Slow Cooker Creamy Chicken Noodle Soup

By Jennifer

4 Person

520 Minutes

496 Calories

No matter if the weather is warm or cold, a comforting bowl of chicken noodle soup is always in order! This Slow Cooker Creamy Chicken Noodle Soup is quick and easy to assemble and perfect for sharing with a friend or just having for dinner! I’m admittedly not generally a fan of chicken noodle soup. I think I just have a notion that you should only have it when you are nursing a cold. BUT this chicken noodle soup is the exception. I could eat it every day for lunch along with a nice toasty sandwich. Juicy and flavorful chicken thighs (or breasts), mushrooms, rich cream, and thin egg noodles. Seriously yum.

Ingredients

4 oz. egg noodles, thick or thin, I used homestyle Amish noodles
1 cup heavy cream
1/4 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
3 cups chicken broth
8 oz. canned mushrooms, drained
1 pound boneless skinless chicken thighs

Method

01

Place all ingredients except for cream and noodles in crock.
02

Cook on high for 3-4 hours or low for 6-8 hours until chicken is fully cooked.
03

Remove chicken and shred or dice and return to crock.
04

Add noodles and cream and turn slow cooker to high heat.
05

Let cook for 15-30 minutes until noodles are softened as desired.
06

I cooked this for 7 hours on low in my 4 quarts round slow cooker. Optional: Add 1/2 cup chopped carrots when adding chicken to a slow cooker.