Slow Cooker Chicken Noodle Soup Recipe

Name: Slow Cooker Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 6 serving
Ingredients: 3-4 cups chicken; 4 carrots; 3 celery stalks; 1 small onion; 2 cups chicken broth; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon salt; 12 ounces pasta; 2 cups heavy cream

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Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings
6
Calories
636 kcal
Course
Main Course
Cuisine
American

Slow Cooker Chicken Noodle Soup Recipe

Iris Warren

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Make the ultimate comfort food with this easy slow cooker chicken noodle soup recipe! Packed with tender chicken, hearty veggies, and a creamy broth.

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Ingredients

Servings

3-4 cups chicken cooked, shredded
4 carrots peeled and chopped
3 celery stalks peeled and chopped
1 small onion diced
2 cups chicken broth
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
12 ounces pasta
2 cups heavy cream

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Instructions

Add the chicken, carrots, celery, onion, chicken broth, Italian seasoning, garlic powder, and salt to your slow cooker.
Slow cook on low for 6 hours or high for 4 hours.
Add the noodles and heavy cream, cover, and cook for another 30 minutes on low until the noodles are tender.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
You can also make this with leftover shredded chicken.
You can add peas to this if you like.
You can use dried pasta instead of frozen but only cook for 30 minutes after adding the dried noodles.

Notes

If you don't have leftover chicken, you can make this soup by grabbing a rotisserie chicken from the grocery store.
While the classic combination of carrots, celery, and onions creates that traditional chicken soup flavor we all love, you can always change things up based on the veggies you have in the fridge.
I don't recommend freezing this particular recipe because of the cream and noodles. The dairy can separate when thawed, and the noodles tend to get mushy.
For a lighter version of this soup, reduce the amount of heavy cream or substitute it with half-and-half.
If your soup is too thick, add chicken broth until you reach your desired consistency.
If you don't have leftover chicken, you can make this soup by grabbing a rotisserie chicken from the grocery store.
While the classic combination of carrots, celery, and onions creates that traditional chicken soup flavor we all love, you can always change things up based on the veggies you have in the fridge.
I don't recommend freezing this particular recipe because of the cream and noodles. The dairy can separate when thawed, and the noodles tend to get mushy.
For a lighter version of this soup, reduce the amount of heavy cream or substitute it with half-and-half.
If your soup is too thick, add chicken broth until you reach your desired consistency.

Nutrition Information

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Calories 636kcal (32%) Carbohydrates 52g (17%) Protein 21g (42%) Fat 38g (58%) Saturated Fat 21g (105%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 134mg (45%) Sodium 788mg (33%) Potassium 542mg (15%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 8136IU (163%) Vitamin C 6mg (7%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 636 kcal

% Daily Value*

Calories	636kcal	32%
Carbohydrates	52g	17%
Protein	21g	42%
Fat	38g	58%
Saturated Fat	21g	105%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Trans Fat	0.1g	5%
Cholesterol	134mg	45%
Sodium	788mg	33%
Potassium	542mg	12%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	8136IU	163%
Vitamin C	6mg	7%
Calcium	105mg	11%
Iron	2mg	11%