Slow Cooker Creamy Chicken Noodle Soup
Warm, comforting, and irresistibly creamy, this Slow Cooker Creamy Chicken Noodle Soup is the perfect one-pot meal to cozy up with on chilly days. Packed with tender shredded chicken, hearty egg noodles, and a medley of fresh vegetables like carrots, celery, and onion, this recipe offers a nourishing twist on the classic chicken noodle soup. Slow-cooked in a savory broth seasoned with thyme and a touch of garlic, the soup is elevated with a splash of heavy cream and a buttery finish, creating a luscious texture in every spoonful. Ready in just a few steps, this set-it-and-forget-it meal is easy to prepare, making it ideal for busy weeknights or meal prep. Garnish with fresh parsley for a burst of herby brightness and serve it up as a satisfying main dish that’s guaranteed to comfort and delight.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 2 cups Carrots (sliced)
- 1 cup Celery (chopped)
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 8 cups Chicken broth (low sodium)
- 1 teaspoon Dried thyme
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Wide egg noodles
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Place the chicken breasts in the slow cooker.
Add the sliced carrots, chopped celery, diced onion, and minced garlic to the slow cooker.
Pour in the chicken broth and season with dried thyme, the bay leaf, salt, and black pepper.
Cover the slow cooker with the lid and cook on low heat for 6 hours or on high heat for 3 hours.
After the cooking time, remove the chicken breasts from the slow cooker and shred them with two forks.
Return the shredded chicken to the slow cooker.
Stir in the wide egg noodles and heavy cream. Let the soup cook on high heat for an additional 15–20 minutes, or until the noodles are tender.
Before serving, stir in the unsalted butter to add a rich, creamy finish.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 4318 mg | 188% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 37.4 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 470 mg | 36% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3508 mg | 75% | |
*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.
