Description
A warm and comforting bowl of Crockpot Creamy Chicken Noodle Soup, perfect for chilly winter nights. This hearty soup features shredded chicken, tender noodles, and a rich, creamy sauce.
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 can (10.5 ounces) condensed cream of chicken soup
- 1 cup heavy cream
- 2 cups uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Gather all your ingredients for preparation.
- Heat olive oil or butter in a skillet and sauté the onion, carrots, celery, and garlic until softened, about 5-7 minutes.
- Place the chicken in the slow cooker, followed by the sautéed vegetable mixture.
- Whisk together the condensed cream of chicken soup with ½ cup of chicken broth until smooth, then pour into the slow cooker and add the remaining 3.5 cups of chicken broth.
- Stir everything together until well combined.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken reaches an internal temperature of 165°F.
- Remove the chicken, shred it, and return it to the slow cooker.
- Stir in the heavy cream and uncooked egg noodles.
- Cover and cook on high for 20-30 minutes until noodles are tender.
- Serve garnished with fresh parsley.
Notes
Consider pairing with crusty bread or a simple green salad for a complete meal. Leftovers can be stored in the refrigerator for up to four days or frozen for three months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chicken noodle soup, crockpot recipes, comforting soup, winter recipes
