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Slow Cooker Creamy Chicken Noodle Soup

A close-up of a bowl of creamy chicken noodle soup crock pot, featuring egg noodles, shredded chicken, and carrots, seasoned with pepper.
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Make a rich, comforting, and thick chicken noodle soup using your crock pot. This set it and forget it recipe delivers a family favorite weeknight meal with minimal effort.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces wide egg noodles
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts, chopped onion, sliced carrots, and sliced celery into the bottom of your slow cooker.
  2. Pour the chicken broth over the vegetables and chicken. Add the thyme, rosemary, bay leaf, salt, and pepper.
  3. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks. Discard the bay leaf.
  5. Return the shredded chicken to the slow cooker.
  6. Add the cubed cream cheese to the hot liquid. Stir until the cream cheese is completely melted and the soup thickens slightly.
  7. Stir in the heavy cream until the soup is creamy throughout.
  8. Increase the heat setting to high (if using low previously) and add the egg noodles. Cook for 15 to 20 minutes, or until the noodles are tender. Check the soup occasionally to prevent sticking.
  9. Taste the soup and adjust salt and pepper as needed before serving. Garnish with fresh parsley.

Notes

  • For a thicker soup, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry. Stir this into the soup during the last 15 minutes of cooking.
  • If you prefer a richer flavor, use half-and-half instead of heavy cream.
  • You can substitute frozen mixed vegetables for the fresh carrots and celery if you need a faster prep time.

Nutrition

Find it online: https://tastethisplate.com/creamy-chicken-noodle-soup-crock-pot/