Description
Easy Crockpot Creamy Chicken Noodle Soup brings comfort to your table. Tender chicken, rich broth, and soft noodles make weeknights simple and delicious.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 6 cups chicken broth (low sodium)
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 3 cups wide egg noodles
- 1/4 cup fresh parsley, chopped
Instructions
1. Dice the carrots, celery, and onion. Place chicken breasts in the bottom of a crockpot.
2. Pour in chicken broth and add garlic, thyme, rosemary, salt, and pepper. Stir to combine.
3. Cook on low for 6–8 hours or high for 3–4 hours.
4. Remove chicken and shred with two forks or a mixer, then return shredded chicken to the crockpot.
5. Add cream cheese and heavy cream, stirring until fully incorporated into the broth.
6. Add the egg noodles and stir to submerge. Cover and cook on high for 20–30 minutes, until noodles are tender.
7. Stir in chopped parsley and serve hot.
Notes
Do not add noodles early or they may become mushy.
Use freshly chopped parsley for a pop of freshness.
Low-sodium broth is recommended to control salt levels.
A stand mixer with paddle attachment works great for quick chicken shredding.
Serve with crusty bread for dipping.