Crockpot Creamy Chicken Noodle Soup
A comforting and creamy chicken noodle soup made effortlessly in a slow cooker, perfect for busy days.
Equipment
- Crockpot
- Skillet
Ingredients
- 1 lb Chicken Breasts boneless, skinless
- 1 teaspoon Salt to taste
- 0.5 teaspoon Black Pepper freshly ground
- 1 teaspoon Italian Seasoning
- 1 medium Onion diced
- 3 medium Carrots diced
- 3 stalks Celery diced
- 3 cloves Garlic minced
- 1 tablespoon Olive Oil or Butter
- 4 cups Chicken Broth
- 1 can Cream of Chicken Soup 10.5 ounces
- 1 cup Heavy Cream
- 2 cups Uncooked Egg Noodles
- 2 tablespoons Fresh Parsley chopped
Instructions
- Heat olive oil or butter in a skillet over medium heat. Add diced onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until softened.
- Place chicken breasts in the crockpot. Season with salt, pepper, and Italian seasoning.
- Add sautéed vegetables to the crockpot along with chicken broth and cream of chicken soup. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Remove chicken from the crockpot and shred using two forks. Return shredded chicken to the pot.
- Stir in heavy cream and uncooked egg noodles. Cover and cook on high for an additional 20-30 minutes until noodles are tender.
- Before serving, stir in fresh parsley and adjust seasoning if needed.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.