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.
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 savory 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 and helps the vegetables soften and draws out moisture before slow cooking.
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 until the chicken is tender and easily shreds with a fork.
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 to gently thicken the broth, 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.
Below is a simple way I portion and freeze soup so it’s ready to grab and reheat whenever you need it.
If you enjoy this recipe, you may also like my collection of slow cooker soup recipes, featuring twelve easy soups perfect for cooler days.
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 frying pan over medium heat. Add the onion, carrots and celery and cook for 5–7 minutes until softened. Add the garlic and cook for 30–60 seconds until fragrant. Transfer everything to the slow cooker.
- Place the chicken thighs on top of the vegetables. Pour in the chicken stock and add the bay leaf, thyme, rosemary, salt and pepper.
- Cook on HIGH for 3-3½ hours or LOW for 6-7 hours, until the chicken is just cooked through and tender.
- Remove the chicken from the slow cooker. Remove and discard the bones and shred the meat with two forks. Return the shredded meat to the slow cooker.
- Stir in the pappardelle or wide egg noodles and cook on HIGH for 15–25 minutes, until tender.
- Stir through the cream and cook for a further 5 minutes to warm through.
- Remove the bay leaf. Stir in the lemon juice to brighten the flavour, then taste and adjust the seasoning as needed.
- If you prefer a thicker soup, mix 1 tablespoon cornflour with 1–2 tablespoons cold water until smooth. Stir it into the soup and cook for a further 5 minutes, until lightly thickened.
- Finish with chopped parsley and dill before serving.
- Allow to cool completely, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. If freezing, do not add cream until serving. Reheat gently until piping hot before serving.
Notes
Using a whole chicken:
You can replace the chicken thighs or breasts with one whole chicken (1.6–2 kg). Increase the stock to 1.5 L plus an additional 1 cup of water. Cook on LOW for 6–7 hours or 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 soup before adding the noodles. Taste and adjust seasoning as needed, as a whole chicken will create a richer broth.
To make with rice instead of noodles:
Replace the pappardelle or egg noodles with ¾ cup long-grain white rice. Add the rice at the beginning with the stock and cook on LOW for 5-6 hours, until tender. If the soup thickens more than you like, stir through a little extra boiling water before serving. Finish with 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. A squeeze of lemon or a pinch of salt can also brighten the flavor.
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.
Many slow cooker recipes start with raw chicken. If you’re unsure whether this is safe, you can read more about putting raw chicken in a slow cooker here.
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.
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Happy cooking!
Anna
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