Are you looking for a comforting and delicious meal to warm you up on a chilly evening? Look no further than creamy crockpot chicken noodle soup! This dish is easy to make and perfect for those who love creamy soups with a hearty chicken flavor. Plus, it’s made in a slow cooker, which means you can let it cook all day and come home to a hot, comforting bowl of soup.
The key to making this soup creamy and rich is the addition of heavy cream, which gives it a velvety texture and a decadent taste. The chicken is cooked in the slow cooker, which means it will be tender and juicy, and the noodles are added towards the end of cooking, so they don’t become mushy. You can also add your favorite vegetables to the mix, such as carrots, celery, and onion, to make this soup even more wholesome and nutritious.
Creamy crockpot chicken noodle soup is a delicious and satisfying meal that is perfect for any occasion. Whether you’re looking for a comforting meal to share with your family or a cozy dish to enjoy on your own, this soup is sure to hit the spot. So grab your slow cooker, some chicken, noodles, and veggies, and get ready to enjoy a bowl of warm, creamy goodness!
How to Creamy Crockpot Chicken Noodle Soup
Our family loves this Creamy Crockpot Chicken Noodle Soup. It is the ultimate comforting winter soup. It is easy to make, but deliciously thick and creamy.
|Prep: 10 minutes||Cook: 3 hours 30 minutes||Total: 3 hours 40 minutes|
To make this creamy crockpot chicken noodle soup, you’ll need the following ingredients:
- 3 celery stalks diced
- 2 medium carrots peeled and sliced
- 1 pound chicken breasts boneless skinless whole raw
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried basil
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken stock
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 1/2 cups dried penne noodles
- 1 cup heavy cream
- Combine the diced celery, carrots, whole chicken breasts, chicken stock, thyme, basil, garlic, salt, and pepper in the slow cooker. Cook on low for 6 hours or on high for 3 hours.
- After 3 hours (if on high) or 6 hours (if on low), pull 2 cups of liquid from the slow cooker. Melt the butter in a small saucepan. Whisk in the flour until smooth. Slowly add the liquid from the crockpot. Start by adding about 2 tablespoons at a time (no need to measure) adding more once the liquid you just add is fully whisked in. The addition of liquid should take you more than 30 seconds, but less than 2 minutes.
- Add the roux to the slow cooker and stir to combine. Add in uncooked penne noodles and turn the slow cooker to high. Cook for 30 minutes.
- Turn off the slow cooker, remove the chicken breasts, and shred them. Return the shredded chicken to the slow cooker. Stir in the heavy cream. Serve and enjoy.
Variations and Substitutions
Another thing I like about soup is how easy it is to switch things out or change them.
- Add some onions: My family doesn’t like onions, but if yours does add a diced yellow onion.
- Switch up the spices: The other day someone told me that they were allergic to basil. Oregano and parsley are great alternatives for the spices listed here.
- Lighten it up: Instead of heavy cream, you could use half & half (an American product made from half heavy cream and half whole milk).
- Use a different noodle: Egg noodles, elbow macaroni, or rotini are all great options in this soup recipe.