and corn starch until completely smooth. This prevents lumps and ensures even thickening when added to the soup.

Add Noodles and Cream to the Crockpot:

Turn your slow cooker to high. Stir in the cream and corn starch mixture along with the egg noodles. Cover and let cook for an additional 10 to 20 minutes until the noodles are tender and the soup thickens slightly.

Adjust Thickness and Serve:

If the soup needs to be thicker, whisk together a little more cream with corn starch and stir into the crockpot. Keep an eye on it as it will continue to thicken as it cools. Taste and adjust seasoning if needed before serving.

I adore the creamy finish made possible by heavy cream and corn starch—this combination transforms the soup from simple broth to soul warming meal. This dish reminds me of cozy family dinners when everyone gathers around the table eagerly waiting for the first bowl on cold nights.

Storage Tips

Store leftover soup in airtight containers in the refrigerator and use within three days. The noodles absorb liquid as it sits so it may be best to store noodles separately if you plan to keep the soup longer. Reheat gently on the stove and add a splash of broth or cream if it thickens too much.

Ingredient Substitutions

Chicken thighs add extra moisture and flavor but may increase cooking time slightly. Gluten free pasta options work well if avoiding wheat add them during the last 15 minutes of cooking to prevent over softening. Half and half can be used instead of heavy cream but the soup will be less rich and creamy.

Serving Suggestions

Pair with a fresh green salad and crusty bread to soak up every last drop. Top with freshly chopped parsley or a sprinkle of Parmesan cheese for added brightness. Serve alongside roasted vegetables for a hearty weeknight meal.

This creamy slowcooked soup is a simple, comforting meal the whole family will love. Leftovers reheat well making it perfect for busy weeknights.

Common Questions About Recipes

→ What type of chicken is best to use?

Boneless skinless chicken breasts or thighs work well, providing tender, flavorful meat after slow cooking.

→ Can I substitute the egg noodles?

Yes, wide egg noodles or similar short pasta varieties are ideal for absorbing the creamy sauce while maintaining texture.

→ How do I thicken the sauce properly?

Mix heavy cream with corn starch and whisk into the cooking liquid. For thicker results, add more cream and corn starch gradually, monitoring consistency.

→ Is it possible to prepare the vegetable mix in advance?

Yes, combine carrots, celery, onions, and herbs and refrigerate overnight for a convenient prep step.

→ What cooking settings should I use in a slow cooker?

Cook on low for 7–8 hours or high for 3 hours until vegetables are tender and chicken is cooked through before adding noodles and cream.