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!
Keyword creamy chicken noodle soup, crockpot soup
Prep Time 15minutes
Cook Time 7hours
Total Time 7hours15minutes
Author Ashley Fehr
4cupslow sodium chicken broth
1lbchicken breastsraw, chopped (or boneless, skinless thighs), about 3
5medium carrotspeeled and diced
1cupcream*I recommend 18% or higher
3cupswide egg noodlesor 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.