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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup with tender shredded chicken, silky cream broth, and egg noodles cooked at the end for perfect bite. Low-and-slow cooking makes the broth rich while the cream cheese melts into a smooth, swirled texture.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Soup base and chicken
  • 1.5 lb chicken breasts raw, whole
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp dried parsley
Creamy finish and noodles
  • 8 oz cream cheese cubed
  • 8 oz egg noodles added last 30 min
  • 0.5 cup heavy cream added at end
  • 0.25 salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Start the slow cooker soup
  1. Add raw chicken breasts to the crockpot, then layer in carrots, celery, onion, and garlic.
  2. Pour in chicken broth and stir in cream of chicken soup, thyme, garlic powder, and dried parsley until evenly combined.
Cook until chicken is tender
  1. Cook on Low for 6 to 8 hours until the chicken is tender and can be pulled apart easily, with the broth gently bubbling.
Shred and make it creamy
  1. Remove the chicken from the pot, shred it, and return the shredded chicken to the crockpot.
  2. Stir in cubed cream cheese until melted and the broth turns smooth and creamy, with no visible lumps.
Cook noodles and finish
  1. Add egg noodles, then cook on High for 20 to 30 minutes until tender, with noodles fully softened.
  2. Stir in heavy cream, then season with salt and pepper to taste until the soup looks glossy and creamy.

Notes

For the smoothest texture, wait to add cream cheese until after shredding so it melts evenly into the hot broth; stir until lump-free. Refrigerate leftovers in a sealed container for up to 4 days. Freezing: yes, though noodles may soften further—freeze without topping with heavy cream if possible, then warm and add heavy cream after thawing. For a lighter option, swap heavy cream for half-and-half and use reduced-fat cream cheese.