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4.6 from 33 votes

Slow Cooker Creamy Chicken Noodle Soup

The creamiest chicken noodle soup ever! Made effortlessly in your crockpot. Even the pasta gets cooked right in!

Prep Time
15 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 45 mins
Servings: 8 servings
Course: Main Course , Soup

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper to taste
  • 8 cups chicken stock
  • 4 cloves garlic minced
  • 1 onion diced
  • 3 carrots peeled and diced
  • 3 stalks celery diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • ½ cup heavy cream
  • ¼ cup all-purpose flour
  • 8 ounces medium egg noodles
  • ½ cup frozen peas
  • 2 tablespoons chopped fresh parsley

Instructions

    Cup of Yum
  1. Season chicken with salt and pepper, to taste.
  2. Place chicken into a 6-qt slow cooker. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours; reserve 1 cup and set aside.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. In a large bowl, whisk together heavy cream, flour and reserved 1 cup chicken stock mixture.
  5. Stir chicken, heavy cream mixture and egg noodles into the slow cooker. Cover and cook on low heat for an additional 30-60 minutes, or until pasta is tender and soup is slightly thickened. Stir in peas.
  6. Serve immediately, garnished with parsley, if desired.