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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup with tender shredded chicken and a silky cream-cheese broth. Egg noodles are added last so they stay soft and not mushy.
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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
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place raw chicken breasts in the crockpot, then add sliced carrots, sliced celery, diced onion, and minced garlic. Add chicken broth, cream of chicken soup, dried thyme, garlic powder, and dried parsley.
  2. Cook on Low for 6-8 hours until the chicken is tender, or cook on High for 3-4 hours. Continue until the broth looks lightly thickened and the chicken can be pulled apart.
Shred and make it creamy
  1. Remove the chicken, shred it, and return the shredded chicken to the pot. Stir to distribute the chicken through the broth and vegetables.
  2. Add cubed cream cheese and stir until fully melted and the soup turns silky. Keep stirring until no cream-cheese lumps remain.
Finish with noodles and cream
  1. Add egg noodles and cook on High for 20-30 minutes until tender. Watch for the noodles to soften while the soup stays creamy.
  2. Stir in heavy cream, then season with salt and pepper to taste. Simmer briefly until the soup is smooth and evenly creamy.

Notes

Pro tip: Cube the cream cheese so it melts faster and smoother in the hot broth. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave, adding a splash of broth or water if it thickens. Freezing is not recommended because egg noodles can soften too much after thawing. For a lighter option, use low-fat cream cheese and half-and-half in place of heavy cream.