Creamy Chicken Noodle Soup
A comforting and creamy chicken noodle soup that's easy to make and perfect for chilly days.
Equipment
- Crockpot
- Knife
- Cutting Board
Ingredients
- 1 lb Chicken Breast Boneless, skinless
- 4 cups Chicken Broth
- 1 can Cream of Chicken Soup
- 1 cup Heavy Cream
- 2 cups Egg Noodles
- 1 cup Carrots Diced
- 1 cup Celery Diced
- 1 piece Onion Chopped
- 2 cloves Garlic Minced
- 1 teaspoon Dried Thyme
- 1 teaspoon Parsley
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Pour in the chicken broth and cream of chicken soup.
- Add the heavy cream to the pot.
- Mix in the diced carrots, celery, chopped onion, and minced garlic.
- Sprinkle in the dried thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken in the pot using two forks.
- Add the egg noodles and cook on high for another 30 minutes until tender.
- Serve hot, garnished with parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.