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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup with a silky, slow-cooked broth and shredded chicken. Carrots and celery simmer until tender, then egg noodles finish in the last 20–30 minutes for a cozy, spoonable texture.
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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: 560
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
  • 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 finish and noodles
  • 8 oz cream cheese Cubed
  • 8 oz egg noodles Added last 30 min
  • 0.5 cup heavy cream Added at end
  • 1 salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Load the crockpot
  1. Place the chicken breasts into the crockpot and add the carrots, celery, onion, and garlic.
  2. Add the chicken broth, cream of chicken soup, dried thyme, garlic powder, and dried parsley to the crockpot.
  3. Cover and cook on Low for 6-8 hours or on High for 3-4 hours, until the chicken is tender.
Shred and melt the cream cheese
  1. Remove the chicken from the crockpot and shred it, then return the shredded chicken to the pot.
  2. Stir in the cubed cream cheese until fully melted, creating a creamy broth.
Cook the noodles and finish
  1. Add the egg noodles and cook on High for 20-30 minutes, until tender.
  2. Stir in the heavy cream at the end, then season with salt and pepper to taste.

Notes

For best texture, keep the noodles on High for the final 20–30 minutes so they don’t go soft during long storage. Refrigerate leftovers up to 4 days; freeze up to 2 months (no noodles, if possible) for best results—reheat gently and add noodles fresh if you want the most tender bite. For a dairy-light option, use reduced-fat cream cheese and half-and-half in place of heavy cream.