Crockpot creamy chicken noodle soup is what I make when I want dinner handled before the day even gets going. You chop a few vegetables, stir everything into the pot, and walk away.
I don’t remember every detail of the night I first made it. What I do remember is that it was a hit. The bowls went back for seconds, and the pot was nearly empty by the end. This crock pot creamy chicken noodle soup uses canned cream of chicken soup, so it’s the shortcut version, not a from-scratch roux. It tastes creamy without any extra work. By the end you’ll have a pot of soup with shredded chicken and soft noodles, and a few things I’d watch for.
Table of Contents
Why You’ll Love This Recipe
It’s mostly hands-off. Five minutes of prep, then the slow cooker does the rest.
It’s creamy without milk or cream. The two cans of soup are the base, so there’s nothing to whisk, thicken or watch.
It’s a full bowl. You get chicken, vegetables and noodles in one pot, and nothing else to cook.
Crockpot Creamy Chicken Noodle Soup Ingredients
Serves 6. You’ll need a slow cooker and two forks for shredding.
2 boneless, skinless chicken breasts – They shred easily once they’re tender, and they stay moist in all that broth.
6 cups chicken broth – I’d reach for low-sodium. I’ll explain why in the tips.
2 cans (10 ounces each) cream of chicken soup – This is the creamy part. There’s no milk to add.
1 cup diced carrots – They go in at the start so they get soft.
1 cup diced yellow onion – It sweetens the broth as it cooks.
3 celery ribs, diced – A classic. It’s what makes it taste like chicken noodle soup.
1 teaspoon chicken bouillon powder – It adds depth, but it’s salty, so I measure it and don’t guess.
1 teaspoon onion powder – It rounds out the flavor.
1 teaspoon garlic powder – So you don’t have to mince garlic.
Black pepper, to taste – I add it at the start and again at the table.
2 cups egg noodles – They go in last. Don’t add them early.
How to Make It
Add the cream of chicken soup, chicken broth, carrots, onion, celery, bouillon, onion powder, garlic powder and pepper to the crockpot. Stir until it’s well combined. A few small lumps of soup are fine, since they smooth out as it cooks. It may look thin at this point, and that’s normal. It comes together over the hours.
Nestle the chicken breasts into the mixture and make sure they’re submerged. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken is tender. It should shred easily with a fork, and if you have a thermometer, it should read 165°F (74°C). Slow cookers vary, so go by how the chicken feels more than by the clock. The carrots should give easily when you press one with a fork, and the kitchen should smell like chicken soup by then.
Lift the chicken out and shred it with two forks. Put it back in the pot and stir, so it blends into the creamy broth.
Pour in the egg noodles and cook on high for 30 to 45 minutes. You want them soft but not mushy, so start checking at 30 minutes. The soup will thicken a little as the noodles soften.
Give it a stir, taste it, and add pepper or a pinch of salt only if it needs it. Then ladle it into bowls and eat it while it’s warm, because the noodles keep softening as it sits.
Crockpot Creamy Chicken Noodle Soup
Creamy crockpot chicken noodle soup made with cream of chicken soup, shredded chicken, carrots, celery and egg noodles. It takes 5 minutes of prep and cooks on its own. Serves 6.
Ingredients 11 items
Instructions 5 steps
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1
Start the base
Add the cream of chicken soup, chicken broth, carrots, onion, celery, bouillon, onion powder, garlic powder and pepper to the crockpot. Stir until well combined.
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2
Add the chicken
Nestle the chicken breasts into the mixture so they are submerged. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, until the chicken is tender and shreds easily.
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3
Shred the chicken
Remove the chicken and shred it with two forks. Return it to the crockpot and stir it into the creamy broth.
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4
Add the noodles
Pour in the egg noodles and cook on HIGH for 30 to 45 minutes, until the noodles are soft but not mushy. Start checking at 30 minutes.
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5
Serve
Taste and add pepper or a pinch of salt only if needed. Ladle the warm soup into bowls and serve right away.
Tips & Substitutions
- Add the noodles last, after the chicken is shredded and back in the pot. Start checking at 30 minutes, since they keep softening in the hot soup.
- Use low-sodium broth and taste before adding salt. The two cans of soup already bring a lot of sodium (the Campbell's label I checked lists 870 mg per half cup, with about 2 1/2 servings per can).
- Thaw the chicken before it goes in the slow cooker. If the soup is too thick after the noodles, stir in broth 1/4 cup at a time.
- Storage: keep leftovers in an airtight container in the fridge for up to 3 days. The noodles absorb the broth, so add a splash of chicken broth when reheating. For leftovers, you can cook the noodles separately and add them to each bowl. I wouldn't freeze it, because noodles tend to go soft after thawing.
- Serves 6. Nutrition is an estimate per serving and assumes low-sodium broth.
My “Don’t-Overcook-the-Noodles” Mini Guide
- Noodles go in last. Add them only after the chicken is shredded and back in the pot. Early noodles turn to mush.
- Start checking at 30 minutes. Pull the pot when the noodles are tender with a tiny bit of bite. They keep softening in the hot soup.
- Taste before you add salt. Two cans of soup, broth and bouillon already bring a lot.
- Thaw the chicken first. A frozen block takes too long to heat through in a slow cooker.
- Thin it at the end. If it’s too thick after the noodles, stir in broth a quarter cup at a time.
- Leftovers get thick. The noodles drink the broth overnight, so add a splash when you reheat.
Helpful Tips
How Long to Cook Crockpot Chicken Noodle Soup (High vs. Low)
On high, the chicken takes 3 to 4 hours before the noodles. On low, it takes 6 to 8 hours. Both work, and the noodles always finish on high for 30 to 45 minutes at the end. If you’ll be out all day, use low. If you decided at lunchtime, use high.
How to Make Crockpot Chicken Noodle Soup Less Salty
Most of the salt comes from the two cans. The label on the Campbell’s can I looked up lists 870 mg of sodium per half cup, and a can holds about two and a half of those. Low-sodium broth helps, and I wouldn’t add any salt until the end. If it still tastes salty, stir in a cup of unsalted broth or water. It will taste a little less creamy, but it’s better than a bowl you can’t finish.
How to Thicken or Thin Creamy Chicken Noodle Soup
If it’s too thin, let it sit for a few minutes, because it thickens as it cools and the noodles absorb broth. Leaving the lid off for the last 15 minutes can help too. If it’s too thick, add broth a quarter cup at a time. Taste after each splash, because it dilutes the flavor too.
Why Is My Creamy Chicken Noodle Soup Bland?
A canned-soup base can taste flat if the broth is low-sodium and nothing else brightens it. Add more black pepper first, and let it sit for a minute. A pinch of dried thyme or a small squeeze of lemon juice can help too, so start with a little. Add salt last, a pinch at a time.
Variations and Swaps
- Chicken thighs: Boneless thighs should work. Check that they shred easily before the noodles go in.
- Cream of mushroom: You can swap one can of cream of chicken for cream of mushroom. It gives a more earthy flavor.
- Other noodles: Egg noodles are what I use. Other shapes may need different timing, so check them early.
- More vegetables: A handful of peas stirred in with the noodles adds color.
What to Serve With Crockpot Chicken Noodle Soup
It’s a full meal, so I keep the sides simple. Crackers, crusty bread or a grilled cheese sandwich are all good for dipping. A green salad on the side keeps it light. For a busy night, the soup and a pile of crackers is dinner.
Storing and Reheating Crockpot Chicken Noodle Soup
Keep leftovers in an airtight container in the fridge for up to 3 days. The noodles will absorb the broth, so the soup looks much thicker the next day. On the stove or in the microwave, add a splash of chicken broth and stir. If you know you’ll have leftovers, you can cook the noodles separately and add them to each bowl. I wouldn’t freeze it, because noodles tend to go soft after thawing.
Frequently Asked Questions
Do I need to add milk or cream?
No. The cream of chicken soup is what makes it creamy. If it ends up thicker than you like, thin it with broth.
Can I use frozen chicken breasts?
I’d thaw them first. Food safety guidance for slow cookers says frozen meat can take too long to reach a safe temperature. If you forgot, thaw them in cold water, which is faster than the fridge.
Can I cook the noodles separately?
Yes. Boil them on the stove, drain, and add them to each bowl. It’s what I’d do if I planned to keep leftovers, because the noodles won’t soak up the broth.
Can I use leftover or rotisserie chicken?
need a few hours to soften. Cook the soup base and vegetables first, then stir the cooked chicken in with the noodles.
Can I keep it on warm after it’s done?
I wouldn’t leave the noodles in for long. They keep softening and soaking up broth. If you need to hold it, I’d cook the noodles separately and add them to each bowl.
How many calories are in crockpot creamy chicken noodle soup?
About 300 per serving, with 6 servings. That’s an estimate from the ingredient list, and it assumes low-sodium broth, so your brands may change it.
Can I make it ahead?
The whole pot is best made the same day, because the noodles keep absorbing broth. You can chop the vegetables the night before and keep them in the fridge.
Final Thoughts
I like this soup because it asks so little of the day. You put it on, it cooks, and later there’s a pot of something warm. Add the noodles at the end, taste before you salt it, and leave the rest to the slow cooker. It’s not fancy, and it doesn’t need to be. It’s just a pot of soup that’s ready when you are.
