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A delicious plate of Crockpot Creamy Chicken Noodle Soup

Crockpot Creamy Chicken Noodle Soup

A comforting and hearty soup that cooks slowly in the crockpot, perfect for chilly days.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 2 pieces boneless, skinless chicken breasts
  • 1440 ml chicken broth
  • 20 oz cream of chicken soup 2 cans
Vegetables
  • 1 cup diced carrots
  • 1 cup diced yellow onion
  • 3 ribs celery, diced
Seasonings
  • 1 tsp chicken bouillon powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • to taste g black pepper
Finishing Ingredient
  • 2 cups egg noodles

Equipment

  • Crockpot

Method
 

  1. Add the cream of chicken soup, chicken broth, diced vegetables (carrots, onion, celery), and all seasonings into your crockpot. Stir until everything is well combined.
  2. Nestle the chicken breasts into the mixture, ensuring they’re submerged. Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken is tender.
  3. Remove the cooked chicken, shred it using two forks, then return it to the crockpot. Stir to blend it into the creamy broth.
  4. Pour in the egg noodles and continue cooking on HIGH for 30–45 minutes, or until the noodles are soft but not mushy.
  5. Ladle the warm, creamy soup into bowls and enjoy immediately.

Notes

This soup is perfect for meal prep as it stores well in the fridge for up to 3 days. You can also add more vegetables to taste.