Creamy Slow Cooker Chicken Noodle Soup is a comforting crockpot version of classic chicken noodle soup, made with tender chicken, egg noodles and vegetables simmered in a rich broth finished with cream and lemon.
Perfect for busy days, the slow cooker does most of the work while the flavors develop slowly. The result is a cozy, nourishing bowl of soup that feels comforting any time of year.
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Why You’ll Love This Recipe
- Simple slow cooker meal with very little hands-on time
- Comforting and nourishing classic soup
- Tender shredded chicken and soft egg noodles
- Creamy broth that still tastes light and fresh
- Great for leftovers and freezer meals
Key Ingredients
Chicken thighs
Bone-in chicken thighs add rich flavor to the broth and shred beautifully once cooked.
Egg noodles
Wide egg noodles are ideal for slow cooker chicken noodle soup because they hold the creamy broth beautifully.
Onion, carrots and celery
These vegetables form the classic base of many soups and create the savoury foundation of the broth.
Cream
A small amount of cream adds a gentle richness that makes the soup especially comforting.
Helpful Tips
Build flavor at the start
Sautéing onion, carrots and celery creates a much deeper flavor base for the soup.
Cook low when possible
Chicken soups tend to develop the best flavor on the low setting, although high works if you are short on time.
Add noodles at the end
Adding noodles near the end prevents them from becoming overly soft.
If you are new to slow cooking, my Slow Cooker Cooking Times Guide explains how long different ingredients take to cook.
How to Make Creamy Slow Cooker Chicken Noodle Soup
Step 1
Sauté the onion, carrots and celery in olive oil until softened. Add the garlic and cook briefly.
Step 2
Transfer the vegetables to the slow cooker. Add the chicken, broth, herbs and seasoning.
Step 3
Cook on LOW for 6–7 hours or HIGH for 3–3½ hours, until the chicken is tender.
Step 4
Remove the chicken, shred the meat and return it to the soup.
Step 5
Add the egg noodles and cook on HIGH for 15–25 minutes until tender.
Step 6
Stir in the cream and cornstarch slurry, then finish with herbs and lemon juice.
Variations
Whole chicken version
You can replace the chicken thighs with a whole chicken. This creates an especially rich broth.
Rice instead of noodles
Replace the noodles with long-grain white rice and add it at the beginning of cooking.
Make a Classic Chicken Noodle Soup
For a more traditional soup, simply add a cup more chicken broth and skip the cream for a classic slow cooker chicken noodle soup.
What to Serve With Chicken Noodle Soup
This soup is hearty enough on its own but pairs beautifully with simple sides.
Good options include:
- crusty bread or sourdough
- garlic bread
- dinner rolls
- a simple green salad
Storage and Freezing
Allow the soup to cool before storing. Refrigerate in airtight containers for up to 4 days.
Freeze for up to 3 months. For best texture, freeze the soup without the noodles and add freshly cooked noodles when reheating.
Creamy Slow cooker Chicken Noodle Soup Recipe
The full ingredient list and step-by-step instructions are in the recipe card below.
Creamy Slow Cooker Chicken Noodle Soup
Creamy Slow Cooker Chicken Noodle Soup is a cosy crockpot chicken soup made with tender chicken, egg noodles and vegetables simmered in a rich comforting broth finished with cream.
Slow Cooker Size: 5–6 quart
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 2 carrots, quartered lengthwise and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 large chicken thighs (about 2 lb / 1 kg), bone-in
- or 3 large boneless chicken breasts
- 5 cups good-quality chicken broth or stock
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt (adjust to taste at the end)
- ½ teaspoon cracked black pepper
Added at the end
- 5 oz wide egg noodles (or pappardelle broken into pieces)
- ¾ cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
To Finish
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional)
- Juice of ½ lemon, or to taste
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion, carrots and celery and cook for 5–7 minutes until softened and lightly golden. Stir in the garlic and cook for another 30 seconds until fragrant.
- Transfer the vegetables to the slow cooker.
- Place the chicken thighs on top of the vegetables. Pour in the chicken broth and add the bay leaf, thyme, rosemary, salt and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–3½ hours, until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker. Discard the bones if using thighs and shred the meat with two forks. Return the shredded chicken to the slow cooker.
- Stir in the egg noodles. Turn the slow cooker to HIGH and cook for 15–25 minutes, or until the noodles are just tender.
- In a small bowl whisk together the cornstarch and water ( or a little of the soup liquid) to make a slurry. Stir this into the soup along with the cream and cook for another 5–10 minutes, until the soup thickens slightly and is heated through.
- Remove the bay leaf. Taste and adjust seasoning with extra salt, pepper.
- Finish with a generous squeeze of fresh lemon juice, diced fresh parsley and dill just before serving.
- Allow the soup to cool to room temperature before storing. Refrigerate in airtight containers for up to 4 days.
- Freeze for up to 3 months in freezer-safe containers or zip-top bags.
- Reheat gently on the stovetop or in the microwave until piping hot. If the soup thickens during storage, simply add a splash of broth or water when reheating.
Notes
Using a Whole Chicken
You can replace the chicken thighs with one whole chicken (3½–4 lb / 1.6–2 kg).
Increase the broth to 6 cups and add 1 cup water. Cook on LOW for 6–7 hours until the meat is tender and falling from the bone.
Remove the chicken, discard the skin and bones, shred the meat and return it to the slow cooker before adding the noodles. A whole chicken creates an especially rich broth, so taste and adjust seasoning before serving.
To Make With Rice Instead of Noodles
Replace the egg noodles with ¾ cup long-grain white rice.
Add the rice to the slow cooker with the broth at the beginning and cook on LOW for 6–7 hours, until the rice is tender.
If the soup thickens more than you like, stir in a little extra hot water or broth before serving. Finish with the cream, herbs and lemon as directed.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 488Total Fat: 33gSaturated Fat: 13gUnsaturated Fat: 20gCholesterol: 213mgSodium: 1216mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 35g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
Frequently Asked Questions
Can you put raw chicken in a slow cooker?
Yes. Raw chicken cooks safely in the slow cooker as long as it reaches a safe internal temperature during cooking.
Can I use chicken breast instead of thighs?
Yes, although chicken thighs tend to remain slightly more tender during slow cooking.
Can chicken noodle soup be frozen?
Yes. Freezing without the noodles helps maintain the best texture.
Why is my soup bland?
Often this happens if the vegetables were not sautéed first or the soup needs a little extra seasoning at the end.
I hope you love this creamy slow cooker chicken noodle soup as much as we do. It’s such a lovely cozy soup for cooler autumn or fall days.
If you try it, I’d love to hear how it turned out for you in the comments below.
Also, if you enjoy this recipe, please leave a ⭐ rating in the recipe card above. Your feedback helps other readers and really supports my recipes.
More Slow Cooker Soup Recipes
If you enjoy comforting slow cooker soups, you might also like:
Thank you so much for visiting and taking the time to try this recipe. I hope you find plenty of slow cooker inspiration here on my blog.
If you’d like to see more of my latest recipes and kitchen adventures, be sure to follow along on Pinterest.
Happy cooking!
Anna
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