Crock Pot Creamy Chicken Noodle Soup
Prepare to cozy up with a bowl of Crock Pot Creamy Chicken Noodle Soup, the ultimate comfort food that’s perfect for chilly evenings or when you need a bowl of hearty goodness. This slow-cooked classic features tender shredded chicken, a medley of carrots, celery, and onion, and wide egg noodles, all simmered to perfection in a rich, herb-infused chicken broth. The addition of heavy cream and a touch of butter creates an irresistibly silky texture that takes this soup to a whole new level of indulgence. With minimal prep time and your trusty crock pot doing all the work, this creamy chicken noodle soup is an easy, flavorful dinner the whole family will love. Garnish with fresh parsley for a pop of color and enjoy this soul-warming dish that's as comforting as it is satisfying. Perfect for meal prepping, feeding a crowd, or savoring leftovers!
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Recipe Information
Ingredients
- 1.5 lbs Chicken breasts
- 2 cups Carrots, peeled and diced
- 1.5 cups Celery, diced
- 1 medium Yellow onion, diced
- 3 cloves Minced garlic
- 8 cups Low-sodium chicken broth
- 1 tsp Dried thyme
- 1 tsp Dried parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 cups Wide egg noodles
- 1.5 cups Heavy cream
- 2 tbsp Unsalted butter
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Start by preparing your vegetables. Peel and dice the carrots, dice the celery, and finely chop the onion. Mince the garlic cloves if not already prepared.
Place the chicken breasts into the crock pot. Add the diced carrots, celery, onion, and minced garlic on top.
Pour in the chicken broth and season with dried thyme, dried parsley, salt, and black pepper.
Cover the crock pot and cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked and easy to shred.
Once the chicken is cooked, remove it from the crock pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the crock pot.
Add the wide egg noodles to the crock pot, stirring them into the broth. Cover and cook for an additional 20-25 minutes on high, or until the noodles are tender.
Once the noodles are cooked, stir in the heavy cream and unsalted butter. Mix well until the soup becomes creamy and the butter has melted.
Taste the soup and adjust seasoning if necessary by adding more salt or pepper.
Serve the soup warm, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
3574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 4276 mg | 186% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 40.0 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2357 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
