Description

Creamy slow cooker chicken noodle soup with shredded chicken, sautéd onion, carrot, celery, savory broth, cream of chicken soup, a splash of heavy cream, and tender egg noodles finished with parsley.

Ingredients

Scale

1 lb boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1 medium onion, diced
3 medium carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
1 tbsp olive oil or butter
4 cups chicken broth
1 (10.5 oz) can cream of chicken soup
1 cup heavy cream
2 cups uncooked egg noodles
2 tbsp fresh parsley, chopped

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Instructions

1. Soften onion, carrots, celery, and garlic in oil or butter 5–7 minutes.

2. Add chicken to slow cooker; season with salt, pepper, and Italian seasoning. Add aromatics.

3. Stir in broth and cream of chicken soup.

4. Cook Low 6–7 hours or High 3–4 hours; shred chicken.

5. Add heavy cream and egg noodles; cook 20–30 minutes until noodles are tender.

6. Stir in parsley and serve.

Notes

Use leftover cooked chicken by adding it with cream and noodles.

Swap noodles for cooked rice or diced potatoes if needed.

Nutrition

Serving Size: 1 serving