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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup with tender shredded chicken, silky broth, and egg noodles added at the end for springy bite. Slow-cooked on Low for 6–8 hours, then finished with melted cream cheese and a splash of heavy cream.
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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
  

Chicken breasts (raw, whole)
  • 1.5 lb chicken breasts
Carrots
  • 4 carrots sliced
Celery
  • 4 celery sliced
Onion
  • 1 onion diced
Garlic
  • 4 garlic cloves minced
Chicken broth
  • 6 cup chicken broth
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Cream cheese
  • 8 oz cream cheese cubed
Thyme
  • 1 tsp dried thyme
Garlic powder
  • 1 tsp garlic powder
Dried parsley
  • 1 tsp dried parsley
Egg noodles
  • 8 oz egg noodles added last 30 min
Heavy cream
  • 0.5 cup heavy cream added at end
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 crockpot

Method
 

Load the crockpot
  1. Place the raw chicken breasts in the crockpot, then add the carrots, celery, onion, and garlic. Pour in the chicken broth and cream of chicken soup, then stir in the thyme, garlic powder, and dried parsley until evenly distributed.
Slow-cook until tender
  1. Cook on Low for 6-8 hours (or on High for 3-4 hours) until the chicken is tender. Keep the lid on to maintain consistent heat and visible simmering around the edges.
Shred and make it creamy
  1. Remove the chicken from the crockpot and shred it, then return the shredded chicken to the pot. Stir in the cubed cream cheese until fully melted and the broth looks silky and thick.
Cook the noodles
  1. Add the egg noodles to the crockpot and cook on High for 20-30 minutes until tender. Watch for the noodles to soften and the broth to gently thicken as they cook.
Finish and season
  1. Stir in the heavy cream at the end, then season with salt and pepper to taste. The surface should look glossy and creamy, not separated.

Notes

For the creamiest texture, make sure the cream cheese is stirred in until completely melted before adding noodles. Store leftovers in the refrigerator up to 4 days. Freezing is not recommended because noodles can soften too much after thawing. For a lighter option, use low-fat cream cheese and light heavy cream (texture may be slightly less rich).