If you are craving something cozy, comforting, and absolutely soul-soothing, this Creamy Crockpot Chicken Noodle Soup Recipe is your new best friend in the kitchen. Imagine tender chunks of chicken mingling with perfectly cooked egg noodles, all embraced by a velvety broth that’s rich with veggies and herbs. It’s the kind of soup that feels like a warm hug on a chilly day, yet so simple to make with your slow cooker doing most of the work for you. This recipe blends classic flavors with a creamy twist that elevates the everyday chicken noodle soup to something truly special.
Ingredients You’ll Need
These ingredients are straightforward but thoughtfully chosen to create a vibrant and satisfying soup. Each one plays a key role in building layers of flavor, texture, and that luscious creamy consistency that makes this Crockpot Chicken Noodle Soup stand out.
- 1 large onion (diced): Adds a sweet, aromatic base that deepens the overall flavor.
- 3 large carrots (sliced): Bring natural sweetness and a lovely pop of orange color.
- 3 large celery stalks (sliced): Offer a subtle earthy crunch and fresh fragrance.
- 1 cup frozen corn: Adds a touch of natural sweetness and texture variety.
- 1 pound chicken breast: The hearty protein star that will be tender and shredded into the soup.
- 5 cups chicken stock: Forms the savory, comforting liquid basis for the soup.
- 1 teaspoon dried parsley: Provides a gentle herbal brightness.
- 1/4 teaspoon dried thyme: Adds depth with its slightly minty, earthy notes.
- 1/4 teaspoon dried rosemary: Imparts a fragrant pine-like essence.
- Black pepper (to taste): Gives just the right hint of spice and warmth.
- 1/4 cup flour: The secret to thickening the broth into a creamy, velvety texture.
- 3-4 cups milk: Enriches the soup, making it perfectly creamy and smooth.
- 4 oz dried egg noodles (uncooked): Classic noodle shape that soaks up all the delicious flavors.
- 1 tablespoon butter: Finishes the soup with a glossy sheen and indulgent richness.
How to Make Creamy Crockpot Chicken Noodle Soup Recipe
Step 1: Layer the Ingredients and Slow Cook
Start by placing your diced onion, sliced carrots, celery, frozen corn, and the chicken breast into the crockpot. Be sure not to put the chicken directly at the bottom to prevent burning. Pour in the chicken stock and sprinkle the parsley, thyme, rosemary, and black pepper over the top. Cover the crockpot and set it to cook on LOW for 6 to 8 hours. This slow, gentle cooking method allows the flavors to meld beautifully and the chicken to become tender beyond belief.
Step 2: Shred Chicken and Create Creamy Broth
Once your soup is ready, carefully remove the chicken breast and shred it with two forks—this is the fun part where the soup really comes alive. In a separate bowl, whisk together the flour with the milk until smooth, then temper this mixture by whisking in a ladle of the hot broth from your crockpot. Pour this combined mixture back into the pot and stir well. Return the shredded chicken to the crockpot, add the dried egg noodles, and stir again. Cover and cook for another 20 to 30 minutes or until the noodles are cooked to al dente perfection.
Step 3: Finish with Butter and Adjust Seasoning
To finish off, stir in the tablespoon of butter for a rich, glossy finish that enhances every spoonful. Taste your soup and add salt or additional black pepper if needed. By now, your creamy broth will be silky and the flavors perfectly balanced, ready to warm your heart and belly.
How to Serve Creamy Crockpot Chicken Noodle Soup Recipe
Garnishes
Adding just the right garnish can take your soup from delicious to spectacular. Sprinkle some freshly chopped parsley or a few chives on top for a burst of color and fresh flavor. A small handful of shredded sharp cheddar or a dollop of sour cream can also compliment the creamy texture beautifully.
Side Dishes
This soup pairs wonderfully with a crusty slice of bread or warm dinner rolls to dip into that luscious broth. If you want a bit of crispness, a simple green salad with a light vinaigrette provides a refreshing contrast without overpowering the soup’s delicate flavors.
Creative Ways to Present
For a fun twist, serve your creamy crockpot chicken noodle soup in individual mini bread bowls or rustic mugs for an inviting, cozy vibe. You can also offer a “toppings bar” with options like shredded cheese, crispy bacon bits, chopped green onions, and cracked black pepper, allowing guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Because the noodles continue to soak up liquid, it’s best to keep the noodles separate if you anticipate leftovers, adding them freshly when reheating.
Freezing
This Creamy Crockpot Chicken Noodle Soup Recipe can be frozen, but for best results, omit the noodles before freezing. Freeze the soup in a sturdy container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating and adding freshly cooked noodles.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally. Add additional milk or chicken stock as needed to loosen the consistency. If the soup feels too thick, a splash of broth can revive its creamy goodness perfectly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness due to their higher fat content and can be just as tender after slow cooking. Just be sure to shred well before adding back to the soup.
What type of milk works best for this soup?
Whole milk is ideal for that creamy richness, but 2% milk will work fine if you want a lighter option. Avoid skim milk as it may not create the same velvety texture.
Can I make this soup without a crockpot?
Yes, this recipe can be adapted to a stovetop method by simmering the ingredients in a large pot for about 1.5 to 2 hours, then following the same thickening and noodle cooking steps.
What noodles are best for this recipe?
Dried egg noodles are classic and absorb the broth wonderfully. If you prefer, small pasta shapes like orzo or ditalini can be substituted, but adjust cooking time accordingly.
Is this soup kid-friendly?
Definitely! The creamy texture and mild flavors make it a favorite among kids and adults alike. Plus, it’s a great way to sneak in some veggies without any fuss.
Final Thoughts
If you’ve been searching for a truly comforting soup that feels like a warm hug on a chilly day, you simply must try this Creamy Crockpot Chicken Noodle Soup Recipe. It’s easy to make, packed with flavor, and irresistibly creamy while still healthy and wholesome. Whether for a family dinner or a meal prep win, this soup brings cozy comfort to the table with every spoonful. You’ll soon find it turning into one of your go-to recipes, just like it has for me.
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Creamy Crockpot Chicken Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
This Creamy Crockpot Chicken Noodle Soup is a comforting and hearty meal perfect for chilly days. Made with tender chicken breast, fresh vegetables, and egg noodles, all slow-cooked to perfection in a flavorful chicken broth, then enriched with a creamy milk and flour mixture to create a smooth, velvety texture. Easy to prepare and ideal for a cozy family dinner.
Ingredients
Vegetables
- 1 large onion, diced
- 3 large carrots, sliced
- 3 large celery stalks, sliced
- 1 cup frozen corn
Protein
- 1 pound chicken breast
Liquids & Seasonings
- 5 cups chicken stock
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Black pepper, to taste
Thickening & Dairy
- 1/4 cup flour
- 3–4 cups milk
- 1 tablespoon butter
Pasta
- 4 oz dried egg noodles (uncooked)
Instructions
- Combine Ingredients in Crockpot: Place diced onion, sliced carrots, sliced celery, frozen corn, chicken breast (not at the very bottom), chicken stock, dried parsley, thyme, rosemary, and black pepper into the inner pot of the crockpot. Cover and cook on LOW for 6-8 hours to allow flavors to meld and chicken to become tender.
- Shred Chicken and Prepare Creamy Mixture: Carefully remove the chicken breast from the crockpot and shred it into bite-sized pieces using two forks. In a separate bowl, whisk the flour into the milk until smooth, then temper the mixture by whisking in a ladle of hot broth from the crockpot. Pour this creamy mixture back into the crockpot and stir well.
- Add Chicken and Noodles: Return the shredded chicken to the crockpot, then add the dried egg noodles. Stir to combine all ingredients evenly. Cover and cook on LOW for an additional 20-30 minutes, or until the noodles are perfectly al-dente.
- Finish and Season: Stir in the tablespoon of butter until melted and incorporated for extra creaminess. Taste the soup and adjust the seasoning with additional salt and pepper as needed. Serve hot immediately for the best flavor and texture.
Notes
- Do not place the chicken directly at the bottom of the crockpot to prevent burning.
- Make sure to temper the flour and milk mixture with hot broth to avoid lumps before adding it to the crockpot.
- Use dried egg noodles for best results; fresh noodles may cook too quickly.
- Adjust milk quantity between 3 to 4 cups depending on your desired creaminess and thickness of the soup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
