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Slow Cooker Creamy Chicken and Noodle Soup

Slow Cooker Creamy Chicken and Noodle Soup

Jennie Duncan
Creamy and full of flavor, Slow Cooker Creamy Chicken and Noodle Soup. 
Prep Time 10 minutes
Cook Time 6 hours 40 minutes
Total Time 6 hours 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 352 kcal


  • 8 cups chicken broth
  • 1 ½ pound chicken breast (boneless and skinless)
  • 1 medium onion (diced)
  • 1 ½ cups carrots (peeled and diced)
  • 1 cups celery stalks (diced)
  • 15 oz corn
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon Pepper (or to taste)
  • ¼ teaspoon garlic powder (or to taste)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ cup all-purpose flour
  • 8 oz egg noodles
  • ½ cup heavy cream


  • Add chicken broth, water, chicken, all veggies, and seasoning to slow cooker. Allow to cook on low 5-6 hours or on high 3-4 hours or until chicken is tender and cooked through. Remove chicken an shred then return to slow cooker.
  • Remove 1 cup of hot broth from slow cooker and place in a mixing bowl. Whisk in flour until dissolved. Add this back to your soup along with your egg noodles and heavy cream. Allow to cook for 30-40 more minutes until noodles are tender and cooked.
  • Optional: serve with fresh parsley for garnish


Calories: 352kcalCarbohydrates: 39gProtein: 26gFat: 10gSaturated Fat: 4gCholesterol: 98mgSodium: 1143mgPotassium: 828mgFiber: 3gSugar: 4gVitamin A: 4470IUVitamin C: 23.2mgCalcium: 57mgIron: 1.9mg
Keyword Slow Cooker Creamy Chicken and Noodle Soup
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