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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup with shredded chicken and tender egg noodles in a silky, cream-cheese broth. Slow-cooked on Low for 6–8 hours, then finished with egg noodles for the perfect bite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breasts Raw, whole
  • 4 carrots Sliced
  • 4 celery Sliced
  • 1 onion Diced
  • 4 garlic Minced
Broth and seasonings
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp dried parsley
Creamy finishing
  • 8 oz cream cheese Cubed
  • 8 oz egg noodles Added last 30 minutes
  • 0.5 cup heavy cream Added at end
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the raw chicken breasts into the crockpot, then add the sliced carrots, sliced celery, diced onion, and minced garlic.
  2. Pour in the chicken broth and add the cream of chicken soup, dried thyme, garlic powder, and dried parsley.
  3. Cover and cook on Low for 6-8 hours (or on High for 3-4 hours) until the chicken is tender, with visible bubbling around the edges.
Shred and make it creamy
  1. Remove the chicken, shred it, and return the shredded chicken to the pot so it disperses evenly in the broth.
  2. Stir in the cubed cream cheese until melted and the broth turns silky and smooth with no lumps.
Cook the noodles and finish
  1. Add the egg noodles and cook on High for 20-30 minutes until tender, stirring once halfway through so they don’t stick.
  2. Stir in the heavy cream, then season with salt and pepper to taste until the soup looks creamy and glossy.

Notes

Pro tip: shred the chicken while it’s still warm so it breaks into small, spoonable strands that spread through the broth. Refrigerate leftovers in an airtight container for up to 4 days; the noodles soften as they sit, so reheat gently. Freezing is not recommended because egg noodles can turn grainy when thawed. For a lighter version, use low-fat cream cheese and reduced-fat heavy cream to reduce richness while keeping the creamy texture.