Crockpot Creamy Chicken Noodle Soup
A warm and hearty bowl of Crockpot Creamy Chicken Noodle Soup, perfect for chilly nights or when feeling under the weather, made with tender chicken, vegetables, and egg noodles in a creamy broth.
Ingredients
For the Soup Base
- 1 pound chicken breasts Breast meat is ideal for this recipe.
- 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 For sautéing the vegetables.
- 4 cups chicken broth
- 1 10-ounce can cream of chicken soup
- 1 cup heavy cream
- 2 cups uncooked egg noodles
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
Preparation
- Heat olive oil or butter in a skillet over medium heat. Sauté diced onion, carrots, and celery with minced garlic for 5-7 minutes until softened.
- In the slow cooker, lay down the chicken breasts and season with salt, black pepper, and Italian seasoning.
- Layer sautéed vegetables over the chicken in the slow cooker.
- Pour in chicken broth and cream of chicken soup, then stir to combine.
Cooking
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
- Remove the chicken, shred it using two forks, and return it to the slow cooker.
- Add heavy cream and uncooked egg noodles, then stir and cover.
- Cook on high for an additional 20-30 minutes until noodles are soft.
- Stir in freshly chopped parsley before serving.
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Notes
For thicker soup, reduce chicken broth. For a lighter broth, add extra broth or water. Feel free to use chicken thighs for richer meat or pre-cooked rotisserie chicken. Adjust seasoning to taste.