Creamy Chicken Noodle Soup
A comforting and creamy soup filled with tender chicken, hearty vegetables, and egg noodles, perfect for chilly days.
Equipment
- Crockpot
- Pot for Cooking
Ingredients
- 1 lb Chicken Breast
- 4 cups Chicken Broth
- 1 can Cream of Chicken Soup
- 1 cup Heavy Cream
- 2 cups Egg Noodles
- 1 cup Carrots Diced
- 1 cup Celery Diced
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 1 teaspoon Dried Thyme
- 1 teaspoon Parsley
Instructions
- Place chicken breast at the bottom of the crockpot.
- Pour chicken broth and cream of chicken soup over the chicken.
- Add heavy cream to the mixture.
- Add diced carrots, celery, onion, minced garlic, thyme, parsley, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, remove chicken and shred it with two forks; return to the soup.
- Add egg noodles and cook on high for an additional 30 minutes.
- Serve hot, garnished with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.