Creamy Chicken Noodle Soup
Nothing beats a comforting bowl of homemade chicken noodle soup when you want to warm up your family’s hearts and bellies! This creamy version is perfect for busy parents and anyone who loves that classic comfort food taste with an extra rich and satisfying twist. The best part is you can just toss everything in your slow cooker and let it work its magic while you go about your day.
Recipe Details
Timing & Servings: Prep Time: 25 minutes, Additional Time: 6 hours 20 minutes, Total Time: 6 hours 45 minutes, Serves: 8 people.
Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Soy-Free, High-Protein, Low-Calorie.
Nutrition Facts (per serving): 170 Calories, 6g Fat, 12g Carbs, 17g Protein.
Ingredients You’ll Need
Reduced-sodium chicken broth: You’ll need one 32-ounce container, which gives you the perfect base for all those amazing flavors. I love using the reduced-sodium kind so you can control the saltiness yourself!
Water: Just 3 cups of regular water to stretch that broth and make it go further. Nothing fancy needed here!
Cooked chicken: About 2½ cups of chopped cooked chicken, which is roughly 12 ounces. Rotisserie chicken from the store works perfectly and saves you tons of time!
Carrots: You’ll need 3 medium carrots sliced up, giving you about 1½ cups. These add such a lovely sweetness and beautiful color to your soup.
Celery: Grab 3 stalks and slice them up for about 1½ cups total. Celery brings that classic chicken soup flavor we all grew up loving.
Fresh mushrooms: About 1½ cups of sliced fresh mushrooms, which is around 4 ounces. They add such a nice earthy flavor that makes this soup extra special!
Onion: Just ¼ cup of chopped onion is all you need. Any onion you have on hand will work great here.
Dried thyme: You’ll use 1½ teaspoons of crushed dried thyme. This herb is what gives your soup that homemade taste everyone will rave about!
Garlic-pepper seasoning: ¾ teaspoon adds the perfect amount of flavor without having to measure out separate spices. So convenient!
Reduced-fat cream cheese: 3 ounces of Neufchâtel cheese, cut into small pieces. This is the secret to making your soup wonderfully creamy without all the extra calories.
Egg noodles: 2 cups of dried egg noodles will cook up perfectly right in your slow cooker. No need to boil them separately!
How to Make Creamy Chicken Noodle Soup
Step 1: Grab your 5- to 6-quart slow cooker and add the chicken broth and water first. Then toss in your chopped chicken, sliced carrots, celery, mushrooms, and onion. Sprinkle in the thyme and garlic-pepper seasoning and give everything a quick stir.
Step 2: Pop the lid on your slow cooker and set it to cook on low heat for 6 to 8 hours. If you’re in a hurry, you can cook it on high heat for 3 to 4 hours instead.
Step 3: When your cooking time is almost up, switch your slow cooker to high heat if it wasn’t already. Add those cut-up pieces of cream cheese and stir until they melt in completely. Then add your uncooked egg noodles and stir them in well.
Step 4: Cover your slow cooker again and let it cook for another 20 to 30 minutes. You’ll know it’s ready when the noodles are nice and tender!
Easy and Quick Creamy Chicken Noodle Soup Version
Want to speed things up even more? You can make this soup on your stovetop in about an hour! Just use a large pot and bring everything to a boil except the noodles and cream cheese. Let it simmer for 30 minutes, then add your cream cheese and noodles for the last 10 minutes. So much faster when you need dinner in a hurry!
Serving Ideas
This soup is pretty much a complete meal all by itself with all that protein and veggies! But if you want to make it extra special, serve it with some warm crusty bread or buttery crackers. A simple green salad on the side makes it feel like a restaurant meal at home.
Storage
Your leftover soup will keep in the fridge for up to 4 days in a covered container. To reheat it, just warm it up gently on the stove over medium heat, stirring now and then. You can also microwave individual bowls for about 2 minutes, stirring halfway through.
Substitutions
No mushrooms on hand? Just leave them out or swap in some diced potatoes instead! You can use regular cream cheese if that’s what you have, or even try Greek yogurt for a tangier flavor. Turkey works great instead of chicken, and any small pasta shape will work if you don’t have egg noodles.
Pro Tips
- Liner trick: Use a slow cooker liner for super easy cleanup – just lift it out and toss when you’re done!
- Chicken shortcut: Rotisserie chicken is your best friend here. It’s already seasoned and saves you so much time.
- Noodle tip: Don’t add the noodles too early or they’ll get mushy. Wait until the very end!
- Cream cheese hack: Cut your cream cheese into small pieces so it melts faster and more evenly.
FAQs
Can I make this soup ahead of time?
You bet! Just make the soup without the noodles and store it in the fridge. When you’re ready to eat, reheat the soup and add the noodles during the last 10 minutes of cooking. This keeps them from getting too soft.
What if I don’t have a slow cooker?
No worries at all! You can make this on your stovetop in a big pot. Just simmer everything together for about 30 minutes, then add your cream cheese and noodles for the last 10 minutes. It’ll taste just as amazing!
Can I freeze this soup?
Sure, but I’d recommend freezing it before adding the noodles. Egg noodles can get a bit mushy after freezing. The soup base will keep in the freezer for up to 3 months, then just add fresh noodles when you reheat it.
How can I make this soup thicker?
If you want your soup extra thick and creamy, just add a bit more cream cheese or mix in a tablespoon of cornstarch with some cold water. Stir it in during the last few minutes of cooking and it’ll thicken right up!
I’d love to hear how this soup turns out for you and your family! Did you try any fun variations or substitutions? Drop a comment and let me know – I always get so excited to hear about your cooking adventures!
