I’m excited to share my take on a Creamy Chicken Noodle Soup that brings together tender boneless chicken breasts, low-sodium broth, and crisp vegetables like carrots and celery. I love how the cream cheese and heavy cream blend into the mix creating a smooth, rich texture that truly delights.

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I was recently rummaging through my recipe stash and came across this twist on a classic that I just had to share. My Crockpot Creamy Chicken Noodle Soup has quickly become a staple in my kitchen.

Picture this: tender 1.5 lbs boneless, skinless chicken breasts slowly simmered in 8 cups of low-sodium chicken broth and a cup of water, combined with bright, sliced carrots, chopped celery and a diced yellow onion that bring an amazing depth of flavor. Add minced garlic, bay leaves, dried thyme and dried parsley and you get a flavor profile that keeps drawing you back in.

I mix in softened 8 oz cream cheese and 1 cup heavy cream late in the process to give it that luxurious creamy texture. And of course, don’t forget the egg noodles that just tie everything together.

This homemade recipe is a game-changer in the realm of crock pot soup recipes and noodle soup delights. Enjoy!

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, I love how comforting and warm it makes me feel, especially on chilly evenings. Second, the combo of cream cheese and heavy cream makes the soup extra creamy and rich, and it just tastes like a little bit of heaven. Third, using the crockpot gives the chicken a really tender, fall-apart texture and lets all the flavors mix together in a way that nothing else does. Lastly, I dig how simple it is to make even though it tastes super fancy, which makes it perfect for me on busy days.

Ingredients

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Chicken breasts: lean protein that fuels energy and builds muscle in a hearty, tasty way.
Carrots: crunchy, packed with fiber and vitamins, they offer natural sweetness and bright color.
Celery: crisp, hydrating veggie providing antioxidants, a subtle flavor and an essential crunch.
Onion: a flavorful, nutrient-rich ingredient that boosts the overall taste of the soup.
Garlic: an aromatic spice that adds a punch of flavor and supports immune health.
Cream cheese and heavy cream: a creamy duo that thickens the broth and gives velvety smoothness.
Egg noodles: tender carbohydrates that soak up the broth while providing a satisfying texture in every bite.

Ingredient Quantities

1.5 lbs boneless, skinless chicken breasts

8 cups low-sodium chicken broth

1 cup water

4 medium carrots, peeled and sliced

3 celery stalks, chopped

1 medium yellow onion, diced

3 garlic cloves, minced

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

8 oz cream cheese, softened

1 cup heavy cream

8 oz egg noodles

How to Make this

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1. Put the chicken breasts, carrots, celery, onion, garlic, bay leaves, thyme, parsley, salt and pepper into the crockpot, then add the chicken broth and water.

2. Cook on low for about 6 hours or on high for 3 hours until the chicken is cooked through.

3. Remove the chicken and shred it with two forks, then put it back into the crockpot.

4. In a separate bowl, blend the cream cheese and heavy cream until it’s smooth then stir it into the crockpot.

5. Add the egg noodles to the mix and let it cook for another 20 to 30 minutes on high until the noodles are tender.

6. Give the soup a good stir to make sure everything is nicely mixed up.

7. Taste and adjust the salt and pepper if needed.

8. Finally, remove the bay leaves and serve your creamy chicken noodle soup hot.

Equipment Needed

1. Crockpot
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Two forks for shredding the chicken
6. A large mixing bowl
7. A blender or whisk for blending the cream cheese and heavy cream
8. A stirring spoon
9. A ladle for serving

FAQ

Q: How long should I cook the chicken?

A: It cooks best on low for about 6-7 hours or on high for 3-4 hours, so the chicken comes out tender and juicy.

Q: When do I add the egg noodles?

A: Add the egg noodles during the last 20-30 minutes of cooking to keep them from gettin mushy.

Q: Can I use something else if I don't have cream cheese?

A: Yeah, you can use a half-and-half mix of sour cream and a bit more heavy cream, but cream cheese gives that smooth texture.

Q: Is it okay to freeze leftovers?

A: You sure can freeze it, but the noodles might get a little soft after thawing. Best to add fresh noodles when reheating if you can.

Q: Can I swap chicken breasts for thighs?

A: Definitely, chicken thighs work pretty well and they add more flavor, just be aware that cook time might vary slightly.

Crockpot Creamy Chicken Noodle Soup Recipe Substitutions and Variations

Low-sodium chicken broth: you can try a diluted bouillon or even homemade broth if you have the time
Heavy cream: use coconut cream for a dairy-free twist, it adds a nice flavor too
Egg noodles: whole wheat or gluten-free noodles work just as well if you prefer a different option
Cream cheese: Neufchatel cheese is a lighter alternative that still gives creaminess
Carrots: parsnips make a good substitute if you want to mix up the veggie game

Pro Tips

1. Make sure all your veggies are cut the same size so they cook evenly; if some pieces are too big, they might still be crunchy while the rest are soft.
2. When mixin the cream cheese with the heavy cream, beat it really well to avoid lumpy bits, cause anything lumpy in a soup can be kinda weird.
3. Be careful when addin the noodles – don’t leave ’em in too long or they’ll turn mushy. I found that addin them near the end gets you the best texture.
4. Always taste your soup at the end and adjust the salt and pepper; sometimes a bit extra seasoning makes all the difference and brings it all together.