Crockpot meals are perfect for busy days. This Easy Crockpot Creamy Chicken Noodle Soup is a comforting dish that blends tender chicken, creamy broth, and delicious vegetables. It’s simple to make and will fill your home with a warm aroma.
Why Make This Recipe
Choosing this recipe means you’ll have a hearty meal ready with minimal effort. The crockpot does all the work for you while you attend to other tasks. Plus, this soup is creamy, satisfying, and perfect for any time of year. It’s a wonderful choice for families, and kids usually love it too!
How to Make Easy Crockpot Creamy Chicken Noodle Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups egg noodles
- 1 can cream of chicken soup
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions
- In a crockpot, combine chicken, chicken broth, carrots, celery, onion, garlic, and thyme.
- Cook on low for 6-8 hours or until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in the cream of chicken soup and heavy cream, then add the egg noodles.
- Cook on low for an additional 30 minutes or until noodles are tender.
- Season with salt and pepper to taste before serving.
How to Serve Easy Crockpot Creamy Chicken Noodle Soup
Serve this soup hot, garnished with a sprinkle of fresh parsley if desired. It pairs wonderfully with crusty bread or a simple salad for a complete meal.
How to Store Easy Crockpot Creamy Chicken Noodle Soup
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It will last in the freezer for about 2-3 months.
Tips to Make Easy Crockpot Creamy Chicken Noodle Soup
- For extra flavor, consider adding herbs like rosemary or a bay leaf.
- To make it healthier, you can use low-sodium chicken broth and reduce the amount of cream.
- If you want a thicker soup, you can add more cream or a bit of cornstarch dissolved in water.
Variation
You can switch out the vegetables based on what you have on hand. Peas, corn, or green beans can be great additions to this soup.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure to cook the soup for an extra hour or so to ensure the chicken is fully cooked.
2. Is it okay to use whole wheat egg noodles?
Absolutely! Whole wheat egg noodles can add extra fiber and nutrients to your soup.
3. Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator or freezer. Just reheat it on the stove or in the microwave before serving.
Crockpot Creamy Chicken Noodle Soup
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth Use low-sodium for a healthier option.
- 2 cups egg noodles Whole wheat egg noodles can be used for extra fiber.
- 1 can cream of chicken soup
- 1 cup heavy cream For a lighter soup, consider reducing the amount.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Cooking
- In a crockpot, combine chicken, chicken broth, carrots, celery, onion, garlic, and thyme.
- Cook on low for 6-8 hours or until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in the cream of chicken soup and heavy cream, then add the egg noodles.
- Cook on low for an additional 30 minutes or until noodles are tender.
- Season with salt and pepper to taste before serving.