If you are on the hunt for a cozy, comforting meal that feels like a warm hug in a bowl, this Creamy Chicken Noodle Soup in the Crock Pot Recipe is exactly what you need. It’s a beautiful balance of tender chicken, perfectly cooked egg noodles, and a luscious creamy broth that simmers slowly to meld all those incredible flavors together. What makes this recipe truly special is how effortlessly the slow cooker transforms simple ingredients into a soul-satisfying classic with minimal hands-on time. Whether you’re fighting off a chilly day or craving some hearty home cooking, this soup delivers comfort and deliciousness with every spoonful.
Ingredients You’ll Need
The magic of this Creamy Chicken Noodle Soup in the Crock Pot Recipe lies in its humble, straightforward ingredients. Each one plays a vital role, creating layers of flavor and texture that make the soup both rich and refreshing. From the freshness of the herbs to the soft bite of egg noodles, every component is essential for that perfect cozy meal.
- 1 cup celery, chopped finely: Adds a crisp freshness and subtle earthy flavor that balances the soup.
- 1 cup onion, chopped finely: Builds a savory foundation with its natural sweetness and depth.
- 1 ½ cups carrots, sliced in small circles: Brings a touch of natural sweetness and vibrant color.
- ½ tablespoon garlic, minced: Packs a punch of warm aroma and bold flavor.
- 1 ½ lbs boneless, skinless chicken breasts: The hearty protein that becomes tender and juicy after slow cooking.
- ½ teaspoon salt: Enhances all the other flavors without overpowering.
- ½ teaspoon pepper: Adds a hint of spice and brightness to the broth.
- 1 teaspoon fresh rosemary, chopped: Infuses a fragrant, woodsy note that feels like an herbal hug.
- ¼ teaspoon dried thyme: Complements the rosemary for a well-rounded herbal background.
- ¼ teaspoon red pepper flakes (optional): Offers a subtle kick for those who like a touch of heat.
- 4 bay leaves: Elevates the soup with a subtle depth and earthiness during the slow cook.
- 8 cups chicken broth, low or no sodium: The savory liquid that ties all ingredients together in a gentle, creamy base.
- 3 ½ cups egg noodles (8 oz): The tender, melt-in-your-mouth pasta that makes this soup so satisfying.
How to Make Creamy Chicken Noodle Soup in the Crock Pot Recipe
Step 1: Add Ingredients to the Crock Pot
Start by placing all your chopped vegetables, minced garlic, herbs, seasonings, chicken breasts, bay leaves, and chicken broth into your crock pot. This step requires no fuss—just dump everything in and give it a gentle stir to combine. The slow cooker does the heavy lifting from here, gently infusing all those fresh and dried ingredients together to build that rich, comforting base.
Step 2: Slow Cook with Patience
Set your crock pot to low for six to eight hours or high for three to four if you’re short on time. This slow cooking time is the secret to tender chicken and deeply developed flavor. Trust the crock pot to slowly coax out every ounce of flavor, melding the chicken broth with aromatic herbs, sweet carrots, and crisp celery into a harmonious blend that feels like classic comfort food.
Step 3: Shred the Chicken
About 20 minutes before you’re ready to eat, carefully remove the chicken breasts. Using two forks, shred the chicken into bite-sized, juicy pieces. Then, return the shredded chicken back into the pot. This step brings the meat into perfect readiness, soaking up all the lovely broth flavors and making every spoonful absolutely delightful.
Step 4: Add the Noodles
Turn your crock pot to high and add the egg noodles directly into the soup. Let the noodles cook for 15 to 20 minutes until they become tender but still have a little bite. For an alternative, you can boil the noodles separately on the stove if you want to control noodle texture precisely. Both methods work beautifully in this Creamy Chicken Noodle Soup in the Crock Pot Recipe.
Step 5: Final Taste and Serve
Once your noodles are perfect, give your soup a final stir and taste test to adjust seasoning if needed. The broth should be rich, creamy, and packed with layers of flavor. Now, just ladle it into your favorite bowls and get ready to savor one of the most comforting meals you’ll ever make in your slow cooker.
How to Serve Creamy Chicken Noodle Soup in the Crock Pot Recipe
Garnishes
To elevate your bowl of soup, try sprinkling some freshly chopped parsley or a handful of grated Parmesan cheese on top. A little swirl of cream or a drizzle of extra virgin olive oil can add a lovely richness or sheen. Garnishes bring freshness and visual pop, turning simple ingredients into a feast for the senses.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic dinner rolls to soak up every last drop of the creamy broth. For a light side, a crisp green salad with a lemon vinaigrette brightens the meal and balances out the richness of the soup perfectly.
Creative Ways to Present
Serve the soup in rustic bread bowls for a cozy, bakery-style experience or layer it in clear glass mugs for a charming presentation at casual family dinners. You could also top each serving with crunchy homemade croutons or a dash of smoky paprika for that extra wow factor when serving guests.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Noodle Soup in the Crock Pot Recipe keeps beautifully in the fridge for up to four days. Store it in an airtight container to preserve freshness and flavor. The flavors often deepen after a day, making leftovers even more savory and satisfying.
Freezing
You can freeze this soup, but for best results, freeze it without the noodles. Keep the soup base and chicken in a freezer-safe container for up to three months. When ready to enjoy, thaw completely and cook fresh noodles before serving to avoid any mushiness.
Reheating
Gently reheat leftovers on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it feels too thick. If you froze it without noodles, cook the noodles separately and add them back in when warming up, to keep everything just right.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and will make the soup even more succulent and rich. Just adjust the cooking time slightly if needed, as thighs can sometimes take a bit longer to become tender.
Is it possible to make this soup in an Instant Pot?
Yes, you can adapt this recipe for the Instant Pot using the slow cook or pressure cook settings. Just reduce the cooking time accordingly, and make sure to add the noodles near the end to avoid overcooking.
Can I make this soup dairy-free?
Definitely! The creaminess in this recipe mainly comes from the broth and cooked vegetables. If you want extra creaminess, try adding coconut milk or a dairy-free cream substitute instead of traditional cream to keep it smooth and delicious.
What type of noodles work best in this soup?
Egg noodles are classic for their tender texture and ability to soak up the flavorful broth. However, you can substitute with other types like rotini, shells, or even whole wheat pasta if you prefer.
Can I prepare the ingredients ahead of time?
Yes! You can chop your vegetables and measure out your herbs and spices a day ahead. Store everything in the fridge, so when you’re ready to cook, it’s a simple assembly job, making your cooking process even easier and quicker.
Final Thoughts
This Creamy Chicken Noodle Soup in the Crock Pot Recipe is one of those golden classics that never goes out of style. Its ease, comforting flavors, and satisfying texture make it a fantastic go-to dish for busy weeknights or a relaxing weekend meal. Give it a try, and soon you’ll understand why it’s one of my absolute favorites to share and savor. Happy cooking and even happier slurping!
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Creamy Chicken Noodle Soup in the Crock Pot Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This comforting Chicken Noodle Soup recipe features tender shredded chicken, fresh vegetables, and hearty egg noodles simmered in a flavorful chicken broth. Cooked slowly in a crock pot, this soup offers a warm, nourishing meal perfect for chilly days or when you need a soothing dish.
Ingredients
Vegetables
- 1 cup celery, chopped finely
- 1 cup onion, chopped finely
- 1 ½ cups carrots, sliced in small circles
- ½ tablespoon garlic, minced
Chicken & Seasonings
- 1 ½ lbs boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh rosemary, chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 4 bay leaves
Soup Base & Pasta
- 8 cups chicken broth, low or no sodium
- 3 ½ cups egg noodles (8 oz)
Instructions
- Combine Ingredients: In your crock pot, combine all ingredients except for the egg noodles, ensuring the chicken breasts and vegetables are well distributed in the broth.
- Cook Soup: Cook on low for 6-8 hours or on high for 3-4 hours, allowing the chicken and vegetables to become tender and flavors to meld.
- Shred Chicken: About 20 minutes before serving, remove the chicken breasts from the crock pot and shred them finely using two forks.
- Add Shredded Chicken: Return the shredded chicken back into the crock pot, stirring to incorporate it into the soup.
- Cook Noodles: Turn the crock pot to high and add the egg noodles directly to the soup. Alternatively, you can boil the noodles separately on the stove if preferred.
- Finish Cooking: Let the noodles cook in the crock pot for 15-20 minutes, or until tender.
- Serve and Enjoy: Once the noodles are cooked through, the soup is ready to serve hot and enjoyed for a hearty meal.
Notes
- For a thicker soup, reduce the amount of chicken broth slightly or cook uncovered for the last hour to concentrate flavors.
- You can substitute egg noodles with gluten-free noodles if necessary.
- Adjust seasoning at the end of cooking with additional salt and pepper to taste.
- Vegetables can be varied based on preference; adding parsnips or peas provides extra sweetness and texture.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
