Description
Crockpot Creamy Chicken Noodle Soup makes a great lunch, dinner, or leftovers. It requires minimal prep before the slow cooker takes over and does the rest of the work.
Ingredients
- 1 pound chicken breasts
- 1 teaspoon salt
- ½ 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 (10.5 ounce) can cream of chicken soup
- 1 cup heavy cream
- 2 cups uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
1. Heat olive oil or butter in a skillet over medium heat, then add the diced onion, carrots, celery, and minced garlic, cooking for 5–7 minutes until the vegetables are softened and aromatic.
2. Place the chicken breasts in the slow cooker, then season them with salt, pepper, and Italian seasoning.
3. Add the sweated vegetables to the slow cooker, followed by the chicken broth and cream of chicken soup, stirring to combine.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
5. Remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the slow cooker.
6. Stir in the heavy cream and uncooked egg noodles, then cover and cook on high for an additional 20–30 minutes, or until the noodles are tender.
7. Sprinkle in the fresh parsley and stir to combine before serving.
Notes
Chop the onions, carrots, and celery in similar size pieces so they all cook at the same rate.
You can make this soup with leftover chicken. Follow the directions above for preparing the soup, but leave out the chicken. Add the cooked chicken to the soup when you add the cream and egg noodles.
You can swap in cooked rice or potatoes for the egg noodles if you want to make it gluten-free or simply enjoy the soup with a slightly different texture.
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Sugar: 5
- Sodium: 1110
- Fat: 20
- Saturated Fat: 10
- Trans Fat: 0.02
- Carbohydrates: 17
- Fiber: 2
- Protein: 21
- Cholesterol: 107