Imagine coming home to a kitchen filled with the most irresistible aroma of homemade chicken noodle soup - a dish that promises pure comfort and warmth with minimal effort. This Easy Slow Cooker Creamy Chicken Noodle Soup is your ultimate salvation on chilly days, busy weeknights, or when you simply need a soul-soothing meal that requires almost zero culinary skills. With just a few simple ingredients and your trusty slow cooker, you'll transform ordinary chicken and vegetables into a luxuriously creamy, hearty soup that will have your family begging for seconds!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker, ensuring they are evenly spread.
- Add diced carrots and celery around the chicken breasts, distributing them evenly throughout the slow cooker.
- Pour the chicken broth over the chicken and vegetables, making sure the ingredients are mostly covered.
- Sprinkle garlic powder, salt, and pepper over the ingredients, ensuring even seasoning.
- Cover the slow cooker and set it to low heat. Cook for 5-6 hours, or until the chicken is tender and easily shreds with a fork.
- Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add the egg noodles to the slow cooker and stir. Cover and cook for an additional 15-20 minutes, or until the noodles are tender.
- Stir in the heavy cream, which will create a rich and creamy texture. Let it heat through for 5 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley or chives if desired.
Tips
- For maximum flavor, use fresh chicken breasts and avoid frozen meat if possible.
- Cut vegetables into uniform, bite-sized pieces to ensure even cooking.
- Don't overcook the egg noodles - add them towards the end to prevent mushiness.
- Use low-sodium chicken broth to control the salt content of your soup.
- If you prefer a thicker soup, you can mix 1-2 tablespoons of cornstarch with the heavy cream before adding.
- Fresh herbs like parsley or thyme can elevate the soup's flavor profile.
- Let the soup rest for 10 minutes after cooking to allow flavors to meld together.
- Store leftovers in an airtight container and consume within 3-4 days for best taste and quality.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 25g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
