This Slow Cooker Creamy Chicken Noodle Soup is so easy to make and BIG on flavor! A hearty crockpot meal that is sure to please!
I love soup.
And you love soup (well, most of you love soup).
There is just something about this Creamy Chicken Noodle Soup that hits the spot more than anything else on a cool Fall day (or a cool Winter day, or a cool Spring day).
The chicken and vegetables simmer all day which gives the broth even more incredible flavor, and just before it’s done we through in some egg noodles, cream and a touch of corn starch for a comforting, indulgent soup that is also pretty healthy.
Get your crusty bread/dinner rolls/breadsticks ready for dunking, because Fall is well on its way and with it Soup Season!
If you’re as excited as I am, check out these 30 Crockpot Soups for more dinner inspiration!
Why we love this Slow Cooker Creamy Chicken Noodle Soup:
- Homemade Chicken Noodle Soup is awesome.
- Winter is cold (at least here in Manitoba), soup is warm.
- It ticks all of my Best Ever Soup Recipes boxes: it’s thick, it’s chunky, it’s creamy, and it’s got just the right balance of veggies and carbs
- It makes the house smell amazing while it cooks!
- Crockpot soups mean that at 5:00 you don’t have to wonder what’s for dinner 😉
How to thicken soup:
There are a few different ways to thicken soup, and I’m going to go through 3 different options and tell you why I prefer doing it the way I do 🙂
Milk or cream + flour to thicken soup:
You can whisk together a mixture of milk or cream and flour to thicken soup, and stir it in when you stir in the noodles.
This is a great option if you need easy and don’t have corn starch on hand.
The downsides? It takes some time for the flour taste to cook out and the soup to thicken, so if you go this route you may even want to add it to the soup an hour before it’s done.
Using a roux to thicken soup:
You can also cook up a roux on the stove or in the microwave.
Using a roux to thicken soup is great if you want a really (really!) thick soup, and you don’t mind a little extra effort.
To make a roux, you melt some butter in a pan and add an almost equal amount of flour. Cook that for a couple minutes, then whisk in some milk gradually, until you have a nice thick creamy paste or sauce (depending on how thick you want it, you add more or less milk).
You can also make a roux in the microwave, but it is a little more finicky because you have to keep an eye on it the entire time as it bubbles up quickly and needs lots of stirring.
Milk or cream + corn starch to thicken soup:
Although my original recipe called for milk and flour to thicken this soup, after additional testing I changed my mind.
I now prefer using cream (not milk!) and corn starch to thicken for a couple reasons.
I know cream sounds indulgent, but using cream (and about half as much cream as I used milk!), will give you a creamier, richer soup with less corn starch or flour.
The problem with relying on too much corn starch or flour is that it can affect the flavor if you add too much, and both need some time to cook out in the soup.
This way, we get amazing flavor, and just the right amount of creaminess with less starchy flavor.
Note that you absolutely can still use milk and flour or milk and corn starch if you prefer not to use cream — your soup may be a little thinner, or you may have to use more corn starch that you would with cream, but all of the above options work fine!
More Crockpot Soups you’ll love:
- Crockpot Vegetable Beef Soup recipe
- Turkey Noodle Soup (Instant Pot or Slow Cooker)
- Chicken Rice Soup – Stove Top or Slow Cooker
- Creamy Italian Slow Cooker Chicken Noodle Soup
Easy Slow Cooker Creamy Chicken Noodle Soup
- 4 cups low sodium chicken broth
- 1 lb chicken breasts raw, chopped (or boneless, skinless thighs), about 3
- 5 medium carrots peeled and diced
- 1/2 medium onion diced
- 2 ribs celery diced
- 2 tsp dried thyme
- 2 tsp dried parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cream* I recommend 18% or higher
- 2 tablespoons corn starch
- 3 cups wide egg noodles or other short pasta
- *I like to prepare the carrots through parsley the night before and place them in a large freezer bag in the fridge. Then all I have to do the next morning is dump them in and add the broth.
- Add broth, chicken, carrots, onion, celery, thyme, parsley, salt and pepper to the slow cooker. Cook 7-8 hours on low or 3 hours on high, until vegetables are tender.
- Turn slow cooker to high.
- Whisk together cream and corn starch and add to the slow cooker with the egg noodles.
- Cover and let cook for 10-20 minutes, until noodles are cooked and soup has thickened slightly.
- If desired, you can whisk together more cream and corn starch to thicken further, but keep in mind the soup will continue to thicken as it sits.