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