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Bowl of Slow Cooker Creamy Chicken Noodle Soup with chicken, carrots, and noodles

Slow Cooker Creamy Chicken Noodle Soup

A comforting and creamy chicken noodle soup that's easy to make in your slow cooker, perfect for busy days and cold weather.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 pound boneless skinless chicken breasts or thighs Thighs stay extra juicy and are more forgiving.
  • 1 cup chopped onion Add as a base for flavor.
  • 2 carrots chopped carrots For sweetness and texture.
  • 2 stalks chopped celery To add crunch.
  • 2 cloves minced garlic For flavor.
  • 6 cups low sodium chicken broth Control the salt with low sodium.
  • 1 teaspoon dried thyme or Italian seasoning For herby flavor.
  • 1 bay leaf bay leaf If available.
  • 1 cup milk or half and half For the creamy finish.
  • 3 cups egg noodles Add towards the end of cooking.
For the Roux
  • 3 tablespoons butter Melt for the roux.
  • 3 tablespoons flour Mix with butter to form a roux.
Optional Finishes
  • to taste fresh parsley For garnish.
  • to taste lemon juice A squeeze for freshness.
  • to taste extra black pepper For seasoning.

Method
 

Preparation
  1. Add chopped onion, carrots, celery, and garlic to the slow cooker. Place the chicken right on top.
  2. Pour in chicken broth and sprinkle in your seasonings.
Cooking
  1. Cook on low for about 6 to 7 hours or high for about 3 to 4 hours, until the chicken shreds easily.
  2. Shred the chicken in the pot (or pull it out, shred, and return it).
  3. Stir in your roux mixture and your dairy to get that creamy finish.
  4. Add noodles near the end and cook until just tender, approximately 20 to 30 minutes before serving.
Making the Roux
  1. In a small saucepan, melt about 3 tablespoons of butter over medium heat.
  2. Sprinkle in 3 tablespoons of flour and stir constantly for about 1 to 2 minutes until smooth and nutty.
  3. Slowly whisk in 1 to 2 cups of milk or half and half until slightly thickened, then pour it into the slow cooker.

Notes

You can store noodles separately if making ahead to avoid mushy texture in leftovers. Feel free to swap in different veggies or proteins as desired.