A cozy, hands-off classic—with a creamy twist!
If you’re looking for a no-fuss, throw-it-in-the-crock-pot kind of meal, this creamy chicken noodle soup is it.
It’s warm, rich, and just what you need after a long day.
I make this when I want that classic chicken noodle comfort but don’t feel like babysitting a pot.
Set it, forget it, and come back to a delicious meal.
❤️ Why I Love This Recipe
This soup became a favorite in my kitchen the first time I made it. It’s creamy, hearty, and honestly? Just easy. It’s one of those recipes you can set up and walk away from, but when it’s done—it tastes like you put a lot of love into it.
- ✅ One pot, no mess
- ✅ Simple ingredients
- ✅ Slow cooker does all the work
- ✅ Feels like a warm hug in a bowl
- ✅ Great for leftovers and meal prep
🍽️ Servings & Cook Time
- Serves: 6
- Total Time: 6 hrs 30 min (crock pot)
(10 min prep, 6 hr cook, 20 min final steps)
🔬 Why This Recipe Works (Quick Science)
- Low and slow cooking helps chicken stay tender and soak up all that flavor.
- Cream cheese and heavy cream get stirred in at the end—this keeps the soup rich without curdling.
- Cooking the noodles last prevents them from getting soggy or mushy in the broth.
❌ Common Mistakes
- Adding noodles too early – They’ll soak up all the broth and turn mushy. Add them near the end.
- Not softening cream cheese – Cold cream cheese won’t blend well. Let it come to room temp or microwave it for a few seconds.
- Using frozen chicken – Always thaw first to make sure it cooks evenly.
🧂 What You’ll Need
- 1.5 lbs boneless skinless chicken breasts
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 6 cups low-sodium chicken broth
- 8 oz wide egg noodles
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- Optional: fresh parsley for garnish
👩🍳 Let’s Cook
Step 1: Add ingredients to slow cooker
Place 1.5 lbs chicken breasts, 3 sliced carrots, 2 sliced celery stalks, 1 diced yellow onion, and 3 minced garlic cloves into the crock pot. Sprinkle in 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon dried parsley. Pour in 6 cups chicken broth.
Step 2: Cook low and slow
Cover and cook on low for 6 hours, or until the chicken is cooked through and shreds easily.
Step 3: Shred the chicken
Remove the chicken and shred it using two forks. Return it to the soup.
Step 4: Add noodles and cream cheese
Stir in 8 oz wide egg noodles and 4 oz softened cream cheese. Stir until cream cheese starts melting. Cover and cook on high for 15–20 minutes, or until noodles are tender.
Step 5: Stir in heavy cream
Once noodles are cooked, turn off the heat. Stir in 1/2 cup heavy cream until smooth. Taste and adjust salt and pepper if needed.
Step 6: Serve and garnish
Ladle into bowls and top with fresh chopped parsley if using. Serve warm with crackers or bread.
💡 Pro Tips
- Use rotisserie chicken? Go for it—just reduce cook time and skip shredding.
- Cream cheese clumps? Microwave it for 10–15 seconds before adding.
- Thicker soup? Add 1 tbsp cornstarch mixed with 2 tbsp water in the last step.
- Want more veggies? Add mushrooms or spinach near the end.
🧰 Tools You’ll Need
- Crock pot or slow cooker
- Measuring cups and spoons
- Cutting board and knife
- Forks (for shredding)
- Ladle
🔁 Substitutions & Variations
- Chicken: Use thighs for extra flavor or leftover cooked chicken
- Noodles: Use rotini or shells if you don’t have egg noodles
- Cream cheese: Can swap with 1/2 cup sour cream or Greek yogurt
- Make it dairy-free: Use coconut milk and skip cream cheese
🕒 Make-Ahead Tips
- Chop veggies the night before and store in fridge
- Cook the soup (minus noodles and cream) a day ahead
- Reheat and add noodles/cream fresh before serving
🧊 Leftovers & Storage
- Store in fridge for up to 4 days in airtight container
- Noodles will soften over time—reheat gently
- Freeze before adding cream and noodles for up to 3 months
🍞 What to Serve With
- Buttery crackers
- Garlic toast or dinner rolls
- Grilled cheese sandwich
- Side salad with vinaigrette
📊 Macros Per Serving (6 servings)
- Calories: 380
- Protein: 28g
- Carbs: 25g
- Fat: 20g
- Fiber: 2g
❓ FAQ
Can I cook it on high instead of low?
Yes—cook on high for 3–4 hours instead of 6 on low.
Can I use frozen chicken?
It’s best to thaw it first for safety and even cooking.
Can I use milk instead of cream?
Yes, but it won’t be as rich—try whole milk for best results.
Can I skip the cream cheese?
Yes, it’ll still be tasty, just a little less creamy.
💬 Wrap Up
This creamy crock pot chicken noodle soup is pure comfort and couldn’t be easier. Just toss it in, walk away, and come back to a cozy bowl of goodness. Try it this week and drop a comment with how it turned out or any swaps you made—I’d love to hear!