Slow Cooker Creamy Chicken Noodle Soup

Prep Time 15 minutes
Total Time 7 hours 15 minutes
Servings 8 servings

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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!

creamy chicken noodle soup in slow cooker overhead close up with fresh chopped parsley

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!

No slow cooker? Try my Creamy Instant Pot Chicken Noodle Soup Recipe, our favorite Creamy Chicken Noodle Soup Recipe or this Chicken Noodle Soup!

slow cooker creamy chicken noodle soup on metal scoop above crockpot

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 😉
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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.

creamy chicken noodle soup in white bowls with blue rim and black and white striped towel on the side

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!

slow cooker chicken noodle soup close up in white bowl with blue rim

More Crockpot Soups you’ll love:

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Easy Slow Cooker Creamy Chicken Noodle Soup

4.87 from 65 votes
The easiest Slow Cooker Creamy Chicken Noodle Soup — gets thick and creamy, unlike those recipes that just add milk or cream. Perfect for a chilly day!
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Cuisine American
Course Soup
Servings 8 servings
Calories 190cal


  • 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.


*In the original recipe I called for milk and flour to thicken as I mentioned in the post above. I prefer to use cream now (I use less cream than I used milk), but note that you can use milk if you prefer. You may find you have to add additional corn starch to get a thick and creamy soup with milk.

Nutrition Information

Calories: 190cal | Carbohydrates: 19g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 438mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6434IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
Keywords creamy chicken noodle soup, crockpot soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Brandi says

    I love new recipes but this turned out horrid. It was the most bland soup ive ever had and we added bouillon to it. The cream – because it was kept on warm until ready to eat, made it into a thick, pastey glop of mush. Glad the soup was hit for everyone else but even with following to a T it was just bland and you need to eat it asap before it gets so thick its not edible.

    • Ashley Fehr says

      I’m sorry you didn’t enjoy it! The brand of chicken broth you use will have a big impact on the flavor as they are all so different. Because the pasta cooks in the liquid, it does thicken with sitting because of the starch the pasta gives off as it cooks. It’s pretty easy to add additional broth to thin it out before serving.

  2. Alexandria says

    Your blog is the only one that I actually enjoy reading, I mean, before the ingredients and actual recipe. Usually I just scroll right down to the directions, but I like reading what you have to say!! I think you’re a sweet and intelligent human… who knows how to cook!! Love your website, love your recipes 🙂 {Also… I really, and I mean really, love soup, too. Can’t wait to try this.}

  3. Laura says

    I LOVE how most of you’re recipes are using milk and flour as opposed to cream! Thank you. I can’t wait to try this recipe.

  4. Trudy says

    I would love to make this but I’ve a couple of questions of you wouldn’t mind?
    When you say chicken broth is that stock as in the UK it’s something different. Also I’ve just found out I have an intolerance to onion and milk-I’m about to give these up for 1 month – do you think oat milk will be ok to use and that the flavour will be bland without the onion?

    Thanks in advance

    • Ashley Fehr says

      Broth and stock are pretty interchangeable here, yes. Either will be fine! I think it will be fine without the onion and you can opt to skip the milk or add in oat milk! I’ve never tried oat milk so I can’t say how it will taste.

  5. Jennifer says

    Hey! Thanks for the recipe, unfortunately i tried to cut down the recipe in half and i think i got all my proportions wrong. My soup ended up tasting like a lot of flour even though i added 1/4 flour and 1.5 cups milk. Sigh!

  6. Nicole @ Waterloo, with Love says

    Sometimes I wonder how different life would be without a slow cooker. This is such a simple recipe, but it looks amazing! Can’t wait to try it 🙂

  7. Jess @ On Sugar Mountain says

    I’ve definitely been putting my slow cooker through its paces lately. I bet it could handle another creamy soup though. 😉 I love chicken noodle soup, especially in the Autumn, and I love your recipe, Ashley! So creamy and comforting. 😀

    • Ashley says

      I rely on my slow cooker a ridiculous amount these days, mostly because I’m just too lazy to make supper when that time rolls around! Thanks!

  8. Danielle says

    I love using the slow cooker, it just makes life so much easier. I think dishes are better too when they cook and simmer all day long. I love your version of this chicken noodle soup. Total comfort food!

    • Ashley says

      Thanks Danielle! I don’t know if I’ve ever used the slow cooker more than I have in the last few months — it’s the exhausted pregnant woman in me I think. Lol

  9. Gayle @ Pumpkin 'N Spice says

    I could eat soup any time of the year, but especially when the weather gets colder, I crave it! I love how creamy this chicken noodle soup is, Ashley! Definitely my favorite flavor of soup. And what a great idea to make it in the slow cooker! Pinned!

4.87 from 65 votes (53 ratings without comment)

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