Crockpot Creamy Chicken Noodle Soup
Crockpot Creamy Chicken Noodle Soup
Crockpot Creamy Chicken Noodle Soup is a comforting and hearty dish that warms you from the inside out. This simple recipe combines tender chicken, fresh vegetables, and creamy broth, making it an ideal meal for busy nights. You can set it and forget it, allowing the flavors to meld beautifully while you go about your day.
Why You’ll Love This Crockpot Creamy Chicken Noodle Soup
This recipe is perfect for families and anyone looking for a quick and nutritious meal. The use of the crockpot means you can prepare it in the morning and return home to a delicious aroma filling the kitchen. The creamy, rich texture makes it feel like a special dish, yet it requires minimal effort to prepare. It’s an excellent way to use leftover chicken or create a wholesome meal from scratch. Plus, it’s a crowd-pleaser that even the pickiest eaters will enjoy.
How to Make Crockpot Creamy Chicken Noodle Soup
Ingredients:
- 1 pound chicken breasts (Breast meat is ideal for this recipe.)
- 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 (For sautéing the vegetables.)
- 4 cups chicken broth
- 1 10-ounce can cream of chicken soup
- 1 cup heavy cream
- 2 cups uncooked egg noodles
- 2 tablespoons fresh parsley, chopped (For garnish.)
Step-by-Step Instructions:
Preparation:
- Start by preparing all your ingredients. Dice the onion, carrots, and celery into small pieces. Mince the garlic and set everything aside.
- Heat the olive oil or butter in a skillet over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5 minutes until the vegetables soften. Add the minced garlic and sauté for another minute, until fragrant.
Cooking:
- Transfer the sautéed vegetables to the crockpot. Season the chicken breasts with salt, pepper, and Italian seasoning. Place the chicken on top of the vegetables in the crockpot.
- Pour the chicken broth and cream of chicken soup over the chicken and vegetables. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
- Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
- Stir in the heavy cream and uncooked egg noodles. Cover and cook on high for an additional 30 minutes or until the noodles are tender.
- Before serving, stir in chopped fresh parsley for garnish.
How to Serve Crockpot Creamy Chicken Noodle Soup
Serve this delicious soup hot in bowls. A sprinkle of fresh parsley on top adds a pop of color and freshness. Pair it with crusty bread or a simple salad for a complete meal. This soup also works well for meal prep, storing easily in the refrigerator for leftovers throughout the week.
How to Store Crockpot Creamy Chicken Noodle Soup
To store your soup, let it cool completely before transferring it to an airtight container. It can last in the refrigerator for up to 4 days. For longer storage, consider freezing the soup. Pour it into freezer-safe bags or containers, leaving space for expansion. It can be kept in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Tips to Make Crockpot Creamy Chicken Noodle Soup Perfect
- Ingredient Freshness: Use fresh vegetables for the best flavor and texture. Fresh herbs can also enhance the taste.
- Cooking Time: Adjust the cooking time based on your crockpot’s performance. It might vary between brands.
- Consistent Thickness: If you prefer a thicker soup, add a slurry of cornstarch mixed with water in the last 30 minutes of cooking.
- Chicken Variations: Feel free to substitute chicken with turkey if preferred. Leftover rotisserie chicken could also be a time-saver.
Flavor Variations
- Herb Variations: Experiment by adding different herbs like thyme or dill for a unique flavor twist.
- Vegetable Additions: Throw in other vegetables like peas or green beans to make the soup heartier.
- Spice it Up: Add some crushed red pepper flakes or hot sauce for a spicy kick.
Pro Tips for Success
- Browning the veggies beforehand brings out their natural sweetness and enhances the overall flavor of the soup.
- The heavy cream can be replaced with half-and-half or whole milk if you prefer a lighter version. This will make the soup less rich but still creamy.
FAQs About Crockpot Creamy Chicken Noodle Soup
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in this recipe. Just increase the cooking time by 1-2 hours on low until the chicken is fully cooked.
How can I make this soup healthier?
You can substitute the heavy cream with a lower-fat option, such as evaporated milk or a dairy-free alternative. Adding more vegetables and reducing the egg noodles will also make it healthier.
What if I don’t have egg noodles?
You can replace egg noodles with any pasta type, such as rotini, fusilli, or even whole wheat options. Adjust cooking times according to the pasta used.
Final Thoughts
Crockpot Creamy Chicken Noodle Soup is a beloved dish that brings comfort and nourishment with minimal effort. Whether you need a quick weeknight meal or a comforting bowl during colder months, this recipe ticks all the boxes. Easy to prepare and full of flavor, this soup will be a go-to in your rotation. Enjoy the simplicity and deliciousness of this wonderful dish, sharing it with loved ones and creating lasting memories around the dinner table.
Crockpot Creamy Chicken Noodle Soup
Ingredients
Chicken and Vegetables
- 1 pound chicken breasts Breast meat is ideal for this recipe.
- 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 For sautéing the vegetables.
Broth and Cream
- 4 cups chicken broth
- 1 10-ounce can cream of chicken soup
- 1 cup heavy cream
- 2 cups uncooked egg noodles
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
Preparation
- Prepare all your ingredients by dicing the onion, carrots, and celery into small pieces and mincing the garlic.
- Heat olive oil or butter in a skillet over medium heat and sauté the diced onion, carrots, and celery for about 5 minutes until softened.
- Add the minced garlic to the sautéed vegetables and cook for an additional minute until fragrant.
Cooking
- Transfer the sautéed vegetables to the crockpot and season the chicken breasts with salt, pepper, and Italian seasoning before placing them on top.
- Pour the chicken broth and cream of chicken soup over the chicken and vegetables, then cover the crockpot.
- Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked.
- Remove the chicken breasts from the crockpot, shred them with two forks, and return the shredded chicken back to the pot.
- Stir in the heavy cream and uncooked egg noodles, cover, and cook on high for an additional 30 minutes until the noodles are tender.
