Description
This comforting creamy chicken noodle soup is made using a crockpot, featuring tender chicken, vibrant vegetables, and egg noodles in a rich, creamy base.
Ingredients
- 1 lb chicken breast
- 4 cups chicken broth
- 1 can cream of chicken soup
- 1 cup heavy cream
- 2 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Combine chicken breast, chicken broth, cream of chicken soup, heavy cream, carrots, celery, onion, garlic, and thyme in a crockpot.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the crockpot.
- Stir in the egg noodles and cook on high for an additional 30 minutes or until noodles are tender.
- Serve warm.
Notes
For a quicker option, you can use leftover rotisserie chicken. Adjust seasonings to your preference for the best flavor.
