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Crockpot Creamy Chicken Noodle Soup Recipe

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4.2 from 6 reviews

This Crockpot Creamy Chicken Noodle Soup is a comforting, hearty dish perfect for any day. Slow-cooked to tender perfection, it combines seasoned chicken breasts with fresh vegetables, wide egg noodles, and a creamy broth enhanced by heavy cream and peas. Ideal for a cozy meal, it offers rich flavors with minimal hands-on time.

  • Total Time: 6 hours 45 minutes
  • Yield: 8 servings

Ingredients

Chicken and Seasonings

  • 1.5 lbs boneless skinless chicken breasts
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • Salt and pepper (to taste)

Vegetables

  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 3 sticks celery (chopped)
  • 3 medium carrots (sliced)
  • ½ cup frozen peas (thawed)

Liquids and Thickening

  • 6 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons cornstarch

Pasta

  • 3 cups wide egg noodles

Instructions

  1. Season the chicken: Add the boneless skinless chicken breasts to the slow cooker and season thoroughly with dried thyme, oregano, parsley, salt, and pepper to infuse the meat with aromatic herbs and balanced flavor.
  2. Add vegetables: Layer the chopped onion, minced garlic, chopped celery, and sliced carrots directly on top of the seasoned chicken, allowing the vegetables to release their flavor during cooking.
  3. Prepare broth mixture: In a small bowl, whisk together the chicken broth and cornstarch until the mixture is smooth and free of lumps, ensuring the broth will thicken properly during cooking.
  4. Cook in slow cooker: Pour the broth-cornstarch mixture into the slow cooker over the chicken and vegetables. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and fully cooked through.
  5. Shred the chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker to mix with the broth and vegetables.
  6. Add noodles and cream: Stir in the uncooked wide egg noodles and heavy cream into the soup base, combining everything until creamy and well incorporated.
  7. Cook noodles: Cover the slow cooker again and cook for an additional 20 to 30 minutes, just until the egg noodles are tender and cooked through.
  8. Finish with peas: Stir in the thawed frozen peas right before serving to add a pop of color and slight sweetness to the creamy chicken noodle soup.

Notes

  • For a thicker soup, increase cornstarch to 3 tablespoons and mix thoroughly with broth before cooking.
  • You can substitute heavy cream with half-and-half for a lighter version, but the soup will be less rich.
  • Using wide egg noodles is essential to achieve the classic creamy texture and appearance.
  • Frozen peas can be replaced with fresh peas or omitted if preferred.
  • Adjust herbs and seasoning according to your taste preferences; fresh herbs can be used but add them towards the end of cooking to preserve flavor.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://recipeteach.com/crockpot-creamy-chicken-noodle-soup-recipe/