Description

This crockpot creamy chicken noodle soup combines tender chicken, vegetables, and egg noodles in a rich, comforting broth. Perfect for a warm and hearty meal with minimal prep. Just set it and let your slow cooker do the work!

Ingredients

Scale

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

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Instructions

In a skillet over medium heat, heat the olive oil or butter. Add the diced onion, carrots, celery, and garlic. Cook for 5 to 7 minutes until the vegetables are tender and aromatic.
Place the chicken breasts in the crockpot. Season with salt, pepper, and Italian seasoning.
Add the sautéed vegetables to the crockpot. Add the chicken broth and cream of chicken soup. Stir to combine everything evenly.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and easily shreds.
Remove the chicken, shred it with two forks, and return it to the crockpot.
Stir in the heavy cream and uncooked egg noodles. Cover and cook on high for an additional 20 to 30 minutes until the noodles are tender.
Sprinkle fresh parsley over the soup and stir before serving.

Notes

Chop vegetables uniformly for even cooking.

Add more broth or cream if soup thickens too much.

For gluten-free, substitute noodles with rice or gluten-free pasta.

To freeze, leave out the noodles and add them fresh when reheating.

Nutrition

Serving Size: 1 ½ cups
Calories: 327 kcal
Sugar: 5 g
Carbohydrates: 17 g
Protein: 21 g