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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup with tender shredded chicken and a silky cream cheese broth. Carrots, celery, and onions simmer all day, then egg noodles are cooked at the end for perfect bite and 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb chicken breasts raw, whole
Carrots
  • 4 carrots sliced
Celery
  • 4 celery sliced
Onion
  • 1 onion diced
Garlic
  • 4 clove garlic minced
Chicken broth
  • 6 cup chicken broth
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Cream cheese
  • 8 oz cream cheese cubed
Dried thyme
  • 1 tsp dried thyme
Garlic powder
  • 1 tsp garlic powder
Dried parsley
  • 1 tsp dried parsley
Egg noodles
  • 8 oz egg noodles added last 30 min
Heavy cream
  • 0.5 cup heavy cream added at end
Salt and pepper
  • 0.25 salt and pepper to taste

Equipment

  • 1 Crockpot

Method
 

Load the slow cooker
  1. Place the chicken breasts into the Crockpot. Add carrots, celery, onion, garlic, chicken broth, cream of chicken soup, dried thyme, garlic powder, and dried parsley.
  2. Cook on Low for 6-8 hours or on High for 3-4 hours until the chicken is tender. Keep the lid on so the broth stays hot and steamy.
Shred and make it creamy
  1. Remove the chicken and shred it, then return the shredded chicken to the pot. Stir well so the chicken distributes evenly.
  2. Add the cubed cream cheese and stir until melted. Look for a smooth, lightly thickened, creamy broth.
  3. Stir in the egg noodles and cook on High for 20-30 minutes until tender. Watch for the noodles to soften and the broth to look fuller.
  4. Stir in the heavy cream, then season with salt and pepper to taste. Turn off the heat and adjust seasoning until the flavor balances.

Notes

For best texture, add the egg noodles in the last 30 minutes so they don’t overcook. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth if thick. Freezing is not recommended because egg noodles can soften too much after thawing. If you want a lighter version, replace the heavy cream with half-and-half and reduce the cream cheese to 4 oz while keeping the same method.