Crock Pot Creamy Chicken Noodle Soup
This Crock Pot Creamy Chicken Noodle Soup is cozy, easy, and family friendly, with tender chicken, egg noodles, and Parmesan in a creamy broth.
Servings: 6 servings
Calories: 420kcal
Equipment
- Slow Cooker
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 3 celery stalks diced
- 3 medium carrots peeled and sliced
- 1 tablespoon poultry seasoning
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound chicken breasts boneless skinless
- 6 cups chicken broth
- 2 cups dry egg noodles ~ 8 ounces
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 1 tablespoon cornstarch
Instructions
- If using a slow cooker with a sauté function, add the olive oil to slow cooker on sauté. Add onion, celery, and carrots and cook until slightly softened, about 5 minutes. If your slow cooker does not have a sauté function, you can skip this step, or sauté on a stovetop and then transfer to the slow cooker.
- Add the poultry seasoning, garlic, salt, and pepper, followed by the broth/stock.
- Add the chicken into the slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Shred the chicken.
- Add the egg noodles and heavy cream to the slow cooker and cook on high for 10-15 more minutes.
- Whisk together the cornstarch with 1 tablespoon of water and add to the slow cooker, along with the Parmesan cheese, cooking on high for 5 more minutes until the soup is slightly thickened.
- Serve and enjoy!
Notes
Storage - Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating - The noodles will soak up some of the broth as the soup sits, so add a splash of chicken stock when you reheat it on the stovetop or in the microwave.
Freezer Meal - to make this soup into a freezer meal, add all of the ingredients except for the noodles, cream, Parmesan, and cornstarch to a freezer Ziplock. Note: I like to use chicken bouillon instead of broth and then just add water later. Freeze. Once you're ready to make it, thaw overnight in the fridge, and then add the contents to the slow cooker (along with 6 cups of water if you used bouillon). Follow the instructions for cooking in the recipe card.
Nutrition
Calories: 420kcal | Carbohydrates: 19g | Protein: 27g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1652mg | Potassium: 548mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5872IU | Vitamin C: 5mg | Calcium: 267mg | Iron: 1mg