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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup with silky broth, shredded chicken, and tender egg noodles cooked right in the slow cooker. Cream cheese melts into the base for a rich, velvety texture that thickens as it simmers on Low.
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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
  

Crockpot base
  • 1.5 lb chicken breasts Use raw chicken breasts for shredding later.
  • 4 carrots Slice for even cooking.
  • 4 celery Slice for even cooking.
  • 1 onion Dice for flavor distribution.
  • 4 cloves 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
  • 8 oz cream cheese Cube so it melts smoothly.
  • 1 pinch salt To taste; add gradually at the end.
  • 1 pinch black pepper To taste; add gradually at the end.
  • 0.5 cup heavy cream Added at the end for a richer finish.
Noodles
  • 8 oz egg noodles Cook last for best texture.

Equipment

  • 1 Crockpot

Method
 

Assemble in the crockpot
  1. Place the raw chicken breasts in the Crockpot and add the carrots, celery, onion, garlic, chicken broth, cream of chicken soup, thyme, garlic powder, and dried parsley.
  2. Cover and cook on Low for 6-8 hours, or on High for 3-4 hours, until the chicken is tender and flakes easily when pressed.
Shred and make the soup creamy
  1. Remove the chicken from the pot and shred it, then return the shredded chicken back to the Crockpot.
  2. Stir in the cubed cream cheese and continue stirring until fully melted and smooth.
Cook the noodles and finish
  1. Add the egg noodles to the Crockpot and cook on High for 20-30 minutes, stirring occasionally, until tender.
  2. Stir in the heavy cream and season with salt and pepper to taste.

Notes

For the smoothest texture, cube the cream cheese and stir until you no longer see any streaks before adding noodles. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not recommended because egg noodles can soften after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cream cheese to 4 oz for a less rich broth.