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Slow Cooker Creamy Chicken Noodle Soup | Kita Roberts GirlCarnivore.com

Slow Cooker Creamy Chicken Noodle Soup

Classic chicken noodle goes a lot further when its from the heart - or at least from your own kitchen and not a tin sodium bomb.


  • 1 lbs chicken thighs boneless, skinless
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 celery stalks diced into ⅛" slices
  • 2 carrots diced into ⅛" slices
  • 4 oz mushrooms sliced
  • 2 tbs fresh thyme
  • ½ teas fresh sage minced
  • salt and pepper
  • 4 cups chicken broth low-sodium
  • 8-10 cups water
  • ½ cup frozen peas
  • 4 oz cream cheese
  • 6 oz wide egg noodles


  • Place the chicken thighs in the slow cooker. Add the garlic, onion, celery, carrots, and mushrooms. Season with salt and pepper. Add the thyme, sage. Pour in the broth and water. (Use more or less water as needed. I did mine two cups at a time for soup consistency taking into account the noodle addition later.) Cook on low for 6 to 8 hours.
  • Using a slotted spoon, remove the chicken from the slow cooker. Break into bite sized pieces and return.
  • Stir in the cream cheese and peas. Stir to melt the cream cheese.
  • Bump the heat to high, add the noddles, cover and cook for 15 minutes longer, until noodles are cooked through.
  • Serve with fresh herbs on top and buttery crackers.