Description

Comforting slow cooker soup with tender chicken, vegetables, and egg noodles in a rich creamy base. Easy weeknight dinner with minimal prep.

Ingredients

1 pound chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 medium onion, diced
3 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
1 tablespoon olive oil or butter
4 cups chicken broth
1 can (10.5 ounces) condensed cream of chicken soup
1 cup heavy cream
2 cups uncooked egg noodles
2 tablespoons fresh parsley, chopped

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Instructions

1. Heat olive oil or butter in a skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic, cooking for 5-7 minutes until vegetables are softened and aromatic.

2. Place chicken breasts in the slow cooker and season with salt, pepper, and Italian seasoning.

3. Whisk condensed cream of chicken soup with ½ cup chicken broth until smooth. Add cooked vegetables to the slow cooker, then pour in soup mixture and remaining broth. Stir to combine.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken reaches 165°F internal temperature and is tender.

5. Remove chicken breasts from the slow cooker, shred using two forks, and return shredded chicken to the slow cooker.

6. Stir in heavy cream and uncooked egg noodles, ensuring noodles are submerged. Add extra broth if needed. Cover and cook on high for 20-30 minutes, until noodles are tender.

7. Sprinkle in fresh parsley and stir to combine before serving.

Notes

Chop vegetables uniformly for even cooking. Can use leftover rotisserie chicken by adding 2-3 cups when you add cream and noodles.

For gluten-free option, swap egg noodles for rice or potatoes. For dairy-free version, use extra broth and coconut milk or cream.

Store in airtight container in refrigerator for 3-4 days. Best to store soup and noodles separately to prevent mushiness. Freeze for up to 2 months before adding noodles.