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Crock Pot Creamy Chicken Noodle Soup is a hearty soup loaded with shredded chicken, veggies and egg noodles all in a creamy chicken chicken broth.

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Crock Pot Creamy Chicken Noodle Soup is a hearty slow cooker chicken soup recipe the whole family will love.

This flavourful chicken noodle soup with vegetables is loaded with onions, carrots and peas.

This Crock Pot chicken noodle soup recipe takes just fifteen minutes of prep time and then four and a half hours of slow cooking time on High.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this slow cooker chicken soup, I started by dicing some onions and slicing some carrots.

I poured the diced onions and sliced carrots into the Crock Pot.

I placed some boneless skinless chicken breasts on top of the vegetables in the pot.

 

I sprinkled some garlic, thyme, rosemary, salt, and pepper on top of the chicken.

I poured some chicken broth over the ingredients in the slow cooker.

I placed the lid on the slow cooker and set it to cook on HIGH for four hours.

After four hours of cooking time, I used a slotted spoon to lift the cooked chicken breasts from the slow cooker and transfer them to a cutting board.

I used two forks to shred the chicken.

I returned the shredded chicken to the Crock Pot.

I took 1/4 cup of stock from the slow cooker and poured it into a small mixing bowl.

I added some all purpose flour to the bowl.

I whisked until no lumps remained.

I poured the mixture into the Crock Pot.

I also added some egg noodles and frozen peas to the pot.

I stirred all of the ingredients together.

I returned the lid to the pot and continued cooking on HIGH until the egg noodles were tender.

I added some heavy cream to the soup.

I stirred well one last time.

Then the chicken noodle soup with vegetables was ready to serve.

I ladled the soup into bowls and topped with fresh chopped parsley.

I like to serve my creamy chicken noodle soup with fresh bread or buns.

This hearty chicken soup with egg noodles is a classic comfort food.

This tasty chicken soup is perfect for cold weather or any time of year.

If you are looking for a simple and delicious slow cooker soup recipe, then you need to try this Crock Pot Creamy Chicken Noodle Soup!

More Crock Pot Soup Recipes You’ll Love…

 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Crock Pot Creamy Chicken Noodle Soup:

• 1 large onion, diced small
• 1 1/2 cups carrots, sliced
• 1 lb boneless, skinless chicken breast
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 cups chicken stock
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 1/2 cups dried egg noodles
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

How to Make Crock Pot Creamy Chicken Noodle Soup:

1. In a slow cooker, layer diced onions, carrots, and chicken breasts.
2. Sprinkle garlic, thyme, rosemary, salt, and pepper on top of the chicken.
3. Without stirring, pour the chicken stock over everything.
4. Cover the slow cooker and set it to HIGH.
5. Allow the dish to cook for approximately 4 hours or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
6. Using a slotted spoon, take the chicken breasts from the slow cooker and transfer them to a cutting board.
7. Use two forks to shred the chicken breasts into small pieces.
8. After shredding, put the chicken back into the slow cooker.
9. In a small bowl, combine all-purpose flour with 1/4 cup of stock from the slow cooker.
10. Mix thoroughly to remove any lumps until it reaches a slurry consistency.
11. Add this mixture to the slow cooker, along with the peas and dried pasta.
12. Give everything a quick stir to combine.
13. Set the slow cooker to HIGH and cook for about 30 to 40 minutes or until the pasta reaches an al dente texture.
14. After cooking the soup, add heavy cream to it and stir until well combined. Remove the soup from the heat and sprinkle chopped parsley on top.
15. Serve and enjoy!

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