Crockpot Creamy Chicken Noodle (Print-Friendly Version)
Creamy chicken, hearty noodles, and veggies slow-cooked for classic comfort and savory flavor.
# Ingredients You’ll Need:
→ Soup Base
01 -
4 cups low sodium chicken broth
02 -
1 pound raw chicken breasts, chopped (approximately 3 breasts, or substitute boneless skinless thighs)
03 -
5 medium carrots, peeled and diced
04 -
1/2 medium onion, diced
05 -
2 ribs celery, diced
→ Herbs and Seasoning
06 -
2 teaspoons dried thyme
07 -
2 teaspoons dried parsley
08 -
1 teaspoon salt
09 -
1/4 teaspoon black pepper
→ Finishing Elements
10 -
1 cup heavy cream (18% milk fat or higher recommended)
11 -
2 tablespoons corn starch
12 -
3 cups wide egg noodles or similar short pasta
# How to Make It:
01 -
Combine carrots, onion, celery, thyme, parsley, salt, and pepper. Store mixture refrigerated overnight for convenience, if desired.
02 -
Place broth, chicken, carrots, onion, celery, thyme, parsley, salt, and pepper into slow cooker. Cover and cook for 7–8 hours on low or 3 hours on high, until vegetables are tender and chicken is fully cooked.
03 -
Turn slow cooker to high setting.
04 -
Whisk together cream and corn starch until smooth. Stir mixture and egg noodles into the slow cooker.
05 -
Cover and cook for an additional 10–20 minutes, or until noodles are tender and soup has slightly thickened.
06 -
For a thicker consistency, whisk additional cream with corn starch and stir in. Monitor as soup will continue to thicken after standing.
# Extra Suggestions:
01 -
Soup thickens as it cools; adjust final texture with extra cream and corn starch only if necessary.