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Crockpot Creamy Chicken Noodle Soup

Crockpot creamy chicken noodle soup with silky cream broth, tender shredded chicken, and egg noodles cooked right at the end. Slow-cooked on Low for 6–8 hours so the flavor deepens, then finished with a cream cheese swirl for a rich 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: 530
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb chicken breasts (raw, whole)
carrots
  • 4 carrots, sliced
celery
  • 4 celery, sliced
onion
  • 1 onion, diced
garlic
  • 4 clove garlic, 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
dried 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
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Load the slow cooker
  1. Place raw chicken breasts in the crockpot and add carrots, celery, onion, garlic, chicken broth, cream of chicken soup, dried thyme, garlic powder, and dried parsley. Make sure the broth level covers the chicken and vegetables so everything cooks evenly.
  2. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the chicken is tender and easily pulls apart with gentle pressure. The liquid should be actively simmering and the vegetables should be softened.
Shred and make it creamy
  1. Remove the chicken and shred it, then return the shredded chicken to the pot. Stir so the chicken is evenly distributed throughout the broth.
  2. Stir in cubed cream cheese until it melts completely and the broth turns smooth and creamy with no visible chunks. Let it blend for about 2 minutes with steady stirring.
Finish with noodles and seasoning
  1. Add egg noodles, then cook on High for 20 to 30 minutes until tender. Look for the noodles to soften and thicken the soup slightly.
  2. Stir in heavy cream, then season with salt and pepper to taste. Keep it at a gentle simmer until the texture looks uniform and glossy.

Notes

For best texture, add egg noodles during the final 20–30 minutes so they don’t over-soften. Refrigerate leftovers in an airtight container for up to 3–4 days; freeze only if needed (no guarantee on noodle texture after thawing), ideally freezing soup without noodles. For a lighter option, use light cream cheese and half-and-half in place of the cream and heavy cream to reduce richness while keeping the creamy finish.