Crockpot Creamy Chicken Noodle Soup
A comforting and creamy soup made with tender chicken, fresh vegetables, and hearty egg noodles, perfect for busy days and chilly evenings.
Ingredients
Main Ingredients
- 1 pound chicken breasts Raw, boneless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 medium onion, diced Should be diced finely
- 3 medium carrots, diced Diced into small pieces
- 3 stalks celery, diced Diced into small pieces
- 3 cloves garlic, minced
- 1 tablespoon olive oil or butter For sautéing the vegetables
- 4 cups chicken broth
- 1 can cream of chicken soup (10-ounce) For creaminess
- 1 cup heavy cream
- 2 cups uncooked egg noodles Add in the final stage
- 2 tablespoons fresh parsley, chopped For garnish
Instructions
Preparation
- Heat olive oil or butter in a skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic, and sauté for 5 to 7 minutes until softened and aromatic.
- Place the raw chicken breasts in the slow cooker. Season with salt, pepper, and Italian seasoning.
- Add the sautéed vegetables, chicken broth, and cream of chicken soup to the slow cooker. Stir gently to combine.
Cooking
- Cover the crockpot and set to cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
- Remove the chicken breasts and shred them with two forks. Return shredded chicken to the slow cooker.
- Stir in the heavy cream and uncooked egg noodles. Cover and cook on high for an additional 20 to 30 minutes until noodles are tender.
Serving
- Sprinkle chopped parsley before serving for color and flavor. Ladle into bowls and serve warm.
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Notes
For a thicker soup, add a thickening agent or let the soup cook longer. Use fresh ingredients for better flavor. Leftover rotisserie chicken can be used instead of raw chicken.