Description
A warm, rich, and comforting slow-cooker soup made with tender chicken, soft noodles, and a creamy broth that comes together with minimal effort for a cozy, satisfying meal.
Ingredients
- 1.5 lb boneless, skinless chicken breast or thighs
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tablespoon olive oil or butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or poultry seasoning
- 1 bay leaf
- 8 oz egg noodles
- 1 cup heavy cream or half-and-half
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
- Add the chicken, carrots, celery, onion, and garlic to the crockpot.
- Drizzle with olive oil or add butter, then season with salt, black pepper, thyme, and bay leaf.
- Pour in the chicken broth and gently stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- In a small bowl, whisk together the cornstarch and water, then stir it into the soup.
- Add the egg noodles and heavy cream.
- Cook on high for an additional 20–30 minutes, until the noodles are tender and the soup is creamy.
- Remove the bay leaf, stir in fresh parsley, taste, and adjust seasoning.
- Serve warm.
Notes
- Add noodles at the end to prevent them from becoming mushy.
- Use thighs for extra richness or breasts for a lighter soup.
- Add peas or corn for extra texture.
- Thin with extra broth if the soup thickens too much.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 115 mg
