Description
Easy Crockpot Creamy Chicken Noodle Soup brings comfort to your table. Tender chicken, rich broth, and soft noodles make weeknights simple and delicious.
Ingredients
Scale
- Soup Base & Protein:
- 1.5 lbs boneless, skinless chicken breasts
- 6 cups chicken broth (low sodium)
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- Creamy Goodness:
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- Flavor Enhancers:
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Noodles & Finishing:
- 3 cups wide egg noodles
- 1/4 cup fresh parsley, chopped
Instructions
- Prep Your Veggies & Chicken:: First things first, get those veggies chopped up! Dice your carrots, celery, and onion. Don’t worry too much about perfection here; rustic is good, honestly. Then, just toss your boneless, skinless chicken breasts into the bottom of your crockpot. This is where the “easy” part really kicks in, no searing or fuss needed right now, just get it all in there. It’s a bit of a glorious mess, but it’s going to be so worth it, I promise.
- Add Broth & Seasonings:: Pour in your chicken broth, making sure the chicken is mostly submerged. Now, for the flavor! Add your minced garlic, dried thyme, rosemary, a good pinch of salt, and a generous crack of black pepper. Give it a quick stir to combine everything. This is the stage where you just trust the process; the crockpot is about to do all the heavy lifting for your Easy Crockpot Creamy Chicken Noodle Soup. Set it on low for 6-8 hours or high for 3-4 hours, and walk away!
- Shred the Chicken:: Once the cook time is up and your kitchen smells absolutely incredible, carefully remove the cooked chicken breasts from the crockpot. They should be super tender, practically falling apart. Use two forks to shred the chicken right on a cutting board, or honestly, I sometimes just use my stand mixer with the paddle attachment for a super quick shred. Return all that lovely shredded chicken back into the crockpot, stirring it into the broth. It’s looking good, right?
- Stir in the Creaminess:: Now for the magic touch! Add your softened cream cheese and heavy cream to the crockpot. Give it a good, enthusiastic stir until the cream cheese is completely melted and smoothly incorporated into the broth. You’ll see the broth transform from a clear liquid to this beautiful, rich, creamy base for your Easy Crockpot Creamy Chicken Noodle Soup. It’s honestly the best part, watching that transformation happen! Taste it here, and add more salt or pepper if it needs a little something extra.
- Cook the Noodles:: This is crucial: *now* add your egg noodles to the crockpot. Seriously, don’t add them earlier, or you’ll get that porridge situation I mentioned. Stir them in well, making sure they’re submerged in the creamy broth. Cover the crockpot again and cook on high for about 20-30 minutes, or until the noodles are tender. Keep an eye on them; you want them cooked through but not mushy, you know? It’s all about that perfect texture.
- Finishing Touches & Serve:: Once your noodles are perfectly tender, stir in the fresh chopped parsley. This adds a lovely fresh pop of color and flavor right at the end. Ladle generous portions of your Easy Crockpot Creamy Chicken Noodle Soup into bowls. It should be thick, creamy, and wonderfully aromatic. Take a moment to just breathe in that comforting smell. You made this! Serve it up hot, maybe with a piece of crusty bread for dipping. So good, honestly!