Crockpot Creamy Chicken Noodle Soup

Ingredients:

• 1 pound chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 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 (10.5 ounces) cream of chicken soup
• 1 cup heavy cream
• 2 cups uncooked egg noodles
• 2 tablespoons fresh parsley, chopped

How to make Crockpot Creamy Chicken Noodle Soup

Directions:

1. Heat the olive oil or butter in a skillet over medium heat.
2. Add the diced onion, carrots, celery, and minced garlic. Cook for 5-7 minutes until the vegetables soften and smell good.
3. Place the chicken breasts in the slow cooker. Season the chicken with salt, pepper, and Italian seasoning.
4. Add the cooked vegetables to the slow cooker along with the chicken broth and cream of chicken soup. Stir well to mix everything together.
5. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
6. Remove the chicken breasts from the slow cooker. Shred the chicken using two forks and return it to the pot.
7. Stir in the heavy cream and uncooked egg noodles. Cover the slow cooker again and cook on high for another 20-30 minutes, or until the noodles become tender.
8. Sprinkle in the fresh parsley and stir everything to combine before serving.

How to serve Crockpot Creamy Chicken Noodle Soup

This soup is perfect for a cozy meal. Serve it hot in bowls. You can add some extra parsley on top for a fresh touch. Pair it with warm bread or crackers for a complete meal. Enjoy it with family on a chilly day, or serve it at gatherings for a comforting dish everyone will love.

How to store Crockpot Creamy Chicken Noodle Soup

If you have leftovers, you can store them easily. Let the soup cool down first. Then, put it in an airtight container and refrigerate it. It will stay fresh for about 3-4 days in the fridge. For longer storage, you can freeze it. Use a freezer-safe container and it can last up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it on the stove until warm.

Tips to make Crockpot Creamy Chicken Noodle Soup

1. Choose Good Chicken: Fresh chicken breasts will give you the best flavor and texture. You can also use boneless thighs for a richer taste.
2. Add More Veggies: Feel free to toss in other vegetables like peas or corn. They add color and nutrition to the soup.
3. Adjust the Creaminess: If you prefer a richer soup, add more heavy cream to taste. For a lighter version, reduce the amount of cream.
4. Use Homemade Broth: If you have it, homemade chicken broth adds a deep flavor that you can’t beat.

Variation

You can customize your soup. If you want a different flavor, try adding some spices like a pinch of cayenne pepper for heat or lemon juice for brightness. You can also substitute the noodles for rice or quinoa for a gluten-free option.

FAQs

1. Can I use frozen chicken?

Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour if you’re using the low setting, or an extra 30 minutes on high.

2. Can I add other types of pasta?

Yes, you can use different types of pasta like rotini or shells. Just make sure to adjust the cooking time according to the pasta type.

3. What can I serve with this soup?

This soup goes well with crusty bread, biscuits, or a simple green salad. It’s a satisfying meal on its own, but sides add a nice touch.

Enjoy making your Crockpot Creamy Chicken Noodle Soup! It’s warm, filling, and perfect for any occasion.

Crockpot Creamy Chicken Noodle Soup

A warm and filling creamy chicken noodle soup made using a slow cooker, perfect for cozy meals and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 1 pound chicken breasts Fresh chicken breasts for best flavor.
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 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 Homemade provides deep flavor.
• 1 can cream of chicken soup (10.5 ounces)
• 1 cup heavy cream Adjust for richer or lighter soup.
• 2 cups uncooked egg noodles Can be substituted with rice or quinoa.
• 2 tablespoons fresh parsley, chopped For garnish.

Instructions

 

Preparation

• Heat the olive oil or butter in a skillet over medium heat.
• Add the diced onion, carrots, celery, and minced garlic. Cook for 5-7 minutes until the vegetables soften.
• Place the chicken breasts in the slow cooker. Season with salt, pepper, and Italian seasoning.
• Add the cooked vegetables to the slow cooker along with the chicken broth and cream of chicken soup. Stir well to combine.

Cooking

• Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
• Remove the chicken, shred, and return it to the pot.
• Stir in the heavy cream and uncooked egg noodles. Cover and cook on high for another 20-30 minutes, until noodles are tender.

Serving

• Sprinkle fresh parsley and stir everything to combine before serving.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Thaw overnight before reheating. Adjust seasonings to taste.

Keyword Chicken Noodle Soup, comfort food, Creamy Soup, Crockpot Soup, Slow Cooker