Slow cooker chicken noodle soup with a creamy broth is a classic homemade meal made with tender chicken, vegetables, and wide egg noodles. This recipe cooks low and slow in the crock pot, then finishes with cream added at the end for a smooth, rich texture without being heavy.
This homemade chicken noodle soup has a great homemade taste and works well during the winter months, flu season, or anytime a warm, comforting meal sounds good.
Why You'll Love This Recipe
- Made with simple ingredients and minimal effort
- The slow cooker does most of the work
- Tender shredded chicken every time
- A family favorite that reheats well
- Great for cold winter days or when feeling under the weather
Ingredients You'll Need
- boneless skinless chicken breasts
- dried thyme
- dried oregano
- dried parsley
- Salt and pepper, to taste
- onion, chopped
- garlic, minced
- celery, chopped
- carrots, sliced
- chicken broth or chicken stock
- Better Than Bouillon Chicken Bouillon
- wide egg noodles
- heavy cream
- cornstarch
- frozen peas, thawed
How to Make Slow Cooker Chicken Noodle Soup
- Place the raw chicken breasts in the bottom of the slow cooker. Season with thyme, oregano, parsley, salt, and pepper.
- Add the chopped onion, garlic, celery, and carrots over the chicken.
- In a bowl, whisk the chicken broth and cornstarch together until fully dissolved. Stir in the Better Than Bouillon chicken bouillon, then pour the mixture into the crock pot.
- Cover and cook on low heat for 6 to 7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Transfer the chicken to a bowl and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the uncooked wide egg noodles and the cup of heavy cream. Stir to combine.
- Cover and continue cooking on low for 20-30 minutes, until the noodles are tender.
- Stir in the thawed peas at the end of cooking. Taste and adjust seasoning if needed, then serve.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will soften slightly by the next day, but the flavor remains great. Reheat gently on the stove or in the microwave.
If you enjoy classic chicken soup recipes, this Instant Pot Chicken and Dumplings is another good option for a simple dinner.
Serving Ideas
Serve this slow cooker chicken noodle soup with fresh parsley on top and crusty bread on the side. It's a comforting meal for the whole family and works well when you want something warm and filling without spending a long time in the kitchen.
More Slow Cooker Recipes
📖 Recipe
Slow Cooker Chicken Noodle Soup
Equipment
- Crock-Pot 6 Quart Slow Cooker
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- Salt and pepper - to taste
- 1 onion - chopped
- 3 cloves garlic - minced
- 3 celery sticks - chopped
- 3 medium carrots - sliced
- 6 cups chicken broth - or chicken stock
- 2 teaspoons chicken bouillon - Better Than Bouillon Roasted Chicken
- 2 tablespoons cornstarch
- 3 cups wide egg noodles
- 1 cup heavy cream
- ½ cup frozen peas - thawed
Instructions
- Place the raw chicken breasts in the bottom of the slow cooker. Season with thyme, oregano, parsley, salt, and pepper.
- Add the chopped onion, garlic, celery, and carrots over the chicken.
- In a bowl, whisk the chicken broth, chicken bouillon, and cornstarch until fully dissolved. Pour the mixture into the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Transfer the chicken to a bowl and shred using two forks. Return the shredded chicken to the slow cooker.
- Add the uncooked wide egg noodles and heavy cream. Stir to combine.
- Cover and continue cooking on low for 20-30 minutes, until the noodles are tender.
- Stir in the thawed peas at the end of cooking. Taste and adjust seasoning before serving.
Notes
- Add the cream toward the end of cooking to prevent curdling.
- Whole milk or half and half can be used, but the soup will be thinner.
- Chicken thighs or rotisserie chicken can be substituted.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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