Crockpot Creamy Chicken Noodle Soup

Name: Crockpot Creamy Chicken Noodle Soup
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 6 serving
Ingredients: 1 pound chicken breasts; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Italian seasoning; 1 medium onion; 3 medium carrots; 3 stalks celery; 3 cloves garlic; 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

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
7 hrs
Total Time
7 hrs 20 mins
Servings
6
Calories
327 kcal
Course
Main Course, Soup
Cuisine
American

Crockpot Creamy Chicken Noodle Soup

Brayden Rivera

Report

Crockpot Creamy Chicken Noodle Soup makes a great lunch, dinner, or leftovers. It requires minimal prep before the slow cooker takes over and does the rest of the work.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

Instructions

Heat olive oil or butter in a skillet over medium heat, then add the diced onion, carrots, celery, and minced garlic, cooking for 5-7 minutes until the vegetables are softened and aromatic.
Place the chicken breasts in the slow cooker, then season them with salt, pepper, and Italian seasoning.
Add the sweated vegetables to the slow cooker, followed by the chicken broth and cream of chicken soup, stirring to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
Remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the slow cooker.
Stir in the heavy cream and uncooked egg noodles, then cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.
Sprinkle in the fresh parsley and stir to combine before serving.

Notes

Chop the onions, carrots, and celery in similar size pieces so they all cook at the same rate.
You can make this soup with leftover chicken. Follow the directions above for preparing the soup, but leave out the chicken. Add the cooked chicken to the soup when you add the cream and egg noodles.
You can swap in cooked rice or potatoes for the egg noodles if you want to make it gluten-free or simply enjoy the soup with a slightly different texture.

Nutrition Information

Show Details

Calories 327kcal (16%) Carbohydrates 17g (6%) Protein 21g (42%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 107mg (36%) Sodium 1110mg (46%) Potassium 573mg (16%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 5922IU (118%) Vitamin C 7mg (8%) Calcium 74mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 327 kcal

% Daily Value*

Calories	327kcal	16%
Carbohydrates	17g	6%
Protein	21g	42%
Fat	20g	31%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.02g	1%
Cholesterol	107mg	36%
Sodium	1110mg	46%
Potassium	573mg	12%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	5922IU	118%
Vitamin C	7mg	8%
Calcium	74mg	7%
Iron	1mg	6%