Creamy Crock Pot Chicken Noodle Soup
Warm, hearty, and irresistibly creamy, this Creamy Crock Pot Chicken Noodle Soup is the ultimate comfort food made easy. Tender shredded chicken, wholesome egg noodles, and a medley of fresh vegetables simmer gently in a flavorful chicken broth infused with thyme, parsley, and a hint of garlic. Finished with a velvety blend of heavy cream and a roux, this slow-cooked soup delivers a rich, satisfying bowlful perfect for chilly days or cozy family dinners. With minimal prep and the magic of your crock pot, this recipe is a stress-free way to enjoy a classic homemade favorite. Garnish with fresh parsley for a touch of brightness, and serve with crusty bread for a meal that's as comforting as it is delicious. Keywords: creamy chicken noodle soup, crock pot soup recipe, slow cooker comfort food, homemade chicken soup.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 cups Carrots, peeled and sliced
- 1 cup Celery, diced
- 1 cup Yellow onion, diced
- 2 cloves Garlic, minced
- 8 cups Chicken broth
- 1 teaspoon Dried thyme
- 2 teaspoons Dried parsley
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Egg noodles
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the sliced carrots, diced celery, diced onion, and minced garlic on top of the chicken.
Pour the chicken broth into the crock pot and stir in the dried thyme, dried parsley, bay leaf, salt, and black pepper.
Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
Add the egg noodles to the crock pot, stir, and cook on high heat for 20-25 minutes or until the noodles are tender.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
Gradually whisk in the heavy cream, ensuring there are no lumps, and cook until slightly thickened, about 3-4 minutes.
Stir the cream mixture into the crock pot, combining it thoroughly with the soup. Cook for an additional 5 minutes to heat through.
Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.7 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
