Crockpot Creamy Chicken Noodle Soup Recipe
This Crockpot Creamy Chicken Noodle Soup combines tender chicken breasts, fresh vegetables, and creamy broth for a comforting and hearty meal. Slow-cooked to perfection, this soup is easy to prepare and perfect for cozy dinners any time of the year.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Seasonings
- 1 pound chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Vegetables
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
Liquids and Others
- 1 tablespoon olive oil or butter
- 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
Instructions
- Sauté Vegetables: Heat olive oil or butter in a skillet over medium heat. Add diced onion, carrots, celery, and minced garlic. Cook for 5–7 minutes until the vegetables are softened and fragrant, which helps develop deeper flavors for the soup.
- Add Chicken to Crockpot: Place the chicken breasts into your slow cooker. Season them evenly with salt, black pepper, and Italian seasoning to infuse the meat with bold flavor during the slow cooking process.
- Layer Ingredients: Add the sautéed vegetables on top of the chicken in the slow cooker. Pour in the chicken broth and cream of chicken soup, then gently stir everything together to combine the flavors without breaking up the chicken.
- Cook Low and Slow: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Carefully remove the cooked chicken breasts from the crockpot. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken back into the slow cooker.
- Add Cream and Noodles: Stir in the heavy cream and uncooked egg noodles into the soup. Cover and cook on high for an additional 20 to 30 minutes, until the noodles are tender and have absorbed some of the creamy broth.
- Finish with Parsley: Sprinkle fresh chopped parsley into the soup, stir well, and serve the soup hot for a comforting, flavorful meal.
Notes
- For a richer flavor, use butter instead of olive oil to sauté the vegetables.
- Feel free to substitute heavy cream with half-and-half for a lighter option.
- If you prefer a thicker soup, reduce the chicken broth by half a cup.
- Egg noodles can be substituted with any pasta of your choice, but adjust cooking times accordingly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: Crockpot chicken noodle soup, creamy chicken soup, slow cooker soup, comfort food, easy chicken soup recipe
