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

Scale

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)

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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.