Description
This creamy crockpot chicken noodle soup is a comforting meal perfect for any day!
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts
- 2 cans (10 ounce each) cream of chicken soup
- 1 can (14 ounce) low-sodium chicken broth
- 1/2 cup butter (cut into cubes)
- 1 medium onion (diced)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces wide egg noodles
- Chopped fresh parsley (for garnish, optional)
Instructions
- Place chicken breasts in the bottom of a 6-quart crockpot.
- In a bowl, whisk together cream of chicken soup and chicken broth. Pour this mixture over the chicken.
- Add butter, diced onion, thyme, garlic powder, salt, and pepper to the crockpot.
- Cover and cook on low for 6-7 hours, until chicken is tender and easily shreds.
- Remove chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- Add the uncooked egg noodles to the crockpot. Stir gently to combine.
- Cover and cook on high for an additional 30-45 minutes, or until the noodles are tender.
- Serve warm, garnish with fresh parsley, if desired. Enjoy!
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a thicker soup, use less broth or add more cream of chicken soup.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: soup
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg