Description
This cozy crockpot creamy chicken noodle soup is made with tender shredded chicken, hearty egg noodles, and a lightly creamy broth that’s comforting without being too heavy.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- Salt and pepper (to taste)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 3 sticks celery (chopped)
- 3 medium carrots (sliced)
- 6 cups chicken broth
- 3 cups wide egg noodles
- 1 cup heavy cream
- 2 tablespoons cornstarch
- ½ cup frozen peas (thawed)
Instructions
- Add the chicken breasts to the slow cooker and season with thyme, oregano, parsley, salt, and pepper.
- Add the onion, garlic, celery, and carrots right on top of the chicken.
- In a small bowl, whisk together the chicken broth and cornstarch until smooth, then pour it into the slow cooker.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
- Remove the chicken, shred it, then return it to the slow cooker.
- Stir in the uncooked noodles and heavy cream until everything is creamy and well combined.
- Cover again and cook for 20–30 minutes, just until the noodles are tender.
- Stir in the thawed peas right before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Crockpot Creamy Chicken Noodle, Chicken Noodle Soup, Slow Cooker Soup