Crockpot Creamy Chicken Noodle Soup
A comforting and creamy chicken noodle soup made effortlessly in a slow cooker, perfect for chilly days.
Ingredients
- 1 lb chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 Tbsp olive oil or butter
- 4 cups chicken broth
- 1 can 10.5 ounce cream of chicken soup
- 1 cup heavy cream
- 2 cups uncooked egg noodles
- 2 Tbsp fresh parsley, chopped
Instructions
- Heat olive oil or butter in a skillet over medium heat. Sauté diced onion, carrots, celery, and minced garlic for 5-7 minutes until softened.
- Place chicken breasts in the slow cooker and season with salt, pepper, and Italian seasoning.
- Add the sautéed vegetables to the slow cooker, then pour in chicken broth and cream of chicken soup. Stir to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Remove cooked chicken and shred. Return shredded chicken to the pot.
- Stir in heavy cream and uncooked egg noodles. Cover and cook on HIGH for an additional 20-30 minutes until noodles are tender.
- Before serving, stir in freshly chopped parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.