Crockpot Creamy Chicken Noodle Soup

Crockpot Creamy Chicken Noodle Soup

A warm and comforting bowl of creamy chicken noodle soup made effortlessly in a crockpot, perfect for chilly evenings and family gatherings.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
4 cups chicken broth Can substitute with vegetable broth if needed.
1 cup heavy cream Can substitute with half-and-half for a lighter option.
2 cups egg noodles Add later to prevent overcooking.
1 cup carrots, chopped Chop into bite-sized pieces.
1 cup celery, chopped Chop into bite-sized pieces.
1 cup onion, diced Chop finely for better flavor integration.
2 cloves garlic, minced For added depth of flavor.
1 teaspoon dried thyme Can substitute with fresh thyme if available.
to taste salt
to taste pepper

Method

Preparation

Start by chopping the carrots, celery, and onion into bite-sized pieces.

Cooking

In the crockpot, combine shredded chicken, chicken broth, heavy cream, chopped vegetables, minced garlic, dried thyme, salt, and pepper.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
About 20 minutes before serving, stir in the egg noodles to prevent them from overcooking.
Taste and adjust seasoning if necessary.

Serving

Ladle the soup into bowls and add any preferred toppings, like fresh herbs or crunchy croutons.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze for up to 3 months. When reheating, use the stove and add a splash of broth to restore creaminess.