Crockpot Creamy Chicken Noodle Soup

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Crockpot Creamy Chicken Noodle Soup

Ingredients:

  • 3 chicken breasts, cooked and cubed

    • Provides protein and hearty texture to the soup.

  • 5 cups chicken broth/stock

    • Forms the flavorful base of the soup.

  • 2 tablespoons butter

    • Adds richness and depth to the soup.

  • 1 cup chopped onions

    • Adds sweetness and flavor to the soup base.

  • 2 cups carrots, sliced

    • For added sweetness, texture, and nutrients.

  • 1 cup celery, chopped

    • Adds freshness and crunch to the soup.

  • 2 cups egg noodles

    • The classic choice for chicken noodle soup, adding texture and heartiness.

  • 1 cup heavy cream

    • To make the soup creamy and rich.

  • Salt and pepper to taste

    • For seasoning the soup and balancing the flavors.

Instructions:

  1. Prepare the Chicken:

    • Cook and cube the chicken breasts. You can either cook the chicken on the stove, bake it, or use leftover cooked chicken. Shred or cube it as desired.

  2. Set up the Crockpot:

    • In a slow cooker, add the cooked and cubed chicken, chicken broth/stock, chopped onions, sliced carrots, and chopped celery.

  3. Add Butter and Seasoning:

    • Add the butter, salt, and pepper. Stir everything together to combine.

  4. Cook the Soup:

    • Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours until the vegetables are tender.

  5. Add the Noodles:

    • About 30 minutes before serving, add the egg noodles to the crockpot and stir. Let them cook in the soup until tender.

  6. Add the Cream:

    • Once the noodles are cooked, stir in the heavy cream to make the soup creamy. Taste and adjust the seasoning if necessary.

  7. Serve:

    • Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!

Benefits:

  • Comforting and Nutritious: This soup is rich in protein from the chicken and provides plenty of vitamins and fiber from the carrots, celery, and onions.

  • Creamy and Hearty: The addition of heavy cream makes the soup velvety and filling.

  • Perfect for Cold Weather: The warm, comforting nature of chicken noodle soup makes it a great choice for cozy, cold days.

  • Easy to Make: The crockpot method makes this a hands-off meal that’s perfect for busy days.

Nutritional Info (Approximate per Serving):

  • Calories: 300-350 kcal

  • Carbohydrates: 20-25 g

  • Protein: 30-35 g

  • Fat: 15-18 g

  • Fiber: 2-3 g

  • Sodium: 600-800 mg

Tips:

  • Adjusting Creaminess: If you prefer a lighter soup, you can reduce the amount of heavy cream or use milk instead.

  • Freezing: This soup freezes well! Store it in an airtight container for up to 3 months. When reheating, you may need to add a little more broth if it thickens.

  • Vegetable Variations: Feel free to add other vegetables like peas or corn for extra flavor and color.

  • Make Ahead: This soup is perfect for making ahead. The flavors deepen after sitting in the fridge overnight, so it’s even better the next day.

Frequently Asked Questions (Q/A):

Q1: Can I use frozen chicken breasts for this recipe?
A1: Yes, you can use frozen chicken breasts. Just be sure to cook the soup on high for a little longer, around 4-5 hours, to ensure the chicken is cooked through.

Q2: Can I add noodles earlier in the cooking process?
A2: It’s best to add the noodles about 30 minutes before the soup is done to avoid overcooking them and turning them mushy.

Q3: Can I use a different type of pasta?
A3: Yes! If you don’t have egg noodles, you can use any small pasta like rotini, small shells, or bowties. Just adjust the cooking time accordingly.

Q4: Is this recipe gluten-free?
A4: This recipe is not gluten-free due to the egg noodles. You can substitute gluten-free pasta if needed.

Q5: Can I make this soup ahead of time?
A5: Yes! This soup stores well in the refrigerator for up to 3-4 days. Just make sure to reheat thoroughly before serving.

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